10,000 cholesterol recipes

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Sauteed curly endive with garlic and a splash of balsamic vinegar piled over olive oil-tossed spaghetti. A quick vegetarian pasta with a bitter-sweet edge that keeps you coming back.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Grilled shrimp and mushroom kabobs marinated overnight in a sticky honey-Dijon BBQ sauce. Just 5 ingredients and about 8 minutes on the grill for smoky, sweet, tangy skewers that steal the show at any cookout.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

A basic lentil salad that can make any dinner seem a bit different.

No-bake peanut butter bars with a graham cracker base and a thick chocolate topping. Only 5 ingredients and they taste like homemade Reese's cups.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.