4,464 low low recipes

Easy pasta casserole with mixed vegetables, cheese, and a crunchy wheat germ topping. A three-ingredient microwave weeknight dinner ready in about 20 minutes.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.

Pumpkin spice popcorn snack mix with dried apples, cranberries, raisins, and walnuts tossed in brown sugar and cinnamon. A no-cook fall treat ready in 10 minutes.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.