Week of Healthy Meal Prep: May 20-24
Monday: Grilled Lemon-Rosemary Chicken and Leeks
Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe.
Tuesday: Skillet Ratatouille
Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with a baked protein. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.
Wednesday: Caprese Salad With Roasted Tomatoes and Burrata
While this is not a classic caprese salad, it’s definitely a memorable one. It combines sliced fresh beefsteak tomatoes, which are salted to bring out their flavor, and roasted grape tomatoes, which cook to a jammy, concentrated sweetness. And instead of fresh mozzarella, creamy burrata cheese enriches everything. Garlic-rubbed toast is the perfect accompaniment. If you're extra hungry, round out the meal with a store-bought rotisserie chicken.
Thursday: Dilly Salmon Packets With Asparagus
Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.
Friday: Steak and Tomato Panzanella
We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.