Cooking with Dill

Peaking from summer through fall, fresh dill adds sweet flavor to seafood, cold sauces, and salads. For best results, add at the end of cooking, when a heat source has been removed.

First up is our Persian Rice-Stuffed Zucchini with Pistachios and Dill. Sweet and savory, this recipe makes the most of an abundance of zucchini with a medley of spices, fruits, and herbs. Use1 1⁄2 cups cooked, shelled fresh chickpeas (garbanzo beans) in place of canned if you can find them. Don’t skip the broiling step for the crispest finish.

We made a classic Greek sauce of creamy yogurt and cucumber for the base of this tangy salad. Eat it straight out of the bowl, in lettuce cups, or with pita chips. Either way, this easy, protein-packed salad requires no cooking and comes together in minutes. Guests and friends will love this healthy appetizer, and you can use the leftovers in your lunch for the next day.

This easy side will be an instant hit with your family. Cook just a few minutes on the stove, and throw in snips of fresh dill, a handful of Sun Gold or Sweet 100 cherry tomatoes, and chopped red onion.

Whip up a side salad of this potato salad for your next picnic. Made with sour cream, Greek yogurt, cucumber, and fresh dill, this creamy potato salad is ready in 20 minutes.

Salmon is a great source of omega-3 fatty acids. A serving of croquettes supplies about a day's worth of the fat.

Use different varieties of tomato for more color. Prepare just before serving so the tomatoes will hold their shape.

Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook.

Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. They're easy to prepare and will keep up to a week in the refrigerator.

Slow roasting the cured fish gives the salmon a velvety, silken texture.