Got a large bunch of dill from my CSA. Any ideas to use it?

Ooooh, fun! I like to make homemade popcorn; for 1/2 cup of kernels popped in 2 tablespoons of oil, I'd melt 3 Tablespoons of butter, and to the butter add 2 cloves of minced garlic and 1 Tablespoon of minced fresh dill. It's wonderful! (Source: America's Test Kitchen Family Cookbook)

Dill is also good in potato salad, cucumber salad, and in fish dishes, if you need sort of a general direction to go in. www.bigoven.com and www.allrecipes.com are great for searching for recipes when you have a specific ingredient you'd like to use up.

I like a recipe on this site called Creamy Cucumber Side by Lizthechef.

Dill pesto is amazing,

I add it to this Hot Yogurt and Barley Soup sometimes, to good effect: https://food52.com/recipes/19493-hot-yogurt-and-barley-soup

By the way, the soup is so refreshing, even though it's "hot." Don't count it out for summer :)

I chop the dill finely in my food processor and pack it tightly into a plastic container, and freeze it. Then just scrape with a fork whenever you want fresh dill in a dish. It thaws in seconds and retains its fresh color and taste.
Granada lax or sun pickles are great ideas as well!

I chop the dill finely in my food processor and pack it tightly into a plastic container, and freeze it. Then just scrape with a fork whenever you want fresh dill in a dish. It thaws in seconds and retains its fresh color and taste.
Granada lax or sun pickles are great ideas as well!

homemade ranch dressing! Or Scandinavian potato salad - new potato, red onion, bacon, sour cream, s&p, and loads of fresh dill.

I always go Scandinavian with dill. Generously top rye toasts with sour cream, dill and some smoked fish. Mm! I'd eat it in a few days, no problem.

I love Deb Perelman's fridge dill pickles (http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/). I also like to make carrot salad with a lemon dill vinaigrette (no recipe...just wing it) or a creamy dip for crudite (just use any ranch recipe and sub dill for the parsley).

Thanks all!

Try kukla's wonderful and unusual Shalotta. For some reason, I can't copy the link, but search for it in recipes on Food52. This is first on my list when I have plenty of dill.

There's a wonderful onion and dill bread on The Smitten Kitchen blog.

Fresh dill in any salad is fantastic, or make it into a pesto and do a dill pesto potato salad.
I also love love fresh pineapple and fresh dill.. I have a banging recipe on my blog (thelovelycrazy.com) for pineapple dill kale salad.

Also, this tart with Greek inspired flavours is brilliant in summer as you can eat it at room temp- and has a large sprinkling of dill over the top.
http://goodeggfoodie.com/2015/07/03/greek-tart/

Perhaps make some Gravlax....the more dill the better sandwiched between fresh salmon fillets curing in salt and sugar for 3 days.

I love this salmon with sour cream and dill: https://food52.com/recipes/27083-noni-s-salmon-with-sour-cream-dill-slather.

Any leftover sour cream mixture makes a great dip for veggies and potato chips!

In general dill goes well with feta, cheddar, oily fish, tomato, lemon, potatoes, chicken, cucumber, etc.

- dill and cheddar scones or bread (or maybe corn griddle cakes)
- tzatziki
- a dill pesto (with almonds, perhaps) to put on fish
- grilled squid or octopus
- with smoked salmon, red onion, capers, and cream cheese on an everything bagel (on of my favorite meals of all time)
- dill-mustard vinaigrette/aioli
- in an omelet or quiche with chives and leeks
- dill fingerlings: http://www.foodnetwork.com/recipes/ina-garten/dill-fingerling-potatoes-recipe.html

Try. mackerel pate. Take two fillets of smoked mackerel, 1 garlic clove, approx 4 heaped tbsp greek yoghurt, 1 heqped tbsp horseradish sauce and handful of dill. Pulse in food processor with freshly ground pepper. I like it chunky.

You can always freeze it in the form of a compound butter if you don't think you'll get to using all of it this week.

in borscht
in rice salad
on steamed oily fish like salmon or mackerel
in an herb salad where several herbs are used in quantity as the greens (see Frank Stitt spring herb salad in his 2004 book, the Southern Table). can't find the recipe online. use 1.5 cups mixed herbs (from chervil, chive, dill, taragon and or mint) and 3c mild lettuce (Bibb, boston, mache, baby romaine, oak leaf), and a few tablespoons of sherry vinaigrette to serve 4. Sometimes I play around with the proportions of lettuce to herbs, and the salad is always good. You can also garnish it with some steamed root vegetables (potato, sweet potato, beet), rich cheese like bleu or chevre, edamame or hard cooked eggs.

http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe.html