“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 mother made this recipe after tasting her mother-in-law's cornbread dressing. We get together every November to make it, take out what we need for the holiday, and then freeze the leftovers to eat during the year.”
—Colleen Ruple, Beaumont, Texas
“I love to eat what I grow, and I have tried many combinations of the fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side."
I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It's a keeper! —Joan McCulloch, Abbotsford, British Columbia
Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. —Eileen Meyers, Scott Township, Pennsylvania
Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. —Jacquelynne Stine, Las Vegas, Nevada
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger.
—Lydia Garcia, Gouldsboro, Maine
"Colorful vegetables and toasted pecans make this a lovely dish to serve company. it takes a litle time to prepare the veggies, but you can cut them ahead and store in the refrigerator until cooking time. In the summer, I serve this dish on the side with burgers."