3,754 low cholesterol recipes

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Freezer cucumber pickles with onions, sugar, and apple cider vinegar. No-canning sweet pickles that stay crisp for months in the freezer.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

White Beans, Greens & Sun-Dried Tomato Crosti recipe

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.