9,857 low sodium recipes

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

A special fruit treat for kids perfect for after school.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Every year before my grandkids come over to my place, I usually bake a large batch of these cookies, and everyone loves them. I do however add some chocolate chips to the batter, and they are some great addition.

Homemade chocolate Easter eggs with creamy buttercream centers dipped in semi-sweet chocolate. Customize with cocoa, maple walnut, or citrus flavors and decorate with colorful icing.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.

Eight-spice crispy skinned snapper with Szechuan peppercorns, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger. Pan-seared then oven-roasted for shatteringly crisp skin.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.