Now that I'm a proud owner of some Schezuan pepper spice, (I loved the complex flavor by itself) any vegetarian ideas to use it in? Thanks!

Merill: thanks for pointing me towards Chezsuzannes edamame recipe: gave me the perfect inspiration for incorporating schezuan pepper into a south Indian comfort dish: I've added the recipe to the site.
http://www6.food52.com/recipes/10082_schezuan_pepper_spiced_south_indian_sundal

There is a very yummy-looking recipe for 'Sichuan Pepper Bread' (go kua) in Jeffrey Alford and Naomi Duguid's Flatbreads and Flavors, p. 93, that I've been dying to try but haven't had the chance.It can be sweet, made with cane sugar, or savory, with scallions. I'm not sure if it's OK to post recipes from cookbooks here...copyright and all that...but I'd be happy to email it to you if you're interested :)

Just used 1 tsp of the schezuan pepper along with Garam Masala in some Indian style vegetable fried rice, the smoky flavor is really quite something else.. absolutely delish!

Yes, to Susan G's suggestion. I always keep the sichuan salt mix in a container and use it to sprinkle chinese salads, stir-fried, pan fried dishes etc.

Here's a condiment from The Steamy Kitchen Cookbook, by Jaden Hair:
Dry roast 1 Tb Sichuan peppercorn in a heavy skillet until fragrant. Cool, grind to a coarse powder. Combine with 3 Tb sea or kosher salt.

LOVE edamame! Thanks!

If you like edamame, you might want to give this a go: http://www6.food52.com/recipes/3098_shichimi_edamame