A splash of lemon and dash of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or eat it on its own as light lunch. —Leslie Palmer, Swampscott, Massachusetts
“I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories,” relates Jan Clark of New Florence, Missouri about her prize-winning recipe.
“Every year my sisters and I have a “Sister's Day” which includes a special lunch. This fast and easy pizza is one of our favorites. Served with a garden salad this makes a light and nutritious meal.”
-Deborah Prevost of Barnet, Vermont
“You can enjoy this dish while the squash is still warm, but it also tastes great cold,” says Rani Long of Cold Spring, New York. You'll love how it captures the fresh flavors and bright colors of summer.
This quick and easy dip begins with purchased hummus. It's then flavored with the Mediterranean flavors of feta cheese, olives and lemon.
Patterson Watkins, Philadelphia, Pennsylvania
Tip: You can make homemade pita chips by cutting a package of pita bread into wedges. Toss with 2 tablespoons olive oil, 1 teaspoon pepper and 1 teaspoon coarse salt. Place in a single layer on a baking sheet; bake at 350° for 15 to 20 minutes or until golden brown. Cool; store in an airtight container.
Topped with tomatoes, olives and artichoke hearts, these sumptuous slices can kick off dinner as an appetizer or accompany your favorite pasta dish. Just add a nice bottle of Chianti.Sarah Sparks, Elgin, Illinois
This savory bread is moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. It’s great served as an appetizer or alongside your favorite dinner entree.Cheryl Perry, Hertford, North Carolina.