10,000 low low recipes

Elegant smoked salmon tea sandwiches with lemon-chive cream cheese on pumpernickel. Sophisticated finger sandwiches ready in 20 minutes, perfect for brunch or afternoon tea.

Two slices of cooked and crumbled bacon, a pan-fried egg, a few pieces of lettuce leaves, and a whole wheat English muffin make a quick and delicious breakfast sandwich.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

An easy way to make a delicious antipasto bread. Yum.

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.

Italian tomato bisque made with fresh roma tomatoes, sweet onions, whole cloves, fresh basil, and a splash of half-and-half. A silky, fragrant soup finished with chives and a balsamic drizzle.

Juicy apples, grapes and raspberry jam make a delicious pie that everyone asks for a second slice.

Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.

Chocolate ice cream blends melted unsweetened chocolate with cocoa powder, milk, eggs, sugar, and heavy cream for double-chocolate scoops. Custard-free Philadelphia-style at home.

Quesadillas are so easy to make at home, and you can add whatever you like into the filling. Sprinkle your favourite cheese, and adjust the seasoning to your own taste. Much better taste and much healthier than those restaurant ones.

This recipe is a great comfort food. High in fiber, the assortment of mushrooms and the addition of garlic have immune boosting properties. It's a delicious and easy recipe to keep you warm and filled for this next week.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.