4,011 low cholesterol recipes

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Very Veggie Chili is a hearty pantry-friendly vegetarian chili with pinto beans, hominy, corn, green chiles and a fistful of cilantro. Ready in under an hour, freezes beautifully.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Traditional Jewish carrot tzimmes with sweet potatoes, prunes, brown sugar, and orange juice simmered low and slow until thick and tender. A sweet, comforting side for Rosh Hashanah or any holiday table.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.