Warming Up to Dill

November 21, 2022

There are only a few foods I've always disliked: goat cheese, cottage cheese and dill. Fresh dill has always tasted so grass-like and pungent but occasionally I could tolerate it in pickles and some Mediterranean dishes like spanakopita. 

So it was odd that I was drawn to this recipe for Green Tahini Farro Bowls (in Molly Yeh's new cookbook Home is Where the Eggs Are) that showcased dill in the tahini sauce. I wondered if I could be at the point in my life where my tastebuds could be evolving which then could make me dill lover
The Recipe: Green Tahini Farro Bowls with Poached Eggs from Molly Yeh is a lovely new addition to the endless grain bowl recipe collection in this world. 
The Results: This is a dill-forward recipe and I can't believe I'm saying this, but I didn't hate its presence! Its anise-grassy flavor added freshness to the earthy tahini. I love farro so any new sauces for a farro grain bowl is a winner in my eyes. I didn't have tomatoes or radishes and threw in some veggies and whatever else I had on hand: roasted broccoli, fresh spinach, pickled onions, feta, olives and avocado. Hearty, flavorful and delicious!

*Also this is the first time I haven't felt like super intimidated by poaching eggs. Molly makes the process so simple: add eggs to a simmering skillet/pot with an inch of water and they'll be done in 2-4 minutes. Easy peasy!

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