797 salt free recipes

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Packed with healthy whole-grain and cheesy goodness. 3 cheeses, feta, cottage and parmesan cheese plus beans and brown rice. This hearty casserole is tastes great and is loaded with nutritious healthful ingredients.

Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.

Tangy Dijon mustard and red wine vinegar wake up tender new potatoes in this make-ahead potato salad loaded with colorful bell peppers and a hint of heat from red pepper flakes.

My good friend Amy made this for me when I went to visit her in Connecticut. I was in love, and no other quiche could compare.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Chicken Kiev shortcut style: breasts injected with garlic-lemon butter, breaded with Parmesan cracker crumbs, and baked. A clever workaround to the classic stuffed-and-rolled Ukrainian dish.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

Cream of pecan soup simmers finely ground pecans with onion, celery leaves, vegetable broth, and half-and-half for a silky Southern-style nut soup. Garnished with fresh mint.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.