What's the DILLeo?

Many of us know this spiky looking herb is for its dedication to fish and seafood dishes. However, I can assure you dill has a lot more potential. Back in the Caucasus dill is one of the most commonly used herb in any savory dish. We value dill so much we even serve it whole along with parsley, cilantro and green onions. Dill blossoms and seeds are vastly used in pickling, infusing the pickle-juice with pungent and tangy flavor.

You see, I couldn't go without mentioning my all time favorite grass. And there's more.

Many health benefits are tangled in those shaggy greens. First of all, it helps our digestive system process from the very beginning: with its essential oils, dill literally makes your water mouth and activates production of bile and stomach juices. Dill also kills bacteria that cause diarrhea and indigestion. Your breath fresheners can rest on a shelf while dill seeds and leaves can do mouth freshening jobs as well. Furthermore the essential oils of dill can end and prevent microbial infections in the mouth. Eating dill can also help with hiccups and gas.

Apart from that, the essential oils in dill are anti congestive and antihistaminic. They can help clear nasal congestion due to allergies. It can really come in handy for those suffering with seasonal allergies.

There's something more I found on the internet about dill's essential oil that I didn't know before. The flavonoids are stimulant and may stimulate secretion of certain hormones which are responsible for proper menstrual cycles.

But enough with the benefits, one can love these filigree sprigs for its fresh and appetizing flavor.

I decided to keep the tradition and use dill with fish. Or in a sauce that commonly used for fish that is.

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Dill Tartar Sause

Makes enough to fill a 12 oz jar (use the mayonnaise jar)

12 oz mayonnaise

1 cup finely chopped kosher dill pickles

1 cup finely chopped dill leaves

1 tspn freshly ground black pepper

A pinch of salt (the rest of the salt is in pickles)

• Mix all ingredients in a bowl, cover and refrigerate for at least an hour.

• That's all!

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Of course you can't eat the sauce by itself. That's why I'm sharing this new burger recipe. It is Tuna burger and may I say it can easily compete with its beefy counterpart (or the other way around). I found this recipe in one of the issues of Eating Well magazine and have been wanting to make it. I had to tweak it a bit, adding more tuna and less of other ingredients, just to keep it simple. I fried the burgers on a cast iron skillet with a little bit of olive oil. It took 2 minutes on each side! Quick and easy, delicious and different! Tuna burger can be a scrumptious new choice for burgers on your Memorial Day barbecue menu.

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Dill Tuna Burgers

Makes 6 burgers

1 12oz cans chunk light tuna in water, drained

1 cup whole wheat bread crumbs (see note)

1/3 cup mayonnaise

1 Tspn dry dill weed

1 tspn freshly ground black pepper

Olive oil for frying

6 whole wheat mini kaiser rolls

• Break tuna into small pieces with a fork.
• Combine tuna, bread crumbs, mayonnaise, dill weed and black pepper. Mix well until a uniform mixture forms and holds together.
• Form 6 patties, patting the mixture with wet hands.
• Heat the oil in the skillet, fry patties 2 minutes on each side. Be careful flipping the patties, they will be tender.
• Smear a generous table spoon of tartar sauce on the bun, arrange the patty and top with some fresh young lettuce. Enjoy with some fries on the side, or without!

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{Note} To make whole wheat bread crumbs, toast 2 loaves of whole wheat pita bread in 350°F oven for 15-20 minutes, cool the toasted pita and pulverize into crumbs in a food processor.

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Primavera—Tune(a) in to Spring

Primavera… what a nice word to describe this wonderful time of year, time of resurrection, time or rejuvenation, time of new beginnings…

I am very hopeful it will come soon but for now I watch a crazy dance of pesky snowflakes outside my window.

That was written last week. Since then we had one day of 77°F and now it's raining. But it is rather warm rain, the one that promises to wash away all the remnants of passing winter and soak up the soil for new crops so sprout. I have already spotted some tulips leaves curiously peaking out of the ground. Have to fear, tulips, warmth is finally here.

On another note, our CSA announced new season opening soon. That means eating straight from the earth is coming soon! Not to mention, I have started preparing my own planters to receive, nurture and grow new crops.

But for now, I have this easy tuna recipe. I don't usually cook with canned tuna but now I decided to give it a try. And it was quite tasty way to tune into Primavera!

Primavera is also a name for a pasta dish with a light creamy sauce and vegetables. So here's my variation…

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Tuna Primavera

Serves 6 to 8 people

1 lb uncooked pasta of your choice—I liked these new fetuchini

1 12oz bag of frozen bell peppers

1 cup chopped celery stalks (about 2-3 stalks)

1 cup finely chopped red onion (about 1/2 medium onion)

2-3 cloves of garlic, smashed and chopped

1 16 oz can albacore white chunk tuna

1 teaspoon salt

few (5-6) black peppercorns

2 T spoons olive oil

1/2 cup heavy cream

• Boil pasta according the package directions.
• While pasta is cooking, in a large skillet/wok heat the oil and sauté onions and garlic on a medium heat until translucent.
• Add remaining vegetables and simmer on medium-low heat until pasta is cooked al-dente, tossing occasionally (takes about 10 minutes to thaw and cook all the vegetables).
• Drain cooked pasta reserving about a 1/2 cup of cooking water.
• Toss pasta with vegetables, add water, tuna, salt and pepper, rase heat and bring it all to boil. Once boiled, turn heat down to low, add cream and toll all together to cover all ingredients. And that's all! Enjoy!

Primiavera is served!