This melon and mozzarella salad is about as easy as it gets. Three kinds of melon, mozzarella and a simple mint vinaigrette!

Honey Lime Chicken Tacos with Slaw – The perfect way to enjoy the last few weeks of summer and use up veggies from the garden.

So you can just throw away all your other chili recipes right now. This is the only one that you’ll need!

Great way to switch up your weekend brunch routine; the runny yolk of the fried egg ties all the flavors together!

Who doesn’t love fresh salsa? This is always a summer staple in our house and we put it on everything!

I always have a jar of this Simple Pico de Gallo in the fridge. Perfect for tacos, grilled fish, omelettes-you name it!

Caramelized Onion and Gorgonzola Flatbread – everyone needs this in their life. It’s basically fancy pizza that tastes amazing.

This summer tomato tart is the perfect way to use up all those ripe, juicy tomatoes you’ve got out in the garden or coming in your CSA!

Falafel bowls are one of my favorite meal prep recipes for busy weeks. Simple, delicious, healthy and filling!

Just the right amount of sweet mixed with BBQ flavor and a kick of whiskey. Plan to make a double batch-they’ll be gone in no time!

Freeze your summer sweet corn so you can make this hearty, filling, curried corn chowder when the temps start to drop this fall.

You can feel good about serving this to your family because you know exactly what’s in it! No preservatives, minimal sugar, just flavor!

These tarts are easy to prepare with classic flavors of leek and potato.

Crispy falafel baked to perfection. All the flavor with way less fat than traditional oil fried falafel.

Loaded with protein, fiber and fresh veggies this bowl will keep you fueled and full to get through your work day!

This stuffed peppers is simple to prepare, makes a huge batch, re-heats beautifully and it’s seriously packed with so much flavor!

A hint of cream cheese is the secret ingredient that brings these veggie loaded enchiladas together and gives them extra richness.

Stir ingredients until the dough comes together and then let it rise for 24 hours. Could it any easier than that? No.

Loaded with tender pulled pork that feels a little indulgent but stuffed inside a poblano pepper and filled with protein packed quinoa.