Sunday Strategist: A Week of Healthy Dinners - July 10 - 14

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. Serve with Pesto Toasts. 

Fresh summer peaches make any weeknight meal feel a little more special. Here they’re turned into a quick sweet-herby salsa that wakes up cumin-spiced chicken breasts. Serve with Tomato, Herb, and Baby Lettuce Salad.

We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Serve with Cucumber, Onion, and Tomato Salad.

Mahi-mahi is the rib-eye steak of the sea: dense and firm, it holds up beautifully on the grill (it’s also ideal for fish tacos). If you have time to fire up the grill instead of using a grill pan, skewer the potatoes before cooking so they are easier to flip. Serve with Grilled Tomato, Onion, and Olive Salad.

Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).

The next time you need a dessert for a crowd—backyard barbecue, picnic, block party—think slab pie. You'll need to roll the dough out so that it's very thin; to make this easier, you can roll it out on parchment paper and place the whole thing, including the paper, in the pan.