If you have a bunch of fresh dill in the refrigerator or it’s coming up prolifically in the garden, these recipes are for you. Fresh dill has a unique flavor and aroma, and even used in moderation, it makes a statement. Keep this generous array of plant-based recipes for using fresh dill on hand if you’re a fan of this herb.
Sometimes called dill weed, this herb comes from a tall, feathery annual plant. The leaves are widely available both fresh and dried. They’re useful in soups, salads, dressings, dips, vegetable dishes, and whatever a mixture of herbs is called for.
In recipes where fresh dill is called for, there’s no reason to swap in dried dill (though the latter has its uses). These recipes use anywhere from 2 to 4 tablespoons, enough to make a statement, but not so much as to overwhelm the dish.
More information on dill (buying, storing, growing)
Salads with a Hint of Dill
Easy Cabbage and Corn Slaw with Fresh Dill: Cabbage and corn kernels are combined in a coleslaw marriage made in salad heaven. This easy cabbage and corn slaw, flavored with fresh dill, goes well with most any kind of meal.
Refreshing Pickled Cucumber Salad: A perfect companion with veggie burgers, sandwiches, and wraps, this refreshing pickled cucumber salad can be served with just about anything.
Israeli Salad with Pearl Couscous: Adding pearl couscous (also known, fittingly, as Israeli couscous) to classic Israeli salad makes it more substantial.
Israeli Couscous Salad with Apricots, Tomatoes, and Cucumber: This summery Israeli couscous salad combining herbs, raw veggies, and lush stone fruit makes a light and refreshing companion to grilled foods or bold-flavored plant-based protein dishes.
Classic German Potato Salad: This classic potato salad recipe is dressed in vinaigrette and embellished with red onion, capers, and fresh herbs. It’s a delicious departure from the creamy types of potato salad.
Golden, Sweet, and Purple Potato Salad with Arugula: This colorful salad combines three kinds of potatoes with the peppery greens for an earthy flavor with plenty of eye appeal.
Spring Barley and Asparagus Salad: Peas, cucumbers, and dill give this barley and asparagus salad a spring-y flavor, though you can make it year round if you can find good asparagus.
Quinoa and Fennel Salad features the anise-flavored vegetable, and is made festive with toasted walnuts and dried cranberries.
Black Bean and Tomato Salad with Croutons and Olives: This appetizing black bean bean and tomato salad adds color and crunch to many kinds of meals, and is especially good with grain dishes and vegan quesadillas.
Zucchini Noodles with Fresh Corn and Bell Peppers: Here’s a simple summer salad of zucchini noodles with fresh corn, embellished with bell pepper and dill.
Soups Embellished with Fresh Dill
Potato Soup with Red Beans, Green Beans & Fresh Herbs: The fresh flavors of dill and parsley makes this simple, hearty vegan potato soup recipe a good choice for the transition from winter to spring.
Vegan Matzo Ball Soup is a must for the Passover Seder, but you don’t have to wait for a holiday to enjoy it!
Tomato Vegetable Barley Soup: Featuring common ingredients like potatoes, carrots, onions, and celery, this tomato vegetable barley soup recipe is nothing fancy, but so comforting and satisfying.
Vegan Cream of Broccoli Soup: A longtime favorite in our family of broccoli enthusiasts, this creamy soup gets its perfect texture from pureed white beans or tofu.
Lemony Spinach Orzo Soup is a simple and lively soup that comes together quickly. Orzo is rice-shaped pasta that cooks up fast and has a lovely mouth feel. Spinach, parsley, and dill give the soup a fresh flavor.
Tangy Vegan Cold Potato Spinach Soup makes a delectable chilled bowlful, perfect for summer meals. It’s substantial as well as refreshing.
Festive Beet Borscht: A gorgeous soup of Eastern European origin, borscht is filled with year-round produce and is as good (maybe better) served chilled as it is hot. This naturally plant-based recipe appeals to all the senses.
Hot or Cold Creamy Vegan Potato Leek Soup can be served warm or cold. It’s a creamy plant-based take on this classic vegetable combination.
Cucumber-Yogurt Soup: Taking inspiration form tzatziki, a generous handful of fresh dill lends a garden-fresh flavor that brightens this cool soup by Hannah Kaminsky.
Cold Green Pea and Cucumber Soup needs very little prep — everything just gets thrown into the blender. If you’re a fan of cold soups, there are few things more refreshing in the summer.
Greek Vegetable Stew with Tofu “Feta”: This interpretation of a classic Greek stew is enlivened with bites of tofu “feta.” Filled with potatoes, green beans, zucchini, and tomatoes, it’s delicious with a crusty whole-grain bread.
Dill dips, dressings, and spreads
Creamy Tahini Dill Watercress Dip benefits from the peppery flavor of watercress. Silken tofu is a fantastically smooth dairy-free base, and hint of tahini pulls all the flavors together.
Dreamy Tahini Dill Dip uses only 5 ingredients and, being completely addictive, makes vegetables go down so easy.
Vegan Hot Artichoke Dip or Spread is an appetizer recipe that’s kinder to your waistline than the dairy-filled kind, yet no less luscious.
Green Goddess Parsley Salad Dressing is packed with flavor, making salads that much better year-round. Cucumber is part of the base of this dressing, and fresh dill is an optional addition that amps up the fresh herbal flavor.
Dill-flavored vegetable dishes
Cheesy Vegan Broccoli Rice Casserole: With plenty of broccoli, parsley, and dill, this plant-based rice casserole is wholesome as well as somewhat addictive! It’s equally good made with fresh or frozen broccoli.
Slow-Cooker Dill Cabbage Steaks Over Rainbow Potatoes: This easy recipe for vegan dill cabbage steaks is sure to be a hit for a weeknight dinner. Contributed by Kathy Hester, plant-based slow cooking expert.
Sweet and Citrusy Beets with Beet Greens: A great way to make the most of beets is to serve them with their flavorful and nourishing greens.
My Big Fat Greek Asparagus: Contributed by Hannah Kaminsky, here’s a simple yet bold presentation, this Greek asparagus is richly flavored with olive and sun-dried tomato tapenade. It’s a perfect side dish for everyday as well as special occasion meals.
Marinated Artichoke Hearts with Mushrooms & Asparagus: In this recipe for a tasty appetizer dish or first course, marinated artichoke hearts and mushrooms mingle with fresh asparagus and herbs.
Quick and Easy Refrigerator Pickles: Here’s a super-easy recipe for refrigerator pickles that I hope you’ll love as much as I do. There’s no need for traditional canning methods and equipment other than a quart jar.
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