780 feed recipes

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

A savory seafood stew made with fish, sea scallops and succulent shrimp.

Yogurt-based mustard dill sauce with Dijon, dried dill, onion powder, and a touch of honey. A 5-minute condiment for salmon, vegetables, or roasted potatoes.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

Fish fillets layered with red onion and tomato slices, seasoned with dill, and baked in cream. A Scandinavian-style one-dish dinner ready in 25 minutes.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.

Ham and cheese crescent pinwheels rolled with thin-sliced ham, mustard, and American cheese, then sliced and baked into bite-sized party appetizers. Game day snack ready in 30 minutes from a tube of crescent dough.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

Dry potatoes (Sukhi Aloo) are an Indian side dish of boiled potato cubes fried golden with cumin seeds, amchur (mango powder), garam masala, and red pepper flakes. Crispy, tangy, and warmly spiced with no sauce.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.