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"Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest..."

Ingredients: corn kernels, winter squash...

"This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well."

Ingredients: cilantro, brown lentils...

Ingredients: chunky salsa, fresh cilantro...

"A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make..."

Ingredients: fresh ground black pepper, olive oil...

"One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!"

Ingredients: cooking oil, fresh ground black pepper...

"A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!"

Ingredients: anaheim chilies, fresh ground black pepper...

"This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)"

Ingredients: fresh pumpkin, dark sesame oil...

"Excellent as a main dish for vegetarians, also good for carnivores!"

Ingredients: pepper, garlic...

"I love Zucchini!"

Ingredients: Spanish onions, oil...

"I came up with this recipe on my own when trying to find alternatives to the traditional wheat meat pasta dish. Plus.. these were the ingredients I had in the cupboard."

Ingredients: cooked ham, salt & pepper...

"Needed to use up some canned pumpkin and I loooove brown lentils. How convenient I also had some veggie broth to use up! I had just under 3 cups of broth so I added some water to even it out to get a full batch of lentils using the 1:3 ratio for brown lentils - liquid. Makes a nice side dish, goes great with broccoli and tofu!"

Ingredients: cinnamon, lentils, marjoram...

"I had one medium sized pattypan squash left and tons of tomatoes from the garden. This is the result. Ingredients are approximate since this was a "throw stuff in without measuring it" type thing. I served this as a side dish with Lower Carb Lemon Caper Chicken--the flavors blended perfectly. :UPDATE: sadly I was out of mushrooms when I took my pictures,..."

Ingredients: red pear tomatoes, pattypan squash...

"Translated from "Atrévete a Cocinar con Karlos Arguiñano". Note: Spring onions are much bigger in size in Spain than in the US. I saw them in an American grocery store once labeled "knobby onions". They're about the size of a small onion, available year-round, and depending on the season they can be either extremely..."

Ingredients: leeks, olive oil, salt...

"My husband loves this after it has been in the fridge for a day or two. He really likes it when I put it into his lunchbox. When I pulled out the original recipe to put it on zaar, I had to laugh to myself , I have made so many changes that it really is a different recipe. So this is my version."

Ingredients: cider vinegar, fresh ground pepper...