Cozy up with a bowl of creamy roasted butternut squash soup. Made with fresh vegetables, ginger, sage, and a touch of lemon, this comforting autumn favorite is naturally flavorful without added salt. Perfect for a cozy lunch, easy dinner, or make-ahead meal.

Tender apples caramelized in buttery brown sugar top this moist, ginger-spiced cake made with warm cinnamon, cloves, and molasses. A delicious fall dessert inspired by a classic Salt Free recipe from 2002.

Savory ground beef seasoned with salt-free chili powder, cumin, smoked paprika and lime makes the base for an easy build-your-own taco night with fresh, colorful toppings.

Cannellini beans, pearled farro, fennel, carrots, and kale simmer in a savory herb-scented broth for a hearty salt-free soup with plenty of texture.

Tender oven-braised brisket is seasoned with a smoky salt-free spice rub and finished with a rich homemade barbecue sauce for caramelized edges and bold flavor.

Firm green tomatoes, sweet red pepper, onion and garlic simmer into a bright, chunky sauce with gentle chile warmth and a splash of white wine vinegar

Roasted carrots, golden raisins, toasted almonds, and fresh herbs are tossed with fluffy couscous and a bright orange-lemon dressing for a colorful early-fall side dish

Chicken breasts are finished in a rich red mole sauce made with ancho chiles, tomatoes, almonds, sesame seeds, and warm spices. Golden raisins and banana add gentle sweetness to this deeply flavored, salt-free dinner.

Golden-seared pork chops are finished with a bright pan sauce made with sun-dried tomatoes, shallot, garlic, white wine, lemon, and fresh herbs for an easy one-skillet dinner.

Fresh orange zest brightens this tender zucchini bread, while cinnamon, nutmeg, brown sugar, and a toasted walnut streusel create a warm, crisp finish.

Roasted salmon, colorful summer vegetables, sweet corn, and short pasta are tossed with cilantro and a bright lime vinaigrette for a satisfying Southwestern-inspired salad.

Roasted eggplant is layered with ripe tomatoes and deeply caramelized onions, then finished with warm spices, red wine vinegar, and fresh herbs for a colorful late-summer side dish.

Crispy oven-roasted chicken wings are lightly coated in a vibrant homemade roasted red pepper hot sauce made with sweet peppers, tomatoes, jalapeños, garlic, and balsamic vinegar. Extra sauce is served on the side for dipping, delivering bold flavor while keeping every wing crisp. 

Creamy Arborio rice is folded with sweet roasted cherry tomatoes, mellow roasted garlic, fresh basil, and lemon for a bright, cheese-free late-summer risotto.

Meaty grilled swordfish steaks is topped with a bright mango-ginger salsa for a fresh, colorful summer entrée.

Fresh raspberries, balsamic vinegar, olive oil, Dijon mustard, and a touch of honey create a bright, sweet-tart vinaigrette for salads, roasted vegetables, chicken, or pork.

Golden caramelized onions and tender zucchini give this garden-inspired frittata a rich, savory flavor. Fresh basil, parsley, and chives keep it bright and summery.

Hearty grilled Portobello sandwich layered with roasted red pepper, arugula, and a creamy basil–white bean spread. This satisfying summer sandwich is made without added salt and is delicious with or without mozzarella.

Tender grilled flank steak marinated with Asian pear, fresh ginger, garlic, sesame, and mild Korean chile, then served with a warm finishing sauce and crisp cucumber garnish. This flavorful Korean-inspired beef can be prepared on the grill, in a cast-iron skillet, or under the broiler.

Gently roasted salmon is seasoned with lemon, garlic, parsley, and dill, then chilled and served with a refreshing cucumber-herb yogurt sauce for an elegant, make-ahead summer entrée.