With its red tomatoes and green pepper, this healthful rice dish from Nola Nielsen in Darien, Illinois is colorful enough to serve during the holidays, she says. “But I make it whenever I want a special rice dish any time of year at all!”
I received the recipe for this broccoli side dish from a good friend in North Carolina. I like to use fresh thyme from my herb garden. The cream orange sauce is even better than hollandaise. —Kathy Samuelson of Omaha, Nebraska
Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
I keep my kitchen stocked with fruits and vegetables. Potatoes are great to have on hand because they're nutritious and low in fat. Oregano seasons this side dish dressed up with onions, peppers and tomatoes.
—Connie Thomas of Jensen, Utah
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Versatile, simple and filled with savory fall flavors, this delicious side dish pairs well with chicken, beef and a variety of entrees. Juicy apples and plump raisins keep it moist and mouthwatering!
Doris Heath - Franklin, North Carolina
"You can substitute a variety of beans—such as soybeans, pinto or navy beans—in this versatile dish," suggests Elizabeth Bowen of Harbor Beach, Michigan. "It's a healthy and tasty alternative to sweet-and-sour pork or chicken," she adds. "I like to serve it over brown rice."