Dill Chive Peas Food
SALMON WITH DILL SAUCE
Serve salmon with dill sauce made with lemon zest and chive & onion cream cheese spread. Our Salmon with Dill Sauce is always a great dinnertime bet for seafood and land-lovers alike.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook cream cheese spread and milk in large skillet on medium heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
- Stir in leeks. Top with fish; cook on medium-low heat 5 min.
- Remove fish from skillet. (Fish will not be done.) Add peas and lemon zest to sauce in skillet; mix well. Top with fish; cover. Cook 3 min. or until fish flakes easily with fork and leeks are tender. Sprinkle with dill.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
DILL & CHIVE PEAS
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. -Tanna Richard, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook peas according to package directions. Stir in remaining ingredients; serve immediately.
Nutrition Facts : Calories 113 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
25 TOP DILL RECIPES
Steps:
- Choose your preferred recipe for dill.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
FETA SCONES WITH DILL AND CHIVES
Disclosure: This post may contain affiliate links.These savory Feta Scones are addictively good. They have a tender texture and a nice tang from the feta cheese...
Provided by Katelyn | Sugary Logic
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. Stir in the fresh dill and chives.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly and mixture resembles small peas. Carefully stir in the feta, just until incoporated.
- Pour the 1 cup of cream into the mixture, stirring only until the dry ingredients have moistened and mixture holds together when pressed. Carefully knead into a ball.
- Transfer dough ball to a lightly floured surface. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment lined sheet tray, leaving about 1-inch between each. Place tray into the refrigerator and allow to cool for about 20 minutes.
- While scones are in the refrigerator, preheat the oven to 425° F. In a small bowl, whisk together the egg and 1 tablespoon of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it.)
- Bake scones for about 18 to 20 minutes, or until tops are golden. Allow the scones to cool slightly before eating.
- Store scones in an airtight container for up to 3 days.
COLD DILL PEA SALAD
This cold salad was a winner among over 600 entries in the local paper seeking Thanksgiving worthy side dishes. It is also perfect for spring and summer. From Rita E. Applegate. Note: Also good with a combination of chervil, chives and dill (with or w/o the curry) for a very classic peas dish. I hope you enjoy!
Provided by BecR2400
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the peas according to directions on package; drain thoroughly.
- In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
- Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
- Makes 8 servings.
- NOTE: Time does not include chill time.
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Place the peas, stock, avocado flesh, yogurt and dill in the blender. Pulse until smooth. Add salt and pepper to taste. Refrigerate for a few hours or serve immediately in chilled glasses or bowls. Sprinkle with chives and garnish with dill sprigs. Serve with lime quarters.
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Servings 4-6Energy 173 CaloriesCarbohydrate 15 gFat 11 g
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From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, you might also like recipes such as Dill & Chive Peas, Dill and Chive Cream Cheese Spread, and Steeped Salmon With Chive and Dill Sauce.
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Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat.
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DILL & CHIVE PEAS - LEAH CLAIRE
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From leah-claire.com
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DILL & CHIVE PEAS
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My first reaction to a big bunch of dill is split pea soup, especially in cool weather. Also, as mentioned, gravlax (hold some back for the mustard sauce to go with it.) Chicken soup, salmon mousse, Avgolemono (Greek chicken, lemon, egg, rice soup,) cucumber salad....
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