10,000 low sodium recipes

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Mrs Fields' black and white cookies: chewy chocolate cookies studded with chunks of both semi-sweet and white chocolate. The famous mall-cookie chain copycat with bakery-sized presence.

Peanut butter balls dipped in melted chocolate get mini M&M irises pressed into the center for spooky Halloween eyeball treats that kids love making and eating.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Try this variation of a French sauce as a topping on pancakes.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Rice cakes topped with reduced-fat cream cheese, mandarin oranges, kiwi, and fresh strawberries. A colorful, low-fat no-cook snack ready in 10 minutes.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Elegant fruit soup with apricot nectar, brandy, honey, and warm allspice. Serve hot or chilled with fresh peaches, papayas, or cherries for brunch or dessert.

Baked Guavas Stuffed with Mushrooms and Olives recipe

With the help of this simple recipe, you will be able to make a tasty white sauce that can accompany any of the meals you make!