10,000 low sodium recipes

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Microwave upside-down brunch cake with ham, crushed pineapple, and brown sugar under a cornmeal batter. Sweet and savory in under 30 minutes.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Retro Jello salad with apricot gelatin, crushed pineapple, cream cheese, and nuts for a sweet side dish straight from vintage cookbooks.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Grilled chicken fajitas with a bright raisin salsa of tomatoes, cilantro, scallions, jalapeno, and lime. Warm corn tortillas and sweet-spicy salsa make this a build-your-own dinner party hit.

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Chipotle grilled trout rubbed with a smoky paste of chipotle peppers, walnuts, and parsley, then grilled fast. The walnuts thicken the rub into a pesto-like crust. Great with hush puppies and salsa.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.