This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
