208 dill seed recipes

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

for those who like delicate aroma and flavor of fresh lovage..

great dish when it is hot outside and/or inside.. sometimes a main dish with separately served potatoes, often with meat or sausages.. I like to serve it as a side dish to grilled food.. similar to Lithuanian chilled beat soup, which is fantastic, however they add a lot of cream, hard boiled eggs and do not add radish rather..

The addition of ingredients like curry powder and grated Parmesan make this salad special. Great for sandwiches, on crackers as an appetizer or served on lettuce leaves.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Crisp Middle Eastern salad with chopped cucumber, tomatoes, green pepper, and scallions tossed in a creamy dill yogurt dressing. A refreshing, no-cook side dish ready in 10 minutes.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.