THIS DISH was my grandmother's way of getting us young kids to eat our green vegetables. She was a wonderful cook and inspired me to get creative in my cooking.
Sunday dinner was always served at noon at her house, and everything on the table was homemade and delicious.
-Linda Poole, Rainbow, Texas
"I can't brag enough about this recipe," writes Renee Lloyd of Pearl, Mississippi. "It's elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, the variations are endless."
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba
“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.