10,000 low low recipes

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Frozen apricot yogurt made with dried apricots simmered in orange juice and blended with low-fat yogurt. Just 4 ingredients, no ice cream maker needed.

No-bake chocolate bran bars packed with dried apricots, prunes, and crunchy bran flakes, bound together with melted semi-sweet chocolate and a touch of molasses. Wholesome snacking with a chocolate twist.

Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.

Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.