10,000 cholesterol recipes

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Spice-rubbed grilled salmon with chili, cumin, allspice, and paprika, served over organic field greens tossed in a smoky tomato-balsamic vinaigrette. A restaurant-quality dinner in 45 minutes.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Tart rhubarb and sweet apple pie filling spiced with cinnamon in a flaky double crust, thickened with tapioca for a perfectly sliceable filling. This apple rhubarb pie is a springtime classic.

Futari: an East African pumpkin and sweet potato stew simmered in coconut milk with cinnamon and cloves. A vegan side dish from Tanzania and Kenya, naturally gluten-free.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.

Low-fat cornbread made with applesauce instead of butter and egg whites in place of whole eggs. The preheated pan trick delivers a golden, crispy bottom crust every time.