125 celery seed recipes

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Crispy pan-fried tofu stuffed into pita pockets with crunchy cucumber, radish, celery, and fresh dill. A vegetarian sandwich that's packed with texture and ready in 30 minutes.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

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

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.

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.

Chilled shrimp salad tossed with fresh dill, cucumber, celery, and a tangy dressing of mayo, sour cream, Dijon, and anchovy paste. Serve it on lettuce or stuffed into hollowed tomatoes for a gorgeous lunch.

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

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

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

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.