10,000 low pate recipes

Two-ingredient Grape-Nuts pie crust made with ground cereal and apple juice concentrate. No butter, no flour, and naturally low-fat. Works for pumpkin pie or any no-bake filling.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Peanut, raisin, and chocolate clusters bind plump raisins, salty peanuts, and chocolate chips with frothy whipped egg white and sugar. Three-bite holiday candy makes two dozen.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

Sweet and tangy pickled day lily buds spiced with allspice, cinnamon, and cloves. A unique foraging recipe that turns backyard flowers into 8 jars of crunchy, spiced preserves.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.