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"Title says it all!"

Ingredients: garlic pepper seasoning, marinara sauce...

"From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter."

Ingredients: pepper, fresh spinach...

"Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan."

Ingredients: fresh ground black pepper, cremini mushrooms...

"Super yummy picatta version from Isa Chandra Moskowitz's book Appetite for Reduction (love this book!). She pairs it with arugula and recommends serving over mashed potates (Caulipots anyone?) instead of with the traditional pasta. Who doesn't want another excuse to eat mashed potatoes? Also if you want more bulk try adding in some mushrooms...."

Ingredients: dried thyme, dry white wine...

"I've never made collard greens before, but found this recipe online and gave it a try. My whole family loved them. They were great! UPDATE: I just made them without bacon since I didn't have any and just added a smoky hot sauce and they were still good. Some sort of fat just makes them extra good though."

Ingredients: fresh ground black pepper, collard greens...

"This is an old Greek recipe that has been passed down through my family for many generations and shared with many friends.(at least that is what my YiaYia says) This is a good dish for any time of year weather it be in the middle of winter or the sizzling center of summer, any time of year is good. It is especially a favorite of mine due to the amount..."

Ingredients: pepper, dried dill weed...

"A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month...."

Ingredients: fresh ground black pepper, eggs...

"You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price."

Ingredients: light olive oil, phyllo pastry sheets...

"Cheesy, warm, amazing. My friend Alicia gave me this recipe - and now I'm giving it to you."

Ingredients: water-packed artichoke hearts, frozen spinach...