Sunday Strategist: A Week of Healthy Dinners—March 12-16
Monday: Spring Salad with Herbed Goat Cheese
Get a full taste of spring with this baby spinach, pea, and asparagus salad topped with herbed goat cheese. Blanch the asparagus and peas, make the herbed goat cheese, and whisk together the dressing up to 1 day ahead. When you're ready to serve, toss the spinach and veggies with the dressing, top with the cheese, and dinner is ready. For ease in coating the goat cheese with herbs and cutting it into neat rounds, be sure to use the plastic wrap to help you roll it and keep it together as you slice.
Tuesday: Almond-crusted Trout with Swiss Chard
A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. (We like the kind from Bob's Red Mill, which you can get at your grocery store, or on Amazon.)
Breading with almond flour gives a nice crispy texture to the fish without using a lot of oil. To expedite cleanup, the fish and greens are cooked in batches in one skillet so there's just one pan to clean. You only need a splash of white wine to add a hit of acidity to balance the garlicky greens so you'll have plenty leftover for a glass with dinner. Any type of chard works here, but for the most colorful plate, go for rainbow chard.
Wednesday: Glazed Chicken with Couscous and Green Beans
Get the oil nice and hot (but not smoking hot) to get a good sear on the chicken thighs. Hot oil prevents sticking and helps create a flavorful base for the tangy-sweet orange glaze.
While the chicken rests, the sauce finishes itself, so you can make the couscous and green beans. Small chicken thighs work best here so each person gets two; four larger thighs work, too, but need an extra couple minutes in the skillet to cook through.
Thursday: Flank Steak and Vegetables with Green Goddess Sauce
Time to add creamy green goddess dressing to your regular prep list. Whir up a double (or triple) batch and keep it on hand for this ultra-speedy steak salad dinner, and serve the extra as a veggie dip for after-school snacking. We love the fresh combo of dill, scallions, and parsley, but basil would taste great, too. Easter egg radishes are a colorful springtime find, but use whatever crunchy veg you have on hand or what looks best at the market.
You can easily turn this into a portable dinner, as well. Chop the steak, toss with veggies and sauce, and roll it all up into a whole-grain wrap or stuff into pitas for a handheld meal on the go.
Friday: Thai Poached Cod
Mildly spicy Thai red curry paste adds a deliciously aromatic flavor and a gorgeous pink hue to the coconut milk broth. Cooking the bok choy separately while the cod poaches in the curry keeps it bright green and crisp-tender. Change it up with halibut steaks or even a couple pounds of mussels.
If you can't find baby bok choy, thinly sliced white or green chard is a great substitute. Serve with a crusty whole-grain baguette or roll to soak up the extra sauce and a crisp glass of Riesling.
Bonus Drink: Cucumber-Lime-Lavender Spritzer
This effervescent, nonalcoholic refresher perfectly balances floral, tangy, and sweet flavors. If you'd like to turn it into a tipple, try adding a splash of gin or vodka.
MAKE AHEAD TIP: Combine ingredients (minus club soda) in a pitcher up to a day ahead and chill; add fizz just before serving.