10,000 low low recipes

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

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.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

This is a great pizza, and I added some onions too, very tasty and light.

Sauteed mushrooms with tarragon, garlic, and a splash of soy sauce. A simple vegetarian side dish or appetizer with just 5 ingredients and 10 minutes of active cooking.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

Potsticker crisps made by baking dumpling wrappers until golden and shatteringly crisp. A one-ingredient appetizer chip ready in under 10 minutes.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Fresh fruit salad with cantaloupe, blueberries, and strawberries tossed in orange juice, honey, and strips of fresh mint. A light, refreshing side ready in 10 minutes.