Iris Van Rynbach, 61, Glastonbury, Conn."With lots of vegetables, cheese and a poached egg, this salad walks the line between indulgent and nutritious."
Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.
