10,000 oat bran recipes

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Make these delicious brownie cupcakes for your Easter party, not only kids will love them, but also grown-ups.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Breafast is almost the most important meal in a whole day, so we should always pay more attention on it, this soft breakfast tacos should be a nice choosing!

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Ground venison pressed into a pan, smothered in cream of cheddar and celery soup, then topped with frozen french fries that bake up golden and crispy. Kid-friendly, no-fuss weeknight comfort food.

Grilled lamb burgers with bulgur wheat, fresh mint, allspice, and red wine. Mediterranean-style patties served in pita bread with cucumber and yogurt.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.