10,000 oat bran recipes

Peanut butter cup tarts made with just two ingredients: refrigerated cookie dough and peanut butter cups. The warm cookie puffs then wraps around the candy to form a mini tart shell as it cools.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Soft, cakey chocolate drop cookies made with melted unsweetened chocolate, sour cream, and walnuts, topped with a mocha frosting. Makes 36 rich, fudgy cookies.

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

One-pot spicy lentil soup with tomatoes, carrots, celery, cayenne, and cumin. High-fiber, naturally vegan, and dead simple. Just dump everything in and let it simmer.

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Tomato, basil, and mozzarella salad (insalata caprese) with thick-sliced ripe tomatoes, shredded mozzarella, fresh basil strips, and a drizzle of olive oil. Five ingredients, 15 minutes, Italian perfection.

Try these easy fruity popsicles to cool down the hot summer day.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Curried turkey sandwich layers diced leftover turkey with crisp apple, celery, and scallions in a yogurt-mayo dressing warmed with curry powder, piled between slices of whole wheat toast. A fresh, fast lunch from the Thanksgiving carcass.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.