"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. —Jacob Kitzman, Seattle, Washington
Are you looking for an appetizing way to enhance a nutritious vegetable? Try this eye-catching stir-fry from Marie Rossey of Creston, Ohio. The broccoli keeps its bright color and crispness, while ginger and soy sauce help to spice it up nicely.
When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.—Pam Rahmer, Phillips, Wisconsin
This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning.
With a coating to tongue-tingling sauce an topping of crunchy sesame seeds, broccoli makes a fancy but fuss-free side dish. This vegetable is so nutritious that it's great to have a special way to serve it.
—Doris Heath, Bryson City, North Carolina