10,000 oat bran recipes

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Homemade Parmesan croutons with oregano, garlic salt, and celery salt baked low and slow until crispy. Better than store-bought from just four slices of bread.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

A quick and easy delicious Brazilian cheese bread recipe

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.