Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
These foil-wrapped packets are convenient and make cleanup a snap. And with each serving wrapped individually, the ingredients can be adjusted to suit everyone's tastes.—Michelle Isenhoff, Wayland, Michigan
"I won a community recipe contest several years ago with this spicy dish," relates Jackie Selover of Sidney, Ohio. "I make it often for my family, but it's pretty enough to serve guests." Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful.
This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings.
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that’s so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin