This weekend it didn’t take me too long to figure out what to do with all of the zucchini that came in. “Stuffed zucchini!” I declared and went off to the store to procure the ingredients I would need.

I forget how I happened upon this original recipe from Giada de Laurentiis for stuffed zucchini and bell peppers, but I’m glad I did because it introduced me to the world of stuffing vegetables besides peppers.

I’ve made both her version (slightly adapted*) and a vegetarian, mushroom-stuffed version because I had some left over portobello mushrooms. I loved both, so they’re both in my repertoire now. Get the recipe for my mushroom-stuffed version below. (more…)

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Dinner, In the Garden, Italian, Prep for Later Use, Vegetarian by Courtney

The good thing about having 6 pounds of zucchini is you can make a lot of different things. So this weekend, I decided to make one of my favorite quick meals, stir-fried zucchini and onions.

This meal was inspired by Japanese steakhouses of my youth. No matter what you ordered, you were sure to get a huge helping of zucchini and onions at any steakhouse. I take a little help from Kikkoman stir-fry sauce which you can usually find in the Asian foods aisle at the grocery store. So in the time it takes you to make the steamed rice, you’ll have a meal ready to go, from chopping to sliding it into the serving bowl! Want the recipe? (more…)

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Asian, Dinner, Quick and Easy, Side Dish, Vegetarian by Courtney

I know, I know. That’s such a cheesy title for a blog post. I stumbled upon this recipe at the Kitchn and the picture looked so good, I had to make it. As I got into making this, I changed the proportions and the steps to make this, so below is my version of the recipe. (more…)

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Asian, Dinner, Gluten free, Soups, Vegan, Vegetarian by Courtney

A while back, I mentioned I would give you some ideas of what to do with all of that vegetable stock you made from kitchen scraps. One idea that is perfect for this time of year is what I have dubbed Caribbean soup. Actually, the recipe comes from a cookbook I purchased a while back called Morgan Freeman & Friends | Caribbean Cooking for a Cause. The recipe is from Chef Christopher Walker, and it is so amazingly good and hearty that I never would have thought about it being vegan, but it is! And it’s perfect for this time of year, because as football comes on I yearn for heavier fare, but it’s still so warm that I don’t want chili just yet. So a spicy Caribbean soup fills this change of seasons just perfectly. (more…)

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Caribbean, Dairy free, Dinner, Gluten free, Soups, Vegan, Vegetarian, World traveller by Courtney

A while back I read a great tip (I believe in a Martha Stewart Living) to save your vegetable scraps in a freezer bag until you had enough to make a vegetable stock from. So I decided to try it, and I’ve been hooked ever since. So I thought I’d share the process with you. (more…)

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Dairy free, Gluten free, Prep for Later Use, Vegan, Vegetarian by Courtney