5,191 low king recipes

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

No-bake popcorn bars held together with warm honey, packed with oats, raisins, and dry roasted peanuts. A crunchy, wholesome snack the whole family will love.

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.

Turkey breast stuffed with a warm spiced fruit filling of dates, dried apricots, and walnuts with cinnamon, ginger, nutmeg, and cloves. An elegant holiday roast.

Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.