Dill provides a tangy addition to pickles, salad dressing and fish dishes!
TOMATO, SPINACH AND DILL QUICHE
1 lb Irish Potatoes
1-2 tbsp red onion, diced finely
2 bags Food Basket Spinach
1 tomato, diced
1/4 cup of feta cheese
7-8 eggs, beaten
1/4 cup of milk
2 bundles Food Basket Dill
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Grease pan with olive oil and season with sea salt, freshly cracked pepper, and garlic, to taste. Bake in the oven for 10 mins. Remove from oven and set aside.
Sprinkle the diced tomato, spinach, red onion, and half of the feta cheese on top of the potatoes Beat the eggs with the milk and season with dill, sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining feta cheese.
Place into the oven and bake for 35-40 mins or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing. ENJOY!
Dill can be use as a digestive aid. The dietary fiber is believed to calm an upset stomach, reduce acid reflux, and prevent diarrhea. If you need a little help in this area, toss some fresh dill on your salad.
When dill leaves are the brightest green they have the strongest ability to fight free radicals.
As great plant-based source of calcium, dill promotes bone and tooth health. Be sure to pair this with a generous helping of Vitamin D from (safe) exposure to sunshine to beef up the bone benefits.