10,000 card low recipes

Sirloin strips sautéed with mushrooms, serrano chiles, cumin, and a splash of dry sherry. Wrapped in warm flour tortillas with salsa, avocado, and yogurt. Fajitas in 20 minutes flat.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Plukfisk is a traditional Danish dish of flaked boiled codfish folded into a creamy white sauce with potatoes and mustard. Cozy Scandinavian comfort food in 30 minutes.

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.

Brussels sprouts with toasted walnuts in browned butter and a whisper of nutmeg. Four ingredients, 20 minutes, the simple side dish that turns sprouts skeptics into believers.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.