10,000 lowfat recipes

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

It tastes very good and gives a thicker consistency similar to buttercream.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Sliced Kiwi and Banana with Strawberry Puree recipe

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.