RecipesArtichoke & Lemon Pasta “While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives.” —Peter Halferty, Corpus Christi, Texas
RecipesLinguine with Broccoli Rabe & Peppers “Broccoli rabe is one of my favourite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served.” —Gilda Lester, Millsboro, Delaware
RecipesFarmers Market Orzo Salad “Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda.” —Heather Dezzutto, Raleigh, North Carolina
RecipesBow Tie & Spinach Salad “With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans.” —Julie Kirkpatrick, Billings, Montana
RecipesBucatini with Sausage & Kale “I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale.” —Angela Lemoine, Howell, New Jersery
RecipesCitrus Scallops “My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavour.” —Cheri Hawthorne, North Canton, Ohio
RecipesLemony Shrimp & Snow Pea Pasta “This pretty pasta is a family favourite —the kids love the light lemony flavour and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews.” —Jennifer Fisher, Austin, Texas
RecipesZucchini Walnut Cake “What gardener doesn’t have extra zucchini? When it’s abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks.” —Marie Hoyer, Hodgenville, Kentucky
RecipesZucchini Fritters “One day I wanted to serve zucchini as a side dish—but I didn’t have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob.” —Mary Dixson, Catlin, Illinois
RecipesZucchini Brownies “A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cake-like texture of the zucchini brownies.” —Allyson Wilkins, Amherst, New Hampshire