9,390 oat bran recipes

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Stir-fried zucchini cooked tender-crisp in a hot pan with just oil, water, salt, and a pinch of sugar. Five-ingredient side dish ready in 10 minutes from one summer squash glut.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Easy drunken beans (frijoles borrachos) simmered with beer, jalapeños, garlic, tomato, and cumin. A smoky Tex-Mex side ready in 20 minutes.