9,195 low king recipes

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Hearty North African vegetable couscous with chickpeas, cabbage, turnip, squash, and tomatoes spiced with cumin, coriander, turmeric, and fresh ginger. A filling vegan one-pot meal over fluffy couscous.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.