Sunday Strategist: A Week of Healthy Menus — July 29 - August 2
Here, another week’s worth of fast, healthy, and tasty menus. It’s not the love of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.
The PlanMonday: Grilled Farmers’ Market Sandwiches with Greek Salad CucumbersTuesday: Avocado-Corn Chowder with Grilled ChickenWednesday: Pasta with Roasted Tomatoes and Garlic with Celery and Parsley SaladThursday: Pepper Jack, Chicken, and Peach Quesadillas with Spinach with Garlic VinaigretteFriday: Spiced-Rubbed New York Strip with Avocado-Lime Salsa with Mango and Black Bean Salad and Watermelon MargaritasDessert Bonus: Fresh Cherry Galette
As July gives way to August, supermarkets and farm stands burst with beautiful produce. It’s the easiest time of year to eat your fruits and veggies, so this week’s plan is filled with fast and easy, produce-packed dinners.
Monday: It’s easy to go meatless when you have a big, hearty ‘wich that really satisfies. Chock-full of grilled eggplant, onion, and zucchini with juicy tomato slices, our Grilled Farmers’ Market Sandwiches are tall stacks of goodness. Serve with a snappy side of Greek Salad Cucumbers, which take only 5 minutes to make and can be pulled together while the grill is heating. You’ll have some red onion left over from the sandwich; save it for Thursday night’s salad.
Tuesday: Chilled avocado soup is perfect for a warm summer evening—so luxurious and velvety. Avocado-Corn Chowder with Grilled Chicken, with its corn-bell pepper topping and addition of chicken, turns what’s typically a first course into full-on dinner. The only sides you need are crusty bread and a nice chilled wine.
Wednesday: Combat the midweek slump with a beautiful spaghetti dinner. Pasta with Roasted Tomatoes and Garlic contains only 6 ingredients (not counting salt and pepper) and is on the table in 35 minutes. It’s a dish that I turn to over and over during the summer months, when my cherry tomato plants are producing like crazy. Bonus: My kids absolutely love it. For a unique pairing, try Celery and Parsley Salad—you get gorgeous crunch from the celery (an underused veggie, in my opinion) and a zippy, lemony dressing.
Thursday: Love all those fragrant peaches you’re finding in the market right now? Try them in family-friendly Pepper Jack, Chicken, and Peach Quesadillas, which partner those sweet peaches with the mild heat of pepper-flecked cheese; or for sensitive palates, use mild Monterey Jack cheese instead. With a side of Spinach with Garlic Vinaigrette, you’ve got a produce-packed meal that’s ready in no time.
Friday: Something about the weekend puts me in mind of steak, perhaps because it feels like such a special, celebratory dish. Spice-Rubbed New York Strip with Avocado-Lime Salsa comes together in less than 30 minutes and has a Tex-Mex flavor that’s absolutely delicious. Keep the south-of-the-border vibes going with Mango and Black Bean Salad and Watermelon Margaritas.
Dessert Bonus: Good for any night of the week, with any meal, Fresh Cherry Galette truly spotlights one of summer’s finest fruits, and it couldn’t be easier to make. Technically, it takes a little over an hour—but 45 of those minutes are for baking and cooling the freeform pie.