246 dill weed recipes

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Baked Guavas Stuffed with Mushrooms and Olives recipe

Cream cheese ball prefect for crackers or anytime you have guests coming.

A succulent pork tenderloin dish that's great to serve when eating with family or friends.

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Quick tomato-spinach pasta sauce blended with fresh basil, dill, garlic, and vegetable soup mix. A pantry-friendly sauce that stretches a jar of spaghetti sauce into a full vegetable-rich dinner.

Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.