Green Goddess Dip with Veggies

Sometimes, its fun for the kids (and adults) to have a platter or raw veggies with a great dip, at dinner. I love this green-goddess dip, adapted from the Barefoot Contessa, with its fresh basil, scallions and lemon. This recipe makes a good amount, so place the extra in a ball jar – you will want to dip everything in it!
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Shakshuka with Crusty Bread

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Shakshuka is traditionally served as a breakfast meal in Israel - but I think this is a meal that needs to take center stage at dinner. In this one pan meal, tomatoes, onions, peppers and spices slowly simmer to make a delicious sauce into which you add eggs, cooked to your liking – hard or soft yolk. Serve this with crusty bread for dipping.
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Roasted Green Beans

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This is a great side vegetable to add to any meal, especially when you need a pop of color. Instead of steaming the green beans, I like to broil them until they are slightly charred, which gives them a nice flavor and crunch.
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Pan Seared Salmon over Lentils

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Pan seared salmon is both easy and delicious. This recipe stands out due to the delicious lemony herb butter that gets mixed into both the lentils and melted on top of the salmon. Placing the salmon on top of a bed of lentils can turn this easy weeknight meal into a company worthy meal. If you’ve never used French green lentils, with their firm and chewy texture, try them in this recipe.
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Roasted Carrots

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Everyone has carrots around the house. If you are looking for a great way to add some color to your dinner, this is a great veggie side. Its simple to make and the sweet carrots are sure to be a big hit with the kids too. (Adapted from Cooks Illustrated)
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Egg Drop Soup

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My kids love egg drop soup! This one is healthy and fresh – and tastes nothing like some of the goopy versions you may have had at a Chinese restaurant. And the best part is that you can throw this together in a few minutes while you are preparing the rest of your dinner.
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Asian Chicken Salad

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When you need a lighter dinner, try this amazingly flavorful chicken salad. It has a delicious dressing to keep the chicken moist and is packed with all kinds of bright veggies. Feel free to use any other veggies that you like to add color and crunch! (Adapted from Barefoot Contessa)
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Mushroom Alfredo

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Who doesn’t like pasta alfredo? This is pasta alfredo with a little less guilt…I use whole grain pasta, lots of mushrooms, peas and just enough cream to make it taste like alfredo. Make this once and your family will keep on requesting it! (Adapted from Everyday Food)
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Veggie Curry

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Curries are great ways to enjoy whatever leftover veggies you may have laying around the house. This curry features warm spices, along with coconut milk, for a delicious and comforting early fall meal. I use potatoes, eggplant and string beans, but you can be creative and substitute other vegetables instead.
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Julie’s Marinara (and everything pasta sauce)

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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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