Sunday Strategist: A Week of Healthy Dinners — April 24-28
Monday: Beer-Brushed Tofu Skewers with Barley
If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
Tuesday: Morelia-Style Enchiladas
Enchiladas in Mexico are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.
Wednesday: Crispy Potato Cakes with Smoked Salmon
Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit.
Thursday: Quinoa-Crusted Fish Nuggets with Tartar Sauce
Our freezer-friendly nuggets have the perfect hint of nostalgia for Throwback Thursday, plus they give store bought ones a run for their money. Any firm white fish will work, such as grouper, halibut, flounder, or cod. Use rice flour to make gluten-free nuggets. Serve with Roasted Sweet Potato Wedges.
Friday: Pan-Roasted Pork with Baby Vegetable Salad
A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). If you don't have pecorino romano, you can substitute, you can substitute Parmesan cheese.
Bonus Dessert: Tahini-Date Shake
Dates are naturally so sweet that using frozen yogurt in the shakes proved too cloying; we opt instead for plain whole-milk yogurt frozen in ice-cube trays. For a fitting garnish, rim glasses with white and black sesame seeds.