Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas
Sunday afternoons were frequently a time for family gatherings. While the uncles played cards, the aunts prepared wonderful German treats such as this red cabbage. Oftentimes there wasn't enough room for everyone at the dining table, so the grown-ups and babies ate first. My cousins and I would hang around waiting for our turn, hoping there'd be plenty of food left.
“I created this healthy whole grain side to serve my family instead of potatoes or rice. It’s so easy and has a little kick. Quinoa’s a nurturing grain and a complete protein.” —Sandra Letizia, Providence, Rhode Island
I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Fresh chard and tomatoes add a lot of fiber and vitamins to our diets, but we love this recipe for the flavor. While he would never admit to eating "health food" around the firehouse, this dish is one of many that made his trips to the doctor much more pleasant! —Carolyn Kumpe, El Dorado, California
"I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully," writes Michelle Dennis of Clarks Hill, Indiana. "Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself."
With a coating to tongue-tingling sauce an topping of crunchy sesame seeds, broccoli makes a fancy but fuss-free side dish. This vegetable is so nutritious that it's great to have a special way to serve it.
—Doris Heath, Bryson City, North Carolina
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon