I created this dish to make the most of an overabundance of yellow squash and zucchini from our garden. It was a hit with the whole family. It's so easy to ladle the homemade sauce over quick-cooking frozen ravioli for a satisfying dinner.
-Teri Christensen, West Jordan, Utah
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. “They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!”
Our Test Kitchen stuffed these yummy Vegetarian Tacos with a blend of sauteed cabbage, peppers and black beans so flavorful and filling you won’t even miss the meat! Let the kids top their own with avocado (aguacate), cheese (queso)—or a dollop of sour cream (crema agria). (And if they’re taking Spanish in school, you might even let the them print out a Spanish label for each garnish.)
We love when opposites attract. A sweet and sour gingery dressing goes hand in hand with soft Soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
A bread machine saves time when preparing the thick homemade crust for this Italian treat. "My boys happily call it green pizza due to all of the spinach," shares Sharlin Blamires of Coweta, Oklahoma. And because Sharlin leaves out the meat and uses fresh tomatoes instead of canned sauce, her pizza is much lower in salt than most carryout pies.
These individual pizzas, ready in 30 minutes or less, give you good reason not to call out for dinner. The pesto base makes the kitchen smell wonderful while it’s baking. —Kelly Evans, Kalamazoo, Michigan