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Showing: Carrot Bean Salad - Yankee-Doodle Sirloin Roast

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'My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy,' explains Virginia Arendt of Green Bay, Wisconsin. 'I created this salad when cilantro was taking over our herb garden.'

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Minted Pears

Submitted by: Mary Selner

My grandmother would use food coloring to make red and green pears only at Christmastime, and I enjoy carrying on her tradition. When I prepare this for a salad, I fill the centers with fresh fruit, fruit cocktail or cottage cheese. As a dessert, there are more options...a dab of whipping cream with a cherry on top, a drizzle of chocolate on top of the whipped cream or a scoop of sherbet in a contrasting color. -Mary Selner, Green Bay, Wisconsin

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Patriotic Pasta

Submitted by: Laurie Neverman

A popular side dish for our Independence Day menu, this hearty pasta salad is practically a meal in itself. It fit into our theme with the bright red cherry tomatoes, white noodles and cauliflower plus blue cheese. The creamy dressing is pleasantly zesty. -Laurie Neverman, Green Bay, Wisconsin

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Veggie Quesadillas

Submitted by: Shari Johnson

'I got the idea for this recipe from a restaurant I used to frequent when I was in school,' relates Shari Johnson of Green Bay, Wisconsin. 'The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown.

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Yankee-Doodle Sirloin Roast

Submitted by: Laurie Neverman

In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin