Cilantro and cumin give this delightful salad a Mexican flair. Served in hollowed-out tomatoes, the tasty bean blend makes a pretty addition to a ladies' luncheon or special-occasion meal. Garlic lovers might want to add a second clove.
-Audrey Green Ballon, Kentwood, Louisiana
Fresh green bean flavor stands out in this pretty lattice-topped pie. A flaky golden crust holds the savory bean, mushroom and cream cheese filling. It tastes wonderfully different every time I make it depending on the variety of mushroom I use.
-Tara Walworth, Maple Park, Illinois
This colorful quiche is perfect for brunch or lunch. I even like to serve it for our Sunday night supper. Each hearty slice is filled with green beans and mushrooms and topped with tomato and cheddar cheese. It's delicious!
-Lee Campbell, Bartow, Florida
When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops.
-Andrea Ibzag, Gordon, Wisconsin
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. A crumb topping adds crunch to this veggie bake that's even more flavorful when you use your garden harvest.—Dorothy Rieke, Julian, Nebraska
This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house.
-Kara Ann Goff, Loveland, Colorado
I created this dish to make the most of an overabundance of yellow squash and zucchini from our garden. It was a hit with the whole family. It's so easy to ladle the homemade sauce over quick-cooking frozen ravioli for a satisfying dinner.
-Teri Christensen, West Jordan, Utah
When we have to eat on the run, I turn to this tasty recipe because it comes together in a snap. Best of all, I can customize the ingredients to satisfy each member of my family. If someone doesn't care for onions, I simply omit them from their quesadilla.
-Sharron Kemp, High Point, North Carolina