Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns this ordinary veggie into a standout side dish. —Holly Sander, Wellesley, Massachusetts
“This recipe was originally an entree with chicken and linguini,” notes Barbara Spitzer of Lodi, California. “I keep changing the ingredients to go with whatever else I’m serving for dinner, but my husband prefers this recipe.”
My trick to roasting veggies is to choose ones that cook in the same amount of time. Try pairing up cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.—Gladys Gibbs, Brush Creek, Tennessee
When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go!
—Cindy Stith, Wickliffe, Kentucky
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them!
-Kristyn Drews, Omaha, Nebraska
When I was a child, I loved eating at my grandma's house, especially when she baked this comforting apple dish. As a busy mother of seven, I'm often short on time, so I use the microwave to fix it quickly. My family enjoys its "apple pie" flavor with a meal or topped with ice cream for dessert.
-Sandy Daniels, Grandville, Michigan
This eye-appealing combination is an interesting twist on mixed vegetables. Topped with herb butter and Parmesan cheese, the crowd-pleaser is an ideal addition to buffets. Divide the ingredients between two plates if your microwave can't accommodate one large platter.
-Patricia Vandiver, Tucson, Arizona
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
This distinctive stuffing is awesome alongside ham, chicken or turkey. I've been a rhubarb fan since I was a girl, so when a friend suggested this recipe, I had to try it. Now when I serve this side dish, my guests are usually curious about my special ingredient...and they love it!
-Kathy Petrullo, Long Island City, New York