2,291 low sodium recipes

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Baked fig and raisin pudding with crumbled waffle cookies, cocoa, walnuts, and warm spices, cooked in a water bath. A rich, old-fashioned holiday dessert served warm with hard sauce.

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Summer fruit salad with rice, strawberries, kiwi, grapes, banana, and pineapple tossed in a honey-yogurt-pineapple juice dressing. Light, low-fat, and ready in 25 minutes.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.