These fall dinner selections can of course apply to lunch, depending on when you eat your largest meal of the day. Dinners should include a soup when possible, a grain dish, ample vegetables, and a small amount of protein as fish or beans. Include sea vegetables at least twice a week, as well as sour or pickled foods. Choose a variety of vegetables from the sweet, bitter, root, pungent and green families, as discussed in The Five Seasons and the Five Elements.
Consider taking one or two days a week to make a large pot of soup, stewed beans, and/or grains. This practice can save a lot of time when dinner rolls around. Add fresh vegetables each day and small amounts of protein as needed.
The following are some suggestions for dinner menus. Serve with a tablespoon of sea vegetables and a few bites of pickled food as you see fit.
Cauliflower and Sweet Potato Soup
Stewed Adzuki Beans
Brown Rice, Millet, or Quinoa
Bitter Greens with Shallots, Garlic and Broth Reduction