"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
I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.—Kate Whitehead, Lindenhurst, Illinois
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.
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
These onions are stuffed with a delicious blend of cheeses and cooked in vegetable broth. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It’s all delicious! —Sonya Labbe, West Hollywood, California
"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.
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.
This recipe was inspired by a tiny Greek restaurant we used to go to during grad school. To make the potatoes extra delicious, use a high-quality olive oil and a nice kosher or sea salt. —Karol Chandler-Ezell, Nacogdoches, Texas
Sweet sun-dried tomatoes, black olives and fresh basil are tossed with olive oil and pasta in this easy vegetarian dish. I like to make it in advance so the flavors have a chance to blend.—Jennifer Mento, Boston, Massachusetts