5,676 low sodium recipes

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Salmon and tomato pasta: flaked canned salmon and fresh basil-tomato baked over pasta with a cheesy top. A pantry-friendly weeknight bake that comes together in about 30 minutes.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Ginger and pineapple are a great pair, ginger really enhances the flavor of pineapple, also gives a bit zing.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.