NATIONAL HERB DAY- YEAR OF  DILL DILLED YELLOW SQUASH • 2½ pounds yellow squash          • 1 large sweet onion   • 4 tablespoons unsalted butter • 1⁄3 cup fresh dill, chopped   • Salt and freshly ground black pepper Wash and trim squash and cut it into rings about 1⁄3-inch-thick. Peel onion and cut lengthwise into half; cut each half into slices. Melt butter in a heavy skillet and sauté squash and onion over medium heat for about 10 minutes, until crisp-tender. Stir in dill; season with salt and pepper. Reduce heat, cover and cook 5 minutes. Serve immediately. From Susan Belsinger,  The Herb Companion CORN STICKS WITH DILL • Corn oil   • 1 cup stone-ground cornmeal    • 1 cup  flour • 1 tablespoon baking powder   • ½ teaspoon salt   • 2 large eggs • 1 cup cold water  • 1 cup fresh corn kernels or frozen and thawed corn kernels • 5 tablespoons melted butter   • 3 tablespoons chopped fresh dill 1. Preheat oven to 350 degrees. Generously oil two corn-stick molds or muffin tins and preheat the molds for 10 to 15 minutes. 2. Combine cornmeal, flour, baking powder and salt in a large bowl. In another bowl, lightly beat eggs and combine them with water, corn kernels, melted butter and dill.       3. Barely combine the liquid with the dry ingredients. Spoon the batter into the heated molds, filling each mold about three-quarters full. Bake for 25 to 30 minutes, until the sticks are golden-brown. Serve hot. This recipe is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger (Interweave Press, 1992). LEMON, DILL & PISTACHIO SHARING COOKIE • 1 1⁄3 cups unbleached flour   • 1⁄2 cup yellow cornmeal   • 1⁄2 teaspoon baking powder • 1⁄8 teaspoon salt   • 1 cup unsalted butter, softened   • 1⁄2 cup sugar • 1 tablespoon lemon zest   • 1 teaspoon vanilla extract • 1⁄8 teaspoon lemon extract   • 1⁄2 cup loosely packed fresh dill, chopped • 1 cup pistachios, coarsely chopped • 1 to 2 tablespoons vanilla sugar, granulated sugar or sanding sugar 1. Preheat oven to 350 degrees. Very lightly butter a 9 ½-to 10-inch tart pan with a removable bottom. In a bowl, or onto a sheet of waxed paper, sift flour, cornmeal, baking powder and salt. 2. Beat butter at medium speed with an electric mixer for 2 to 3 minutes or until creamy. Gradually add sugar, zest, and vanilla and lemon extracts; continue beating for 2 minutes. Add flour mixture and beat on low speed just until a soft dough has formed, stopping to scrape bowl as needed. Stir in dill and pistachios. 3. Press dough evenly into tart pan and prick with a fork. Sprinkle the top lightly with the vanilla sugar or granulated sugar. Bake for 35 to 40 minutes, or until the top is golden-brown and the cookie is set. 4. Remove from oven and cool in pan on a wire rack for 10 minutes. Slide cookie off the base with a metal spatula onto a serving plate and serve whole. Let your guests break the cookie apart.  Makes one 9 ½ inch cookie From Susan Belsinger, The Herb Companion Miss Olivia's Blackberry Vinaigrette   ½ cup fresh or frozen blackberries 2 tablespoons balsamic vinegar 2 tablespoons honey (1 ½ ounces) ¼ teaspoon vanilla extract ¼ teaspoon kosher salt In a blender combine all ingredients at once. Pulse until smooth. Store in the refrigerator.   From Liles Acres: Gazpacho 3-4 medium to large tomatoes (may be peeled and seeded if preferred), quartered 2 cucumbers peeled and chopped into 1-inch chunks 1/2 to 1 whole onion coarsely chopped 1 green pepper, coarsely chopped 3 cloves garlic, finely chopped 2 tablespoons vinegar (red wine or balsamic) 1 tablespoons Worcestershire sauce 2 tablespoons olive oil Salt, red pepper and ground black pepper, to taste Chop vegetables and place in blender. Process on slowest speed just until vegetables are finely chopped. Chill overnight for best flavor. Yield: 6 servings.