10,000 fibre recipes

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Pirates pies are deep-fried meat hand pies stuffed with seasoned ground beef, rice, bell pepper, and ketchup in a homemade dough. A Cajun festival favorite with crispy golden crust.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

Cherry cheesecake pie with tart red cherries baked under a creamy vanilla cream cheese topping in a pie shell. Almond extract adds a subtle, fragrant finish. Two desserts in one.

Spareribs braised with sauerkraut, sliced apples, onions, and white wine for nearly two hours. A hearty Alsatian-style one-dish pork dinner with sweet and tangy layers.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

One-skillet Italian sausage stew with potatoes, carrots, and tomatoes. Hot sausage pinched into small meatballs simmers with harvest vegetables, rosemary, and thyme for a rustic weeknight dinner.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.