10,000 low cholesterol recipes

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Cauliflower-carrot soup pureed silky smooth with dry sherry, nutmeg, and a squeeze of lime. A light, elegant cream soup without the heavy cream.

A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

Crispy pan-fried tofu stuffed into pita pockets with crunchy cucumber, radish, celery, and fresh dill. A vegetarian sandwich that's packed with texture and ready in 30 minutes.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Fresh summer salad with ripe tomatoes, chickpeas, sweet Vidalia onion, and basil tossed in a tangy Dijon red wine vinegar dressing. No cooking, no oil, ready in 15 minutes flat.