Julie’s Marinara (and everything pasta sauce)

There is a point each summer, when our CSA offers U-Pick days and when they let us know tomatoes are up – we are there! We pick hundreds of tomatoes and open up, what my kids call, the tomato factory. Two days later, we have close to 100 cans of Marinara sauce to use for the entire year. This is my marinara recipe, on a MUCH smaller scale…
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Eggplant Parmesan

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Eggplant Parmesan is both a classic and a great meal that uses the abundant end of summer eggplant. Even those who generally don’t run towards eggplant will love it covered with crunchy breadcrumbs and layered with marinara sauce and melted cheese. This version, moves away from the classic fried eggplant and uses baked and breaded eggplant slices instead, making this a healthier choice that still boasts the same depth of flavor. If you are short on time, use your favorite store bought marinara or you can make your own. (See recipe below) Serve this with a green salad and your dinner is set.
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Zucchini Soup

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In the summer months, there is always zucchini around and I have found many different ways to incorporate it into our menu. This zucchini soup is refreshing, super easy to make and freezes well, so that when the fresh zucchini is no longer available, you can still enjoy it. If you’re not a fan of dill, try using a sprig of rosemary instead. (Just remember to remove the sprig before blending!) For a more robust soup, add a few chopped potatoes. Serve it chilled or warm!
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Crispy Breaded Salmon Sticks

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Who doesn’t like fish sticks? I know that it’s often the adults who head straight for the fish sticks when they see them on the kids table. My husband, who is definitely guilty of stealing kids fish sticks, came up with this great twist on breaded fish. The adults and kids alike will not be able to resist these crispy and moist fish sticks, made from salmon, instead of white fish. No matter how much we make, there are never any leftover!
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Garlicky Steamed Kale

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This is a great throw together at the last minute vegetable side. It only needs to cook for a few minutes and is a great super-food for those who love to eat their greens!
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Orange Zest and Maple Grilled chicken

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Our cousin Phillip makes amazing barbeque sauces and this one will blow you away! As opposed to a traditional tomato based sauce, this one uses a combination of fresh herbs, orange zest and maple syrup to create a mouth-watering barbeque chicken that will really stand out at your next barbeque.
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Grilled Basil and Mint Summer Squash

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This is an Italian recipe, which uses fresh mint and basil, along with garlic and olive oil to create an amazing flavor on what can otherwise be a relatively bland vegetable. I was introduced to this combination many years ago and this has become our standard way to grill summer squash.
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Thai Drunken Noodles

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I love Thai food and making it at home is both healthier and much easier than I would have thought! This popular Thai dish gets its name from its spiciness, which legend has would cause people to drink a lot to cool down. I love spice, but not all of those in my family enjoy that. The good thing is that this is super flavorful, with or without the spice. Make this as spicy as you like, or leave out some chilis and sriracha if you want to try a more tame version.
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Stuffed Peppers

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I love a good one pot meal and this is a family favorite. My family seems to enjoy it when they each get their own stuffed pepper filled with spiced rice, meat and sauce. A bonus here is that the entire meal is cooked in a large dutch oven – and who can resist a one-pot meal? (Adapted from Jewish Soul Food)
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Tomato Basil Salad

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When tomatoes are in season, I cant get enough of this salad. It’s super easy to throw together in the last minute and is bursting with flavor. It has only a few ingredients, so using your best olive oil and salts will go a long way here.
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