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“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. —Nancy Cariker, Bakersfield, California
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Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in 30 minutes or less. It’s low carb and packed with vegetables, but with all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you enjoy your food extra spicy, change the ratio of red curry paste to mayonnaise.
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When ingredients are in their prime, all you have to do is keep it simple. That’s why we pull up this recipe for blackberry crumble as soon as the dark purple fruits find their way to the market.
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We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch.
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“I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn’t eat fish, went back for fourth helpings of these flavorful tacos.” —Cortney Claeson, Spokane, Washington
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In this peach blueberry crisp, aka the ultimate summer harvest dessert, fresh peaches and blueberries get dressed up with a buttery oat topping.
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I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning.
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My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes.
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The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. —Lori Fischer, Chino Hills, California
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Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar.
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This curried parsnip soup recipe is smooth and richly aromatic, a perfect antidote to cold weather. It comes together quickly, with curry powder providing a savory counterpoint to the sweet flavor of the parsnips and other vegetables.
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My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration!
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Mango avocado salsa takes your favorite chip dip and elevates it, thanks to the addition of sweet, tropical mango. You can double or quadruple this recipe to feed a crowd.
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Bread crumbs with lemon zest and Parmesan give pork Milanese its crispy, crunchy finish. Pair these easy pan-fried pork chops with an arugula salad, or keep things casual and serve them as a sandwich.
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People may not believe you when you tell them that these vegan cinnamon rolls are completely plant-based. They’re that unbelievably good!
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A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
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Mix up your weeknight menu with a flavorful braised chicken dish with Middle Eastern flair. I love to serve it with couscous.
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On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
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Sweet potato latkes are one of those special treats I like to make for my family! A little of the comfort food of days gone by.
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Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party.
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