Too Hot To Cook?

The Mercury in Seattle hit 103°F (39°C) this week, breaking all records in recorded history. I am sure that there were many a kitchen stove left abandoned during this heat wave. The interesting part, for me, is that here on the eastern side of the Cascade mountains it is usually that hot during this time of year, yet not this week. It was warm during the day, but the evenings were quite cool. There was no need for air conditioning, for me anyway.

I have an abundance of dill in my garden right now that is begging for my attention. Salads are summer’s perfect evening meal in my book. I made a dill vinaigrette that just plain tastes like summer. The vibrant earthy taste of the dill and the sharpness of the garlic & vinegar taste lovely to me on a hot day. I used pink peppercorns, because they are beautiful and I love the taste.

Dill Vinaigrette

• 1 clove garlic, minced
• 3 Tbsp apple cider vinegar
• sea salt & freshly ground pepper or smashed pink peppercorns (to taste)
• 1 Tbsp minced fresh dill
• 3 Tbsp extra virgin olive oil (add more oil up to 6 Tbsp total if you want)

Combine the garlic, vinegar, salt, pepper and dill in a small bowl or in the bowl that you are making the salad. Let the mixture sit a few minutes to let the flavors develop and the salt to dissolve. Whisk the olive oil in until well combined. Taste. Add more oil or seasonings to get the taste you desire.

Use as a salad dressing for a green salad, or pour over warm potatoes for a fantastic potato salad. Dill and salmon! Next time you make a roasted salmon with dill add the accompaniment of a crisp green salad with dill vinaigrette, perfect for entertaining.

Dill Pollen? YES!

If you have dill growing in your garden or you get dill that has the flowers intact be sure to use the pollen from the flowers. It is super tasty and a nice touch. You can actually buy the stuff, hand harvested, from many companies for a large sum of moola. Here it is free, well, sort of.

Tagged as: how to, raw, salad, vegan, vegetarian