Maybe the people who package fresh dill for sale believe we’re all just really into pickling stuff? True, canning may be cool again, but I usually have much less ambitious plans for the dill I buy—and about 97 percent of it left whenever I’m done.
Here’s what I did to use some of it up in last night’s dinner. (This is an imprecise, make-what-you-need, can’t eff it up too badly, Coles-notes-type recipe.)
1. Set salted water on to boil for brown rice pasta. Heat cast-iron pan with a little grape seed oil and begin to sauté trimmed and halved green beans until tender crisp.
2. Add pasta to boiling water. Remove beans from pan and set aside.
3. Reduce heat and squeeze a lemon into the cast-iron pan, intending to swirl with a little cream. Discover cream has gone off. Add a dollop of sour cream instead (it never goes bad, right?) and whisk until lumps are gone.
4. Add grated Parmesan and dill. Drain pasta and coat individual servings in the sauce. Plate with the green beans and add more dill and Parmesan.
This worked out nicely and got us out the door quickly to a friend’s lovely backyard for dessert.