Contest: Last Chance to Win Joy of Feeding Tix

"Ramen! Right now I am obsessed with Harvest Community Foods' bowl -- handmade noodles and miso, marinated soft boiled eggs, chili sauce, locally grown radish, onion, etc. YUM! (You must get hungry reading these entries)"

"The Spanish dish 'potato omelette.' Each time I'm by myself at home I make it. The recipe is really easy: 2/3 cup of vegetable oil (I use grapeseed oil, but olive oil is good too), salt to taste (about 1 teaspoon), 5-6 medium potatoes, peeled and cut in small slices or cubes 1 onion, chopped 4-5 eggs, beaten. How to prepare it: 1. Heat the oil in a pan 2. Add the potatoes and put a lid, check to see they are turning translucent, stir to avoid burning. 3. Add the onions and the salt, allow the onions to turn translucent too, 4. Put a lid or a big plate on the top and pour the oil out of the pan, leave about 1 tbsp in. You can pour the oil into a heat resistant bowl and reuse for other meals later. 5. Add the eggs to the potato/onion mix and make sure they cover all. Add the lid again and turn the stove to low heat. 6. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. 7. Add the lid and turn off, leave it rest for a few minutes 8. Cut and serve. You can eat the omelette warm or room temperature, it goes well with tomato salad, bread, Spanish tomato sauce (Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan) or alone. You can also cut it in smaller pieces for appetizer."

"Rice Pudding. When I was growing up this was one of my favourite desserts made with love by my grandmother. I love it as a fast and easy breakfast, in particular when I have to get up very early and I need something that is substantial but goes down quickly and easily. It has become a special family favourite this last year after my husband underwent major abdominal surgery. He will be fine, but this easy to digest, high protein and low fat recipe was a major part of his convalescence in hospital and when at home."

"Salvadorean food. Refried beans with sweet plantains, fresh cheese and eggs. My grandmother use to visit us and make my favourite breakfast. She wouldn't say much, but seeing her cut up the plantain and seeing the refried beans bubble up when ready, meant that I would leave happy and content for school. When I go back to El Salvador, that's pretty much my breakfast, I wake up early by 6 a.m., smell fresh made Salvadorean coffee, fresh cheese, local beans and those sweet plantains! Love it."

"Pan-fried cod tongues. In Newfoundland, cod was God. Especially on Fridays. Catholics didn't eat meat on Fridays when I was a kid growing up in St. John's. And we were a Catholic family. All 12 of us. We always ate cod in one form or another every Friday. Delicious, fresh-out-of the water North Atlantic cod. Now that was a scoff! But my all-time, couldn't-get-enough, 'Please, sir, may I have some more?' part of the cod was the delicately flavoured cod tongue. Dredged in flour, fried in vegetable oil on the stove top. Crispy outside, tender inside, served with a mountain of buttery mashed potatoes. And nothing else. A comfort food from the past that unfortunately has no future…"

"My mother is from Barbados. I grew up with coocoo. She would cook it with cornmeal and okra. If you're back home, you can add flying fish and you have the National Dish."

"Anything with potatoes as the main feature is the family favourite (4 daughters who are all good cooks, lucky me.) We love our mashed potatoes, scalloped potatoes, baked with a variety of toppings from broccoli and cheese to humous or sour cream and chives), and also roasted, fried, latkes, or hashbrowns. Potatoes seem to be where our Irish side meets happily with the Jewish-Ukrainian side. My only recipe advice for these standbys is go ahead and try a variation, add something new or substitute (we now make wheatless everything and my youngest daughters recently made a moussaka/scalloped potato hybrid that was delicious!)"

"Grandma's Porcupines. Essentially meatballs with rice (the rice is supposed to stick out of the meatballs, making them spiky), these have achieved mythic status in our family. Every Wednesday morning for years, my mother-in-law would drive from North Burnaby to our home in North Van with a piping hot casserole of these wrapped in a tea towel. All the kids in the neighbourhood knew to come over for lunch on Wednesdays. Now that she's gone, we have the coveted old green and white Pyrex dish and a steaming casserole of Porcupines is tradition for all homecomings and major events. The next generation - our 3 daughters - are putting their own spin on the recipe, adding hot sauce and other small experimentations. They learned from Grandma that food=love."