Five Weeknight Dishes: Easy dill dinners

7 months ago 27

By Emily Weinstein, The New York Times

Spring is so close I can taste it — or at least I’m trying to taste it as I load up my grocery list with green things like arugula, scallions and leafy herbs. We’re still weeks away from peak spring produce, but you can hustle winter out the door if you lean heavily on ingredients that are available in March but are giving May.

That’s especially true of herbs. To me, dill is the springiest herb, as spring as windy sunshine, a Little League game or the pink blossoms on a magnolia tree. I love its fragrance and its feathery ways, so much so that all five of the dinner recipes below feature it. Also try heaping it on salads, folding it into tuna salad for sandwiches or stirring it into a basic yogurt sauce to serve with meat, fish, grains or vegetables.

Not a dill lover? You can omit it or swap in other herbs in all but the salmon and stew recipes below.