Fresh dill is truly a seasoning for all seasons. While other fresh herbs are hard to find in the market, except during the summer, dill is fairly commonplace. And, unlike some other herbs, dill freezes well.
To freeze fresh dill, finely mince the ferny tops of the stalks and discard the ends of the stalks. Pack the chopped dill leaves in plastic bags or small baby food jars; label and freeze.
CUT ASPARAGUS WITH
DILLY HOLLANDAISE
1pound fresh asparagus spears
4tablespoons water (or fat-skimmed chicken broth)
2tablespoons light (low-calorie) mayonnaise
2tablespoons chopped fresh dill leaves
Lemon pepper to taste
Diagonally slice asparagus spears into 1-inch lengths; combine them with water or broth. Simmer just until tender-crunchy, 3 to 5 minutes depending on thickness and age of spears.
Remove asparagus from pan; stir mayonnaise and dill into pan juices until well-blended. Season to taste. Serve mayonnaise sauce over asparagus. Makes 4 servings, 55 calories each.
DILLYBURGERS
1pound lean beef round, ground
5tablespoons plain low-fat yogurt
Juice of 1 lemon
3tablespoons each: chopped fresh dillweed, chopped fresh parsley, minced onions (or 1 tablespoon onion flakes)
1clove garlic, minced
1teaspoon coarse ground pepper
Optional: salt to taste
Combine all ingredients lightly. Shape into 4 burgers. Pan-broil in a large non-stick skillet that has been sprayed with cooking spray. Cook to desired doneness. Makes 4 dillyburgers, 175 calories each.
LOW-FAT DILLED
TARTAR SAUCE
5tablespoons each: light (low-calorie) mayonnaise, plain low-fat yogurt
3tablespoons each: chopped fresh dill leaves, well-drained dill pickle relish
Salt, pepper, to taste
Optional: lemon juice to taste
Stir together mayonnaise, yogurt, dill and relish. Season to taste with salt, pepper and lemon juice, if desired. Keep refrigerated. Makes 1 cup, 20 calories per tablespoon.
