Lemon Dill Vegetables Food

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LEMON DILL SAUCE



Lemon Dill Sauce image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 17

1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • about 2/3 cup

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES



Lemon and Dill Seasoning for Fish and Vegetables image

My simple flavor-enhancing seasoning doesn't overpower the natural flavors of fresh fish or vegetables. It can also be used for seasoned rice or rice pilaf (recipes below). To further compliment the flavors of fish, coat first lightly with olive oil, use seasoning -- add a small pinch of dried tarragon or crushed rosemary -- then cook as desired.

Provided by The Spice Guru

Categories     Lemon

Time 3m

Yield 36 serving(s)

Number Of Ingredients 9

3 tablespoons lemon pepper
1 1/2 teaspoons sugar
2 tablespoons dried dill
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Butter Buds
1 teaspoon cornstarch

Steps:

  • COMBINE all ingredients into a small container and shake well.
  • STORE tightly sealed in a cool, dry place and shake well before using.
  • SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
  • SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
  • TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
  • TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.

LEMON-DILL DIP



Lemon-Dill Dip image

"There it is!" said Bryan. Oh the excitement of seeing Spring come to the hills of this farm. Bore bees were busy digging holes inside of the greenhouse and buzzing around while Bryan was venturing into the Spring garden to scope out the new plants. We had been patiently waiting for the last several weeks to see these little peas show themselves and now the wait was over. For Bryan; who is a vegan, these snow peas represent a total package. At their easiest, a wash in the vegetable sink in pop directly in mouth. However; quite often after the day has set and night is upon us I quickly make up the dill dip and we just scoop up the dip and use the snow peas for a pleasurable crunch. We have been working on healthy versions and this is it! As always with my recipes, make them your very own, give them your own special memory, and look closely you will see that pea pod looking up at you too.

Provided by Andi Longmeadow Farm

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup sour cream
1/2 cup mayonnaise
3 scallions, finely chopped
1 teaspoon dried dill (I use fresh dill but I increase to 1 tablespoon)
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon lemon pepper seasoning (optional)
1/2 teaspoon salt, to taste
1/4 lb fresh snow pea, washed with stems removed
wavy chips
pita chips

Steps:

  • Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed.
  • Chill dip for at least 2 hours to allow flavors to marry.
  • Serve the dip with snow peas as your dipper(s).
  • Don't have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.

Nutrition Facts : Calories 215.5, Fat 18.4, SaturatedFat 6.4, Cholesterol 30.1, Sodium 537.7, Carbohydrate 11.7, Fiber 1.1, Sugar 4.8, Protein 2.3

ROOT VEGETABLES WITH LEMON-DILL GLAZE



Root Vegetables With Lemon-Dill Glaze image

This Romanian dish features often- neglected root vegetables. Make sure you cut all the vegetables into about the same size so they will cook in about the same time.

Provided by morgainegeiser

Categories     Vegetable

Time 31m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups carrots, cut crosswise into 1/2 inch slices
2 cups parsnips, cut crosswise into 1/2 inch slices
2 cups turnips, peeled and cut into 1/2 to 1 inch pieces
1 medium onion, cut vertically into 6 wedges
1/2 cup water
2 tablespoons honey
2 teaspoons cornstarch
1 teaspoon grated lemon peel
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
  • Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
  • Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
  • Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
  • Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

Nutrition Facts : Calories 95.2, Fat 0.3, SaturatedFat 0.1, Sodium 161.5, Carbohydrate 23.2, Fiber 4.5, Sugar 12.3, Protein 1.6

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