10,000 low king recipes

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Aikens' vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.

No-bake Scotcharoos bars with peanut butter, Rice Krispies, chocolate, and butterscotch chips. Easy 4-dozen crispy treats with gooey chocolate-butterscotch topping, perfect for bake sales or family gatherings.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Chinese coleslaw tosses crisp cabbage with cilantro, scallions, sunflower seeds, and crunchy uncooked ramen in a sweet-tangy sesame dressing. The crowd-pleasing crunchy salad made for picnics and potlucks.

No-bake malt shop pie with vanilla ice cream, crushed Whoppers malted milk balls, and whipped topping in a graham cracker crust. Four ingredients and zero oven time.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.

Shepherd's beef pie with diced cooked beef in gravy, peas and carrots, topped with a ring of mashed potatoes and baked until golden. A fast way to use leftover roast beef.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

Fig butterscotch drops are a stovetop candy with dried figs and ground nuts stirred into melted brown sugar butter. No oven, no fuss, rich and chewy.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.