3,821 low fat low cab recipes

Sauteed mushrooms with tarragon, garlic, and a splash of soy sauce. A simple vegetarian side dish or appetizer with just 5 ingredients and 10 minutes of active cooking.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.