10,000 oat bran recipes

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Fresh summer salad with ripe tomatoes, chickpeas, sweet Vidalia onion, and basil tossed in a tangy Dijon red wine vinegar dressing. No cooking, no oil, ready in 15 minutes flat.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

Baked Vidalia onions braised in dry Riesling and topped with buttered breadcrumbs and Parmesan. A simple, elegant side dish that turns sweet Georgia onions golden and tender in under an hour.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Magical fruit salad: pineapple, grapes, and banana tossed in a quick creamy dressing made from milk and instant pudding mix, no cooking or whipping. A 10-minute, kid-friendly potluck favorite.

Broiled banana on a toasted raisin English muffin with melted apricot jam and a sprinkle of cinnamon. A quick 10-minute breakfast or snack at just 86 calories.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Pan-seared salmon steaks topped with crispy ginger and green onion matchsticks, served over peppery arugula with a sherry-soy pan sauce. Date-night dinner for two in under 30 minutes.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

A simple but tasty rice dish that's made with coconut milk.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.