“My love for Southwestern flavors led me to create this party-perfect dish. I’ve been experimenting with smoked paprika for a while and discovered that it’s an ideal addition to this recipe.”—Kelly Faust, Louisville, Kentucky
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
My husband plants the garden and I harvest and cook the fruits of his labor. My favorite way to use plum tomatoes is this easy Margherita Pita Pizza. It is so good! —Rosemarie Weleski, Natrona Heights, Pennsylvania
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas
One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one.
-Sherree Stahn, Central City, Nebraska
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas