10,000 oat bran recipes

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Quick Cajun BBQ shrimp sautéed in butter and beer with a rich, buttery pan sauce. Ready in 25 minutes with just 4 ingredients. Grab some crusty bread for sopping up every drop.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Sauteed shrimp with softened fennel, fresh orange zest, basil, and a splash of dry vermouth. This aromatic Mediterranean-inspired seafood dinner is elegant enough for company but ready in under 45 minutes.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.

A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.

German fest pizza layers crumbled bratwurst, sauerkraut, swiss and mozzarella on a prepared crust, then tops with mushrooms, peppers, and olives. Oktoberfest meets Friday pizza night.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

After cooking this trout and asparagus, my husband and kids all enjoyed it very much, will try again!Awesome!

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

If you don't want to spend too long time to cook, and want to a vegetable side dish to accompany a meat dish, try this one.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.