I've been making a lot of dishes lately from recipes I find on the net. I try to be original but there comes a time when you just haven't made a certain dish and you need a good place to start from. Here are three that I'll point you to that turned out well.
First, Giada De Laurentiis made these lasagna rolls recently on her show on Everyday Italian show on the Food Network. It's a neat way to make lasagna without getting that monolithic slab that can be so intimidating. Follow the link above for the recipe. Basically, a bechamel is laid down in a lasagna pan and 12 noodles are boiled until al dente. The chef mixes a ricotta spinach and parmesan filling and spreads it on the noodles then rolls them up. Cover with sauce, bake, and add more sauce at the table. Delicious and fun to eat.
The second two recipes I served last night. I had eggplant and zucchini and onions and tomatoes on hand so I thought I'd make ratatouille. A search of the net found this page on ProvenceBeyond that has threee methods of making this classic dish. It can be a one-pot wonder if you use the third method described, which I did. It's low fat with lots of vegetables and can be served as a stew, cooked down to make a sauce, or thinned to make a soup. I served it over a slice of toasted multigrain bed which sopped up some of the extra moisture and added a nice textural element to the meal.
Finally, I served tuna cakes with the ratatouille for protein. I doubled and jazzed up this recipe from Out of the Frying Pan with a little ranch dressing (yes, ranch dressing - it has its uses) and extra Tabasco in the patties. They could have held together better, and I will experiment with the recipe in the future. Next time, I'll add lemon juice to the dish to help brighten the flavor of the tuna cakes.
Try some of our recipes and then modify them to your tastes and do the same with other sites. Eventually, you'll develop a style of cooking all your own, best suited to the tastes of the audience you cook for.