Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, CA
“Every spring I wait impatiently for the asparagus crop to arrive so I can make cream of asparagus soup. One year I added the leftovers from Easter, and it turned into this hit that has since become a spring tradition.” Susan Wilson — Milwaukee, Wisconsin
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!