Crisp-tender green beans are paired with tomatoes for a colorful and nutritious side. Dressed with fresh basil and just enough vinegar to add a bit of tang, this side compliments most any entree. Healthy Cooking Test Kitchen
Annette Marie Young of West Lafayette, Indiana uses the microwave to prepare this quick dish which features banana peppers, tomatoes and corn. If using fresh corn, plan on using 4 to 6 ears to get the 2 cups you'll need.
With only two ingredients, this side is ideal for nights when you need something quick. “People always want to know the secret to our wonderful carrots…here it is!” writes Linda Hoffman from Logansport, Indiana.
Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. “I make this no-fuss dish at least once a month,” she writes. “It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too.”
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.”
My idea of fun is taking old, reliable recipes and creating new taste twists from them. This is one such success story. A classic holiday vegetable gets a delightful pick-me-up from raspberry preserves and marshmallow creme.—Darlene Godschalx, Prescott, Arizona
A flavorful sour cream sauce nicely coats every bite of penne pasta in this pleasing side dish. To turn it into an entree, stir in some cubed cooked chicken or cooked shrimp.—Deborah Wolf, Palmyra, New York
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.