10,000 low cholesterol recipes

Steamed fish fillets drizzled with soy sauce and toasted sesame oil, cooked in a bamboo steamer in under 10 minutes. Three-ingredient dinner that's gluten-free when made with tamari.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Light, crispy meringue cookies studded with colorful M&Ms. Only 4 ingredients and they practically float off the baking sheet. Great for holidays and parties.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Penne with cauliflower, fresh and sun-dried tomatoes, basil, and Parmesan. A no-cook sauce tossed with hot pasta and cauliflower boiled together in the same pot. Ready in 30 minutes.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Tried this green split peas, easy to make, whole family love it!

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Tender, herb-scented cottage dill bread made effortlessly in your bread machine with tangy cottage cheese, aromatic dill seed, and savory dried onion.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Fruit fantasy soup is a chilled purée of oranges, tangerines, banana, peaches and pineapple, sweetened with honey and topped with walnuts and nutmeg. A no-cook breakfast or dessert soup that doubles as a smoothie bowl.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.