9,195 low low recipes

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Lemon herb barbecued shrimp skewered and grilled with a ketchup-based sauce spiced with coriander, cumin, ginger, and cayenne. Includes chopped lemon rind for bold citrus punch.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Homemade capers from pickled nasturtium seeds brined in salt water, then preserved in sweet vinegar. A clever garden-to-jar substitute for real capers.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Traditional Japanese sunomono with paper-thin cucumber slices in sweet vinegar dressing, served with shrimp, crab, and tomato. A refreshing, light appetizer or side dish for any Japanese meal.