10,000 fibre recipes

One-skillet sausage stew with smoked sausage, red potatoes, stewed tomatoes, and cabbage wedges. Simmers in 20 minutes for a hearty, no-fuss weeknight supper.

This tantalizing dish is made with pineapple chunks and cranberries which gives it a distinctive fruity taste.

Brown sugar drop cookies with a warm cinnamon kick, stuffed with a thick date-pecan filling. Each golden bite hides a sweet, nutty surprise inside.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Braided bread filled with cranberry apple pie filling, walnuts, and orange zest, topped with a buttery cinnamon streusel. Uses store-bought frozen dough for an impressive shortcut.

Cincinnati-style chili with ground beef simmered in a sweet-savory sauce of cinnamon, allspice, cloves, cocoa-adjacent spices, and molasses, served over spaghetti with cheese and hot peppers. A Midwestern classic.