Recipes that use lots of dill?

Spaghetti And Tomato Salad With Dill Yogurt Dressing
1/2 lb spaghetti
1 1/2 cucumbers
1 large garlic clove
1/4 tsp salt
1/2 cup low-fat plain yogurt
1/2 cup well-shaken buttermilk
1/4 cup fresh dill sprigs, chopped
3/4 lb vine-ripened cherry tomatoes
1/2 cup kalamata or other brine-cured black, pitted olives

In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.

Peel and seed 1 cucumber and shred on large holes of grater. Squeeze
shredded cucumber in a clean kitchen towel to remove excess liquid. Seed
and dice remaining half cucumber. Chop garlic and mash to a paste with
salt. In a large bowl stir together shredded and diced cucumber, garlic
paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper
to taste.

Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir
together tomatoes, olives, and remaining tablespoon dill and season with
salt and pepper.

Cook spaghetti in boiling water until al dente and drain in a colander.
Rinse spaghetti under cold water to stop cooking and drain well. Add
spaghetti to yogurt mixture and toss to coat.

Serve spaghetti topped with tomato mixture.

How to make dill sauce:

Ingredients

8 fluid oz crème frâiche
1/4 pint soured cream
4 chopped spring onions
2 tablespoons of finely chopped dill

Here are a few things you can do with it

DILL DIP

1 16 oz jar Hellman’s Mayonaise (2 cups)
1 16 oz container sour cream (2 cups)
1 tablespoon dill weed or more to taste
salt to taste
garlic powder to taste

Mix mayonnaise and sour cream until well blended. Add dill, salt, and garlic powder to taste.
Great dip to use with carrots, celery, apples, fresh broccoli, and cauliflower.

BUTTER SAUCE

Ingredients for 4 servings:

8 oz. herb-garlic cheese
3 eggs
1/4 c. milk Flour, as needed
2 c. dry bread crumbs
Vegetable oil, for frying

DILL BUTTER SAUCE:

2 tbsp. shallots, minced
1/2 c. dry white wine
1 1/2 tbsp. fresh lemon juice
3/4 c. heavy cream
1/2 tsp. hot pepper sauce
1 tsp. salt
1 tbsp. dill weed
1 c. unsalted butter, cut into pieces

Make Dill Butter Sauce: combine shallots, wine and lemon juice in saucepan. Simmer over moderate heat, until liquid has reduced to 2 tablespoons.
Add cream. Reduce again, until liquid is 1/2 cup. Stir in pepper sauce, salt and dill weed; set aside.

Flatten chicken breasts between layers of wax paper, until 1/4 inch thick. Spread quarter of herb-garlic cheese on each. Fold breasts in half; tuck under ends. Chill 1 hour.

Preheat oven to 400 degrees. Beat eggs; add milk. Dredge chicken in flour and dip in egg wash. Then coat with bread crumbs. Heat oil in large saute pan. Add chicken breasts, 1 at a time. Brown on both sides. Remove from pan. Place on cookie sheet. Bake 8-10 minutes.

Just before serving chicken, heat sauce. Whip in pieces of butter slowly. Stir constantly. DO NOT allow sauce to boil. When butter is incorporated, serve at once.