Pasta recipes

Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.

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.

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

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.

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.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Vermouth-poached monkfish or halibut nestled in golden shortcrust pastry shells with a zesty dill and mustard mayo. An elegant seafood starter that comes together in just 20 minutes.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.

Greek-style turkey stuffing with three meats, chestnuts, pine nuts, and white raisins simmered in red wine and tomato paste. A meat-forward holiday stuffing with rice instead of bread cubes.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Chilled pineapple and shrimp appetizer on lettuce leaves with a homemade dill remoulade sauce made with capers, anchovy paste, and hard-boiled eggs. Elegant and refreshing.