10,000 oat bran recipes

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Cowboy cheeseburgers wrap mozzarella-topped beef patties seasoned with cumin and coriander in warm flour tortillas with tomato, cilantro, and taco sauce. Tex-Mex burgers ready in 35 minutes.

Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.

Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.

This hot treat was just meant to be, I mean jalapenos, chicken, bacon and yes...smoke.

Portobello Philly cheesesteak sandwich with melty provolone, peppers, and onions on toasted whole-wheat buns. A meatless 25-minute vegetarian take on the Philly classic, built in one skillet.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.