Category: Dill

Air Fryer Carrots

These Air Fryer Carrots are savory, super easy to make, inexpensive and the perfect compliment to any weeknight dinner meal.

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Lately I’ve been loving how easy it is to cook vegetables in the air fryer. Just prep, season, and air fry. It’s almost too easy. And carrots are a great inexpensive vegetable to cook any time of the year. Plus, they last a long time in the fridge…WIN! We have lots of roasted carrots recipes on our site, but these Air Fryer Carrots are my new favorite. They’re seasoned with a savory and herby seasoning mix and they’re the perfect compliment for any weeknight dinner meal.

Overhead view of cooked carrots in a black air fryer basket.

Ingredients For Air Fryer Carrots

Here’s everything you need to make these easy Air Fryer Carrots:

  • Carrots: Look for whole carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them. 
  • Olive Oil and Butter: I used both olive oil and butter for this recipe to keep the carrots moist and to combine with the seasoning mix. And I just love the flavor that you get from using both butter and olive oil.
  • Seasoning: A simple seasoning mix of salt, pepper, garlic powder, and dried dill is all you’ll need. And I decided to double down on the dill by adding a little fresh dill at the end to garnish. You can certainly omit the dill if you want, although it does add a nice herby and savory flavor to the carrots. In case you want to switch things up, I’ll share a few more seasoning options below.

Can You Air Fry Baby Carrots?

To make this recipe super easy, you can certainly use baby carrots instead of peeling and cutting whole carrots. Just use the same seasoning mix for a pound of baby carrots and adjust the cook time. Air fry baby carrots at 370°F for approximately 8-10 minutes or until tender to your liking.

Seasoning Ideas

I used a mix of salt, pepper, garlic powder, and dried dill for these carrots, but there are so many flavors and spices to choose from. Here are some other seasoning ideas for your air fryer carrots:

What To Serve With These Air Fryer Carrots

Air Fryer Carrots are so versatile and can be served with a number of meals. Try them with our Air Fryer Chicken Breasts, salmon, pork chops, or juicy Pan-Seared Chicken Breasts. And you can easily pair them with another side dish like these Air Fryer Brussels Sprouts or Steamed Green Beans to make a meal!

Overhead view of Air Fryer Carrots in a white serving dish.
Overhead view of Air Fryer Carrots in a white serving dish.
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Air Fryer Carrots

These Air Fryer Carrots are savory, super easy to make, inexpensive and the perfect compliment to any weeknight dinner meal.
Course Side Dish
Cuisine American
Total Cost $2.51 recipe / $0.62 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4
Calories 105kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Instructions

  • Wash, peel, and cut the carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.
  • In a separate small bowl, add the butter and melt in the microwave. Then add the olive oil, salt, pepper, garlic powder, and dried dill to the same bowl. Stir everything together to combine.
  • Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.
  • Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through. Once done garnish with fresh chopped dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Sodium: 537mg | Fiber: 3g
Close up side view of Air Fryer Carrots in a white serving dish.

How to Make Air Fryer Carrots – Step by Step Photos

Carrots being chopped on a cutting board.

Wash, peel, and cut 1 lb. of carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.

Butter, oil, and seasoning mixed together in a bowl.

In a separate small bowl, add 1 Tbsp of butter and melt in the microwave. Then add 1 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried dill to the same bowl. Stir everything together to combine.

Carrots mixed with butter and dill seasoning in a bowl.

Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.

Uncooked carrots added to the air fryer basket.

Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through.

Cooked Air fryer carrots in an air fryer basket.

Once done garnish with 1 tsp fresh chopped dill (optional) and enjoy!

Overhead view of Air Fryer Carrots in a white serving dish.

More Easy Air Fryer Recipes

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Green Goddess Tahini Dip

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve…

The post Green Goddess Tahini Dip appeared first on Cookie and Kate.

green goddess tahini dip recipe

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

Just a dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

green goddess tahini sauce ingredients

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (I can’t seem to find the brand name). A couple of my friends follow dairy free and vegan diets, so I’m always on the lookout for fun options that satisfy our requirements. As the night went on, we all fell in love with the dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season and at any holiday. I hope you fall in love with it!

