9,201 low pate recipes

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

Pirate's pie: a kid-friendly fish pie with canned salmon, leeks, red pepper, and corn in creamy sauce under a piped cheesy mashed potato crown. Budget-friendly family dinner.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Broiled bananas au gratin over a smooth vanilla-lemon cottage cheese base, topped with graham cracker crumbs and cinnamon. A low-calorie warm dessert ready in 20 minutes.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Halloween Penicillin Pizza: English muffin pizzas topped with green-dyed Parmesan that looks like mold. A fun, spooky kid-friendly party snack ready in 20 minutes.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Pennsylvania-style sweet potatoes baked in a tangy pineapple-lemon sauce with ginger, brown sugar, and cornstarch. A classic holiday side dish with a sweet-tart glaze.