MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health.
I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.—Elaine Kremenak
Grants Pass, Oregon
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable.
I serve it most often with chicken. It adds so much color to the plate.
-Dorothy Pritchett, Wills Point, Texas
"My husband, Ken, and I like these rich, rugged, melt-in-your mouth biscuits with any meal," says Nancy Zimmerman (right with Ken) from Cape May Court House, New Jersey. "They're so easy to make since you don't have to knead them or cut them out."
A friend shared this recipe with me years ago. She had a vegetable garden and always had a good yield of cucumbers. This pleasant, comforting salad is the right amount for one or two. The cucumber and green onions give a nice texture contrast and refreshing crunch.
-Bernadeane McWilliam, Decatur, Illinois
“My family would never eat turnips until I served them this way,” says Debbie Henry from Phelpston, Ontario. This downsized version goes well with turkey, ham or roast beef.
TIP: A pound of turnips yields about 2 cups chopped.
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.