Continue to the recipe...

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Homemade Tartar Sauce

Homemade tartar sauce is incredibly easy to make and pairs perfectly with any baked or fried fish or seafood.

The post Homemade Tartar Sauce appeared first on Budget Bytes.

I’m always on a quest to reduce the number of half-used bottles of sauce in my fridge (the struggle is real…) Instead of buying every single sauce under the sun, I keep a few basic condiments on hand so I can make any other homemade sauce whenever I want and in whatever quantity I need. This Homemade Tartar Sauce is the perfect example. I don’t eat tartar sauce often, but when enjoying homemade fish sticks it’s an absolute must! It takes just a few minutes to whip up, uses only six (or less!) pantry and fridge staples, and I can make any amount that I need with NO leftovers. #win

Overhead view of a bowl of tartar sauce on a plate of fish sticks, being stirred with a spoon.

What is Tartar Sauce?

Tartar sauce is a rich and tangy mayonnaise-based sauce that is perfect for serving with any type of fish or seafood. It’s incredibly simple to make, and you might just have all of the ingredients on hand!

Ingredients for Tartar Sauce

Here are the ingredients for our super easy homemade tartar sauce recipe:

  • Mayonnaise: This is the rich and creamy base for tartar sauce. You can use your favorite brand, but I usually lean towards Hellmann’s or Dukes.
  • Plain Yogurt (optional): I like to do a half-and-half mix of mayonnaise and yogurt because the yogurt lightens up the sauce just a bit and makes the flavor slightly brighter. You can use all mayo if you prefer a richer sauce. You can use regular-style yogurt for a thinner tartar sauce, or Greek-style yogurt for a thicker tartar sauce.
  • Dijon Mustard: Dijon adds a nice tanginess to the tartar sauce, plus a little complexity to the flavor.
  • Lemon Juice: Lemon and fish are BFF’s, so a little lemon juice in the mix helps the tartar sauce pair perfectly with the seafood and it helps cut the heaviness of the mayo.
  • Dill Relish: Relish gives the sauce some much-needed texture and the dill flavor goes perfectly with lemon.
  • Dried Dill: We’re doubling down on the dill flavor with a little more dried dill. It amps up the flavor and adds a little more color to the sauce.

What Else Can I add?

This easy tartar sauce recipe is a great base that can then be modified to fit your taste buds or other ingredients you may have on hand. Try adding these ingredients to customize your tartar sauce:

  • Try adding a dash or two of hot sauce or a small spoonful of horseradish for some kick!
  • Got leftover capers? Stir them in for some extra briney flavor.
  • Finely diced red onion would add even more crunch and savory flavor.
  • Add a dash of Worcestershire sauce for some more umami.
  • Add a tablespoon of freshly chopped parsley for more freshness.

How to Serve Tartar Sauce

Tartar sauce is obviously great with Homemade Fish Sticks, but it’s also delicious with Chicken Nuggets, Steak Fries, Garlic Butter Shrimp, or Tuna Patties. And since it’s simply a lemon-dill flavored mayonnaise, it could also be used as a spread on sandwiches and wraps!

Overhead view of a bowl full of tartar sauce with lemons on the side.
Overhead view of a bowl of tartar sauce with a spoon, on a plate of fish sticks.
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Tartar Sauce

Homemade tartar sauce is incredibly easy to make and pairs perfectly with any baked or fried fish or seafood.
Course Dip, Sauce, Side Dish
Cuisine American
Total Cost $1.65 recipe / $0.33 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 (about ¼ cup each)
Calories 174kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup mayonnaise $0.67
  • 1/4 cup plain yogurt* $0.53
  • 1/4 cup dill relish $0.32
  • 1 Tbsp Dijon mustard $0.02
  • 1 Tbsp lemon juice $0.06
  • 1/2 tsp dried dill $0.05

Instructions

  • Add all of the ingredients to a bowl and stir to combine. Serve immediately or refrigerate for up to five days.

See how we calculate recipe costs here.

