Lemon Dill Vegetables Recipes

LEMON-DILL STEAMED VEGETABLES

Steps:

• Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES

Steps:

• COMBINE all ingredients into a small container and shake well.
• STORE tightly sealed in a cool, dry place and shake well before using.
• SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
• SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
• TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
• TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

LEMON DILL VEGETABLES

Steps:

• Preheat oven to 450 degrees F or grill to medium-high. Center Mann's Vegetable Medley on sheet Heavy Duty Aluminum Foil. Top with margarine. Sprinkle with lemon peel, garlic, dill weed, and salt. Top with ice cubes Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• For Gas Grill: place foil packet over medium-high heat, cover grill and cook for 12-15 minutes or until tender. For Charcoal Grill: place foil packet over medium-high heat and cook uncovered for 20-25 minutes or until tender. For Oven: preheat over to 450 degrees F. Place foil packet on a cookie sheet and bake for 20-25 minutes or until tender.
• Open foil packet carefully to allow steam to escape. Serve hot. Squeeze fresh lemon juice over vegetables; stir before serving.

LEMON DILL VEGETABLES

Steps:

• Preheat oven to 450 degrees F or grill to medium-high. Center Mann's Vegetable Medley on sheet Heavy Duty Aluminum Foil. Top with margarine. Sprinkle with lemon peel, garlic, dill weed, and salt. Top with ice cubes Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• For Gas Grill: place foil packet over medium-high heat, cover grill and cook for 12-15 minutes or until tender. For Charcoal Grill: place foil packet over medium-high heat and cook uncovered for 20-25 minutes or until tender. For Oven: preheat over to 450 degrees F. Place foil packet on a cookie sheet and bake for 20-25 minutes or until tender.
• Open foil packet carefully to allow steam to escape. Serve hot. Squeeze fresh lemon juice over vegetables; stir before serving.

ROOT VEGETABLES WITH LEMON-DILL GLAZE

Steps:

• Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
• Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
• Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
• Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
• Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.