10,000 low low recipes

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Homemade all-purpose seasoning blend with parmesan, sesame seeds, paprika, and poppy seeds. Shake it on fish, meat, vegetables, or salads for instant savory depth.

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.

Oil-free basil pesto with pine nuts, Parmesan, garlic, and lemon juice instead of olive oil. A lighter, brighter pesto ready in 5 minutes.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.