My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
“Here’s a simple side that lets fresh fruit shine. I’ve taken it to several picnics, where it’s always well received. Any combination of fruit will work equally well.” —Claire Watson, Cape Girardeau, Missouri
Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well.
My husband and I have two grown children. I teach home economics.
-Margery Richmond, Lacombe, Alberta
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark.
Darlene Swille, Green Bay, Wisconsin
When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. Lois McAtee, Oceanside, California
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go.
-Linda Reeves, Cloverdale, Indiana
After a friend brought this crunchy fruit-filled treat on a camping trip, I requested the recipe and lightened it up. It's great on its own, but try it over low-fat yogurt or with milk, too.
-Rachel Dandeneau of Dummer, New Hampshire
I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition.
Phyllis Hammes of Rochester, Minnesota
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
I've tried many versions of bruschetta but think this recipe contains the perfect blend of ingredients. It's super easy, and you can make the topping ahead. —Jennifer Mathis, Hilton Head, South Carolina
This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. —Irene Eager, Claremont, New Hampshire