208 dill seed recipes

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.