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    I make this about once a week. It's great fro breakfast, lunch or dinner! It is also very versatile - feel free to mix up the vegetables.

    Recipe #485597

    This is sandwich from my gradschool, USC that I've tweeked to my loving. Not the healthiest, but I can't resist!

    Recipe #484652

    This is a spanish dish of potatoes with a spicy tomato sauce. It was always one of my favorite tapas at Spanish restaurants! You can either eat it as an appetizer and serve it with cocktail sticks to spear or as a side. Make sure to leave time to prepare the sauce ahead.

    Recipe #484634

    From Chef Chloe. Vegan, but no one would know it!

    Recipe #484477

    Recipe #481318

    This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.

    Recipe #481314

    From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!

    Recipe #481117

    From an adorable bed and breakfast in playa del rey, california. I tasted this for breakfast and just had to have the recipe! A really special pound cake. This would be perfect for strawberry shortcake too.

    Recipe #480948

    From Mark Bittman, he recommends the pork chops but I've made it with chicken and tofu. Use whatever works for you!

    Recipe #480889

    From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/

    Recipe #478797

    My boyfriend grew up as an expat in Indonesia and passed along this recipe to me. The fried egg on top with a runny yolk really makes it special. This recipe is very modifiable with what vegetables you want to put in, only the sauces, onions, garlic and chili are essential to the taste! For twice the amount, doubling all the portions works just fine! Enjoy!

    Recipe #478798

    Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat! This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan.

    Recipe #478520

    This was the product of a spontaneous decision that led to a very satisfying dessert/summer nightcap. Nothing could be simpler!

    Recipe #475679

    This was a last minute fix when I remembered one of my dinner guests was gluten free and couldnt eat the pasta I was preparing. Came out so elegant! Homemade polenta is surprisingly easy and 100x better than store bought. If you haven't tried it before, you are in for a treat.

    Recipe #475326

    I wish I had a picture of this! It looks so cool when finished - just like an orange slice but instead of fruit in the middle there is jello! Beautiful! This makes taking jello shots much easier too - no messy squishing out of little paper cups. Great for any party! Feel free to experiment with different fruits and jello flavors! Lemons with pink lemonade jello is great as well.

    Recipe #475237

    These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!

    Recipe #473519

    These are a small soft cookie from Martha Stewart.

    Recipe #469734

    adapted from a recipe exchange - great, imaginative fall dinner. delicious served with roasted vegetables and crusty bread.

    Recipe #468940

    From Around My French Table, got in a recipe exchange. A great fall entree and an impressive addition to a Thanksgiving table!

    Recipe #468473

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