I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, CO
This is one of the great Jewish comfort foods. It’s easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. —Joanne Weintraub, Milwaukee, Wisconsin
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California
"We often serve this Carolina Low Country favorite at our family's restaurant, Fresh House, in Albermarle, North Carolina," says Robin Hinson. "I've scaled our jumbo-sized version of the recipe down to feed a family."
The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.
Chunks of apples and summer sausage bring a delicious, sweet-and-savory contrast to wild rice. My husband absolutely loves it, and the prep work takes only 15 minutes.—Rebecca McIntire, Manitou Springs, Colorado