The first vegetarian I knew was my stepsister, who decided to forgo meat for ethical reasons. This led to more than a few arguments in our meat-and-potatoes household. She ended up not eating much at all, and the experience left me with a less-than enthusiastic view of vegetarianism.

Since then, I’ve learned a bit more about being a vegetarian. Rockford’s sister became a vegetarian in high school and dropped something like 40 pounds in a matter of months. She kept with it for financial reasons — a bean burrito is cheaper than a Big Mac, and that’s important when you’re in college. And beyond.

I know a vegetarian diet would be healthier for all of us, and it would save us money on groceries, too. But I’m not ready to go all the way. I am going to further limit our beef and poultry intake, though. The plan as it stands now calls for a beef recipe on Monday and a chicken recipe on Thursday (as decided by Poppy). The rest of the week, we’re going veggie.

I have a few good vegetarian recipes, but I’m going to need to expand that repertoire if this is going to work. I checked out “The New Moosewood Cookbook” this week, and I’ve been scouring the Web for dishes that look promising.

Here’s what I’ve found so far. Do you have anything I ought to add to the list?