This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. —Harriet Stichter, Milford, Indiana
If your tastes run to sweet and spicy, you'll love Mary Lou Moon's zesty pretzels with a twist. The coating is so yummy, you won't need a fattening dip to enjoy them! "They're a great snack for munching, without feeling a bit guilty," writes the Beaverton, Oregon reader.
Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. "I created this colorful combination from the last remaining items in our refrigerator before a long vacation," says Jennifer Maslowski, New York, New York.
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes.
-Nancy Roper, Etobicoke, Ontario
It's impressive on a buffet, but this dish is not as complicated as it looks. Thin sweet corn pancakes are wrapped around fresh asparagus and topped with an easy cream cheese sauce and pistachios. The flavors blend so well!
-Lillian Julow, Lawrenceville, GA
You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make.
-Mirien Church, Aurora, Colorado
I'm a home economics teacher, and finding vegetables recipes my students enjoy preparing and eating really puts me to the test. Many kids who say they don't like broccoli actually ask for second helpings of this one!—Cynthia Kolberg, Syracuse, Indiana
This tasty side dish is always a big hit when my son, daughter-in-law and granddaughter come for dinner or when I'm hosting a shower or party. At Easter, it's a great way to use up hard-cooked eggs! —Carolyn Griffin