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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
www.allrecipes.com
These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
www.simplyrecipes.com
Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
www.allrecipes.com
Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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This may be the best homemade thousand island salad dressing you and your guests have ever tasted, and it's totally vegan.
www.chowhound.com
An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.
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Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Ingredients: winter squash, olive oil, salt
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Loaded with Jamaican heat from ground habanero, cinnamon, allspice, and more.
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A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...