I jazz up zucchini, yellow squash and tomato with cheese and seasonings. The no-fuss skillet side dish is perfect for using summer's bounty. Plus, the veggies are great alongside grilled chicken, fish and most other warm-weather fare.—Chris Schmidt, Clarksville, Tennessee
This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.
This chilled pasta salad is pleasing to the eye and the palate. Susan Branch likes to serve it when sweet corn, tomatoes and zucchini are in season around her Kalamazoo, Michigan home. Her make-ahead favorite is lightly dressed with tarragon vinegar, olive oil and dill week.
This salad is a great way to use up an abundant crop of squash. Topped with bottled dressing and cheese, this colorful side makes such a flavorful addition to any meal.—Melody Smaller, Fowler, Colorado
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome addition to most any entree.
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden.
The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal.
-Rosalie Wright, San Jose, California
Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too!
Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes.
-Billie Blanton, Kingsport, Tennessee