It’s hard to believe that tossing a few pantry ingredients with summer’s fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. —Sonya Labbe, West Hollywood, California
In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. “I like serving it with asparagus spears or broccoli florets,” she notes. “Leftover ready-to-serve soup is next day’s lunch!”
TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.
This recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. —Mary Detzi, Wind Gap, Pennsylvania
Here's the perfect recipe for midweek summer barbecues! Relax after work with a cold drink while your savory chicken marinates, then toss it on the grill. Enjoy! —Laura Lunardi, West Chester, Pennsylvania
“We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It’s so fresh and easy—and always delicious with grilled fish or meat.”
Patricia Nieh - Portola Valley, California
Hot pasta is tossed with a fresh-tasting sauce that includes tomatoes, basil and Brie cheese in this deliciously different dish. It's very pretty, too. Even when it cools off, this pasta tastes great.
-Diann Mallehan, Grand Rapids, Michigan
This is one of the appetizers my friends request most. There is rarely any left over when I serve it. The red pepper flakes and basil add a nice little kick to the taste.
-Barbara McCalley, Allison Park, Pennsylvania
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania