1. Heat 1 tablespoon vegetable oil over medium heat. Add 1 small onion, chopped; 1/2 small jalapeno, chopped; and 2 garlic cloves, minced. Cook 3 minutes. Stir in 3/4 cup canned black beans, rinsed and drained, and 1/2 cup frozen corn kernels. Cook until vegetables are heated through. Stir in 2 diced plum tomatoes.Tomato-Thyme Sauce
2. Heat 1 tablespooon olive oil over medium heat. Add 1 small onion, chopped, and 2 garlic cloves, minced; cook 2 minutes. Stir in one 14-1/2-ounce can diced tomatoes; cook 4 minutes. Add 1 tablespoon red-wine vinegar, 2 teaspoons chopped fresh thyme, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook 8 minutes.Zucchini-Herb Saute
3. Melt 1 tablespoon butter over medium heat. Add 2 medium zucchini, quartered and sliced. Saute 5 minutes. Add 2 garlic cloves, minced; 1/2 teaspoon salt; and 1/4 teaspoon pepper. Cook 2 minutes. Stir in 1 tablespoon chopped parsley and 1 tablespoon lemon juice. Sprinkle with 1 tablespoon grated Parmesan cheese.Orange-Cilantro Sauce
4. Heat 1 tablespoon olive oil over medium heat. Add 1 garlic clove, minced, and cook 30 seconds. Stir in 1 cup orange juice, and cook until reduced by half, about 5 minutes. Whisk in 2 tablespoons olive oil, 1 tablespoon chopped cilantro, 1 teaspoon minced canned chipotle chiles, and 1/2 teaspoon grated orange zest.