Sunday Strategist: A Week of Healthy Dinners - July 31 - August 4
Monday: Thai Beef-and-Cabbage Salad
This refreshing Southeast Asian salad, also called larb, is a great use for leftover burgers. Sriracha adds the perfect combo of vinegary punch and chile heat to the dressing and is a less fiery addition than the traditional handfuls of fresh chilies.
Tuesday: Silky Tomato-Basil Soup with Fresh Corn
Put your farmers market haul to delicious use in this satisfying vegetarian main. Silken tofu stands in for traditional heavy cream, lending rich body and a hit of quality protein.
Wednesday: Black Pepper-Curry Chicken Sauté
Black pepper adds a subtle spiciness and enhances your body's absorption of turmeric in the curry. For the boldest flavor, use 1 teaspoon peppercorns. Serve with roasted cauliflower (as shown) or broccoli for an extra anti-inflammatory boost.
Thursday: Skillet Nacho Dip
We combined our favorite elements of cheesy queso dip and loaded beef nachos one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor.
Friday: Salmon Salad with Cherry Vinaigrette
Cherry juice is a year-round alternative with the same anti-inflammatory benefits as fresh cherries. If you're packing this salad ahead, store the dressing separately and drizzle over the salad just before eating.
Bonus Dessert: Watermelon Granita with Hibiscus Syrup and Yogurt
Karen Hatfield serves this sophisticated granita at her LA restaurant, Odys + Penelope. Dried hibiscus flowers can be found at specialty markets, Latin markets, and health food stores. You can substitute grenadine syrup to good effect, but Hatfield asserts that hibiscus syrup best complements the fruit in this dish.