Ok my suggestion is this( i have this issue alot, my sister and her fiance are this exact couple lol)
Do an entree salad. then for the meat eaters top with either sliced grilled steak and shrimp, and for her grill tofu, buy the extra firm, cubed and shake on some of the same seasoning you use on the other meats..you could also do salmon or a good tuna for the meat eaters.... also serve a good soup and some crusty bread, dessert can be berries with yogurt and honey.:
Salad ideas(as your base):
Caesar Salad
Yield 6 servings
Time 5 minutes
Tools large bowl
two wooden spoons
6 plates
Ingredients 8 c romaine lettuce, torn
about ½ c Caesar dressing
2 c croutons
¼ c Parmesan cheese, freshly grated or thinly sliced
Directions Toss romaine with dressing, adding more as needed until the leaves are coated, then toss again with croutons.
Arrange on plates, top with Parmesan, and serve
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Summer Salad with Fresh Goat Cheese
Serves 4 to 6
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper to taste
1 egg
1 cup panko breadcrumbs
1 tablespoon finely chopped parsley
1 (4-ounce) log goat cheese, cut in 1" thick rounds
1/4 cup canola oil
4 cups mixed greens
Very thinly sliced radishes
Grilled or roasted red pepper strips
Method
Whisk together vinegar, mustard, olive oil, salt and pepper in a small bowl; set aside.
In a shallow bowl, beat egg with 1 tablespoon water and set aside. In another bowl, combine bread crumbs with parsley, salt and pepper. Carefully dip each goat cheese round in egg, letting any excess run off. Then dip into bread crumbs and coat very well. Chill coated goat cheese slices until firm (at least 1 hour).
Heat canola oil in a large skillet. Add cheese rounds and fry, turning until both sides are golden. Arrange greens, radishes and red peppers on individual plates or serving platter. Place the cheese rounds on top and drizzle with reserved vinaigrette
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Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Serves 4
2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
3 tablespoons lime juice, divided
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 jalapeño, seeded and minced
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, more for garnish
4 tablespoons olive oil
1 (15-ounce) can black beans, drained and rinsed
Method
Gently toss avocado with a tablespoon of lime juice in a medium bowl; add mango, jalapeño and salt and toss to combine.
To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar and cilantro in a small bowl. Whisk in the oil until thoroughly combined. Season to taste with salt and pepper. Toss the black beans with the vinaigrette.
To assemble the salad, spoon the black bean mixture onto the middle of a small platter. Arrange the chopped mango and avocado around the black beans. Garnish with chopped cilantro and serve immediately
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Arugula Salad with Ginger-Thyme Vinaigrette
Serves 4
Dressing
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon finely chopped thyme
1/4 teaspoon finley chopped garlic
1/2 teaspoon tamari
Salad
1 teaspoon extra virgin olive oil
1 pound mushrooms, thinly sliced
1/4 cup sherry cooking wine
1/2 pound sugar snap peas, cleaned and trimmed
1 bunch arugula (1/2 pound), cleaned and trimmed
1/2 pound yellow squash, seeded, thinly sliced
1/2 pound red bell pepper, julienned
Method
For the dressing, place olive oil, vinegar, ginger, thyme, garlic and tamari in a blender. Purée for 1 minute, until well combined, and set aside. For the salad, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden brown, stirring frequently, 8 to 10 minutes. Add sherry to pan and stir, scraping up brown bits from the bottom of the pan. Continue cooking until all liquid has evaporated.
While mushrooms are cooking, steam peas for 2 to 3 minutes until slightly tender but still bright green. Plunge peas into ice water to stop cooking, then drain them thoroughly.
To assemble the salad, place arugula, squash, bell pepper and peas in a large bowl and toss with dressing. Divide salad among 4 plates. Top with cooked mushrooms and serve immediately.
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Soups:(these are vegetarian and yummy)
Roasted Corn Soup
A great way to enjoy corn - this roasted corn soup is rich and spicy.
Yield 4-6 servings
Time 1½ hours
Tools baking sheet
large sauce pan or Dutch oven
knife
blender or food processor
frying pan
sauce pan
Ingredients 6 ears corn
3½ c vegetable stock
½ c water
4 scallions
1 red pepper, seeded and diced
1 poblano or two jalapeño peppers, seeded and finely chopped
4 T olive oil
3 cloves garlic, minced
2 medium tomatoes, peeled, seeded, and diced
1½ t salt
black pepper
2 medium shallots, minced
½ pound russet potatoes, peeled and diced
Directions Preheat oven to 375. Put four ears of corn on baking sheet and roast until parched and brown, 1-1¼ hours.
Meanwhile, shuck the other two ears, simmer in stock for 15 minutes, let cool (don't discard stock!), cut off the kernals, purée them with water, and set aside.
Thinly slice two of the scallions. Heat 2 T oil in frying pan and sauté the peppers and sliced scallions, stirring occasionally, until peppers are soft, 8-10 minutes. Add garlic and tomatoes and continue cooking 5-10 minutes, until tomatoes break down and sauce thickens. Season with salt and pepper, and set aside. This is a garnish for the soup known as sofrito.
When roasted corn is ready, remove from oven and let cool for a few minutes, then shuck and cut off kernals.
Heat 2 T oil in sauce pan over medium heat. Cut the remaining 2 scallions into ½-in pieces and sauté with shallots, stirring frequently, until shallots begin to color, 3-4 minutes. Add corn kernals and corn purée, vegetable stock, and potatoes. Turn heat up to high. Cover, bring to boil, reduce heat, add salt, partially cover, and simmer until potatoes are soft, about 10 minutes. Stir in sofrito and serve
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Hearty Greens Soup with Bowtie Pasta and Tomatoes
Serves 6 to 8
2 tablespoons olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
8 cups water
1 bunch Swiss chard (about 3/4 pound), roughly chopped
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmiggiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach
Method
Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve
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Carrot, Apple and Ginger Soup with Cheese Crisps
Serves 6 to 8
Soup
1 pound carrots, cut into 1-inch pieces
1/2 pound parsnips, cut into 1-inch pieces
1 pound Braeburn apples, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, more to taste
1/2 teaspoon freshly cracked black pepper, more to taste
4 cups vegetable broth
1 cup water
1 tablespoon grated fresh ginger, more to taste
Cheese Crisps
1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon freshly cracked pepper
Method
Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.
Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.
Serve hot soup with crisps