8,690 salted recipes

Quick summer vegetable refrigerator pickles with fennel, zucchini, cauliflower, and red onion in a fennel-seed and peppercorn brine finished with olive oil and balsamic. Keeps a month.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Mocha java bread for the bread machine with instant coffee, mocha mix, rye flour, applesauce, brown sugar, and chopped pecans. A coffee-lover's yeast bread with zero effort.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.

Grilled portobello mushroom salad with baby greens, bacon, Roquefort, and a honey-balsamic vinaigrette. A steakhouse-style main-course salad that leans on marinated mushroom caps as a meat substitute.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

A tasty low-fat dish that goes great with any meal you prepare this summer.

A Tibetan style sauce for momos (Tibetan dumplings).

Chili-glazed tofu over asparagus and rice with a sweet-salty soy-ginger sauce. A 30-minute one-skillet vegetarian dinner using boil-in-bag rice to clear weeknight dinner in under half an hour.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.