Strategy #3: Give Veggies Top Billing
Change the way you think about portions and make a larger-than-usual amount of roasted or sautéed vegetables. This way, you can serve a smaller amount of meat and the plate will still feel abundant. Try using vegetables as a bed for that smaller portion of meat.
|Corn, Sweet Onion & Zucchini Sauté with Fresh Mint||Roasted Ratatouille||Sweet and Spicy Roasted Vegetables|
|Jewel Roasted Vegetables||Grilled Vegetable Salad with Feta||Curried Chickpea and Summer Vegetable Stew|
Strategy #4: Turn Salad into Supper
Dinner salads are, by their very nature, less-meat meals—and they’re incredibly versatile. The secret to making a dinnerworthy salad is a generous mix of interesting ingredients: lots of greens, plenty of satisfying add-ins (like nuts, cheeses, and avocado), and flavor-packed vinaigrettes. Then you need only a small amount of protein—a few shrimp or scallops, or several slices of chicken.
|Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa||Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons||Watercress Salad with Steak, Sauteed Shalltos & Stilton|
|Wilted Arugula Salad with Crip Potatoes, Feta & Warm Black Olive Vinaigrette||Vietnamese Style Chicken Salad||Romaine, Bacon & Tomato Salad|