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
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”
This creamy dish resembles traditional rice risotto, only it’s quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.—Country Woman Test Kitchen
“This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time,” notes Joyce Moynihan in Lakeville, Minnesota.
An assortment of herbs adds a refreshing burst of flavor to this easy green bean dish. You can serve it in moments, and it goes so well with just about any main course. –Ann Bassett of Nashville, Tennessee
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. —Cindy Beberman, Orland Park, Illinois
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.