843 seed recipes

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Gujarati-style cabbage and carrots stir-fried with mustard seeds, asafetida, green and red chilies, cilantro, and lemon juice. A quick Indian vegetable side dish with bold spice.

Mashed sweet potatoes blended with roasted bananas, orange juice, brown sugar, cinnamon, cardamom, and a pinch of red pepper flakes. A naturally creamy, butter-free holiday side that skips the marshmallow fluff.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

A simple and delicious stew made with polish sausage, mushrooms and sauerkraut.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

Piquant lemon rice is a South Indian vegetarian side: fluffy basmati folded with turmeric, fresh lemon juice, toasted cashews, black mustard seeds, and coconut. Bright, tangy, and nutty in every bite.