Searching for Summer Recipes

I understand if no one has any responses. My diet is very restricted and is thus very difficult to be creative with. To make it easy, many foods are restricted for me. Those that are least restricted (beginning with foods that are very least restricted) are fruits and vegetables. Big list, huh? So, I'll expand it a bit. I can have very limited amounts (listed from least to most limited) legumes, grains, and wheat. Big enough yet? Now, onto the question.
I'm looking for some good recipes to use with my boyfriend. He has basically become a vegetarian for me. He does still eat protein because I remind him that while it nice for him to be so sensitive, his body cannot survive off the same restrictions mine can. For about 4 months we have lived off curry (potatoes, celery, mushrooms, green beans, onions, garlic, curry, and coconut milk), spaghetti (tomato sauce, jalapenos, onions, garlic, mushrooms, and pasta - which I'm not supposed to eat), mashed potatoes (potatoes, serranos, garlic, onions, butter), Lasagne Swirls (spinach, mushrooms, cream of mushroom, onions, tomato sauce, lasagne noodles - not really supposed to have this either), and some veggie medleys like green salad, broccoli salad, potato salad, and cucumber and tomato salad.
The good thing is we are both food fans and I can't list one thing I don't like. We both like foodie adventures. But come summer, we've grown bored of our limited list of meals. Also, we are searching for recipes which require less cooking. Him having a small home and an AC with limited functioning, cooking tends to heat it up quickly.

You can eat Fish?

Ever try Gazpacho soup? Nothing better on a hot summer day than to have a cold soup.

Mexican Gazpacho (Cold soup) Recipe by HONEYBEEZZ | SparkRecipes

Portabella mushrooms have a meatiness about them. I made some stuffed portabella mushroom caps that were amazing. The secound time I made them they were horid. He is the basic recipe I came up with.

[h=2]Fear no Garlic[/h]Stuffed Portabella or Portabelini caps.

8 caps atleast 2 inches across.

2-3 teaspoons of seasoned rice vinegar

2 teaspoons of dried basil

2 teaspoons of dried oregano

6 cloves of garlic

1-7oz can of tuna

Mayo

Mustard

powder garlic (optional)

Scallions/chives

12 Cheezit crackers or saltines

1/3 cup parmesean chees grated

1/3 cup of sharp cheedar cheese or other strong cheese grated

1)
Combine olive oil, rice
wine vinegar, basil, oregano, garlic in a bowl and let it sit for 15 minutes or
more until the flavor is married to the oil.


2)
Wipe caps with damp towel to remove any
debris. Remove stems by pulling them
with your fingers. Using a teaspoon
scrape gills to remove them.

3)
Brush caps with oil mixture. Spoon in a teaspoon of oil and herb mixture into the caps and evenly distribute. Allow this to rest for several minutes.

4)
Combine tuna, mayo,
mustard, scallions, garlic powder, salt, pepper and parmesan cheese to make
stuffing. Reserve a small amount of scallions to sprinkle on the tops later.


5)
Crush Cheezits or soda crackers and add a
single layer to the inside of mushroom caps to absorb any liquid that may form
while cooking. This step is optional.


6)
Fill almost to the top with tuna salad and top
with a generous amount of grated sharp cheddar cheese. Lightly sprinkle a small amount of scallions
on top.


7)
Pre-heat grill to on medium
heat or oven to about 400 F. (High heat can burn the mushrooms). Put on top
rack of grill (if you have one) or in oven and cook for 15- 20 minutes. You can tell they are done when their color
darkens and they shrivel a bit. Watch
for flare ups. Cool 3-5 minutes before
serving.




Remove stem and gills from caps by hand or with a spoon. very quickly rinse them so they do not absord much water.

OOPs forget the last sentence in the above post.

If tuna is not OK, try boiling a red potato until it is just done, but nice and firm (a pinch beyond al dente). Then finely dice it 1/3 of it and continue to cook the last 2/3 or so, and mash them. That might work out. In the mashed potatoes, I would add onion powder and garlic with salt, pepper, butter and a spot of buttermilk or milk to get the right consistency.

I might even add grilled portobello caps to the Gazpacho soup along with some diced red potato for a meaty and filling effect for your BF....and some grated sharp cheese on top might be nice.

And like I said, feel free to tweak my fear no garlic recipe cuz the first time it was amazing and the second it flopped. Not sure what went wrong.

How about a corn and black bean salad?

You can use either canned corn (not creamed!) or corn cut off the cob.

Two 12 oz cans corn, drained
one 12 oz can black beans, drained
one quart grape tomatoes, halved
1/2 avocado, sliced
chopped cilantro to taste (I use quite a bit!)
juice of half a lime

Just throw it all in a bowl and mix. Yummy.

How about cowboy caviar?

Cowboy Caviar Recipe by JANAE55 | SparkRecipes

Wow! I'm impressed with all the ideas. Thanks. Gazpacho sounds awesome. In fact we have salsa (Pico de Gallo style) each week it seems. Pretty similar.
Nope, no fish, and unfortunately no beans. But I can work with those recipes easily.