10,000 low sodium recipes

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.

Flapper Pie: a Canadian Prairie classic with a buttery graham cracker crust, silky vanilla custard filling, and a cloud of toasted meringue on top.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Pumpkin pudding cake baked in a tube pan with canned pumpkin, orange juice, raisins, walnuts, cinnamon, and cloves. Dense and moist with a pudding-like crumb. Served warm with yogurt.

A sweet and delicious recipe that makes a perfect drink for anytime of the year!

Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Baked pineapple pork chops glazed with brown sugar, nutmeg, and pineapple juice. Covered then uncovered to build a sticky, caramelized coating. Five ingredients and one dish.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.