“We pull baby carrots from our backyard garden, wash them and cook them right away. This is one of my family's favorite recipes, and appears often at holiday dinners.” Patricia Nieh - Portola Valley, California
Peanut butter is one of Kelsie Wilson’s favorite foods. “I love it as a fresh-fruit dip, spread on pancakes, melted into oatmeal…and especially in this mild version of spicy Thai noodles,” says the Dallas, Texas reader.
My mom shared this recipe. It requires almost no preparation and makes a delicious addition to just about any main course. Try it with beef bouillon instead of chicken bouillon it that's a better fit with your meal.
I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.—Lee Ann Odell, Erie , Colorado
For a worthy side dish, offer up Skillet Lo Mein, from Debbie Stadtler of Fredericksburg, Virginia. The Szechuan sauce coats the vegetables and pasta, and the added ginger comes through nicely. Debbie occasionally adds a little heat, “If you like spicy, add 1/4 teaspoon crushed red pepper with the ginger, “she suggests.