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Fast & Easy

Avocado and Greek Yogurt Dip

Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella (The Kids Cook Monday)

Peach Mango Smoothie

Salmon and Lentil Salad with Spinach and Lemon Dill Dressing

Mexican Chorizo Hash

Cherries Jubilee

Green Bean Salad with Mango and Thai-Style Vinaigrette

Quinoa Avocado Salad with Parsley, Corn, Tomatoes, and Lemon Vinaigrette

Asparagus Noodle Salad with Sesame Ginger Vinaigrette (The Kids Cook Monday)

Iced Mocha Cappuccino

Roasted Carrots with Moroccan Spices

Roasted Bacon-Wrapped Pork Tenderloin

Kung Pao Chicken

Steak Tips with Mushroom Pepper Gravy

Jamaican Chicken Stew

Chilled Avocado Soup (A Night of Food from Chile)

Roasted Brussels Sprouts with Bacon and Parmesan Cheese

Creamy Polenta (Grits) with Sauteed Mushrooms and Onions

Sesame Green Beans

Skillet Chicken with Orzo and Tomatoes

Mu Shu Pork Lettuce Wraps

Thai Grilled Chicken Salad with Mango

Sweet Yellow Tomato Salsa with Vidalia Onion, Red Chilies, Lime, and Cilantro

Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper

Lemon Cucumber Salad

Roasted Balsamic Figs with Goat Cheese and Honey (The Farm Project: Summer Growing Season at Ticonderoga Farms)

Summer Fruit Trifles with Peaches, Cherries, and Blueberries

Canchita (Peruvian Popcorn)

Southwestern Falafel Sandwich with Guacamole

Steamed Asparagus with Red Onions, Almonds, and Raisins

Baby Chard Salad with Asparagus, Sun-Dried Tomatoes, and Hot Bacon Vinaigrette

Steamed Baby Carrots with Ginger-Garlic Butter

Spicy Oven-Fried Parsnip Chips

Baked Boston Brown Bread

Sarah's Patio Mulled Wine (Chrysalis Vineyards: After Harvest)

Maple Orange Cranberry Sauce (The Kids Cook Monday)

Creamy Chicken Marsala

Spicy Creamy Baked Corn

The Farm Project: Wegmeyer Farms (Raspberry Sauce)

Salsa Fresca (The Kids Cook Monday)