Recipes — dill

      This is one of those recipes where you can get a little creative and really play around with the different oil/vinegar combinations.      Ingredients:   4 tbsp. Wild Fernleaf Dill Infused Olive Oil (or oil of your choice) 2 tbsp. Sicilian Lemon White Balsamic (or balsamic of your choice) ¼ cup Plain Greek Yogurt 1 Clove garlic, minced   Fresh cracked black pepper     Directions: Combine the oil, vinegar, garlic, and pepper together until well combined. Mix in the yogurt. Use as a creamy salad dressing or even a dip for veggies!  

    Ingredients:   2 Cucumbers, washed and thinly sliced ½ Large red onion, thinly sliced 3 tbsp. LG Wild Fernleaf Dill Infused Oil 4 tbsps. LG Sicilian Lemon White Balsamic ¾ cup Chopped fresh dill   Sea Salt & Black Pepper to taste     Directions: Add the cucumbers and onion into a bowl. Mix the olive oil, balsamic, dill, salt and pepper together and pour of cucumber mixture. Mix well to combine. Cover and refrigerate for at least 1 hour before serving.  

        Ingredients:   ½ cup Popcorn kernels 3 tbsp Your favorite flavoured or unflavoured olive oil (see below for most popular)   Sprinkle of sea salt (optional)     Directions: Place popcorn kernels in air popper and pop according to manufacturer’s directions. Transfer popcorn to an over-sized bowl. Drizzle over olive oil, 1 tablespoon at a time, and toss to coat. Continue adding olive oil until you achieve your desired coverage. Sprinkle with sea salt and toss until evenly coated.  Some Favorites:   Butter Olive Oil Dill Olive Oil Chipotle Olive Oil Persian Lime Olive Oil