10,000 oat bran recipes

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

A no-bake cheesecake with a whole wheat crust, creamy cottage cheese and banana filling, and fresh grapefruit on top. Light, tangy, and set with gelatin for a refreshing lower-calorie dessert.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Pasta e fagioli: Italian bean and pasta soup with white kidney beans, canned tomatoes, sun-dried tomato, basil, and oregano. A rustic vegetarian one-pot that thickens into a hearty meal.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.