My husband often volunteers to take meals to folks just home from the hospital or during family emergencies. Because so many people like carrots, I look for new ways to serve them.
- Laurie Diggins
West Chester, Pennsylvania
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable.
I serve it most often with chicken. It adds so much color to the plate.
-Dorothy Pritchett, Wills Point, Texas
I LOVE making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable.
I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table.
-Ina Reed, Kingman, Arizona
“My family would never eat turnips until I served them this way,” says Debbie Henry from Phelpston, Ontario. This downsized version goes well with turkey, ham or roast beef.
TIP: A pound of turnips yields about 2 cups chopped.
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.
“Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful stir-fry,” says Judy Stashko of Mayerthorpe, Alberta. “Even folks who don’t like asparagus will enjoy this.”
"My husband, Steve, and I were experimenting one night, tossing together things we both like," writes Marianne Bauman from Modesto, California, "and we created this recipe. It’s a wonderful side because it turns out moist and flavorful every time—with no worry about burning, and goes with a wide variety of entrees!”