9,806 oat bran recipes

Sauteed spinach with garlic and fresh tomato wedges, cooked low and slow until silky and tender. A simple 4-ingredient Italian-style side dish that's diabetic-friendly.

Tangerine-berry fruit salad with sliced tangerines, blackberries, and blueberries on a creamy blended banana and sour cream base. A colorful no-cook fruit plate ready in 15 minutes.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Ground almonds and cinnamon fold into stiff meringue to create these chewy Italian amaretti cookies where lemon zest and vanilla cut through the sweetness with bright, aromatic notes.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

Vegetarian mostaccioli tossed in a slow-simmered crushed tomato sauce with Burgundy wine, walnuts, shallots, and fresh basil, then broiled under a blanket of bubbly mozzarella.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.