6,452 card low recipes

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.

Oven-toasted sunflower seeds with optional oil and salt. Golden and crunchy in 8 minutes. A simple, healthy snack or salad topper.

Fat-free fiesta pasta salad tosses rotelle with red onion, corn, green chiles, jalapeño, and cilantro in a chili-cumin Italian dressing. A potluck-ready Tex-Mex side that gets better as it sits.

Imam Baldi, a Turkish stuffed eggplant with tomatoes, onions, garlic, basil, and oregano baked until soft and fragrant. A classic Mediterranean vegetable dish that's naturally vegan.

Frozen turtle pie with an Oreo crust layered with vanilla and chocolate ice cream, caramel sauce, and nuts. A no-bake freezer dessert that slices clean.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Fresh citrus vinaigrette with diced orange, grapefruit, lime, and lemon segments in olive oil, champagne vinegar, soy sauce, ginger, pink peppercorns, and cilantro. Restaurant-quality.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

A 10-minute no-cook pasta toss with cherry tomatoes, capers, nicoise olives, fresh basil, and garlic in extra-virgin olive oil. Light, bright, and vegetarian.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Individual coiled spinach pies from the Greek island of Samos, filled with feta, dill, nutmeg, and eggs wrapped in flaky phyllo. Serve hot or cold as an appetizer or light meal.

Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.