"Don’t count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it’s been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee
In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. “It relies on a boxed item to get started; then it's just a matter of adding a few ingredients,” says Elizabeth Tomlinson of Morgantown, West Virginia
Here’s a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, “Anytime I take this to a picnic…the bowl is always the first one emptied!” TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
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 quick and easy side dish from Eagle, Idaho’s Trisha Kruse is as tasty as it is colorful. The mild flavor makes it a great accompaniment to all sorts of entrees—especially those with Mediterranean flair.