I love August, when gardens are full of their bounty. When the time you took to plant in May, weed in July and harvest in August pays off! Of course, if you’re like me the garden is always a bit of a crap shoot. We have two container gardens in our yard, so while I don’t get a large amount of veggies, it’s nice to have the option to grab something fresh to add to a salad. This year, only one pea plant out of two rows even sprouted (I’m still confused on that one) and I’m super excited that my first year planting zucchini was success! One thing you can’t really go wrong planting is dill. It loves to grow (and seed, and spread…) so now is the time to bring it inside and determine what to do with it. I freeze a lot of dill for the winter months too!
Recently, contributor Lisa Dutton discovered this Dill Pickle Pasta Salad recipe online and tried it with success (and huge raves) her first time. She says it’s an A+++ recipe, so if you have dill (or a friend who will happily share!) here’s our summer recommendation:
- ½ lb dry shell pasta (about 3 cups)
- ¾ cup sliced pickles
- ⅔ cup cheddar cheese, diced
- 3 tablespoons finely diced white onion
- 2 tablespoons fresh dill
- ½ cup pickle juice
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅛ tsp cayenne pepper
- 4 tablespoons pickle juice
- salt & pepper to taste
- Boil pasta al dente according to package directions. Run under cold water to stop cooking.
- Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
- Combine all dressing ingredients in a small bowl and mix well.
- Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.