“In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies,” says Terri Mulé from Angola, New York. “Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry.”
We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people.
-Joyce Towles, Houston, Texas
Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
Fresh green bean flavor stands out in this pretty lattice-topped pie. A flaky golden crust holds the savory bean, mushroom and cream cheese filling. It tastes wonderfully different every time I make it depending on the variety of mushroom I use.
-Tara Walworth, Maple Park, Illinois
Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time.
-Marilyn Clay, Palatine, Illinois
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It’s great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe!