Egg Drop Soup

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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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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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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