Taste of Home’s very one Jen Schettler shares her story of cooking for a meat lover and how she compromises with a hearty grilled salad.
I, a long time vegetarian foodie, am marrying a man that thinks “vegetable” should be a four letter word. We’re complete opposites on almost everything; right down to the food we eat. He’s a steak lover-one of those only-knows-how-to-cook-on-a-grill types-and he thinks tofu should be outlawed, along with beans, health food, and any cheese that doesn’t end in “-eddar.” I, on the other hand, seek foods out of my comfort zone and regularly implement them into our diet.
This means I make two dinners a lot. This can really pose a problem for us because I’m terribly cheap and short on free time. I’m always looking for quick dinners I can throw together after work that are healthy and delicious, but also can partially work for the both of us. More often than I’d like to admit, we end up with some variation of pasta with diced up chicken for him and boiled broccoli for me.
Now that’s its warmer, I make good use of our cooking together time (this season is oh-so-short for us). He can throw a piece of meat on the grill with a few Portobello’s for me while I dice up a few toppings and a little rice. I was so happy to find this Caprese-inspired recipe to bring a little variety to my life. I made enough to bring for lunch and used the leftover topping for my groom’s chicken breast!
Get recipe: Grilled Portobellos with Mozzarella Salad
Tip: If you are looking to switch up this recipe, you can also substitute balsamic vinegar for the oil and garlic to enjoy a tangier flavor.
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