To use of the very last of the languishing dill, I resorted to blending it up to make a dressing. I based the recipe on this post, but changed it a bit to work with what I had on hand and my particular taste:
1 c silken aseptic tofu
4+ T chopped dill
3 T Dijon mustard
3 T lemon juice
1 chopped scallion
2 tsp agave syrup
1/4 tsp salt
1/4 tsp black pepper
-Blend everything up, chill until ready to use.
And use it I did:
On salad for lunch yesterday - spinach, romaine leaves, chopped onion, rice, chickpeas, and red bell pepper.
Spinach, roasted beet, avocado, chickpeas, chopped onion.
I don't usually make creamy salad dressings - just a splash of balsamic vinegar and mustard is my preferred option - so it's a nice contrast to top a crunchy salad with this fresh dressing.
However, I do hereby declare that all recipes forthwith calling for dill must use at least 1/4 of the bunch at once, lest we frantically search for ways to use it up before it goes bad. Oh, but now that I think about it, I wanted to make this Dill Crunch Salad. And these fries. Hmm. To dill or not to dill? Next time.