Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
Basil-Tomato Grilled Cheese
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Olive and Red Pepper Linguine
With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. —Betty Carpenter, Hookstown, Pennsylvania
Meatless Taco Salad
This colorful salad blends together all your favorite taco ingredients—minus the ground beef. And you won't miss the meat at all! The guacamole dressing is thick and creamy. —Kimberly Dray, Pflugerville, Texas
Minty Peas and Onions
MOTHER could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida
Grandma's Tomato Soup
This recipe is my grandmother’s. Originally, Gram even made the tomato juice in it from scratch! Gram had this soup cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island
Strawberry Bliss Omelet
Instead of the usual ham and cheese, try dressing up eggs with strawberries and cream cheese. "I first tasted this dish while vacationing at the beach," recalls Selina Smith of Frostburg, Maryland. "We like it now as a change of pace for dinner."
Sauteed Garlic Mushrooms
These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada
Onion Orange Salad
People always enjoy the bold flavors in this delightful salad. It’s both delicious and beautiful. —Zita Wilensky, North Miami, Florida
Roquefort Pear Salad
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
Onion Cheese Soup
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio
Nutty Cheese Tortellini
I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York
Strawberry Feta Tossed Salad
A neighbor served this wonderful salad at a summer barbecue. I've since experimented with many ingredient combinations, but this one draws the most compliments. I took it to a baby shower, and not a seed was left in the bowl. -Lisa Lesinski-Topp Menomonee Falls, Wisconsin
Hearty Multigrain Pancakes
Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! —Jeri Tirmenstein, Apache Junction, Arizona
Red Potatoes with Beans
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. -Daria Burcar Rochester, Michigan
Easy Onion Crescent Rolls
Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York
Honey Poppy Seed Fruit Salad
Though fresh fruit steals the show in this morning medley, the subtle honey sauce makes it an especially sweet treat. "It takes just 10 minutes to assemble this easy salad, which tastes so good with brunch," says Dorothy Dinnean of Harrison, Arkansas. TIP: Don't have those fruits on hand? Try blackberries, mangoes or peaches instead.
Fresh Veggie Pockets
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Tomato Feta Salad
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Spinach Rice
I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Sweet Carrots
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they taste good, too. —Taste of Home Test Kitchen
Colorful Avocado Salad
I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad. The avocado adds a delightful creaminess. A friend gave me the idea for this recipe while we were discussing salads. —Bev Lehrman, Jijoca, Brazil
Savory Pumpkin Ravioli
This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida
Makeover Deluxe Grilled Cheese
You might not have known healthy grilled cheese was possible. But with a few simple tricks, we actually boosted the fantastic toasty taste of these mouthwatering sandwiches, but slashed fat, calories and cholesterol to less than half! —Taste of Home Test Kitchen
Asparagus and Green Beans with Tarragon Lemon Dip
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Easy Grilled Squash
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee
Cool Beans Salad
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Hummus & Veggie Wrap-Up
I had a sandwich similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it.—Michael Steffens, Indianapolis, Indiana
Spicy Edamame
Edamame (pronounced ay-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Watermelon Cups
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Hearty Asian Lettuce Salad
This meatless version of your favorite restaurant salad packs in 13 grams of protein and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Open-Faced Egg Sandwiches
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri
Chickpea Fritters with Sweet-Spicy Sauce
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. In my home I try to incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm fritters in the chilled yogurt. Enjoy as a snack, appetizer, or as part of a meal. —Shahrin Hasan, York, Pennsylvania
Greek Brown and Wild Rice Bowls
This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas
Kansas Cucumber Salad
Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend 8 years ago. I've heard this refreshing dish keeps very well in the refrigerator, but it goes so fast around our house, I've never found out for myself. -Karen Ann Bland, Gove, Kansas
Harissa Sweet Potato Fritters
I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. —Teri Rasey, Cadillac, Michigan
Brown Sugar Oatmeal Pancakes
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
Swift Strawberry Salad
A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen
Zesty Sugar Snap Peas
Lemon-pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cucumber Melon Salad
This colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. —Edie Farm, Farmington, New Mexico
Snappy Green Beans
This streamlined side dish is a great way to serve fresh beans from the garden. It's simple yet looks elegant. With its mild seasonings, it complements most any dish. —Tammy Neubauer, Ida Grove, Iowa
Marinated Broccoli
This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. —Edna Hoffman, Hebron, Indiana
Fruit & Spinach Salad
The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina
Pickled Eggs with Beets
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Festive Corn 'n' Broccoli
If you have it, substitute a tablespoon of minced fresh basil instead of dried and two to three ears of sweet corn (cut fresh from cob, about a cup) for the Mexicorn.—Lucile Throgmorton, Clovis, New Mexico
Cucumber Party Sandwiches
This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mt. Washington, Kentucky
Homemade Guacamole
Ever wondered how to make guacamole? Just whip together this delicious blend of your favorite fresh ingredients.—Joan Hallford, North Richland Hills, Texas
Cabbage and Rutabaga Slaw
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
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Carolyn Lewis