It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has for years using this green beans amandine. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
"Because this recipe is easy to prepare, healthy and delicious, it has become the only way I make green beans," says Clara Saxe of Colorado Springs, Colorado. The versatile beans feature plenty of garlic and Italian seasoning and complement most any entree.
The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree.
—Susan Geddie of Harker Heights, Texas
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas
I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms. —Kenda Burgett, Rattan, Oklahoma
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming