10,000 fat free recipes

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Apple raisin walnut quick bread: diced apples, plump raisins and toasted walnuts in a buttermilk batter, topped with cinnamon sugar streusel. Makes two loaves perfect for fall gifting.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Whole wheat yogurt muffins made with chickpea flour, honey, and raisins. A hearty, protein-rich muffin with an earthy nuttiness from the garbanzo flour blend.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.