Sunday Strategist: A Week of Healthy Dinners — April 24-28

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.

Enchiladas in Mexico are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.

Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit. 

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. 

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.

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.