From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that’s brimming with fresh-from-the-garden flavor. It’s a tasty way to make the most of seasonal produce–from your backyard veggie patch or the farmer’s market.
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“We’re a busy hockey and figure skating family, so we’re always on the go,” relates Nancy Levin of Chesterfield, Missouri. “Served over rice, this fast skillet supper makes a good home-cooked meal when there’s little time.”
“This unusual golden soup combines two of our favorite foods–nutritious butternut squash and apricots,” notes Jean Hennessey Klein of New Berlin, Wisconsin. “It’s thick, rich and simple to make to dress up any meal.”
“My husband likes this fruity combination almost as much as traditional apple pie – and that’s saying something!” notes field editor Joan Rose of Langley, British Columbia. “I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert.”
Pat Habiger guarantees, “These attractive individual treats deliver a burst of blueberry flavor!” A bank loan secretary, she lives near Spearville, Kansas.
This pie has a light texture and zippy flavor that matches its vibrant color. It’s festive for the holidays or anytime, and easy because you make it ahead.