Lemon and dill go together like peas and carrots. Everything I think, smell or taste dill, it reminds me of childhood of my Ukrainian great grandmother cooking borscht or seasoning potatoes with dill. Dill is an interesting herb that is common in Eastern European cooking, but is an herb we don't use on a regular basis in America.
But nothing tastes better and more pure than a freshly picked batch of homegrown dill. I picked up a bundle for a couple bucks at the Queen Anne Farmers Market this summer. When the weather was hot (a little late posting this!), I craved a cold pasta dish.
Inspired by the complimentarily flavors of lemon and dill, I share this recipe in hopes to ignite healthy cooking on a budget. All you need are some fresh, crisp vegetables, pasta, oil and lemon.
Many of our seasonal foods are boxed, packaged products, which contributes to inflammation in the body. They are foods that are stripped from their nutrients and remain a mystery on why so many people consume these foods on a regular basis.
Healthy, whole foods cooking is not difficult and this dill-lemon pasta contains anti-inflammatory properties.
Dill is used for culinary and medicinal purposes known for aiding digestion and respiratory health and preventing insomnia. It's ironic that with the cooler climate in Eastern Europe, dill is one of the best herbs to consume to prevent chronic respiratory issues.
The plant is native to Russia and parts of the Mediterranean and West Africa. Dill is even mentioned in the Bible and ancient Egyptian writings. The Greeks and Romans prized dill for its medicinal properties. Hippocrates, the Father of Medicine, used dill in a recipe to clean the mouth and supposed ancient soldiers applied dill seeds to heal wounds.
If our ancestors loved dill so much, why not resurrect the use of dill and try this pasta, a simple and easy-to-make recipe that is perfect for the work week. All you need to do is make and then take!
Vegan Lemon Dill Pasta Salad
Prep Time: 10 minutes
Cook time: 10 minutes
2 cups uncooked pasta (used small shells)
1/4 cup fresh dill, chopped
1/3 cup olive oil
3 tbsp lemon juice
1 garlic clove, chopped
1 cup cherry tomatoes, chopped
1/2 cucumber, chopped
1/2 orange pepper, chopped
1/2 tsp salt
Cook pasta according to package dressing. Mix the lemon juice, dill, garlic, salt and olive in a bowl. Set aside while you prep the vegetables.
Drain and cool the pasta. Once cool, mix everything together in a bowl and serve chilled. Enjoy!
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com