384 fresh dill recipes

Steamed shrimp and scallops tossed in a bright orange-rice vinegar vinaigrette with sesame oil, dill, and scallions. Light, fresh, and ready in 15 minutes.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

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.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Creamy potato cheese soup brightened with a generous full cup of fresh dill and finished with sharp cheddar. A warming bowl with golden carrots, soft potatoes, and a pop of fresh herb.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.