If you follow me on Snapchat (@designdarling if you’re so inclined), you know we’ve been cooking up a storm lately! Okay, not really anything earth-shattering, but eating in 3-4 nights a week is a big improvement for us. So far we’ve made asparagus hollandaise, shrimp scampi, barbecue pizza, oven-baked salmon, and lots of pasta with roasted veggies. I’m not the best at it (I have a pretty hard time knowing when to start each dish so that they’ll all finish at the same time!) but I feel myself getting a little more confident every time I serve something that isn’t completely inedible. It’s a little tricky given that I’m a vegetarian (pescatarian if you want to get technical) and Will is most definitely not but we’re making it work and having a great time doing it!

Here are ten vegetarian-friendly recipes I’ve bookmarked to try in the coming weeks. In a weird turn of events, we were out of town every weekend except one in July and will be home nearly every weekend in August (just long enough to really embrace this Texas heat, you know?!). Grocery shopping is way more pleasant when you know you’re going to be home to actually prepare what you buy — nothing makes me feel guiltier than tossing things out because they’ve gone bad! So here goes:


Roasted broccoli bowls


Grilled avocado and corn salad


Sweet and spicy srirachi baked salmon


Kale and Brussels sprouts salad (sans bacon for me!)


BBQ cauliflower salad


Avocado hummus quesadillas


Vegan noodle bowls


Caprese pasta salad

P.S. For nights when you don’t feel like cooking but still want to eat in, make sure your freezer is stocked with these. So good!


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  1. I’m so excited to try some of these!!! I’ve been wanting to eat more vegetarian stuff lately. I think this will be just the ticket to help me

  2. This reminded me of this amazing salad I made, that is another great summer option!

    2 tablespoons fresh lime juice (about 1 lime)
    1 1/2 tablespoons extra virgin olive oil
    1 tablespoon honey
    1 tablespoon white rum
    1/4 teaspoon salt
    black pepper to taste
    3 cups cubed seedless watermelon (2 big watermelon slices)
    1 1/2 cups sliced peaches (2 peaches)
    1/2 cup vertically sliced red onion (1/8 red onion)
    2 tablespoons thinly sliced fresh basil
    1/4 cup torn fresh mint leaves
    1 pound heirloom beefsteak tomatoes, cut into 1-inch chuncks (1 1/2 of a tomato)
    and the recipe calls for 1/3 cup of crumbled goat cheese but we left this off. You could also use feta, which I think would work with the flavors better

    combine first 6 ingredients in a large bowl, stirring with a whisk. Add watermelon and next 5 ingredients (through tomatoes). toss gently. Cover and refrigerate 2 hours or until thoroughly chilled. Sprinkle with cheese just before serving.

  3. My boyfriend and I sit down on Sundays and plan a menu for the week itemizing every meal we will have and if it’ll give us enough leftovers for lunches to take to work. Then we go to the grocery store and only buy what is on the list. We NEVER throw out food that has gone bad because we use everything we get! We also don’t have any junk food in our pantry which is so nice!

  4. Please don’t label a post as “vegetarian” and then include salmon. Eating something that was once alive = NOT vegetarian. Very ignorant.

    1. maybe a more gentle way to talk about this is ask why she is a vegetarian rather than call her ignorant. Gracefulness is always a better choice. And technically, plants are alive too.

  5. These all sound so delicious! I love roasting broccoli and chickpeas, but I actually rarely have them together. My favourite is to add hiimalayan pink salt before roasting broccoli and letting the “tree tops” brown a little – SO tasty!

    Sweet Spontaneity

  6. Thanks for posting these recipes! I’m transitioning to being a pescatarian myself so I bookmarked more than a few for later use. You might want to check out the cookbook A Forest Feast. It’s a beautiful book that features a ton of amazing and easy vegetarian recipes. It also would look great on your coffee table!
    And funny enough, I just had the Amy’s pesto bowl for dinner last night!

    – Kelsey

  7. I’m most definitely not a vegetarian, but these recipes look GOOD! Especially for these hot summer days. I love to cook, but don’t always have as much time as I would like. I am totally with you on hating to waste groceries gone bad. I also got this vegetarian recipe from Plated a few months ago and it was AMAZING. Highly recommend for a group and it’s easy to prep. https://dusyefwqqyfwe.cloudfront.net/public_uploads/recipe/region_schedule/static_menu/3268/recipe_card20150213-3-1n9izpj.pdf

    I love to make toasts (like avocado toasts, etc) for a quick and easy dinner. It’s easy to add a fried egg for some protein. Oh Joy posted some yummy looking toasts today actually.