Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too.
In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! —Katherine Preiss, Penfield, Pennsylvania
“I love to eat what I grow, and I have tried many combinations of the fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side."
This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner.
Beverly, West Virginia
“These are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!”
—Kristin Andrews, Gresham, Oregon
Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day.
“You can enjoy this dish while the squash is still warm, but it also tastes great cold,” says Rani Long of Cold Spring, New York. You'll love how it captures the fresh flavors and bright colors of summer.