10,000 oat bran recipes

Try this leaner recipe for meat loaf that will feed your hunger in no time while also being good for health!

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Cheese scrambled eggs made with egg substitute and diced red and green bell peppers. Low-cholesterol breakfast with melted shredded cheese folded into soft, creamy curds.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Just vegetables, very healthy, especially when you are eating some meat!

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.