Lightened-Up Eggplant Parmesan

Use your favorite marinara sauce to make this new unfried-version of a classic dish.

Smoky Veggie Skewers

Want your kids to eat their veggies? Serve them as lollipops!

Duluth Grill Ratatouille

Serve this vegetarian casserole with polenta or brown rice. If you have leftover roasted vegetables, use them in this recipe.

Fresh Summer Panini

You can use any kind of summer vegetables you like in this fresh grilled sandwich.

Summer Wheatberry Salad

Nutty, chewy, earthy wheatberries (farro) make a terrific base for a summer grain salad, this one featuring three farmstand favorites.

Classic Spinach Salad

With baby spinach readily available in supermarkets, you can enjoy this nutrient-rich salad year-round. The red onion and bell pepper slices add flavor and color…

Asparagus and Vidalia Quiche with Potato Crust

The flavor of fresh asparagus sings through this quiche that uses thinly sliced potatoes as its crust.

Swedish Stew

Pour half of meat mixture in bottom of casserole.  Cover meat with one half of the thinly sliced carrots, and one half of the sweet peas . …

Lemon Broccoli Fettuccine

A perfect blend of lemon, broccoli, chicken and pasta.

Savory Stir-Fry

A beautiful mélange of chicken and vegetables is topped off with a sprinkling of pistachios.

Scrambled Waffle-wich

A protein-rich waffle sandwich with a healthy load of vegetables.

Smoky Eggplant and Chickpea Spread

This eggplant spread is great with crackers or vegetable sticks.

Italian Style Swiss Chard

Wash swiss chard thoroughly and slice into one-inch segments. Sautee onion and garlic in olive oil. Add swiss chard in increments as it wilts down…

Crispy Baked Veggie Dippers

1. Preheat oven to 400F. 1. In a shallow dish, stir together corn flakes, cheese-flavored snack crackers, Parmesan cheese, garlic powder and cayenne pepper (if…

Golden Harvest Soup

1. In a large saucepan, sauté onion in oil until tender. Add the rest of the ingredients and simmer, uncovered, for 30 minutes or so.…