Garlicky Cauliflower "Steaks" and Stir-Fried Mushrooms

Cauliflower? Good. Mushrooms? Good. A full meal of these delicious items complemented by tasty sauces that comes together in under half an hour on a weeknight? GOOD.

With summer in full swing, there is so much amazing produce around that I cannot resist vegetarian, or at least vegetable-forward, meals at all times. It might be a foreign concept to some, but when you move beyond the "vegetablesaregoodformemusteatthem" to really embracing the myriad tastes, textures, and flavors that they can produce, you'll find that  you hardly miss the protein. Worried about nutrition when doing so? Truth is, Americans eat FAR more protein than we really need. That whole "protein at every meal" is a fallacy... and also not dependent on meats. Enjoy nuts, quinoa, and more for other more environmentally and healthful ways of filling up!

Time: 25 min

Spinach and Artichoke Strata

There is no way to go wrong with this Cooking Light recipe (some adaptations in my recipe below.) Creamy spinach-artichoke goodness? Check. Crusty yet tender bread? Check. Hot cheesy, comforting delights? Check. Breakfast for dinner? Check. Sign me up now!

My husband was a little hesitant when I told him I'd be making this for dinner, but he quickly changed his tune after the first forkful. This strata takes everything you love about spinach artichoke dip, but lightens it up and makes it an entire (not so bad for you) entree. Dig in without feeling guilty - and perhaps just get your kids to enjoy a veggie-packed inner, too! My little girl? Totally a fan. But then... she eats everything! (Brag alert) So stop waiting and get cooking. Let me know what you think in the comments.

Time: 25 min prep, 8 hrs chill, 45 min bake

Chickpea Pancakes

These may not look like much, but they were a hearty, tasty, healthy dinner. The chickpea flour actually lends a nutty, complex flavor to leave these pancakes tantalizingly delicious. They are springy in texture, too, reminiscent of Ethiopian injera, but the protein-packed flour leaves you satisfied with very few. In this case, they are neatly complemented by savory, flavor-intense tomato basil paste and always delicious fresh avocado. However you could easily substitute your own toppings.

Best of all, these pancakes came together in just a few minutes, making weeknight prep a cinch. Since they also automatically allow for customization, this meal is also great for picky eaters! So what are you waiting for?!?

Time: 20 min prep + 4 hr chilling

Shrimp Cauliflower Fried "Rice"

Who doesn't love fried rice? It's delicious comfort food, but unfortunately it can also leave you feeling a bit heavy and guilty for eating an oily, salty meal. Not in this case! Here, your "rice" is actually cauliflower in rice form and we add in several types of veggies and some succulent shrimp. It hits the spot and fills you up without the guilt. In fact, feel free to chow down since there's really nothing bad at all in this meal!

This recipe is (unsurprisingly!) adapted from one from Wegman's... you can see the original here.

Time: 25 min

Salmon and Snap Peas in Mushroom Dashi over Cauliflower Rice

Turns out, my 10-month-old daugther loves salmon. And snap peas. And cauliflower. Clearly, I lucked out in the ‘I hope my daughter is a foodie’ front. It also means that I’m now not only searching for ways to get (healthy) dinner on the table in under 30 minutes, but I’m also looking for unique ways to incorporate salmon, greens, and cauliflower at all times.

Luckily, Wegmans has come to the rescue! I modified this recipe to whip up a dish that would be fancy enough to impress a dinner party but fast enough (especially with a little prep the night before) to come together on a weeknight. There’s no excuse not to make this right away. Just beware – a 10-month-old may love cauliflower, but giving her cauliflower rice will lead to quite the decorating of your floor!

Time: 25 min

Coconut-Crusted Tilapia with Caramelized Baby Carrots

It's amazing what happens when you rummage through your cupboard. In this case, I planned on making one of my common versions of tilapia - coated in some type of ground nut. A short person (height challenged?) I hopped onto the counter and rummaged through the top shelf where I keep nuts. Before I could find what I wanted, though, I came across a bag of shredded coconut and decided to use that instead. I couldn't be happier with that decision! This tropical-flavored creation comes out perfectly, with slightly caramelized coconut coating this light fish and just a dash of spice to cut through some of the sweetness. Needless to say, I have (purposely) made this dish several times since.

I paired this with some caramelized baby carrots, also detailed below, and some Mrs. T's Pierogies. They remain one of my all-time favorites, since childhood. The meal comes together quickly and provided me with something satisfying and healthy yet also a bit different. What more could you want?

Time: 30 min

Roasted Pear-Pomegranate Salad

Divine! I have to admit, this was my first time roasting pears. I have obviously enjoyed them raw on a regular basis and have even poached them from time to time for a dessert... I have cooked them in cobblers and pies, too. Yet, somehow, I had never simply roasted a pear. This salad will change that forever. The pears were absolutely delicious. The roasting brought out the natural sweetness, caramelizing without adding sugar. I snacked on them straight from the pan and I had to stop myself to ensure there were enough to go in the salad!

I customized a little bit, but this recipe is adapted from a Wegmans recipe. You'll also note that it makes use of their own lemon vinaigrette. While I do love Wegmans and purchased this vinaigrette, you can easily make something similar on your own. Either simply dress with your favorite balsamic vinegar and olive oil or else mix in a little fresh lemon juice. No matter, simply let the pears shine and you will not be sorry.

Time: 1 hr