10,000 oat bran recipes

Lisa pizza: a rustic European-style pizza topped with crumbled blood sausage, mozzarella, and tomato sauce on a crisp crust. An unexpected, deeply savory pizza inspired by Northern European butcher's traditions.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Rhubarb punch made from fresh rhubarb juice strained through cheesecloth, sweetened with sugar, and brightened with orange and lemon juice. Finished with soda water.

Pistachio-stuffed mushrooms: mushroom caps filled with chopped stems, toasted pistachios, breadcrumbs, and marjoram, then broiled until golden and bubbling. A crunchy, nutty party appetizer in under half an hour.

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.