Last evening I made a recipe I found on Pinterest (you can link to it by clicking here). Not only did this sauce have incredible flavor, but it brought back memories from my young childhood.
When I was young I would help my grandmother can dill pickles. I would sit on the counter and drop a clove of garlic into the jars as well as a sprig of dill.
While I’ve always held that memory close to my heart, last night while making this recipe (which also called for fresh dill) I found myself right back in my grandmothers kitchen – eating the cucumbers about as fast as she could stuff them into jars, to later become pickles.
This meal was satisfying on so many levels…I urge you to try…
Finely chop an onion, 2 cloves of garlic and 1/2 a pound of mushrooms.
Add to a pan with 2 tbsp of extra virgin olive oil, saute until soft.
**This next step I didn’t do while cooking, but will the next time around**Once the veggies are cooked, add 1-2 tbsp flour to the pan and cook for a bit.
Add 1/2 cup chicken stock, 1 1/2 cups heavy cream, and 2-3 tbsp fresh dill – finely chopped.
Add salt and pepper to taste.
I then poured this sauce over Quinoa Pasta (they make that now, it’s really exciting) and mixed in some cooked shrimp.
Dill pairs well with seafood so any fish would be incredible with this sauce over the top, and if you’re not a fan of seafood chicken would be great too.
Do you have any other recipes that use fresh dill? I’d love to take another tip down memory lane…