Recipes with dill weed
870 recipes
Favourite Jerusalem Artichoke Soup
Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.
Garbanzo & Rice Salad
Garbanzo and rice salad tosses chickpeas, brown rice, tomato, green pepper and red onion in a dill-and-white-wine-vinegar dressing. A make-ahead vegan salad that improves overnight.
Crunch Sticks
Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.
Grilled Salmon with Garlic & Parsley
Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.
Moms Dill Dip
Classic sour cream and mayo dill dip with Worcestershire, hot sauce, and onion flakes. A savory, herbaceous party dip for raw veggies that takes 10 minutes to stir together.
Smoked Salmon Chowder
Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.
Tofu Potato Salad with Dill
A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.
Luxe Bay-Scallop Stew
Bay scallop stew layers tender bay scallops over diced fennel, potato, and green beans in a saffron-fish broth scented with basil, dill, and tarragon. French Provençal seafood supper.
Low Fat Mushroom Barley Soup
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
White Bean Salad
White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.
Flounder or Sole Fillets
Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.
Easy Dill Biscuits
Easy dill biscuits made from refrigerated buttermilk biscuits split, tossed in dill butter, and baked until golden. A four-ingredient side ready in under 20 minutes.
Homemade Garlic Dill Pickles
Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.
Cheese Dill Bread
Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.
Sorrel Borscht
Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.
Poached Salmon with Cucumber Sauce
Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.
Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.
Garbanzo and rice salad tosses chickpeas, brown rice, tomato, green pepper and red onion in a dill-and-white-wine-vinegar dressing. A make-ahead vegan salad that improves overnight.
Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.
Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.
Classic sour cream and mayo dill dip with Worcestershire, hot sauce, and onion flakes. A savory, herbaceous party dip for raw veggies that takes 10 minutes to stir together.
Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.
A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.
Bay scallop stew layers tender bay scallops over diced fennel, potato, and green beans in a saffron-fish broth scented with basil, dill, and tarragon. French Provençal seafood supper.
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.
Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.
Easy dill biscuits made from refrigerated buttermilk biscuits split, tossed in dill butter, and baked until golden. A four-ingredient side ready in under 20 minutes.
Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.
Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.
Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.
Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.
