10,000 saure recipes

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Homemade cranberries jelly, not much time, goes well!

Peaches with white wine: ripe peeled peaches steeped in dry white wine for an hour, then served in wine glasses topped with sweetened mascarpone-yogurt cream. The Italian summer dessert that cooks itself.

This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.