10,000 low carb recipes

California pizza topped with melted cheddar, black olives, sliced avocado, alfalfa sprouts, sour cream, and crumbled bacon. A retro West Coast pizza in 25 minutes.

Shrimp scampi broiled in a bright white wine, lemon, and herb sauce with shallots, basil, and oregano. A light, fast seafood dinner that is ready in about 20 minutes.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Crisp mixed greens topped with sweet mandarin oranges, jewel-toned raspberries, and toasted almonds, all tossed in a bright citrus vinaigrette. A light, vibrant side salad ready in 10 minutes.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

An easy to make faux Alfredo sauce. This recipe, on further analysis, is too difficult for a person on crutches.

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

Shinina is a traditional Middle Eastern salted yogurt drink made with just plain yogurt, water, and salt served over ice. The simplest, most refreshing cooler for hot days. Ready in 10 minutes.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

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Fennel and carrots cooked slowly in an seasoned olive oil.