This sweet little kit includes our Dill Salt and 10 recipes to make the most of the season's bounty!

Years ago, when I was backpacking through Europe, I met up with an Irish girl who was living in Spain and working as a Nanny. We spent a week together exploring the Wonders of Andalusia and parted as lifelong friends. Several years later, I had the opportunity to visit her at her family home in County Calway, Ireland. Visiting this place, a stark contrast to the Moorish beauty of Southern Spain, I was enchanted by the natural splendor of the wild Irish coast, where you would find deer grazing upon the cliffs as if they were in rolling pastures rather than on a dangerous precipice. Having made the most of her time in Spain, Joanna learned to cook and returned to Ireland to earn a living concocting dishes that combined traditional Irish ingredients with those making a meal edible. Our Dill Salt is one of her creations.

 

Perfect on white fish, oily fish (Such as salmon & bluefish), Shellfish, poultry, veggies, and potatoes.  Rub on or sprinkle in.

 

INGREDIENTS: Dill Weed, Dill Seed, Garlic, Kosher Salt, and Lemon Peel.

Spring Vegetable Soup

• 2 tbsp olive oil
• 1 celery rib, sliced
• 1 leek, sliced (white and light green part only)
• 2 cloves garlic, minced
• 32 ounces of vegetable broth
• 15-ounce can of cannellini beans, rinsed and drained
• 2 cups frozen peas and carrots
• 1 cup chopped asparagus
• 1 tsp Dill Salt½ teaspoon pepper
• ½ cup grated romano cheese

In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute. Add vegetable broth, rinsed beans, peas & carrots, asparagus, Dill Salt, and pepper. Stir to combine. Bring to a simmer, cover, reduce heat, and cook for 5 minutes, or until vegetables and beans are heated through. Remove from heat and serve.

Creamy Dill Dressing

• 1 tbsp Garlic Lovers Vinegar
• 1/2 cup sour cream
• 1 tbsp Dill Salt

Pour the ingredients into a blender and pulse for 2 minutes.

Good on any salad. However, if you are planning a really special meal, try this. Boil and chop 1 pound of new potatoes, keeping the skins on. Toss in 1 small red onion, chopped, 2 medium tomatoes, chopped. Let marinate in the dressing for at least 1 hour. Serve this dish by itself or as a bed for grilled chicken breasts.

Maple Blue Dressing

• 1 tbsp Dill Salt
• 1 tbsp Herb Vinegar of your choice
• 1/2 cup plain greek yogurt
• 1/2 cup mayonnaise
• 1 tsp Maple Sugar
• 2 oz crumbled Danish blue cheese

In a medium bowl, place all ingredients. Using a whisk, make sure all ingredients are well blended. Let sit for at least an hour before serving to let flavors marinate. Feel free to add a little milk if you prefer your dressing thinner.

Grilled New Potato Delight

• 3 tbsp mayonnaise
• 1 tbsp Dill Salt
• 10 new potatoes, halved

In a small bowl, mix mayonnaise and Dill Salt. Set aside. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done about 10 min. Drain, and cool. Preheat an outdoor grill for high heat or an oven at 400 F. Lightly grease a large piece of aluminum foil. Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill or a baking rack in the oven and cook until potatoes are tender and the mayonnaise mixture is lightly browned about 10 min.

Honey Glazed Carrots

• 1 lb carrots, cut into sticks
• 2 tbsp butter
• 2 tbsp local honey
• 1 tbsp lemon juice
• 1 tbsp Dill Salt
• Freshly ground black pepper to taste

In a medium saucepan, bring water to a boil. Add 1/2 tbsp Dill  Salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add them back to the pan with butter, honey, and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with remaining Dill Salt and pepper.

Sauteed Watermelon Radishes

• 2 tbsp butter
• 1 tsp Dill Salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup water
• 2 bunches of radishes and their greens, about 1 1/2 lb total Watermelon radishes are the prettiest

Halve radish roots lengthwise, then slice crosswise ¼”.thick. Chop greens. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté radishes with Dill Salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes. Add chopped radish greens and sauté, stirring, until wilted, about 1 minute.

Grilled Asparagus

• 1 pound asparagus, (choose thick spears)
• 1 tsp Dill Salt
• ½ tsp butcher black pepper
• 1 tbsp extra virgin olive oil lemon wedges

Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean. Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about ⅔ of the way down the stalk until it naturally breaks where the woody part begins. Trim the ends of the stalks. Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with olive oil and toss the spears with your hands to coat. Season with Dill Salt and black pepper and toss again. Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks. Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Celtic Cod Casserole

• 1 lb boneless Cod Fillets
• 2 tsp Dill Salt
• ¼ cup milk
• ½ cup onions
• ½ cup diced tomatoes
• ½ cup grated carrots
• 4 cups water crackers
• 2 tbsp melted butter

Rub cod with Dill Salt and place in a greased casserole dish. Add remaining ingredients, topping off with crushed crackers. Cook at 350ºF oven for 25 min. Check the fish with a fork, if it seems flaky, it is done.

Salmon and Leek Frittata

• 2 salmon fillets or a (14oz) can be cut into chunks
• 6 eggs
• 1/3 cup milk
• 2 leeks, cleaned and sliced
• 4 new potatoes, chopped
• 1 tbsp Dill Salt
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 lemon
• Optional add-ins - asparagus, broccoli, peppers

Preheat oven to 350f. In a heavy oven-safe skillet, heat the olive oil and cook the potatoes and scallions until they soften. Squeeze lemon over salmon. Stir in the salmon pieces and butter. Beat the eggs, milk, and Dill Salt lightly and pour over the mixture in the skillet. Bake for 30 minutes or until a cake tester comes out clean. Serve hot or cold. Delicious with a salad of any sort.

Cheese and Olive Bread

• 1 package all-purpose mix
• 1 1/2 cups grated sharp cheese
• ⅔ cup black olives, halved or coarsely chopped
• 4 large eggs, at room temperature
• ½ cup Cream
• 1/4 cup tbsp extra-virgin olive oil
• 1 tbsp Dill Salt

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8½-×-4½-inch loaf pan. Lightly beat the eggs, then whisk in the cream, olive oil, and pesto. Pour the liquid ingredients over the baking mix and stir gently to blend. Switch to a rubber spatula and fold in the cheese and olives. Scrape the batter into the pan. Bake the loaf for 10 minutes. Turn the oven down to 375 degrees F and continue to bake the loaf for another 45 minutes or so, until it's puffed and beautifully golden and a tester comes out clean. Cool before serving.

 

Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.