Low-salt revised recipes
Microwave tricks
- Microwaving Vegetables
- Poached eggs, no explosions
- Yogurt
- “Grilled” Salmon
- Dolmas
- How to Nuke an Eggplant
- Kumquat (and other) Marmalade
- Sweet Potato Ravioli
- Oatmeal Flat or Round
- High-Speed Split Pea Soup
- Hot Tomato: Microwave Marinara
- High-speed soup–tomato vegetable
- Marinated Artichoke Hearts
- When the Peach doesn’t Ripen (quick peach compote or jam)
- Spaghetti Squash Too Many Ways
- Microwaving Pasta and Rice
- Microwave Candied Orange Peels
Appetizers and Sandwiches
- Spanakopita or Bulemas
- DIY Goat Cheese Bucheron and Bleu de Chèvre
- Baba Ghanouj
- Yogurt Cheese
- Dolmas
- Marinated Artichoke Hearts
- Roasted Eggplant, Red Pepper, and Onion Appetizer
- Toasted Eggplant and Gorgonzola Sandwich
- Fried Egg Sandwich Antipasto Style
Breakfast
Sauces, Dressings, Jams etc.
- Microwave Marinara
- Kumquat Marmalade
- Tzatziki
- Cilantro-mint raita
- Basic Z’khug (cilantro/garlic/hot pepper paste)
- Five Salad Dressings (creamy mustard, oil and vinegar, tehina, herb ranch, creamy bleu)
- Quick Peach Compote or Jam
Soups
Main Dishes
- Fried Fish with Greek Spinach Filling
- “Grilled” Salmon
- Sweet Potato Ravioli
- Soba Noodles with Asian Vegetables
- Spaghetti Squash Too Many Ways
Fruits and Vegetables
- Microwaving Vegetables (cruciferous, long greens)
- Pan-Fried Green Bananas
- Tie-Dyed Red Cabbage Salad
- Slightly more dignified salad
- Canteloupe Ice with Rosemary
- Mango with Basil
- Spaghetti Squash Too Many Ways
- Italian-Style Creamed Spinach
- Microwave Palak Paneer
Beans and Grains
Breads and Baking
Dairy Experiments
Desserts and Sweets
- Lemon Buttermilk Ice
- Canteloupe Ice with Rosemary
- Moroccan Prune Log with Pistachios and Cardamom
- Honeycake for a Sweet New Year
- Microwave Candied Orange Peels
- Microwave Chocolate Ganache
