Use a container of Amie's beef mix and your microwave oven to make this main dish in minutes. Green peppers are stuffed with the ground beef blend, tomato sauce, rice and seasonings.

Cabbage is a very Southern dish. People who don't even like cabbage love this recipe. This goulash is good served with French bread or hard rolls, and I usually make a pot of pinto beans to go along with it.

When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit.

Our creamy vegetable quiche lets you show off your garden's bounty. Mix and match the vegetables in the filling using our expert tips.

Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.

A tasty crumb coating seasoned with Parmesan cheese and Italian herbs gives the turkey slices a delicious flavor. The thin turkey slices take just a few minutes on the stovetop, so be careful not to overcook them.

This may be the perfect weeknight gumbo. Drbabs, a former New Orleansian herself, has streamlined and lightened the Cajun classic while still pulling in all the right flavors and kick from a smoky dark roux and well-chosen cocktail of spices. By design, this recipe could be made year-round from pantry staples, but you can always put a little Mardi Gras in it by adding andouille or tasso.

I grew up in Phoenix, and my husband is from Texas. When we lived in New York, we really missed Southwest-style food, so I created this recipe. It's been a staple through the years.

This one is as good warm from the oven as it is at room temperature -- perfect for potlucks, picnics, and lunches.

In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. In her accompanying aioli, EmilyC forgoes the wallop of a raw garlic and lemon for the mellow, floral flavors of roasted garlic and orange, and cleverly uses the aioli not once but twice: to bind the shrimp patty (we used 2 teaspoons, but you may want more), and to layer on just before biting down. Note: For the aioli's flavors to fully develop, we recommend making it the day before and letting it hang out in the fridge overnight, tightly covered.

This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table.

As a palate-pleasing alternative to traditional pork sausage, my husband and I created this lower-fat version. It's moist, flavorful and delicious. We especially enjoy it for breakfast or brunch.

Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea—it also works with pork loin chops and thinly sliced apples.

“I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza,” writes Ellen Stringer of Fairmont, West Virginia. “I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop,” she says.

The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish.