Sunday Strategist: A Week of Healthy Dinners — April 17-21
Monday: Szechuan Tofu with Cauliflower
Tuesday: Creamy Poblano Tacos
Roasted poblano chiles are one of the most distinctive scents and tastes of the Mexican kitchen—irresistible when combined with cream or cheese. Look for chayote in Mexican markets, or substitute zucchini.
Wednesday: Honey-Dijon Chicken Paillards with Zucchini Slaw
"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcut technique for plump chicken breasts. Rather than purchase cutlets, which range widely in weight and thickness, we split larger breasts in half lengthwise. Zucchini slaw is a fun twist on the cabbage classic.
Thursday: Banh Mi Pizza
A classic Vietnamese sandwich gets reincarnated as a cheesy pizza. Is this even legal? Carrots, cucumber, and radish are quick-pickled and piled high for superb crunch. If you're craving extra protein, try cracking two eggs over the cheese just before baking.
Friday: Shiitake and Asparagus Sauté with Poached Eggs
Date-night dinner need not center around meat. Here, earthy meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg. Serve with Herbed Roasted New Potatoes.
Bonus Dessert: Mom's Rhubarb-Apple Crisp
Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.