For anyone who might be growing their own veggies, working with a CSA box, or hitting up the local farmers market, summer is the perfect time to put that garden bounty to good use. In fact, this week on the IDCO menu, meat dishes are taking a hiatus while we put all our seasonal produce front and center.
That’s right—we’ve rounded up a week’s worth of vegetarian dinners, snacks, and sweets without a hint of meat in sight. We’ll be going heavy on the zucchini, corn, and summer squash recipes for a streamlined shopping list with lots of ingredient crossover.
Whether you’re a longtime vegetarian, working towards consuming less meat, or somewhere in between, we promise this menu checks all the boxes.
Corn and zucchini are two of our favorite veggies on the grill, and this recipe from Minimalist Baker makes them the star of the show. Once you’ve grilled those veggies to perfection, you’ll add roasted chickpeas and a zesty vinaigrette, plus a sprinkling of fresh herbs for good measure. This is the kind of summer dinner that could please anyone, carnivores included.
Everyone’s favorite guilty pleasure is getting a vegetarian makeover thanks to Naturally Ella. She’s sharing her secrets for dinner-worthy nachos generously topped with black beans, zucchini, bell peppers, and more. Because is there anything better than nachos and a fresh marg on a hot summer night? Absolutely not.
Zucchini and corn are making a major appearance in this week’s IDCO menu, and this summer-inspired curry is no exception. We like to think of this recipe as a “farmer’s market in a bowl,” with rice noodles, coconut milk, and curry paste to bring on all the flavor. Serve alongside fresh or store-bought naan, and you’ll have a hit dinner on your hands.
If you want to get technical, there is a small amount of meat in this recipe. Sliced bacon, to be specific. But because this is a choose-your-own-adventure flatbread, you can easily nix the bacon to stick with our vegetarian theme. The roasted vegetable, burrata, and lemon flavor combo is perfection on a plate, and don’t skip the hot honey drizzle for a dose of subtle sweetness.
Summer baking calls for citrus flavors, and this recipe does just the trick. It’s a classic zucchini bread dressed up with a tangy orange glaze, and just a hint of cinnamon for an extra flavor pop. Pro tip: this treat is best enjoyed fresh out of the oven with a cup of coffee in hand.
For anyone who prefers ice cream to fruit sorbet, Jocelyn of Grandbaby Cakes is out to prove you otherwise. Her mango-inspired version comes together with only four ingredients and 15 minutes of active “cooking.” You’ll let the sorbet hang out in the freezer for at least one hour, and then it’s ready to go for a post-dinner dessert, or better yet, your late-night snack.
This is the kind of cocktail you could drink ANY time of year, but the orange-forward flavors make it especially great for summer. You’ll need flavored sparkling water (grapefruit, orange or similar), fresh citrus fruit, a few staple marg ingredients (tequila + agave), and voila!
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