Click on the arrow to view the recipes from the May 2007 issue of Better Homes and Gardens magazine.
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Strawberry-Rhubarb Bars are a classic. The addition of ginger gives it a bit of a kick, and the icing adds just the right sweetness to the mouth-puckering rhubarb.
This traditional summertime classic side gets even better when it's dressed with Dijon mustard, onions, and tarragon. Cubes of cheddar cheese add delicious protein and calcium to the salad.
This dish is loaded with fresh asparagus, sweet peppers, and mushrooms. Lemon peel gives the from-scratch sauce a unique accent.
Broccoli salad is always popular. Add cauliflower for a little dazzle and bump up the flavor with a new sweet-spicy honey-and-cider vinegar dressing.
With smoky bacon and a hint of rosemary, a combo of butter beans and great northerns makes a rich side dish.
After caramelizing vegetables in the oven, drizzle them with balsamic vinegar to make them extra-sweet. A little more baking crisps the puff pastry crust, then it's an easy flip to a serving board.
Less sweet than the traditional version, this lemony dessert is studded with pineapple chunks and pecans. Made with less fat than the traditional cake, it has about a third fewer calories.
Mushroom lovers will delight in this garlicky sauce filled with tender 'shrooms. It's versatile, too: Serve it over pasta, rice, or chicken.
The secret ingredient to this ginger-infused side? Unsweetened coconut milk, which adds a tropical twist to this Asian-inspired veggie mix.
Add peanuts, a kid-pleasing source of protein, to pork patties, peanut butter to the chili sauce topping, and peanuts to the top of this burger for a tasty summer sandwich.
Caramelizing these carrots adds sweetness, making them more palatable to picky eaters. Finish with cayenne cream sauce.
Don't be scared off by the pounds of onions needed for this recipe -- caramelizing them gives them a subtle sweetness to offset their strong flavor. Coiled pasta provides the perfect "nest" for the veggies.
Deepen the already-sweet quality of beets with a touch of brown sugar, then balance the caramelized flavor by poaching them in dry red wine.