1,518 low sodium recipes

Penne with sauteed mushrooms, fresh Roma tomatoes, basil, and oregano topped with crumbled Gorgonzola cheese. A bold Italian pasta dish ready in 25 minutes.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.