8,375 oat bran recipes

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.

Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Bread machine oatmeal bread sweetened with applesauce instead of sugar. A light, hearty whole-grain loaf with a tender crumb. Set it and forget it for fresh-baked bread in the morning.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.