A big, juicy grilled mushroom with a nutty pear mayonnaise and creamy blue cheese makes for an outstanding veggie burger. "Absolutely delicious!" said the judges, awarding Lindsay's recipe Grand Prize in the Mushroom Council's Mushrooms Every Day, Every Way contest.—Lindsay Sprunk, Brentwood, Tennessee
My husband and I like gardening, and these kabobs are a fun way to enjoy our fresh vegetables. They're so easy to make and they can grill right along the main course.
-Nancy Johnson, Connersville, Indiana
"My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill," writes Shirley Hopkins of Olds, Alberta. "Since our kids love rice, we often include this tangy side dish as part of the menu," she informs.
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. I get most of the herbs in this recipe from my son's garden.
"The marinade that seasons these summery skewers has a robust flavor that friends and family love," relates Cheryl Arnold of Lake Zurich, Illinois. They're a breeze to marinate ahead of time, then assemble before grilling.