6,360 low fat low cab recipes

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Crispy meringue cookies loaded with chocolate chips and toasted nuts. Light as air, naturally gluten-free, and ready in 20 minutes. Makes 3 dozen!

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Four-ingredient stuffed mushrooms with Parmesan, chopped stems, green onions, and butter, broiled until golden and bubbly. Ready in 20 minutes, makes 30 bite-sized appetizers.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Vegetarian Chinese boiled dumplings (shwei jow) with handmade wrappers and a tofu, mushroom, and lily bud filling. Served with a soy-vinegar dipping sauce. Makes 24.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.