Make the Most of Summer Produce
If you didn't get enough fresh-from-the-garden recipe ideas in the A-to-Z guide in the May/June 2007 issue of Simple & Delicious, you're in for a treat. Here are six more summer-inspired recipes. You can also find helpful ways to preserve your produce using canning or freezing recipes found in the Taste of Home Recipe Finder.
"I knew Best-of-Show Tomato Quiche was a keeper when I first tried it as a new bride—it impressed my in-laws when I made it for them!" shares Dorothy Swanson of Affton, Missouri. "Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful."
Vegetarian Chili, a filling dish submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.
You can assemble Spring Vegetable Bundles before guests arrive, then cook them in mere minutes. To keep them warm while serving, our Test Kitchen home economists recommend placing the serving platter on a heating tray.
No one will suspect that this buttery recipe from the Taste of Home Test Kitchen is actually good for them. With a hint of dill, Parsnip Carrot Bake is a carb-smart and colorful way to get your family to eat their veggies.
Ruth Wickard of York, Pennsylvania has been cooking since her mother taught her an early age. And she still loves to try new recipes, especially when they're as colorful and flavorful as the Grilled Three-Pepper Salad she shares here.
Need a healthy, show-stopping dessert? Saucy Poached Pears are dressed up enough to serve with the fanciest meal. "But they're as light as they are pretty," says Audrey Thibodeau in Mesa, Arizona. "And I can make them ahead for added convenience."