Zucchini and Eggplant Ratatouille copyright 2011 art of living,PrimaMedia Inc./Maria Liberati by maria liberati

Fresh zucchini, eggplant, onion- these vegetables should be very fresh, eggplants and zucchini should be firm. Buy your produce locally from a local farm is possible to insure freshness. Ratatouille of Zucchini and Eggplant From my best sellling book…

Zucchini Soup by Nanette

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Spinach Pie with Ham by Catherine Pappas

This is a delicious meal along with a beautiful colorful salad. Enjoy with Love, Catherine xo

Sauerkraut Salad by A.L. Wiebe

Honestly, when a friend told me he had found this recipe in an old cookbook, I was a bit skeptical. He was bound and determined to make it, in spite of my turned-up nose, so I put my best manners forward and tasted it. It was delicious, and helped greatly to wash down the crow I was forced to eat!

Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Healthy Veggie Fajitas by Lyndsey

This is one of those dishes I like to just whip up for dinner. It's kind of like a Mexican stir fry. You can add meat if you want to. I usually useingredients I have on hand. Serve with black beans for a healthy, high protein meal.

Lime-cilantro coleslaw by Nancy Miyasaki

This is a great, light side dish. And it's probably the easiest dish you can possibly make! Perfect with enchiladas or my chicken chilaquiles recipe. A summer treat!

Zucchini Fritters by Erin S

A fun and different way to eat your vegetables

Roasted Vegetable Salad by Mary Joseph

This can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.

Parmesan Roasted Asparagus by Annette Vlahos

This is a great side dish.

Creole Vegetable and Beef Soup by John Spottiswood

This was a tasty soup that we gladly ate two nights in a row. I added quite a bit of extra creole seasoning to my bowl, because I love the flavor. This soup would still have been wonderful without the meat (I scooped much of mine into our kids' bowls), but I'd keep the meat in in if you are not vegetarian as it adds depth to the…

Cauliflower soup by Carol E. Smith

Barb's Less-Sugar, Less-Fat, More-Zucchini Muffins by Aspen Lee-Moulden

I got this recipe from my local Mother's club. It's a great way to get your kids to eat more vegetables. My kids love them. I've also put cream cheese frosting on them and taken them to my daughter's preschool class for a party. (I have to admit, they are pretty good, even for adults).

EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU by Draeger's Cooking School

Sweet Potato Pie by chris weiss

Very secret recipe that my neighbor gave me and I've given to everyone I know. Oops!