Recipes with salt

Fettuccine with broccoli pesto made from raw broccoli florets, walnuts, Parmesan, and olive oil, tossed in a garlic-lemon cream sauce. A green twist on classic pesto pasta.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

Chili spaghetti with ground beef, tomato sauce, pimentos, and melted cheddar stirred right in. A Cincinnati-style one-pot chili pasta that comes together in under an hour.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.

From recipe request: posted by SuzieQue, Great American Recipes Cards, Great Beef Dishes Card # 27 Grp 6.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

This is an very excellent cheesecake, very yuuuuuy.

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

Quick beef and bean tostadas with seasoned ground beef, kidney beans, cheese, and fresh toppings. Weight Watchers-friendly Mexican dinner ready in 40 minutes.

Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

Ragout a la Berghof with beef round strips, mushrooms, and bell peppers in a buttery white wine and beef broth gravy. A rich German-style stew served over noodles or dumplings.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Navy bean and tomato soup made from dried beans, with stewed tomatoes, onion, and celery sauteed in margarine. A high-fiber, low-fat, gluten-free farmhouse soup that costs pennies to make.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

It's one of the easiest way to cook a juicy and delicious turkey.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

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Creamy goat cheese adds wonderful flavor to this savory salad.

This penne with sun-dried tomato pesto is definitely a quick and easy way for you to enjoy a delicious and healthy meal!

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

Asparagus cream soup blends frozen asparagus with chicken broth, milk, and egg yolks into a silky velouté finished with a hit of hot sauce. Old-school stovetop classic that uses pantry staples and feeds a crowd.

Tuscan-style white bean and potato pie: garlic-pureed navy beans topped with caramelized onions, potatoes, and Parmesan, baked into a golden rustic torta. Vegetarian Italian main dish.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

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.

New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.

Coconut haystack cookies with chopped dates and walnuts, bound by a meringue-style egg white and sugar base then baked golden. Chewy, crunchy, and naturally flour-free.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Herbed Asparagus with Shiitakes and Parmesan recipe

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.