“What should I make for dinner?” is a question that nags most people at the end of the day; I’ve seen it in my classes, where main dish recipes are in high demand. The recipes in this section have a variety of protein options, from beef to poultry to seafood to vegetarian foods. Whereas I do think animal protein is a whole food, I opt to eat it in moderation and I always select the most healthful and sustainable choices that I can.
Even though I have titled this section “Mains,” I like to think of animal protein as a side dish which takes a backseat to plant foods. This chapter is a mix of poultry, fish, meat, and vegetarian recipes. Furthermore, animal products in most of these recipes can be replaced with a vegan option, such as tofu, tempeh, or cooked lentils. The recipes are not complicated, but well flavored and draw their inspiration from both the cooking I grew up with and my favorite international cuisines. If nothing else, I aim to make clean recipes that are also delicious and these will not disappoint.
Among my students’ favorites are the South American Roast Chicken with a green sauce that you will flip for; Chipotle Shrimp Tacos and Pineapple Slaw that will satisfy your spicy and sweet cravings; aromatic and flavorful Chicken Shawarma, which is great on its own or with all the fixings; and Eggplant “Meatballs” that you won’t believe are meatless. But not every dinner has to have the “wow” factor. There are plenty of terrific basic recipes in this chapter, including how to master wild salmon seven ways!