5,663 low sodium recipes

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Baked cheddar cheese balls with crispy rice cereal, butter, cayenne, and hot sauce. Dime-sized, crispy appetizer bites that bake in under 10 minutes and store indefinitely.

Slow cooker pork shoulder steaks browned and layered over onions, peppers, and tomatoes in a cumin-spiked barbecue and red wine sauce. Set it for 6 to 8 hours and come home to fork-tender, saucy pork.

Mashed winter squash roasted until tender, then beaten fluffy with margarine and dusted with cinnamon. A simple, low-fat diabetic-friendly side dish for fall and winter dinners.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Chili mac casserole with elbow macaroni, chili beans, crushed tomatoes, and melted cheddar. A freezer-friendly, four-ingredient comfort meal.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.