5,776 low sodium recipes

Apple pickles in a sweet-spiced cinnamon vinegar syrup. A simple five-ingredient canning recipe that turns quartered apples into a tart-sweet relish for pork, ham, or holiday cheese boards.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Enjoy a hot summer day with this delicious drink made from bananas, mango juice and a bit of rum.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Mom's old-fashioned watermelon rind pickles soaked in lime water, then simmered in sweet spiced vinegar syrup until jewel-like and translucent. A Southern heirloom canning recipe worth the wait.

Oat bran hot cereal cooked in orange juice with raisins and cinnamon. A quick 5-minute high-fiber breakfast with stovetop and microwave directions.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Traditional Pakistani chum chum made from fresh paneer, tinted with saffron, simmered in sugar syrup and garnished with cream, pistachios, and fragrant kewra essence.

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.