Hi,
This Savory Saturday, let’s talk about an herb that often gets typecast as “just for pickles”, dill. Sure, dill pickles (made from cucumbers) are an American classic, but this feathery, fresh herb deserves a much bigger spotlight in your kitchen.
With its feathery green fronds and fresh, slightly tangy flavor, dill brings a crisp, herbaceous note that cuts through richness and adds a burst of life to everything from creamy dips to roasted veggies. It’s not just for pickles ,dill works magic in grain bowls, salads, soups and even dressings.
Beyond flavor, dill is a quiet wellness hero. It’s a good source of antioxidants, supports digestion and has been cherished for its calming properties for centuries.
Simple ways to savor dill:
- Toss fresh chopped dill into potato or chickpea salads.
- Sprinkle over roasted vegetables for a fresh, clean finish.
- Stir into homemade dips and dairy-free tzatziki.
- Add to soups and broths for a subtle, herby lift.
So this weekend, let dill take the lead in your plant-based kitchen. A sprinkle here and a handful there and suddenly, even the simplest dish feels gourmet.
Wishing you a fresh and flavorful Saturday.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
