10,000 low sodium recipes

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Butter-sauteed bananas with a thick maple praline sauce made from real maple syrup, heavy cream, and toasted pecans. Serve warm over vanilla ice cream.

Layered noodle casserole with ground beef, tomato sauce, and a triple-cheese filling of cream cheese, sour cream, and cottage cheese. Old-school comfort food.

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.

Chilled melon soup with cantaloupe, honeydew, champagne, and a drizzle of honey, served in iced bowls with whipped cream and mint. A no-cook summer starter that feels like a celebration.

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.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

Irish scallop pie with sweet sea scallops, mushrooms, and a sherry-laced cream sauce blanketed under golden mashed potatoes. A pubby seafood twist on cottage pie that bakes up bubbling and rich.

Fresh fruit frappe blends watermelon, cantaloupe, pineapple, mango, and strawberries with orange juice and crushed ice into a frosty, tropical slush. Ready in 15 minutes.