755 seed recipes

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

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.