4,464 low low recipes

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

It's easy to make, and it tastes delicious. There are lots of great flavors in this mango dal. Serve it with Indian naan bread bread or rice, a tasty and nutritious week-night meal. You can make it ahead, and simply reheat it.

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Sage leaves, garlic, olive oil and some Indian spices are mixed with these fingerling potatoes. Roast them in the oven and these golden, crispy and delicious potatoes will be a great accompaniment with any main course.

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.

Whole wheat bread baked in the bread machine with applesauce for moisture and instant potato flakes for tenderness. A soft, high-fiber loaf with no added fat or oil.

Fresh citrus fruits and ripe avocado bring you a very fresh taste, serve it with any kind of your favorite chips.

Moist banana bread swaps butter for applesauce and uses egg whites instead of whole eggs. Low-fat quick bread sweetened by 4 ripe bananas with cinnamon. Freezes up to 2 months.

Wholesome oat granola with oat bran, sunflower seeds, banana chips, raisins, and a hint of orange zest. Honey-baked and naturally sweetened for a fiber-rich breakfast or snack.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

A Broccoli Mushroom Bulgur Salad with a hint of sweet and sour essence is a delightful and healthy dish that combines the earthy flavors of broccoli and mushrooms with the nutty taste of bulgur. The salad is then elevated with a tantalizing sweet and sour dressing that adds a burst of flavor to every bite.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.