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Strawberries, bananas, and soy milk combine with flaxseed to create this tasty, dairy-free smoothie.
Ingredients: banana, strawberries, flax seed, fat
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
www.simplyrecipes.com
Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
www.delish.com
Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
cooking.nytimes.com
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to Mix them up with coconut and almond milks and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert