10,000 low low recipes

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

No-bake chocolate cream cheese candies studded with miniature marshmallows and rolled in shredded coconut. Retro confection ready in 2 hours for holiday platters.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Stuffed baked mushrooms filled with sausage meat, whole wheat breadcrumbs, fried onions, and fresh sage. A savory side dish or starter that bakes in just 20 minutes.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Vegan stuffed eggplant with bulgur, mushrooms, and oregano. Hearty Mediterranean-style boats with a meaty mushroom-grain filling, baked until the skins go silky and the tops crisp.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Bloody bug juice is a fizzy Halloween punch made with mashed strawberries, lemonade, and ginger ale. Raisins and blueberries float to the top like creepy crawly bugs. Kids go wild for it!

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.