Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It's fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan
Serve this classic pasta toss withApricot-Glazed Green Beans from Nancy Mueller. "I like to add a little extra flavor to homegrown beans, and this is one of our favorite treatments," she writes from Bloomington, Minnesota.
Apricot preserves make the simple yet tasty coating for the veggies. Try this side dish alongside most any entree whenever time is tight.
For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. “My husband prefers these to chicken or beef fajitas and I serve them for dinner often,“ says the Wichita, Kansas cook.
“I first served this pasta dish with a tossed salad when friends dropped by and stayed for dinner,” recalls Amy Burns of Charleston, Illinois. “Since then, I've modified it to include some vegetables, so it's a complete meal by itself. My sons ask for it all the time. Frozen peas, corn, chopped broccoli and sliced zucchini can be used alone or in any combination that you like in place of the vegetable medley listed,” she adds.
You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese…and serve.
This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals.
Here’s an easy recipe for fabulous, chunky salsa. “It’s fast, fresh, low in fat and high in fiber,“ shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.
Our Test Kitchen staff, many of whom are busy young mothers themselves, came up with this fresh and fruity, summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playing field, and the cinnamon-spiced yogurt dip adds that special touch kids love.
The combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. —Lily Julow, Gainesville, Florida