In the new year, John and I started alternating cooking dinner for one another once a week. Sitting down to home-cooked a meal together has not always been the easiest: cooking can tend to fall off the radar and we have different schedules (I’m a morning person and John’s a night owl). It really seemed easier to go out on date nights when we wanted to eat dinner together. But I’m so glad we’ve decided to do this. For one thing, John is a really good cook. For another, it’s nice to have a low-key tradition to count on every week.
Recently I made this Portobello Mushroom Salad and we both agreed it was one to repeat. Here are some changes I made to the recipe: I used a spring mix instead of just spinach, I left off the cheese, and I marinated the Portobello mushrooms overnight. If cooking isn’t your thing and you live in Charlottesville, I picked out this recipe after being inspired by a delicious Portobello salad at Bizou.
As a bonus: the week earlier, John made us Curried Rice with Shrimp, which was amazing. I recommend doing as he did and substituting broccoli for the onion.