Notes

*You can use regular style yogurt for a thinner sauce, or Greek style yogurt for a thicker sauce. Or, substitute with more mayonnaise for an ultra rich and thick tartar sauce.

Nutrition

Serving: 0.25cup | Calories: 174kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Sodium: 314mg | Fiber: 0.3g
A bowl of homemade tartar sauce on a plate of fish sticks with lemons on the side.

How to Make Tartar Sauce – Step By Step Photos

Tartar sauce ingredients in a bowl not stirred together.

All you have to do to make tartar sauce is stir together ½ cup mayonnaise, ½ cup plain yogurt (or just do 1 cup total mayonnaise), ¼ cup dill relish, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and ½ tsp dried dill.

Finished tartar sauce in a bowl with a spoon.

Stir it all together and you’re good to go! You can store this sauce in the fridge for up to five days. If you prefer a thicker tartar sauce, use Greek-style yogurt, or skip the yogurt and use all mayonnaise.

A fish stick being dipped into a bowl of tartar sauce.

Serve with your favorite seafood, roasted vegetables, or even as a sandwich spread!

More Homemade Sauce Recipes

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Tuna Pasta Salad

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It’s easy to make, cool, creamy, and perfect for a crowd.

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It’s officially H.O.T. outside, so I’m leaning into my cold pasta salads hard these days! This Tuna Pasta Salad is an easy classic that is cool, creamy, inexpensive, and it keeps me full. This one is seriously simple and it’s the perfect salad for summer BBQs, potlucks, to pack for lunches, or to have a quick cold meal when you’re sweating it out in this heat. So bookmark it now because you’ll want to revisit it, again and again, this summer!

Close up overhead view of a bowl full of tuna pasta salad.

What’s In Tuna Pasta Salad

This classic recipe is really simple and most of the ingredients are fairly inexpensive. To make this tuna pasta salad you’ll need:

  • Pasta – We used small shells, but you can use any small shape. Bowtie pasta is another great option.
  • Tuna – Canned tuna is probably the most expensive ingredient in this pasta salad, but a little goes a long way! We used two 5oz. cans to span all six servings. If you want to reduce the price even further, drop down to one can and increase the amount of peas for more protein!
  • Onion – A little onion adds depth of flavor and a lot of great crunch to this salad. We used red onion for color, but a sweet onion also works!
  • Dressing – This tuna salad uses a super simple homemade dressing made with mayonnaise, lemon juice, salt, pepper, and dried dill. Simple but good!

what Kind of Tuna to Use

I prefer chunk light tuna for this pasta salad because it’s a good balance between affordable and having a good texture for the salad. Tuna labeled “solid” will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor. …but I kind of like the stronger taste of tuna for this salad!

Variations on Tuna Pasta Salad

Tuna pasta salad has been a classic for decades and everyone makes it a little different. If you want to branch out from the recipe below, here are some other ingredients you can try:

  • Add diced cheddar for more richness
  • Substitute half of the mayonnaise with plain Greek yogurt for a slightly lighter flavor
  • Substitute the onion with shallots for a milder onion flavor
  • Add diced celery for more crunch
  • Add diced hard-boiled egg for more inexpensive protein
  • Add a couple tablespoons of dill or sweet relish for more flavor
  • Try canned salmon in place of the tuna
  • Add fresh herbs (dill, parsley, tarragon, green onion)

Can You Make Tuna Pasta Salad Ahead?

You can make tuna pasta salad ahead of time, which can be helpful for potlucks and BBQs, but it’s definitely best when eaten on the same day it’s prepared. I would advise against making it more than one day ahead because it will begin to dry out the longer it stays in the refrigerator. Luckily, this pasta salad is a snap to make, so it’s easy to whip up on the day of!

