I know many people can't go without meat, but during the hot summer, it's common to lose your appetite. At times like these, why not change things up and explore the charm of vegetarian cuisine? I guarantee that even if you're a dedicated carnivore, you'll be won over by the deliciousness of the following three vegetarian recipes.

Grilled Corn Chowder Recipe

Ingredients:

4 large ears of corn, husked

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium red bell pepper, diced

2 medium potatoes, peeled and diced

4 cups chicken or vegetable broth

1 cup heavy cream

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

2 tablespoons fresh chives, chopped (for garnish)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Grill the Corn:

Preheat your grill to medium-high heat.

Brush the corn with olive oil and season with salt and pepper.

Grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes.

Once grilled, let the corn cool slightly, then cut the kernels off the cob. Set aside.

Prepare the Chowder Base:

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Stir in the garlic and red bell pepper, cooking for another 2-3 minutes until fragrant.

Cook the Potatoes:

Add the diced potatoes to the pot and stir to combine.

Pour in the chicken or vegetable broth and bring to a simmer.

Cook until the potatoes are tender, about 10 minutes.

Blend the Chowder:

Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. (For a chunkier chowder, you can blend only half of it.)

Add Corn and Cream:

Stir in the grilled corn kernels, heavy cream, smoked paprika, and cumin.

Season with salt and pepper to taste.

Heat through, but do not boil.

Garnish and Serve:

Ladle the chowder into bowls and garnish with fresh chives and parsley.

Serve hot with crusty bread or a side salad.

Enjoy your Grilled Corn Chowder! If you want to adjust the spice levels or add extra ingredients, feel free to experiment.

Editor’s Pick:

Graza Sizzle Extra Virgin Olive Oil, Cooking Oil

365 by Whole Foods Market, Heavy Cream Organic

Frontier Co-op Smoked Paprika

McCormick Ground Cumin

Grilled Cheese-Stuffed Chile Tacos

Ingredients:

4 large poblano chiles (or any large mild chiles)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked black beans (optional)

1 cup salsa or diced tomatoes

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions:

Prepare the Chiles: Preheat your grill to medium-high heat. Place the poblano chiles on the grill and cook, turning occasionally, until the skins are charred and blistered, about 10-12 minutes. Transfer the chiles to a bowl, cover with plastic wrap, and let steam for about 10 minutes. This will make peeling easier. Once cool enough to handle, peel off the charred skins and remove the seeds. Set the chiles aside.

Prepare the Cheese Filling: In a bowl, combine the shredded cheddar and mozzarella cheeses. Set aside.

Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes. If using black beans, stir them in and cook until heated through.

Stuff the Chiles: Carefully stuff each poblano chile with the cheese mixture, pressing down slightly to pack the cheese in. If desired, you can also add a spoonful of the onion mixture into the chiles along with the cheese.

Grill the Stuffed Chiles: Place the stuffed chiles back on the grill over indirect heat. Close the grill lid and cook until the cheese is melted and bubbly, about 5-7 minutes.

Warm the Tortillas: While the chiles are grilling, warm the corn tortillas on a hot skillet or directly on the grill, turning occasionally, until pliable and slightly charred.

Assemble the Tacos: Remove the chiles from the grill and let cool slightly. Cut the chiles into slices or strips and place them inside the warm tortillas. Top with salsa or diced tomatoes and garnish with fresh cilantro.

Serve: Serve the Grilled Cheese-Stuffed Chile Tacos with lime wedges on the side for an extra burst of flavor. Enjoy your unique and delicious tacos! If you’d like to add more toppings or customize the recipe, feel free to get creative.

Editor’s Pick: Baloian Farms, Pasilla Peppers

Editor’s Pick: Amazon Brand - Happy Belly Shredded Sharp Cheddar

Editor’s Pick: Amazon Brand - Happy Belly Shredded Mozzarella Cheese

Editor’s Pick: Isadora Whole Black Beans

Editor’s Pick: Guerrero White Corn Tortillas

Cold Soba Salad with Creamy Sesame Dressing

Ingredients:

For the Salad:

8 oz soba noodles

1 cup shredded carrots

1 cup thinly sliced cucumber

1 cup thinly sliced red bell pepper

1/2 cup edamame (shelled and cooked)

2 green onions, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup sesame seeds (toasted)

For the Creamy Sesame Dressing:

1/4 cup tahini

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 garlic clove, minced

1 teaspoon freshly grated ginger

1-2 tablespoons water (to thin, as needed)

Instructions:

Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually 4-6 minutes. Drain and rinse the noodles under cold water to stop the cooking process and cool them down. Drain well.

Prepare the Dressing: In a bowl, whisk together the tahini, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Add water a tablespoon at a time until you reach your desired consistency. The dressing should be creamy but pourable.

Assemble the Salad: In a large mixing bowl, combine the cooked soba noodles, shredded carrots, sliced cucumber, red bell pepper, edamame, green onions, and cilantro. Pour the creamy sesame dressing over the salad and toss gently to combine, making sure everything is well coated.

Garnish and Serve: Sprinkle the toasted sesame seeds over the top of the salad. Serve immediately or refrigerate for up to 2 hours before serving. This salad can be served cold or at room temperature.

Enjoy: Your Cold Soba Salad with Creamy Sesame Dressing is perfect for a light lunch or as a refreshing side dish!

Editor’s Pick: Hakubaku Organic Soba

Editor’s Pick: Mighty Sesame, Organic, Fine Sesame Tahini

Editor’s Pick: Lee Kum Kee Premium Dark Soy Sauce

Editor’s Pick: Nishiki Rice Vinegar

Editor’s Pick: Butternut Mountain Farm Pure Vermont Maple Syrup

Editor’s Pick: La Tourangelle, Toasted Sesame Oil