10,000 low low recipes

A refreshingly fresh summer cucumber salad. Great for a hot day!

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Thai-style clay pot shrimp with glass noodles, homemade cilantro-garlic-pepper pesto, ginger, and a savory sauce of fish sauce, oyster sauce, and sesame oil. Fragrant, slurp-worthy, and on the table in an hour.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.

Very tasty pies, I used fresh cherries, still so great.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Dallas Cowboy Tacos wrap browned sausage, sweet onions, and melty Velveeta inside flaky crescent roll dough, then bake until golden. A hand-held game day appetizer that goes from oven to platter in under 15 minutes of bake time.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.