Close up side view of a bowl full of tuna pasta salad.
Close up side view of a bowl full of tuna pasta salad.
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Tuna Pasta Salad with Peas

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It's easy to make, cool, creamy, and perfect for a crowd.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.83 recipe / $0.81 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 478kcal

Ingredients

  • 3/4 cup mayonnaise $0.92
  • 2 Tbsp lemon juice $0.12
  • 1/4 tsp dried dill $0.03
  • ¾ tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup diced red onion $0.11
  • 1 cup frozen peas $0.47
  • 12 oz. mini shell pasta $1.13
  • 2 5oz. cans chunk light tuna, drained $1.98

Instructions

  • Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
  • Finely dice the red onion and measure out the frozen peas.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.
  • Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g

 

How to Make Tuna Pasta Salad – Step By Step Photos

Ingredients for tuna pasta salad dressing in a bowl, not stirred together.

Make the dressing first. Combine ¾ cup mayonnaise, 2 Tbsp lemon juice, ¾ tsp salt, ¼ tsp pepper, and ¼ tsp dried dill. Stir everything together, then set the dressing aside.

Diced red onion and a measuring cup full of frozen peas.

Finely dice about ½ cup of red onion. Measure 1 cup of frozen peas.

Boiled pasta and peas in a pot full of water.

Bring a large pot of salted water to a boil. Once boiling, add 12 oz. small shell pasta (or any other small shape) and boil just until tender. When the pasta is almost cooked through, add the frozen peas and let them cook with the pasta for the last two minutes. Drain the pasta and peas well in a colander, allowing them to cool.

Ingredients for tuna pasta salad being combined in a bowl.

When the pasta and peas have drained well and cooled down (slightly warm is okay), add them to a large bowl with two drained 5oz. cans of tuna, the diced red onion, and the prepared dressing.

Finished tuna pasta salad in a bowl.

Gently fold the ingredients together until everything is evenly mixed and coated in dressing.

Close up side view of a bowl full of tuna pasta salad.

Serve immediately or refrigerate until ready to eat!

More Easy Tuna Recipes

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Mediterranean Bean Salad

This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this…

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Mediterranean bean salad recipe

This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

Mediterranean bean salad ingredients

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

Continue to the recipe...

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Green Goddess Tortellini Salad

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony…

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springtime pasta salad recipe

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

green goddess tortellini salad ingredients

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Continue to the recipe...

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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they’re super versatile!

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Bowl meals have always been my favorite type of meal because they’re super flexible, you get a lot of colors, textures, and flavors in every bowl, and they’re perfect for meal prep (I LOVE having grab-n-go lunches ready). This week, I made these Mediterranean Turkey Bowls. They’re simple, super fresh, and very filling. Plus, I can swap out ingredients depending on what I have on hand, or what I’m craving. So if you’re looking for something new, easy, and fresh to prep for lunch, give these bowls a try!

Overhead view of Mediterranean Turkey Bowl with ingredients on the sides.

Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

Comb your fridge and freezer for ingredients that have a Mediterranean flair and toss ’em in your bowl! Here are a few delicious ideas:

  • Feta
  • Olives
  • Chickpeas
  • Capers
  • Spinach
  • Green Onion
  • Hummus
  • Bell peppers
  • Artichoke hearts
  • Quinoa
  • Zucchini (fresh or grilled)

P.S. You can also make these bowls over a bed of greens instead of a bed of rice!

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

Three meal prep turkey bowls lined up with yogurt sauce being drizzled over the middle one.
Overhead view of a Mediterranean Turkey Bowl with yogurt sauce drizzled over top.
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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!
Course Dinner, Lunch, Main Course
Cuisine American, Mediterranean
Total Cost $10.11 recipe / $2.53 recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 403kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Garlic Dill Yogurt Sauce

  • 1 cup full-fat plain yogurt $1.12
  • 1 Tbsp lemon juice $0.06
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp salt $0.02

Ground Turkey

  • 1 Tbsp olive oil $0.12
  • 1 lb. ground turkey $4.99
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Bowls

  • 1 cup uncooked rice* $0.43
  • 1 pint grape tomatoes $1.89
  • 1 cucumber $0.79
  • 1/4 red onion $0.19
  • 1/4 cup chopped parsley $0.20

Instructions

  • Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
  • Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
  • While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
  • When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
  • Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
  • When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g
Close up side view of a Mediterranean Turkey Bowl.

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Garlic dill yogur sauce ingredients in a bowl, unstirred.

