This recipe is inspired by the Kitchn's Lemon Braised Chicken & Beans with Mint Pesto.

I love summer because of the variety of fresh herbs that are available at the farmers market or in your own backyard garden. If you can't get your hands on lemon basil, lemon thyme, or lemon verbena don't worry. It will taste just as good with the regular varieties and you can add that lemony flavor with lemon zest instead.

If you’re looking for a quick and easy dinner go no further because you’ve found it! These tacos have a burst of flavor from the cumin that masks the squash bit and can help your picky eaters learn to like veggies a little bit more. If you have hard-core veggie haters, try chopping the summer squash very small and roll the filling up in a tortilla to make a burrito.

This is a great way to use up some of those summer veggies you picked up at the farmers market. Try mixing any leftovers with whole wheat couscous and eat straight from the fridge as a cold lunch or dinner the next day. If you prep the veggies as well as make the tofu feta the night before, you’ll be surprised at how quick you can get dinner on the table the next evening. This dish is easily made gluten-free by serving over gluten-free pasta.

Chock full of veggies, beans, and mild cheese, these are a great resource to have in your freezer. Double the recipe to bake some up for supper, then roll up the unbaked burritos in cling film, over wrap with foil, and pop into the freezer for another day. Just thaw, bake, and you have an easy dinner or you can put them in a lunch box!

I was at my Doctor's and she told me that her husband's cholesterol went down 40 points just by skipping his morning fast food breakfast biscuit. It's easy to forget that all those biscuits, cookies, and muffins add up.

I like to sneak some good stuff in baked goods and make a heart healthy treat. Below are some easy substitutions that you can use in your normal recipes as well as links to some healthy recipes for you to try. Once you try them you may be hooked.