Dinner Ideas for Two
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Serves 2 for multiple meals
This meal prep strategy is one of my favorite dinner ideas for two! The components can be mixed & matched to create a variety of fun, healthy meals to suit different tastes.
Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
Pico de Gallo
- 2 cups diced tomato, 2 to 3 small tomatoes
- 3/4 cup diced white onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 garlic clove, minced
- 1 jalapeño pepper, stemmed and diced
- 1/2 teaspoon sea salt, more to taste
Cilantro Lime Dressing/Sauce
- 2 cups fresh cilantro
- 1 garlic clove
- ¼ cup lime juice
- 2 teaspoons maple syrup or honey
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
- 1 avocado or ½ cup greek yogurt to make a creamy sauce
- Red peppers and/or poblano peppers, for charring
- Salad Greens
- Shredded Red Cabbage
- Black Beans or Pinto Beans
- Sliced Radishes
- Limes for squeezing on everything
- Tortillas and crispy tortilla strips
Make the Shiitake Taco “Meat.” In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste. Store leftovers in the fridge and reheat as needed.
Make the Pico de Gallo. In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalapeño, and salt. Stir to combine. Chill until ready to use.
Make the Cilantro Lime Dressing/Sauce: In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth. Make your dressing creamy by adding avocado or greek yogurt and pulse to combine. Chill until ready to use.
Char the peppers. Heat a grill pan on the stove to medium heat. Place the peppers and let them char for 4 to 5 minutes per side, until the peppers are soft and each side has black grill marks. (Alternatively, you could roast them in the oven until soft). Remove from the grill, remove the stem and ribbing, and slice the peppers into strips. Store leftovers in the fridge and serve cold or reheated.
Use these components to mix and match meals as you like!