We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. —Janice Mitchell
Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. “Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking,” she notes.
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.
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
“I love the simple make-ahead convenience of this refreshing dessert drizzled with fudge topping," writes Sandie Davenport from Farmer City, Illinois. "Being able to make this pie the night before and then freeze it gives me time to work on all those last-minute holiday dinner details!”
Brighten your holiday cookie tray with these tangy frosted fir tree that are flecked with pistachios and flavored with lime juice and vanilla. The festive treats are almost too pretty to eat! —Mary Ann Taday, East Lyme, Connecticut
"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
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
My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California