5,191 low king recipes

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Nutty bulgur wheat simmered in apple juice, tossed with sautéed zucchini, chopped apple, and warm cinnamon. A wholesome vegan side dish or light meal that comes together in 30 minutes flat.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.