What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. —Betty Washburn, Reno, Nevada
"This fast, fresh-tasting side dish comes very close to a delicious treatment for pasta I enjoyed while in Italy," relates Dorothy Roche from Menomonee Falls, Wisconsin. "You can also serve it with a green salad and toasted garlic bread for a light meal."
With just a few minutes of prep work, this makes an eye-catching entree. “I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking,” says Diana Santospago of Isle au Haut, Maine. “It’s a very pretty, tasty dish.”
These cucumber slices make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat.
-Mary Helen Hinson, Lamberton, North Carolina
“This pasta dish is simple to prepare and never fails to please,” reports Andrea Jones of McKinney, Texas. “I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad.”
A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.