Goat cheese and chives top golden skillet-cooked mushrooms and cooked carrots in this recipe from Sarah Stegner of Prairie Grass Cafe in Chicago. Homemade honey-mustard vinaigrette adds a pleasing tang.
This dish is perfect for a brunch or light dinner with a mixed-greens salad. The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger add spicy flavor to the lentils.
We created Apple Bagel Sandwiches with Pumpkin Cream Cheese in honor of Illinois, which grows 80 percent of the pumpkins processed in the United States. They're a good option for a stick-to-your-ribs breakfast. Or try them as a meatless sandwich any time of day. We also like the added crunch of the nuts.
Italian Rice Salad includes fragrant, nutty-tasting brown basmati rice, bell peppers in a variety of colors, red onions and plenty of garlic. "It's kind of soft, kind of crunchy, a little sweet and a little tangy," says Ohio cooking school expert Bev Schaffer, who gave us the recipe.
This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
The classic lasagna cheeses -- ricotta, Parmesan and mozzarella -- give this one-dish meal its trademark gooey texture. The recipe also calls for some nontraditional lasagna ingredients, such as fresh artichokes.
Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.
Fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you’ll find even more ways to use it for a burst of early-summer flavor.
This is a versatile recipe that's delicious over any type of pasta. A classic tomato sauce gets extra flavor from 2 tablespoons of vodka and smoothness from whipped cream. You can leave out the vodka, though, if you like, and experiment with different flavors of canned stewed tomatoes.
The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.