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.”
Jan Stone of Cincinnati, Ohio jazzes up her mashed potatoes with feta cheese and garlic. “I don’t peel the potatoes, because my family likes the texture better. But feel free to peel them if desired,” she suggests.
We love it when side dishes pop with color, like the red and green pepper accents you'll see in this light and fluffy couscous. It's a scrumptious and welcome switch from baked potatoes or rice. —Taste of Home Test Kitchen, Greendale, Wisconsin
"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.