Archives for category: Meatless

It is hot here.  Like rull, rull hot.  And last weekend I finally made a crock pot recipe that I’ve been putting off.  Loved it, but it was spicy.  So I paired it with this cold summer salad that was such a nice contrast to the hot main dish and the hot, hot weather. 


Summer Vegetable Potato Salad

Recipe #: 207

Count: 17 down

Saved since: June 2010

Husband’s Rating: 4 out of 5

My Rating: 3 out of 5

Serves 2 to 3


  • 1/2 lb. small red new potatoes, sliced
  • 1 ear of fresh sweet corn, cooked
  • 2 roma tomatoes, sliced
  • 1/8 c. fresh basil leaves, torn
  • 1/8 c. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1/2 Tbsp. finely chopped red onion
  • 1/4 tsp. dijon-style mustard
  • 1/8 tsp. sugar


  1. In medium saucepan, cook potatoes covered in boiling salted water that just covers them.
  2. Cook for 5 minutes or until just tender.  Drain and cool.
  3. Cut corn off cob.
  4. Arrange the potatoes and tomatoes in a serving dish.
  5. Sprinkle with corn and basil.
  6. For dressing, combine oil, red onion, mustard, sugar, and salt and pepper.
  7. Cover and shake well.
  8. Pour dressing over potato mixture.

Source: adapted from Ellyn Shull’s Prize Tested Recipes in Better Homes and Gardens June 2010 issue.



I am a fan of stuffed vegetable meals.  My mom has been making stuffed peppers since I was a kid and it was one of the first recipes I learned to make on my own.  Since then I have made stuffed shells (disaster) and Orzo stuffed peppers.  I saw Rachael Ray make this a while ago and was immediately intrigued.  In addition to my interest in stuffed vegetables, I LOVE zucchini. 

So you know, I had to make this.  The addition of the egg was a little weird to me, but I think it was meant to hold everything together.  I don’t know that it was all that necessary, but regardless, this is a good recipe: filling enough without being too heavy, and there is no meat.

I think it could be good with orzo or rice in it too though.  I’ll save that little idea for next time. 

Stuffed Zucchini

List #: 70

Saved Since: April 2010

Husband’s Rating: “delicious!”

My thoughts: yummy and easy to make 

Recipe Count: 11 down, 195 to go


Serves 2


  • 2 medium zucchini for stuffing + 1 small zucchini, chopped in bite size pieces
  • 1 Tbsp. olive oil
  • 4 crimini mushrooms, chopped
  • 1/2 medium yellow onion, chopped
  • 2 large cloves of garlic, minced
  • salt & pepper
  • 1 Roma tomato, seeded and chopped
  • 1 slice white toasting bread
  • butter
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 3/8 c. shredded Parmesan
  • 1 egg, beaten


  1. Preheat the oven to 425F.
  2. Halve the 2 medium zucchini lengthwise and scoop the seeds and soft center flesh with a spoon to make shallow shells for the stuffing.
  3. Arrange the zucchini in a baking dish and drizzle with a little olive oil. 
  4. Season with salt and pepper.
  5. Heat olive oil over medium-high heat and saute mushrooms, onions, and garlic for 3 minutes.
  6. Add the chopped zucchini and heat for about 2 more minutes.
  7. Add tomatoes and season with salt and pepper, heating through for 1 minute.
  8. Remove from heat.
  9. Toast the bread in a toaster and then spread with lots of butter. 
  10. Tear into pieces and add the bread to a food processor.
  11. Add parsley and basil and pulse to make herb bread crumbs.
  12. Fold the bread crumbs into the vegetables and add the parmesan and egg.
  13. Fill the zucchini shells with the stuffing and roast for 1o minutes.
  14. Serve warm.

Source: adapted from Rachael Ray.