Better Homes & Gardens August 2008 Recipes

Check out the latest recipes from Better Homes and Gardens -- 20-minute suppers, super salads, and more.

Herbed Garden Couscous

This summer side features whole wheat couscous, a medley of fresh veggies, and tangy feta cheese. Toasted walnuts add satisfying crunch. Fresh herbs from the garden give the dish a burst of flavor.

Tricolor Tomato Ravioli

This simple and tasty pasta dish starts with packaged cheese ravioli and tosses together with spinach, tomatoes, capers, and basil to make a quick supper they'll love.

Tomato and Grilled Veggie Stack

For a summer sandwich they'll love, layer grilled eggplant and yellow sweet peppers with juicy tomatoes, fresh mozzarella, fresh basil, and thinly sliced prosciutto.

Green Beans with Basil and Mint

A mix of basil, mint, and sweet red pepper turns fresh green beans into a special side dish. Garlic adds a punch of flavor.

Margarita Grilled Corn

A mixture of melted butter, chile powder, lime salt, and fresh lime juice jazzes up this summer staple.

Corn and Basil Tart

Garden-fresh tomato and basil top this creamy tart starring fresh corn. Make it ahead for Sunday brunch.

Skillet Peaches a la Mode

Fresh peaches cooked in peach nectar and brown sugar are topped with buttery pastry, fresh berries, and creamy vanilla ice cream. Sprigs of mint add a bright, fresh-from-the-garden touch.

Summer Stew

This hearty stew is a snap to make with packaged (cooked) beef and rosemary-and-garlic-seasoned potatoes; canned fire-roasted tomatoes make a simple broth.

Zucchini Cakes with Mushroom Ragout

Lightly spiced, cheesy zucchini cakes are topped with a warm mixture of mushrooms and sweet pepper, creating a delicious and satisfying meatless meal.

Cajun Snapper with Red Beans and Rice

Cajun seasoning, lemon peel, and fresh parsley spice up fresh snapper. Red beans and long-grain rice complete the dish.

Bacon and Egg Salad Sandwiches

This recipe is sure to become a weeknight favorite. Simply stack bacon, cucumber, basil, and soft-boiled egg on toasted challah bread.

Pan-Fried Chicken with Tomato Jam

This flavorful stovetop chicken, topped with a plum-tomato jam, makes an ideal weeknight supper. Wilted spinach and creamy polenta makes it a satisfying meal.

Edamame Bread Salad

This adaptation of an Italian bread salad is meatless but -- thanks to high-protein edamame (soy beans) -- seriously hearty. The dressing gets plenty of punch from extra virgin olive oil, balsamic vinegar, and fresh basil.

Minty Pasta Salad with Lamb

Arugula and mint tossed with pasta create a bed for peppery lamb chops. The chops go on the plate still sizzling from the grill.

Layered Tuna Salad

Planks of fresh corn top a layered salad built of Yukon gold potatoes and grilled tuna dressed with lime juice, cumin, and extra virgin olive oil.

Steak and Potato Salad

Roasted potatoes and grilled ribeye steak are served with steak-house flair on a raft of cool romaine lettuce.

Gazpacho Shrimp Salad

The red pepper-tomato dressing is poured into the bowl then the gazpacho salad is set on top and finished with quick-cooked shrimp and crunchy croutons.

Crispy Chopped Chicken Salad

Crispy, wafer-thin slices of prosciutto and a lemony dressing top this mix of sauteed chicken, vegetables, and blue cheese.

Fresh Corn-Rice Salad

Filled with fresh corn, cold rice, juicy tomatoes, and fresh arugula, this light and fresh salad makes the ideal hot-weather supper. Slivers of jalapeno pepper and red onion add punch.

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