9,806 oat bran recipes

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Hortosoupa: humble Greek vegetable soup with tomatoes, potatoes, carrots, and onion simmered slow in olive oil. Peasant-style, vegan, and deeply satisfying.

A smooth, homemade jellied cranberry sauce: cranberries simmered, strained silky, set with gelatin in a mold. The from-scratch answer to canned, and easy to make sugar-free for Thanksgiving.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.