Low Sodium

A Fruity Way to End the Mealchevron_right
Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.
Amish Potatoes with Lima Beanschevron_right
Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.
April Foolchevron_right
A quick English dessert of cooked berries layered with whipped cream.
Beet-All Pasta Saladchevron_right
Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar, and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.
Blueberry Banana Smoothiechevron_right
Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.
Broccoli and Walnut Saladchevron_right
This nutty salad is chock full of vegetables and complementary flavors.
Broiled Trout with Almondschevron_right
This trout recipe uses lemon pepper, almonds, and lemon wedges for flavoring.
Brussels Sprouts with Mushroom Saucechevron_right
A perfect dressing for a perfect party vegetable.
Cantaloupe Soupchevron_right
This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
Carrot-Oatmeal Muffinschevron_right
These muffins are perfect for breakfast or a snack. They get their crunch from chopped walnuts.