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Dill - Anethum Graveolens

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Margi Cintrano View Drop Down
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    Posted: 24 March 2012 at 10:33
Written by: Margaux Cintrano.
 
DILL:  This flowering herb is native to both Southern Russia and the Mediterranean.
 
This essential herb is employed in the following cuisines: Russian, Scandinavian, Central European, Greece, and the western Mediterranean.
 
Dill herb is easy to grow, however,  it is very delicate, and has a short shelf life, thus not holding for more than a couple of days in the refrigerator.
 
Dill is a fine partner for the following dishes:
 
Shrimp
Fresh Salmon
Smoked Salmon
Smoked Cod 
Baked Beet root filled with feta cheese or ricotta
Eggs
Fish A to Z
Homemade or Jarred Mayonnaise
Salad Dressings
Garnish
Potatoes (boiled, baked or potato salad )
 
*** Spanish word for Dill: Eneldo
  
 
 
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Aspen Hill View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 09 April 2012 at 08:15
"Baked Beet root filled with feta cheese or ricotta"
 
That sounds delicious.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 April 2012 at 08:22
@ Aspen Hill,
 
Good Afternoon.
 
Baked beetroot stuffed with feta cheese & mint or ricotta or Greek Yogurt, is very lovely ... I love salads of all varieties.
 
Would you like the recipe ?  One can stuff the beets with a variety of herbs and cheeses or Greek Yogurt ...
 
Have nice day,
Margi. Cintrano.
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