Sunday Strategist: A Week of Healthy Dinners - June 12 - June 16

Wonton wrappers are the secret to these seemingly from-scratch pasta pillows. Skip the fancy folds; just make sure to seal the ravioli well. The ravioli fare better with a delicate sauce—here, just a drizzle of olive oil and lemon. Serve with Blistered Balsamic Cherry Tomatoes.

Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a quick pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor gets drained out. Serve with Charred Snap Peas with Creamy Tarragon Dressing.

Amp up canned black beans by simmering with sautéed bell pepper, onion, and cumin and finishing with a splash of vinegar. Serve with Elote-Style Zucchini Noodles.

A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon. Serve with Parsley-and-Dill Potatoes.

The classic salad is transformed brilliantly into a summer pizza here, thanks to fresh veggies and a dressing-inspired sauce of tangy yogurt, mayo, and buttermilk. Serve with Watermelon-Basil Salad.

Aquafaba, the viscous fluid from canned chickpeas, is the surprising key to making a plant-based whipped topping. The process is pretty miraculous: The liquid whips up to a thick, fluffy foam that mimics whipped cream. Just be sure to use the liquid from unsalted chickpeas for the best results (we like Eden brand).