Sunday Strategist: A Week of Healthy Dinners - August 7 - 11
Monday: Tomato, Basil, and Corn Pizza
A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra crispy. If you don't have a rectangular pizza stone, use a heavy baking sheet instead. Serve with a green side salad for a winning weeknight combination.
Tuesday: Sweet-and-Sour Sesame Bok Choy with Pork
Our Asian stir-fry takes full advantage of bok choy's richly verdant leaves and crunchy core. The sweet-and-sour sauce offers a tangy edge and blast of umami that evokes layers upon layers of flavor.
Wednesday: Creole Shrimp and Creamed Corn
This dish is a fresh, tasty twist on shrimp and grits. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.
Thursday: Basil, Blackberry, and Grilled Chicken Salad
When you have a bounty of basil, try using the leaves as part of the "lettuce" in salads. Going all basil may be a bit overwhelming, so try combining with other greens, as we’ve done here with arugula.
Friday: Fish with Fire-Roasted Summer Veggies
If you haven't tried halibut yet, this simple recipe is a great place to splurge. The fish is mild with a texture that's just firm enough to do well on the grill. If you can't find it, try sustainably caught flounder or snapper.
Bonus Cocktail: Raspberry-Lime Rickey Slushies
We spiked the drink with an herbaceous, citrusy gin that's distilled in small batches in Philadelphia. You can also omit the gin for a refreshing mocktail.