My trick to roasting veggies is to choose ones that cook in the same amount of time. Try pairing up cauliflower florets with baby carrots or okra with cherry tomatoes.— Courtney Gaylord, Columbus, Indiana
Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey.
With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks.
Although my husband and I were "city kids" both born in Toronto, we have been farming since we were married. We have two grown daughters.
Roasted Rosemary Potatoes are a perfect accompaniment any entree and lend a homey appeal. A hint of rosemary makes this dish an attention-getter, and it only takes five ingredients to prepare! “To make assembly even easier, I toss all the ingredients into a plastic bag and shake it up,” writes Julie Kocur from Abington, Maryland.
I cook church dinners for 120 people, so I'm always looking for fast, inexpensive menu items. After watching a chef put this corn dish together, I prepared it at church several times. There was never any left over.
This hearty side dish starts with a sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.—Nena Linares, Los Angeles, California
It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has for years using this recipe. I have always thought the crunchy almonds were a super addition.
-Brenda DuFresne, Midland, Michigan
Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.