972 sue ding recipes

Green salad with a bright, oil-free orange juice dressing, blended with lemon, mint, and fennel seed. Tossed with feta, black beans, and crunchy almonds for a light, fat-free citrus salad.

Tea-smoked turkey thighs infused with black tea, fennel, ginger, and clove, then glazed with teriyaki and ketchup. Oven-smoked Chinese-inspired poultry without a smoker.

Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.