10,000 oat bran recipes

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

Masala coffee, the South Indian spiced coffee with cinnamon, cardamom, sugar, and milk. Boiled, strained, and pulled between pans for a thick, frothy cup.

Hot and spicy cooked tomato salsa with fresh tomatoes, jalapenos, six cloves of garlic, white wine, and cilantro. Freezer-friendly and great as a chip dip or relish.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

Yummy baking powder biscuits use just five pantry staples for tall, fluffy biscuits with crisp golden tops. Five-ingredient classic ready in 30 minutes, no buttermilk required.

Crisp mixed greens tossed with creamy avocado, tangy feta, briny Spanish olives, and sweet bell peppers—a refreshing single-serve lunch.

Bob's sour cream biscuits use only self-rising flour, sour cream, oil and baking soda for tender, tangy 4-ingredient biscuits with a tall rise and golden tops.

Creamy homemade hummus with tahini, fresh lemon juice, garlic, and cumin. No-cook, five-minute food processor recipe that beats anything store-bought.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.