IMO, of course. Just sharing.

Mushroom "Ravioli" with Gorgonzola Sauce.
The plan was to use up some spring roll wrappers. Filling: Chopped
mushrooms sauteed with shallots, seasoned with lemon juice, parmesan,
thyme, S&P. Sauce: Finely chopped onions, white wine, cream,
gorgonzola melted in. However, the damned wrappers wouldn't stick
closed despite the egg wash glue! Plan B: make rolls, put in
casserole dish, spread sauce on top and bake until wrappers softened
in the sauce. And it worked. Quite well.

Warm Salad Nicoise
Had half a large can of crushed tomatoes and a half bunch of basil to
use up, so: Base: Cooked sliced red potatoes and green beans,
layered with fresh basil leaves. Sauce: the crushed tomatoes cooked
in a bit of olive oil, with a couple of crushed anchovies and some
capers mixed in. The whole thing topped with anchovy filets, sliced
hard-boiled eggs, ripe olives and a can of good tuna.

Pan-Fried Marinated White Fish with Tomato, Peppers (green and red and
yellow - lots!), Onions, Olives, and Capers. From Bon Appetit, March
2011, page 16. Outstanding, IMO!

Moussaka, per Claudia Roden, _New Book of Middle Eastern Cooking_,
with some spicing hints from Jeff Smith's _Three Ancient Cuisines_.
I'm not a bit fan of eggplant, but this stuff is great!

Algerian Chicken
Basically, chicken pieces oven-baked in a tomato sauce that includes
onions, bell peppers, hot chiles, and ... peanut butter. Been a
favorite for years.

Green Beans and Eggs
A simple Mexican dish consisting of nothing more than cooked green
beans and scrambled eggs with some sauteed onions and queso on top.
Surprised me by how good it was, with some bean and cheese quesadillas
to go with it.

And one disappointment, with an old lesson:

I made a big pot of chili. With old dried beans that didn't
reconstitute well at all. By the time they were edible, the chili was
cooked to tasteless gruel - I tossed it all in the compost. The
lesson, obviously: Either use relatively fresh dried beans or cook old
ones separately and thoroughly after soaking, before using them in a
dish.

--
Silvar Beitel