10,000 low low recipes

Loaded tuna pita pockets stuffed with romaine, tomatoes, bell pepper, carrots, broccoli, and onion tossed with tuna in low-fat ranch. A no-cook 10-minute lunch packed with vegetables and whole-wheat fiber.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Crisp mixed greens topped with sweet mandarin oranges, jewel-toned raspberries, and toasted almonds, all tossed in a bright citrus vinaigrette. A light, vibrant side salad ready in 10 minutes.

This classic salmon is always welcomed by party. For sure, but also a good appetizer at any meal.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.