Get the latest recipes from Primalux http://www.grouprecipes.com/people/primalux Baked/Shirred Eggs, using traditional components of eggs Florentine as well as a few other things I had in my fridge. It's really easy to customize this recipe using the random odds and ends from your fridge. I made some the other day using pesto and a touch of alfredo instead of the cream and they were awesome. http://www.grouprecipes.com/46041/baked-eggs.html This is a recipe I made up at the last minute on Christmas Eve as a gift for my mom and her husband. She used to make great zucchini bread, and I had a bunch of zucchini, so I decided to take inspiration from that and try something new. It turned out great. http://www.grouprecipes.com/31536/zucchini-biscotti.html This is something I just whipped up with some leftover spaghetti squash I had, because I was sick of eating it the normal way. One squash goes a long way with me so I've had a lot of leftovers. http://www.grouprecipes.com/17689/improvised-spaghetti-squash-casserole.html These are super easy to make and really good, especially served with tzatziki. They can also be made with potatoes or sweet potatoes which basically result in lattkes. Skip the salting prep if you do that, and switch or omit the cheese perhaps. http://www.grouprecipes.com/15594/zucchini-fritters.html This is a very traditional French Onion soup, though it does turn out a bit sweeter than if beef stock was used. http://www.grouprecipes.com/14966/vegetarian-french-onion-soup.html This is a very basic but delicious aioli, which is basically homemade mayo, however if you're used to mayo from a jar prepare to be amazed. It's very, very customizable. I've made it using basil oil, garlic oil, or roasted red pepper oil in place of the olive oil. C'est si bon! http://www.grouprecipes.com/14753/aioli.html These come out with a very meaty/chewy almost tough texture that I love. They're really good for using as a replacement for meat in burgers or sandwiches, or cut into strips and put in burritos or stir frys or something. http://www.grouprecipes.com/14665/grilled-eggplant-steaks.html This is another biscotti recipe I use a lot. This one doesn't call for eggs because of the addition of honey and water, so it's good for those times when you haven't got any. Also, if you haven't got any almond extract feel free to omit it, they still turn out tasty. http://www.grouprecipes.com/14660/honey-almond-biscotti.html This is my standard "go to" recipe when I make biscotti. It doesn't taste strongly of any particular flavor, but it's incredibly easy to adjust and add ingredients to, like chocolate chips, etc.. http://www.grouprecipes.com/14653/biscotti.html This is my favorite empanada filling. I wanted to make Samosas, but I'd never done it, so I decided to make empanadas (which are pretty similar after all) with an Indian-type filling. Thus the whole Samosanada name. http://www.grouprecipes.com/14642/samosanada-filling.html