Cookbook creator says: I added garlic, black pepper, thyme, salt, and a pinch of ground cloves to the bay.

Submitted by MISSJCISRUNNING

This apple crisp is sweet and simple to prepare, but uses very little added sugar.

Submitted by JLCROMP

This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches. This version is full of vegetables and fresh herbs instead of beans.

Submitted by CHEF_MEG

Cookbook creator says: most delicious

Submitted by CHEF_MEG

Cookbook creator says: good, not great

Submitted by CHEF_MEG

Cookbook creator says: yes, splendid

Submitted by JOURNEYBUG

Asparagus both tastes great and is high in folate and potassium!

This soup is healthy and deliciously flavorful thanks to the curry and creamy coconut milk!

Submitted by FANNETASTICFOOD

Cookbook creator says: very, very tasty, addictive

Submitted by CHEF_MEG

Cookbook creator says: outstanding

Submitted by CHEF_MEG

The versatility of this salsa is limitless! Put it on grilled chicken or steak, add it to eggs, or serve with tortilla chips.

Submitted by METALFINGER2U

Cookbook creator says: Wow, great.

Submitted by EMMIEGIRL757

Cookbook creator says: Substituted goat's milk yogurt for buttermilk. Delicious.

Cookbook creator says: Basic, not fancy, satisfying, ratatouille.

Submitted by REVASEAN

Triathlete Brendan Brazier shared these raw energy bar recipes with us. While energy bars can be pricey, you can make them at home to control costs.

Submitted by DAILYSPARKGUEST

This warm creamy soup tastes decadent and heavy, without any extra calories or fat.

Submitted by THEFRONTBURNER

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking. If the dish is a little too spicy for the kids, add 1 Tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.

This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.

Submitted by CHEF_MEG

This salad is full of distinct, strong flavors. It's a great way to get new greens onto your plate.

Submitted by CHEF_MEG

These are light, fluffy, and only about 50 calories each!

Submitted by SKYSHOOTER44

By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.

Submitted by CHEF_MEG

This is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas.

Submitted by PHRASER

From Healthy Food Guide, October 2011, my adaptation. Good for lunches!

Submitted by PHRASER

This cauliflower, pea and potato curry is well-spiced but not firey. Adapted from a recipe I was given by a friend. Suitable for vegans, and freezes well.

Submitted by PHRASER

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

Choose summer's ripest peaches for this refreshing lemonade. It's ready in no time--you can keep the skins on the peaches, which speeds up prep work.

Submitted by CHEF_MEG

Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.

Submitted by ARIANERA

Based on the yummy soup from http://blog.fatfreevegan.com/2007/11/north-african-chickpea-and-kale-soup.html

Submitted by ARIANERA

Adapted from http://elizaveganpage.blogspot.com/2008/10/vegan-mofo-16-eggplant-chard-and.html I forgot or didn't have about 1/3 of the spices and it was still very yummy

Submitted by ARIANERA

A tasty vegan entree. I made it from the large heads of curly arugula rather than baby greens.

Submitted by ARIANERA

Simple mixture of sweet potatoes, turnips and carrots is rich in Beta Carrotene. Trust me, it doesn't taste like turnips

Submitted by ARIANERA

Adapted from http://www.fatfreevegan.com/stews/af-peanut.shtml

I used collards rather than the green-beans originally called for in the recipe included since that is what was included in the CSA box with all the sweet potatoes.

Submitted by ARIANERA

I made this tonight with a mixture of turnip and radish greens accompanies by small white beans. The joy of this dish is the speed and versatility. Any combination of greens (chard, kale, radish) and beans (white, black, pinto) would be yummy. Serve mashed and spread on a crusty whole-grain bread or over pasta.

Submitted by ARIANERA

Also good with chard or broccoli in place of the spinach. Serve on the side, or over pasta as a main dish

Submitted by ARIANERA

A light and delightful summer salad, perfect for entertaining.

Submitted by GUEST_CHEF

Cucumbers give this guacamole a refreshing flavor.

Submitted by COACH_NICOLE

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by CHEF_MEG

Keep summer's freshest green beans around a bit longer by making quick refrigerator pickles.

Submitted by CHEF_MEG

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Submitted by CHEF_MEG

This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.

Submitted by CHEF_MEG

a new twist on salsa, great for using cukes from the garden in the summer!

Submitted by SLINKY78

One pot of healthy, flavorful yum! Add whatever veggies you have on hand. This keeps well & tastes just as good a day or two later. Add a little cornstarch if you want to make the soup into a thicker sauce to serve over rice.

Submitted by CITYGIRL666

Submitted by RRFRANCISCO

Dress up your green beans. Miso is a perfect replacement for butter in most sautéed dishes and offers a nice earthy, salty note to the beans.

Submitted by CHEF_MEG

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF