10,000 oat bran recipes

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Frozen chocolate bananas coated in chocolate syrup and crushed graham crackers. A three-ingredient, no-cook frozen treat that kids can make themselves.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Mocha java bread for the bread machine with instant coffee, mocha mix, rye flour, applesauce, brown sugar, and chopped pecans. A coffee-lover's yeast bread with zero effort.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.