Dill

Use this as a dip for vegetables or small crackers or as a dressing for salads or pita sandwiches.

Here’s a dip that could inspire your family to eat more raw vegetables. It’s great for informal gatherings and cold buffets, too. Serve this with an array of colorful vegetables, including broccoli florets, baby carrots, red bell peppers, and halved cherry tomatoes.

The addition of feta cheese gives this frittata a rich, pungent flavor.

Serve this as a side dish in shallow bowls, or over rice as a main dish.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

This is a good palate-cooler to serve with curries and other spicy dishes. Use a creamy-textured yogurt.

It goes without saying that this is best made with fresh, just-off-the-vine tomatoes!

A food processor with a grating attachment makes this delicious soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones.

This takes a little planning but the effort is well worth it. The salmon gravlax takes 5 minutes to put together and about 24 hours to cure in the salt. The flavor is fresh and buttery. Super-fresh fish is a must.

This is what I like to call a fancy schmancy dish, but it’s so easy to do and you can make it a day ahead. You will need a springform pan.

A coating of herbed mayonnaise keeps the fish moist while it bakes.

Perfect for lunch or brunch, this is a classic soufflé that begins with a thick cream sauce. It bakes in the convection oven in about one-third the time of a conventional oven, although at the same temperature.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL

These large white beans (gigantes means "giant" in Greek) are a classic ingredient in Greek cooking. Timing note: The beans need to soak overnight, so plan accordingly.

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).