10,000 low sodium recipes

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

A delicious tea made with orange juice, pineapple juice and a bit of honey.

Japanese pork ramen stir-fry: pork-flavored ramen noodles tossed with pan-fried pork and Japanese mixed vegetables in a soy-spiked pan sauce. Pantry weeknight meal in 25 minutes.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

A creamy tofu-based cheesecake loaded with almond flavor from almond meal, almond extract, and a crown of slivered almonds on a graham cracker crust. Blend, pour, bake. No dairy, no eggs, no stress.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

This decorative and tasty bread is perfect for the kids during the Halloween.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Grilled figs filled with a lemon myrtle and ricotta cheese filling.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!