10,000 cholesterol recipes

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

No-cook spicy ginger noodle sauce with rice vinegar, sesame oil, soy sauce, chili oil, and fresh cilantro. Just whisk and toss with cold or warm noodles for an instant meal.

Try these decadent snacks that are covered in chocolate. The perfect treat for when your sweet tooth acts up again!