Five Weeknight Dishes: Easy Dill Dinners

By Emily Weinstein, The New York Times Spring is so close I can taste it — or at least I’m trying to taste it as I load up my grocery list with green things like arugula, scallions and leafy herbs. We’re still weeks away from peak spring produce, but you can hustle winter out the door if you lean heavily on ingredients that are available in March but are giving May. That’s especially true of herbs.

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