Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
"In the 15 years I've been making this stir-fry, I've shared the recipe many times," writes Delia Kennedy from Deer Park, Washington. "When our children were still at home, the offered to was the pan after dinner to encourage me to make it!"
“My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus,” writes Grace Kunert of Salt Lake City, Utah. “This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner.”
I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the roast, vegetables and pineapple over rice or egg noodles.
Randleman, North Carolina
Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. “I enjoy this soup with a green salad, sourdough bread and a glass of white wine,” writes Celeste Buckley from Redding, California.
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.
The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.—Emily R Chaney, Blue Hill, Maine