For a colorful summer entree, try this moist chicken filled with creamy goat cheese. It’s lovely draped with roasted red pepper sauce and served on a bed of baby spinach. —Nancy Baumel, Park Ridge, Illinois
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.—Bibi Gromling, Flagler Beach, Florida
“This recipe was originally an entree with chicken and linguini,” notes Barbara Spitzer of Lodi, California. “I keep changing the ingredients to go with whatever else I’m serving for dinner, but my husband prefers this recipe.”
For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. —Nancy Heishman, Las Vegas, Nevada
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. This biscotti keeps and freezes well.—Susan Nelson, Newbury Park, California
Colorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain and substitute pecans or walnuts for the pistachios. —Taste of Home Test Kitchen
Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season. My family prefers this refreshing homemade ice cream cake to store-bought desserts.
—Quadelle Rose, Springbrook, Alberta
A friend gave me this recipe more than 30 years ago. It is my husband's favorite treat. I like these with pecans or walnuts. If you do not like nuts, omit the nuts and use 3 cups Rice Krispies. —Melinda Lord, Washington, IA
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.