MOTHER could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother.
-Santa D'Addario, Jacksonville, Florida
A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! Mary Ann Kieffer of Lawrence, Kansas
A sweet and spicy apricot sauce gives lots of flavor to the tender chicken in this dish from Diana Duda of Glenwood, Illinois. "It's especially fast because it's made with instant rice," she notes. "Serve it with crusty bread, fresh fruit and a green salad."
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
This is one of my favorite low-fat dishesit's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal.
Mari Condit of Brooklyn Center, Minnesota
Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
"This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer," pens Elaine Nelson, Fresno, California. "Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one."
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.Lillian Julow of Gainesville, Florida
I started using this recipe in 1987, when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. —Alice Nulle of Woodstock, Illinois