8,719 salt recipes

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Persian peaches recipe with sliced ripe peaches macerated in orange juice and honey, then brightened with finely chopped crystallized ginger for a chilled summer dessert.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Sugar-free marinated cucumber salad with vinegar, garlic, and black pepper. Salt-brined thin slices release their water, then soak up a tangy dressing for a crisp, diabetic-friendly side dish.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Packaged in attractive containers, these spicy nuts make delightful small gifts.

Piquant honey dressing whisked from lemon juice, dry mustard, paprika, and honey for a sweet-tart pour. Made for fruit, mixed greens, or peppery flower-blossom salads.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water for 30 minutes. Just 5 ingredients, no cooking, and diabetic-friendly. A simple, nutty side dish.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Plantains simmered in coconut milk with curry powder, cinnamon, and cloves. A simple African and Indian-inspired side dish where the plantains absorb the spiced coconut sauce as they soften.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin