It doesn't take long to put together this pretty side dish dotted with dried apricots and golden raisins. Then just pop it into the oven and enjoy the aroma! Diane Swink of Signal Mountain, Tennessee writes, "My mother was a farm girl who helped feed the threshers during harvesttime. They always asked for seconds of this."
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course.Jenn Tidwell, Fair Oaks, California
“Packed with all the good things we're supposed to eat, this dish is delicious and so nice in appearance. It's fun to make, too.” Most of the 6 g of fiber in this healthy side come from spinach, pinto beans and barley. Marian Platt - Sequim, Washington
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger.
—Lydia Garcia, Gouldsboro, Maine
Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.