Get the latest Inspired recipes from Group Recipes. http://www.grouprecipes.com/tag/inspired Moroccan-inspired flavors bring this non-traditional tajine, or slow-braised stew, of chicken and chickpeas home from the medina. http://www.grouprecipes.com/69873/two-hot-chicks-tajine.html Lemon Myrtle liqueur adds a fresh, zesty new flavor and fragrance to cauliflower with red onion confetti. http://www.grouprecipes.com/69865/perfumed-confetti-cauliflower.html Warm your insides with this sweet and savory veggie side. Perfect on a cool Autumn night, or for a fruity St. Patrick's Day treat. http://www.grouprecipes.com/69712/harvest-moon-cabbage.html This zesty veggie side will kick up any dinner with hot, buttery, cubed pumpkin (or butternut!) laced in spicy-sweet sauce. http://www.grouprecipes.com/69595/sweet-and-spicy-pan-fried-pumpkin.html Mr. Bunny and I were at *IKEA* and discover Daim Cake (it is like a Heath Bar topping) when we stopped shopping to eat something. Here is a recipe to make the bars at home so you can make the cake! *wink* http://www.grouprecipes.com/68655/daim-chocolate-bars.html This is a delicious Asian inspired salad. http://www.grouprecipes.com/66457/sesame-noodle-salad-with-chicken-and-asparagus.html This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Use this web site for the leaves Shopindia .com http://www.grouprecipes.com/64766/roasted-chicken-with-curry-leaves-and-spices.html Zesty shrimp is simmered with chicken stock and spinach for an easy light meal served over rice http://www.grouprecipes.com/57968/shrimp-with-spinach.html A new twist to a very tasty southern(the Italians stole it and named it polenta but it's proper name is CORNMEAL MUSH!) ) side dish that can be a whole meal. http://www.grouprecipes.com/51905/robertgs---polenta---cornmeal-mush.html Robbed from Eating Well magazine but you can customize to your taste as I've done. The picture doesn't show but these can be turned into a soup dish easily by adding broth and some chopped greens. YUM! The coconut milk broth/drizzling sauce is really great - it compliments the complex flavors of your pork, herbs and veggies in the meatballs. You can make large meatballs for main-dish or cocktail-sized for appetizers - either way, they're moist, fragrant with ginger, nippy with heat/spice and generally darned good! http://www.grouprecipes.com/41729/asian-inspired-meatballs-with-coconut-broth.html