920 dill seed recipes

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

Sauteed sea scallops with snow peas, celery, white wine, lemon juice, and dill. A light, elegant seafood dinner ready in 25 minutes.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

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.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Sweet poppy seed noodles toss buttered egg noodles with prepared poppy seed filling, raisins, lemon zest, and vanilla. Eastern European-style sweet pasta side or dessert that comes together in 20 minutes.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

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.

Salmon broccoli casserole with cream of celery soup, Parmesan, mushrooms, dill, and seasoned croutons. A pantry-friendly one-dish dinner using canned salmon.

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.

Tender beef meatballs smothered in a dill and paprika cream sauce, served over buttered egg noodles. Made entirely in the microwave in about 40 minutes.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

A savory deep-dish salmon pie with a homemade parmesan crust, rich sour cream and egg filling, melted gruyere, and a whisper of dill. Baked in a springform pan. Serves 8.

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.