This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.—Lee Ann Odell, Erie , Colorado
This is one of my favorite low-fat dishes—it's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal.
—Mari Condit of Brooklyn Center, Minnesota
Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness.
Are you looking for an appetizing way to enhance a nutritious vegetable? Try this eye-catching stir-fry from Marie Rossey of Creston, Ohio. The broccoli keeps its bright color and crispness, while ginger and soy sauce help to spice it up nicely.
Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. "My sister gave me the recipe," she writes. "It's easy to make and very tasty."
I used to make this dish with lots of butter, brown sugar and cream. I slimmed it down and this low-fat version is just as delicious-my family loves it,” writes Shannon Abdollmohammadi from Woodinville, Washington.