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66 Garden-Fresh Side Dishes

You've worked hard in the garden all summer. It's time to savor the fruits (and vegetables) of your labor! Pair one of our garden-fresh side dishes with dinner tonight.

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Slow-Cooked Summer SquashTaste of Home

Slow-Cooked Summer Squash

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas

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Heirloom Tomato PieTaste of Home

Heirloom Tomato Pie

My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia

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Spicy Grilled BroccoliTaste of Home

Spicy Grilled Broccoli

My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, the park or tailgate parties and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, California

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Ruby Raspberry SlawTaste of Home

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

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Crunchy Lemon-Pesto Garden SaladTaste of Home

Crunchy Lemon-Pesto Garden Salad

I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable—any fresh veggie from the garden can be swapped in with delicious results! —Carmell Childs, Clawson, Utah

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White Balsamic Blueberry, Corn and Feta SaladTaste of Home

White Balsamic Blueberry, Corn and Feta Salad

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia

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Okra Roasted with Smoked PaprikaTaste of Home

Okra Roasted with Smoked Paprika

When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. —Lee Evans, Queen Creek, Arizona

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Summertime Tomato SaladTaste of Home

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey

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Sauteed Squash with Tomatoes & OnionsTaste of Home

Sauteed Squash with Tomatoes & Onions

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

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Grilled Cauliflower WedgesTaste of Home

Grilled Cauliflower Wedges

This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California

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Garden Spinach-Potato SaladTaste of Home

Garden Spinach-Potato Salad

Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama

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Jalapeno & Cotija Cheese Potato Stack PieTaste of Home

Jalapeno & Cotija Cheese Potato Stack Pie

Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled cotija cheese helps turn ordinary spuds into something truly spectacular...especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia

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Tomato, Avocado and Grilled Corn SaladTaste of Home

Tomato, Avocado and Grilled Corn Salad

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

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Jalapeno Popper Corn SaladTaste of Home

Jalapeno Popper Corn Salad

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas

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Crunchy Lemon-Pesto Garden SaladTaste of Home

Crunchy Lemon-Pesto Garden Salad

I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable—any fresh veggie from the garden can be swapped in with delicious results! —Carmell Childs, Clawson, Utah

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Flamboyant Flamenco Summer SaladTaste of Home

Flamboyant Flamenco Summer Salad

I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans. —Crystal Schlueter, Babbitt, Minnesota

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Fresh Thai Asparagus, Kale and Garlicky MushroomsTaste of Home

Fresh Thai Asparagus, Kale and Garlicky Mushrooms

Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland

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Kohlrabi, Cucumber and Tomato SaladTaste of Home

Kohlrabi, Cucumber and Tomato Salad

This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York

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Ginger Green BeansTaste of Home

Ginger Green Beans

The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. —Marina Castle Kelley, Canyon Country, California

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Spicy Potatoes with Garlic AioliTaste of Home

Spicy Potatoes with Garlic Aioli

This is my take on Spanish
  • patatas bravas
  • . The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. —John Stiver, Bowen Island, British Columbia

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    Summer Salad by the LakeTaste of Home

    Summer Salad by the Lake

    I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California

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    Grilled Mushroom KabobsTaste of Home

    Grilled Mushroom Kabobs

    Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

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    Black-Eyed Pea Tomato SaladTaste of Home

    Black-Eyed Pea Tomato Salad

    Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

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    Summer OrzoTaste of Home

    Summer Orzo

    I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania

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    Garden Vegetable CornbreadTaste of Home

    Garden Vegetable Cornbread

    When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin

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    Fennel Spinach SauteTaste of Home

    Fennel Spinach Saute

    Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. —Noelle Myers, Grand Forks, North Dakota

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    Peas with ShallotsTaste of Home

    Peas with Shallots

    I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm, Avondale, Pennsylvania

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    Chip-Crusted Grilled CornTaste of Home

    Chip-Crusted Grilled Corn

    For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizzazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

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    Garden-Fresh Rainbow ChardTaste of Home

    Garden-Fresh Rainbow Chard

    Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Mango Barley SaladTaste of Home

    Mango Barley Salad

    I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, Minnesota

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    Swiss Corn CasseroleTaste of Home

    Swiss Corn Casserole

    My mom shared this recipe with me back in the '80s and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland

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    Brown Sugar-Glazed Baby CarrotsTaste of Home

