10,000 oat bran recipes

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Almond rice casserole packs brown rice, TVP, miso, and toasted almonds into a hearty vegetarian main dish. Earthy thyme and marjoram tie it together. Bakes or microwaves with the same simple assembly.