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 would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan
For a different spin on traditional split pea soup, try this recipe. The flavor is peppery rather than smoky, and the corned beef is an unexpected, tasty change of pace.
-Barbara Link, Alta Loma, California
“This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, yogurt for dressing, then mix in just enough 'goodies' (marshmallows and coconut) so it tastes like the rich version I grew up with.” Fuss-free! —Trisha Kruse, Eagle, Idaho
My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
My husband and his buddies love to pack these tasty sandwiches when they go on fishing trips. The tangy tuna salad gets fun flavor from sweet pickle relish and lots of crunch from apples, celery and walnuts. The satisfying sandwiches are a complete meal in themselves.
-Ivy Eresmas, Dade City, Florida
No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor.
—Michelle Wentz of Fort Polk, Louisiana
These candies disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut…then watch them vanish! —Mary Ann Marino, West Pittsburgh, Pennsylvania