Get the latest Bodied flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/bodied If you're looking for a fall-ish dish that will keep you feeling fuller, longer - then this is the right dish! http://www.grouprecipes.com/75391/baja-chicken-rice-bowl.html This is a sensuous salmon dish. The feta doesn't overwhelm the flavor of the salmon, and the cashews add a surprise texture. http://www.grouprecipes.com/74974/salmon-stuffed-with-feta-and-cashews.html I am currently using Cafe' Bustelo found in the mexican isle. I've also previously used starbucks Guatamala Antigua or eight o'clock regular whole bean. Grind them yourself at the finest grind. this recipe makes enough to fill a large thermos and one 16oz to-go cup for one. Because as I always say until caffiene is injectable I have to drink it. http://www.grouprecipes.com/73605/diesel-coffee.html I am currently using Cafe' Bustelo found in the mexican isle. I've also previously used starbucks Guatamala Antigua or eight o'clock regular whole bean. Grind them yourself at the finest grind. this recipe makes enough to fill a large thermos and one 16oz to-go cup for one. Because as I always say until caffiene is injectable I have to drink it. http://www.grouprecipes.com/73605/diesel-coffee.html My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own. http://www.grouprecipes.com/60243/pierres-mushroom-soup.html Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tagliatelle-with-zucchini-tomato-and.html). http://www.grouprecipes.com/58566/summer-splendor-pasta.html I went to a website called Squidfish.net to figure out how to learn to clean squid for this recipe, but if this is not an option for you then I would just buy frozen calamari to put into this fantastic flavored paella. Also, do not be afraid of putting in the spices, including the salt. This dish contains A LOT of rice and seafood. You will need large amounts of seasoning to fully get the flavors. http://www.grouprecipes.com/44415/northwest-seafood-paella.html This sauce is an excellent topping for any pasta. Works well for long simmering meats, such as braciole, ribs, etc. http://www.grouprecipes.com/38171/sicilian-gravy.html I take the casing off of the sausage and then sliced it. I used 2 (14 oz) cans of Gr Nor beans, and blended 1/2 of 1 can to make the broth a little more substantial and put 1/3 of spinach in the blender so it is thicker and then taste and season as desired. http://www.grouprecipes.com/23409/hobos-italian-sausage-and-bean-soup.html This is an easy way to make a griled steak have a twist for a wonderful, flavorful meal. We've had it as a main course, used it as part of another dish involving melted cheese... mmmmm. This is a fast dish to make (5 minutes prep), but it is nice to let the steak soak up the marinade for at least 90 minutes... http://www.grouprecipes.com/20638/balsamic-marinated-steak.html