One night in the not-too-distant past, I asked my husband to make dinner. He was on his own completely to make something using the ingredients in our refrigerator from our CSA that week. He came up with a menu of quinoa tofu stuffed peppers from the Savvy Vegetarian and this simple corn off the cob with tomato & basil salad from the NY Times. Not only was I pleasantly surprised by the creativity, but I was also impressed with the great taste and mouth feel of these dishes. I have never thought to have corn, fresh from the cob, as its own base for a salad. I also rarely think to stuff peppers, but am always grateful for a creative, meatless stuffed pepper dish.

My husband liked both of these dishes but really loved the corn off the cob salad! He rated the salad a strong 4 1/2 carrots and the stuffed peppers around 3 1/2 carrots.
The overall rating for this meal is 4 out of 5 carrots on the veganlicious scale!