10,000 oat bran recipes

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

A vibrant Italian dish featuring tender tuna marinated in a zesty red wine vinegar and olive oil mixture, paired with a savory scallion and Romano cheese omelet (frocia). Perfect for a light, flavorful meal with a touch of spice and freshness.

Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe

Ham and cheese meltaway sandwiches stuffed with chipped ham, hard-boiled eggs, mayo, and chili sauce on hot dog buns. Wrapped in foil, baked until melty. Freezer-friendly.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

A favourite served at Din Tai Fung gets a healthy make-over. Water spinach, commonly known as kangkong, is rich in fibre, magnesium, vitamins A and C and is very low in calories. Word of caution: do not eat it raw as it may carry parasitic cysts from the waterways that are its natural habitat.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

Slow-cooker chicken Reuben casserole layers tender chicken breasts with tangy sauerkraut, Russian dressing, mustard, and melted Swiss cheese. A dump-and-go crockpot dinner with all the flavor of a deli Reuben.

A 15-minute Chinese pepper steak stir-fry with tender sirloin, crisp green bell peppers, and onions tossed in savory stir-fry sauce. Faster than takeout and ready in one hot wok.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

A Tibetan style sauce for momos (Tibetan dumplings).

Slow cooker ground beef and bacon stroganoff in a creamy mushroom soup and red wine sauce with sour cream, spooned over toasted buns. Just 15 minutes of prep for a 4-hour hands-off dinner.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.

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Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.