Sautéed potatoes and green beans with dill
When I was a kid, a huge part of summer was traveling to Grandma and Grandpa’s house for backyard cookouts. Grandma always had a huge plate of cut veggies with homemade vegetable dip. She used fresh dill from the garden and I have been in love with dill ever since. I’ve grown up a bit from the veggie dip days to now adding fresh dill to my salads, rice, potatoes and sautéed veggies like green beans, tomatoes and zucchini.
Some of the benefits that dill brings to the table are calcium, antioxidants that fight against carcinogens, and antimicrobial features that put it on the same level as garlic for fighting off bacteria and viruses. It’s also a great breath freshener. Bonus!
I love having to be creative with the abundance that my garden spits out. It’s like a new challenge everyday to mix and match herbs and veggies. What’s great is that so many combinations that I would never have thought of, taste wonderfult together -and you don’t have to hesitate to eat them because they are all so good for your body!
- 3 TBSP Grape seed oil
- 1 small onion diced (or 2-3 cloves of garlic)
- 3 medium potatoes, cubed
- 1 lb green beans, snipped
- ¼ to ½ cup fresh dill feathers
- Salt and pepper
Sauté onion in grapeseed oil until soft. Add potatoes and beans, and sauté on medium heat until tender. Add salt, pepper and dill, stir and serve as main or side dish.