10,000 low sodium recipes

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Chocolate meringue cookies with a plain meringue center, baked low and slow until crisp and light as air. Just four ingredients and naturally fat-free.

A juicy and delicious fruit salad that's perfect for a lunch in the summer heat.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.

Carne mechada is a Latin American shredded beef braised in red wine with garlic, onions, and bay leaves until pull-apart tender. Sauced with sauteed peppers for a rich, savory filling.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.

Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.