10,000 oat bran recipes

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Surprise the kids after dinner with this scrumptious chocolate cake that doesn't take much to make.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.