Best of the fresh herbs.
Even giving all due respect to basil, which is exciting and sophisticated, and parsley, which is dependable and unchanging ... dill is my herb of choice in the summer.
Nine years ago, on a trip to Ukraine, I was introduced to the wonders of fresh, local produce grown in the breadbasket of Europe. Flavour-filled tomatoes. Crisp cucumbers. Peaches, grape and plums picked off the trees and vines which grew beside the backyard picnic table.
Ohmymymy. I ate some good food in Ukraine. There was sala too. Which was ... less ... enjoyable.
But the dill....
Here's what you do.
Take some new potatoes
Cut them into chunks
Boil them.
Drain them.
Now quickly! Before they cool...
Melt some butter around them there potatoes, still in the pot.
Dump in lots of freshly chopped dill (chopped green onions is a nice addition too)
Sprinkle with salt and pepper
And if you're the classy type, dish the whole thing out nicely on a plate with your other food groups and enjoy.
If you're like me - eat it right out of the pot, and call it dinner.
