“Whenever my family wants something different to go with our grilled beef—or other entrees, I throw together this easy side. It’s so fresh-tasting, and I always have the ingredients on hand.”
Sarah Rupe - Eldon, Iowa
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
I got this recipe many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil s sauce pairs well with the rich cheese filling.—Melba Perlenfein, Barstow, Illinois
“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
Instead of tossed salad, I serve these attractive tomato and mozzarella slices, drizzled with oil and sprinkled with basil. They're especially tasty made with fresh tomatoes and basil from the garden.
-Concetta Maranto Skenfield, Bakersfield, California
Tired of pasta weighted down by sauce? Opt for Linda Nichols' nutritious toss-up of marinated tomatoes, linguine and cheese. "This recipe comes from my husband's sister, Allison, and is in our family cookbook. It is one of our favorite summer meals," she says from Atlantic, Iowa. "The leftovers make a great cold pasta salad."
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.
After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread.—Sarah Perkins, Southlake, Texas