My meatless version of Korean bibimbap is tasty, pretty, and easy to tweak for different spice levels. Koreans usually eat this rice dish with some beef, but I only topped it with an egg. —Devon Delaney, Westport, Connecticut
"No one would guess this elegant entree is a snap to prepare at the last minute," remarks Janis Plourde from Smooth Rock Falls, Ontario. "To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger."
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come to see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat.
-Jeri Dobrowski, Beach, North Dakota
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
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us.
Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11.
-Lisa Hector, Estevan, Saskatchewan