I've been abusing dill a lot recently. I really love the flavour - sort of fresh and grassy but moody and windswept and scandinavian at the same time.
We originally got some to put in a salad with beetroot and onion. It was pretty good - south turkish, apparently, despite being blatantly russian sounding.
Dill comes in big bunches though, so I used up a bit more by doing a potato / pea / carrot salad with a load of dill and a sharp lemon juice / walnut oil dressing. This was absolutely ace - a great range of earthy and grassy flavours, although next time I do it I might leave out the carrots (the sweetness seems slightly out of place) in favour of green beans, asparagus, or nothing.
Some time in the next day or so I'll probably stick some in with marinated mushrooms and / or red kidney beans as well. Fish recipes are traditional, but are ruled out by the veggie.
Last night's other salad was bulgur wheat with toasted almonds, raisins and chopped onion, which also worked pretty well.
Any other dill thoughts?