Get the latest Versitile recipes from Group Recipes. http://www.grouprecipes.com/tag/versitile This puree is amazing, and soo useful! this puree gave me 3 different dishes, first: I used it as a puree under mango rice and blackened salmon, next as a puree understand potato hash and fried eggs, lastly as a soup with chicken broth and corn and black beans so yummy!! http://www.grouprecipes.com/103958/chipotle-butternut-squash-puree.html This recipe uses lamb for the skewers, but it's just as tasty using sliced flank steak or chicken. I highly recommend you use the optional anchovies, it gives it a real depth of flavor. http://www.grouprecipes.com/100226/skewers-with-italian-style-chimichurri.html One of my favorite celebrity chefs Dave Liberman created this recipe. It is so so good. Enjoy! http://www.grouprecipes.com/88251/chicken-simmered-in-barbecue-sauce.html I admit - I made this and tasted it with a cold. But I could taste it! I also made this with homegrown, heirloom, yellow tomatoes. Other variety I think will work...just make sure they're seasonal. http://www.grouprecipes.com/73298/fresh-tomato-broth.html A versatile maranaide or cook for a burger sauce it's up to you http://www.grouprecipes.com/68710/marinade-or-burger-sauce.html I love making homemade croutons from 1-2 day old breads like Baguettes, french breads, artesan breads, etc. Croutons can be used by themselves, as a fingerfood/snack, on top of green salads, or mixed with tomatoes, etc, and made into a healthy, veggie snack! http://www.grouprecipes.com/66109/homemade-garlic-croutons.html This dish is so versitile, flavorful and simple. A great accompaniment to any meat...especially Asian BBQ Pork or chicken! http://www.grouprecipes.com/66085/simple-citrus-jasmine-rice.html My Aunt Eth once told me, if you can make a good basic white sauce, that's half the battle. So, she taught me this and then gave me suggestions to make other sauces from this. http://www.grouprecipes.com/56272/basic-white-sauce.html Baked chicken breasts that are moist and flavorable http://www.grouprecipes.com/29991/baked-chicken-breasts-to-perfection.html No hard and fast rules here, allow your personal taste to guide you. My friends call it "fresh salsa". Most people use a food processor, I think it's better chopped by hand but doing it the old fashioned way is tedious and time consuming. http://www.grouprecipes.com/28789/pico-de-gallo.html