10,000 oat bran recipes

Soy marinated mushrooms, a make-ahead appetizer of fresh mushrooms steeped overnight in a hot brine of soy sauce, red wine vinegar, sherry, sugar, and minced onion. Tangy, savory, deeply umami.

Santa cookie wreath, a festive gingerbread ring shaped from boxed mix, ringed with holly-leaf cookies and finished in melted candy coating. A fun edible centerpiece for the holiday table.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Pineapple peach frappe blended with low-fat yogurt and skim milk. A sugar-free, low-fat smoothie that's diabetic-friendly and ready in 20 minutes. Kid-approved and naturally fruity.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

Cinnamon raisin bread for the bread machine with just 10 minutes of hands-on prep. A simple dump-and-go recipe using bread flour, butter, and basic pantry ingredients.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Warm cranberry apple cider simmered in the crock pot with cinnamon sticks and a clove-studded orange. The holiday party drink that fills the whole house with spice.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.