    Brown Sugar-Glazed Baby Carrots

    These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California

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    Zucchini Tomato CasseroleTaste of Home

    Zucchini Tomato Casserole

    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

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    Vegetable Couscous SaladTaste of Home

    Vegetable Couscous Salad

    This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. —Patricia Levenson, SANTA ANA, California

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    Pressure-Cooker Lemon Red PotatoesTaste of Home

    Pressure-Cooker Lemon Red Potatoes

    Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas

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    Easy Grilled Corn with Chipotle-Lime ButterTaste of Home

    Easy Grilled Corn with Chipotle-Lime Butter

    Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Macaroni ColeslawTaste of Home

    Macaroni Coleslaw

    My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

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    Tex-Mex Summer Squash CasseroleTaste of Home

    Tex-Mex Summer Squash Casserole

    Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

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    Freezer Sweet CornTaste of Home

    Freezer Sweet Corn

    People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota

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    Italian Garden FrittataTaste of Home

    Italian Garden Frittata

    I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia

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    Summer Vegetable CobblerTaste of Home

    Summer Vegetable Cobbler

    Here’s a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. — Elisabeth Larsen, Pleasant Grove, Utah

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    Pennsylvania Dutch ColeslawTaste of Home

    Pennsylvania Dutch Coleslaw

    My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! —Deb Darr, Falls City, Oregon

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    Tortellini BakeTaste of Home

    Tortellini Bake

    One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire

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    Parmesan Roasted BroccoliTaste of Home

    Parmesan Roasted Broccoli

    Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida

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    Corn Okra CreoleTaste of Home

    Corn Okra Creole

    This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas

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    Refrigerator Garden PicklesTaste of Home

    Refrigerator Garden Pickles

    Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa

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    Emily's Honey Lime ColeslawTaste of Home

    Emily's Honey Lime Coleslaw

    Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin

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    Eddie's Favorite Fiesta CornTaste of Home

    Eddie's Favorite Fiesta Corn

    When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska

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    Creole CornbreadTaste of Home

    Creole Cornbread

    Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

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    Chopped Garden SaladTaste of Home

    Chopped Garden Salad

    This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas

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    Roasted Artichokes with Lemon AioliTaste of Home

    Roasted Artichokes with Lemon Aioli

    Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler—and the earthy, comforting flavor is a definite payoff. —Taste of Home Test Kitchen

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    Garlic-Sesame Green BeansTaste of Home

    Garlic-Sesame Green Beans

    Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

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    Dill Garden SaladTaste of Home

    Dill Garden Salad

    I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

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    Yellow Squash and Zucchini GratinTaste of Home

    Yellow Squash and Zucchini Gratin

    This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven, and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana

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    Garden Pesto Pasta SaladTaste of Home

    Garden Pesto Pasta Salad

    My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri

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    Pineapple-Papaya SlawTaste of Home

    Pineapple-Papaya Slaw

    This is no ordinary coleslaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, it just may become your new picnic mainstay. For easier preparation, buy packaged shredded cabbage. If you can't find papaya, substitute mango. —Taste of Home Test Kitchen

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    Asparagus, Squash & Red Pepper SauteTaste of Home

    Asparagus, Squash & Red Pepper Saute

    The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri

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    Oven-Dried TomatoesTaste of Home

    Oven-Dried Tomatoes

    We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin

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    Balsamic Zucchini SauteTaste of Home

    Balsamic Zucchini Saute

    This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

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    Chinese Chard with AlmondsTaste of Home

    Chinese Chard with Almonds

    The chard in my garden inspires all kinds of recipes. This one makes a great side dish, especially in spring and summer. —Nancy Heishman, Las Vegas, Nevada

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    Leeks au GratinTaste of Home

    Leeks au Gratin

    Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

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    Spring Pea & Radish SaladTaste of Home

    Spring Pea & Radish Salad

    Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

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    Warm Tasty Greens with GarlicTaste of Home

    Warm Tasty Greens with Garlic

    My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

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    Lemon-Garlic Lima BeansTaste of Home

    Lemon-Garlic Lima Beans

    When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California

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    Zucchini Panzanella SaladTaste of Home

    Zucchini Panzanella Salad

    I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

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    End of Garden RelishTaste of Home

    End of Garden Relish

    We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce, and people love it at picnics and potlucks. —Karen Stucky, Freeman, South Dakota

    Rashanda Cobbins
    When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.

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