Get the latest recipes from Ks76017 http://www.grouprecipes.com/people/ks76017 A no-sauce vegetarian pizza which is surprisingly delicious. Even those who don't like garlic will find that this recipe might change their minds about the stinky bulb. http://www.grouprecipes.com/51392/mushroom-and-gruyere-pizza.html This pico de gallo is great as a topping on tacos or as a dip. http://www.grouprecipes.com/51390/pico-de-gallo.html A twist on traditional tacos http://www.grouprecipes.com/51389/grilled-shrimp-tacos.html Bell peppers provide a great vessel for this orzo stuffing. These stuffed bell peppers incorporate just about all your food groups and taste great and look pretty too! http://www.grouprecipes.com/41209/orzo-stuffed-bell-peppers.html This is a dish that was served at a restaurant where I used to work. I never knew the exact recipe, but it was pretty simple, so I think I have done a decent job of replicating it. It requires only a few ingredients but it is delicious! http://www.grouprecipes.com/40281/eggplant-ziti.html This recipe blends savory with sweet by using tangy goat cheese, prosciutto, honey and figs. A great appetizer. http://www.grouprecipes.com/40166/honeyed-figs-with-goat-cheese-and-prosciutto.html Versatile recipe for focaccia! Using store-bought pizza dough, I made this focaccia just the way I like it with ingredients that I like. http://www.grouprecipes.com/39064/rosemary-and-tomato-focaccia.html A classic casserole using ingredients you probably already have on hand. Good for making ahead; just keep casserole refrigerated (don't bake it till you're ready) for up to 2 days. http://www.grouprecipes.com/38099/chicken-tetrazzini.html This dish works well as a side or an appetizer. Make lots because they'll go fast! The brown sugar tones down the saltiness of the bacon, and the maple flavor complements the smokiness. You can use green beans or asparagus. http://www.grouprecipes.com/38088/bacon-wrapped-green-beans-or-asparagus.html Sometimes you just want to make your own filling for ravioli. Using wonton wrappers rather than making ravioli pasta, I stuffed my ravioli with a salty mushroom mixture and creamy ricotta. http://www.grouprecipes.com/32004/mushroom-ravioli.html