Grilled Peach, Rice & Arugula Salad
This hearty salad was created when I needed to clear out some leftovers from the fridgeāand it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. āLauren Wyler, Dripping Springs, Texas
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Heirloom Tomato Galette with PecorinoI found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. āJessica Chang, Playa Vista, California
Rhubarb Upside-Down CakeIāve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! āHelen Breman, Mattydale, New York
Fresh Sugar Snap Pea SaladWe found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. āCourtney Stultz, Weir, Kansas
Blueberry-Dijon ChickenBlueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. āSusan Marshall, Colorado Springs, Colorado
Flamboyant Flamenco Summer SaladI came up with this salad simply by choosing the best-looking vegetables at a local farmers marketāthe colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. āCrystal Schlueter, Northglenn, Colorado
Sausage RatatouilleYouāll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Donāt let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. āJanine Freeman, Blaine, Washington
Vibrant Black-Eyed Pea SaladMy black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. āDanielle Lee, Charleston, South Carolina
Farmers Market EnchiladasThese vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute with whatever vegetables you have from your garden: yellow summer squash, eggplant and cornāall taste great! āElisabeth Larsen, Pleasant Grv, Utah
Cherry-Almond Streusel TartBrimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. āMarion Lee, Mount Hope, Ontario
Sausage and Swiss Chard PastaI whipped up lunch with fresh produce from the farmers market, and the result was amazing. The pasta absorbs the cooking liquid quickly, so serve immediately to guarantee the best texture. āKate Stiltner, Grand Rapids, Michigan
Freezer Sweet CornPeople ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. āJudy Oudekerk, St. Michael, Minnesota
Cucumber-Stuffed Cherry TomatoesBesides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. āChristi Martin, Elko, Nevada
Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! āLynn Bernstetter, White Bear Lake, Minnesota
Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. āMarjorie Au, Honolulu, Hawaii
Iva's Peach CobblerMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. āRuby Ewart, Boise, Idaho
Balsamic Three-Bean SaladHere's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
Raspberry Peach JamWhen my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! āPatricia Larsen, Leslieville, Alberta
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. āTrish Loewen, Bakersfield, California
Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. āNancy Daugherty, Cortland, Ohio
Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. āOpal Shipman Levelland, Texas
Blueberry Pie with Graham Cracker CrustWe live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. āR. Ricks, Kalamazoo, Michigan
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parentsā backyard rhubarb patch in Rochester, New York. āRachel Garcia, Honolulu, Hawaii
Dill Garden SaladI love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. āBethany Martin, Lewisburg, Pennsylvania
Farmers Market PastaWhen we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. āWendy Ball, Battle Creek, Michigan
Spinach-Basil PestoToss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. āJaye Beeler, Grand Rapids, Michigan
Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. āLinda Chapman, Meriden, Iowa
Peach SmoothieWhip up this creamy peach smoothie as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. āMartha Polasek, Markham, Texas
Tomatoes with Buttermilk VinaigretteWe make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. āJudith Foreman, Alexandria, Virginia
Grilled Nectarine & Cheese CrostiniAt our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. āBrandy Hollingshead, Grass Valley, California
Jumbleberry CrumbleA friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! Itās especially wonderful served warm or with a dollop of creamy whipped topping. āMary Ann Dell, Phoenixville, Pennsylvania
Garden-Stuffed Zucchini BoatsNot only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the basesājust grab your favorite garden goodies and add any spices or mix-ins you like. āJanie Zirbser, Mullica Hill, New Jersey
Colorful Corn SalsaThis colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. āNancy Horsburgh, Everett, Ontario
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. āMatthew Hass, Franklin, Wisconsin
Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. āNancy Sousley, Lafayette, Indiana
Strawberry Watermelon SlushWe like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. āPatty Howse, Great Falls, Montana
Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. āSuzanne Pelegrin, Ocala, Florida
Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. āVirginia Arndt, Sequim, Washington
Stuffed Sweet Onions with BaconThis unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.āErin Chilcoat, Smithtown, New York
Grilled Pork with Avocado SalsaI love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Colorful Quinoa SaladMy 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. āCatherine Turnbull, Burlington, Ontario
Yellow Squash & Watermelon SaladI always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. āCamille Parker, Chicago, Illinois
Spicy Chunky SalsaVinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. āDonna Goutermont, Sequim, Washington
Mediterranean Cobb SaladI'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've replaced typical chicken with crunchy falafel that's just as satisfying. āJenn Tidwell, Fair Oaks, California
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. āKristin Van Dyken, West Richland, Washington
Balsamic Green Bean SaladServe up those green beans in a whole new wayāwith a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. āMegan Spencer, Farmington Hills, Michigan
Blueberry-Blackberry Rustic TartMy dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. āPriscilla Gilbert, Indian Harbour Beach, Florida
Raspberry Pie SquaresMaking pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. āTaste of Home Test Kitchen
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! āVirginia Lapierre, Greensboro Bend, Vermont
Crisp Cucumber SalsaHere's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. āCharlene Skjerven, Hoolpe, North Dakota
Minty Watermelon-Cucumber SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. āRoblynn Hunnisett, Guelph, Ontario
Quick Watermelon CoolerSummer means cooling off with a slice of watermelon and a glass of cold lemonade. This combines two favorites in one. āDarlene Brenden, Salem, Oregon
Georgia Peach Ice CreamMy state is well known for growing amazing peaches. This ice cream has been a family favorite for more than 50 years! āMarguerite Ethridge, Americus, Georgia