920 dill seed recipes

An easy classic combination of diced ham, potatoes and cheese with a tangy sauce.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

Chef Andrew Berman's Potato-Horseradish Soup recipe

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!

My grandmother's leek and potato soup that is guaranteed comfort food.

Impressive and tasty, perfect for brunch and hearty enough to serve for dinner.

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..

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

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.

This was outstanding. The dill mushroom sauce had just the right balance of acidity and sweetness to match the asparagus. The quantities for two servings in the recipe was bang on. The recipe came together fairly quickly and presentation looked great. Will upload the photo shortly.