Weekday menu planning no longer starts with a center-of-the-plate animal protein. These days, pasta, grain, legume, and vegetable dishes, previously relegated to “sides,” motivate many a dinner.
Sure, we still enjoy roast chicken, steaks, chops, and more. We just eat fewer animal proteins and eat them less often. As much for health reasons, environmental concerns, and economic advantages as for the vast variety of grains and vegetables that contribute to any meal.
