8,375 oat bran recipes

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

Peanut butter and celery health wedge on whole wheat with grated cheese, toasted in a sandwich maker until crispy and melty. A crunchy, protein-packed snack in 10 minutes.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Baked potato chips made with 1/8-inch sliced red potatoes brushed with butter and baked at high heat until crisp and golden. A simple homemade chip ready in 30 minutes.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

A terrific side dish that has a scrumptious taste that goes well with any kind of dinner you prepare!

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.