10,000 oat bran recipes

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Hot honey rub combines horseradish, hot paprika, soy sauce, and honey into a 4-ingredient marinade for chicken and pork. Sweet, savory, and just-spicy enough to upgrade the grill.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

For those who love the taste of fish, this succulent dish is for you!

Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

The crisp coating keeps the lamb succulent and juicy.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Open-faced sub sandwiches on toasted English muffins with salami, lettuce, tomato, onion rings, basil, and melted American cheese. Broiled 5 minutes for a quick hot lunch.

A creamy and tasty topping that tastes amazing when served over fish.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.