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Cooked rice in a rice cooker.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

Cooked ground turkey in a skillet with garlic and oregano added on top.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Prepped tomatoes, cucumbers, onions, and parsley on a cutting board.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Mediterranean turkey bowls prepped without the yogurt sauce.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Yogurt sauce being drizzled over top of the turkey bowl.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Half eaten Mediterranean Turkey Bowl.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

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Cucumber Sandwiches

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.

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The weather is finally warming up, the sun is shining brightly and I am SO READY for all the fresh produce of spring and summer. These refreshing little cucumber sandwiches with a dilly cream cheese spread are the perfect light lunch for warmer weather or a snack to serve with tea or brunch, Mother’s Day, bridal showers, and more. But they’re so deliciously fresh that you’ll probably end up making them all summer long!

P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!

Side view of a hand holding stacks of cucumber sandwiches.

What are Cucumber Sandwiches

There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but we took our cucumber sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!

How to Serve Cucumber Sandwiches

These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.

Overhead view of cucumber sandwiches on a plate.

What Kind of Cucumbers are Best?

English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.

How to Keep Cucumber Sandwiches From Getting Soggy

Cucumbers are a high water content vegetable, so if you’re not careful that water can seep out into your sandwich and leave you with soggy bread. Here’s how to keep the bread light and fluffy and the cucumbers crisp!

  1. Make sure to spread the cream cheese from edge to edge on the bread. The cream cheese acts as a moisture barrier between the cucumbers and bread.
  2. Don’t assemble the sandwiches too far ahead. Once assembled, serve your sandwiches within 1-2 hours.
  3. To make the sandwiches ahead, freeze the bread, prepare the cream cheese spread, and slice the cucumbers. Keep the components separate until just before serving.
  4. If you MUST fully assemble the sandwiches ahead of time, you’ll want to lightly salt the sliced cucumbers ahead of time and let them sit for about 15 minutes to draw out some of the water. Blot the salted cucumbers dry, then assemble the sandwiches. The cucumbers won’t be quite as crunchy this way, but it will give the sandwiches extra staying power.

What Else Can I Add?

If a recipe isn’t flexible, it isn’t for me! And cucumber sandwiches are definitely flexible. Here are some other fun ingredients you can add to cucumber sandwiches to make them your own:

  • Fresh herbs – parsley, mint, tarragon, chives
  • Spinach or baby greens – add a layer of greens for even more flavor and texture
  • Goat cheese – swap the cream cheese for chevre
  • Mayonnaise – for a creamy spread, add a couple of tablespoons of mayonnaise to the mix
Side view of cucumber sandwiches on a platter.
Side view of hands holding a stacked cucumber sandwich.
Print

Cucumber Sandwiches

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.
Course Appetizer, Lunch, Snack
Cuisine American, English
Total Cost $5.06 recipe / $0.42 serving
Prep Time 30 minutes
Freeze Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 two bite-sized pieces each (6 sandwiches total)
Calories 139kcal
Author Beth – Budget Bytes

Ingredients

  • 12 slices white bread $1.04
  • 8 oz. cream cheese, room temperature $2.19
  • 1/2 tsp dried dill $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 2 Tbsp lemon juice $0.13
  • 1 green onion, sliced $0.10
  • 1 large English cucumber $1.49

Instructions

  • Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
  • Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
  • When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
  • Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
  • Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.

See how we calculate recipe costs here.

Nutrition

Serving: 2sandwich quarters | Calories: 139kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Sodium: 228mg | Fiber: 1g

How to Make Cucumber sandwiches – Step by Step Photos

Sliced bread on a baking sheet for freezing.

To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.

Cream cheese spread ingredients in a bowl, unmixed.

When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.

Finished cream cheese spread in the bowl.

Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.

Peeled and sliced cucumber on a cutting board.

Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.

Cream cheese spread on the bread.

Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.

Cucumbers on the bread.

Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.

Crusts being sliced off the sandwich.

The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).

Overhead view of cucumber sandwiches on a platter.

If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!

More Sandwich Recipes

The post Cucumber Sandwiches appeared first on Budget Bytes.

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