10,000 oat bran recipes

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Mushroom steak pan-sears lean steaks and finishes them with a quick pan sauce of mushrooms, onion, Worcestershire, and beef stock. Pub-style steak dinner ready in under 20 minutes.

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

A grilled ham steak glazed with a boiled-down brown sugar, horseradish, and lemon juice sauce. Just 4 ingredients for a sweet, spicy, caramelized glaze.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Pasta and peas tosses ditalini macaroni with sweet peas, sauteed mushrooms, and a quick tomato juice sauce. Melted fontina cheese pulls it all together for a 30-minute Italian weeknight dinner for two.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.