Sunday Strategist: A Week of Healthy Dinners - October 9-13
Monday: Tahini Chicken with Bok Choy and Mango Salad
Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh naval orange sections in place of the mango.
Tuesday: Flax-Boosted Meatloaf
Wednesday: Greek Chopped Salad with Grilled Pita
A chopped salad, full of contrasting flavors and textures and bound by a zingy vinaigrette, is a great quick and easy meal. Red bell peppers, romaine, cucumber, and cherry tomatoes are available year-round, making this satisfying main a staple worth keeping in rotation.
Thursday: Spice-Roasted Salmon with Roasted Cauliflower
Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy.
Friday: Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese
This gorgeous main looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender.
Treat Yourself: Grapefruit Beergaritas
In one of the great culinary mash-ups of the year, this beer cocktail falls somewhere between a shandy, a margarita, and a radler.