Sunday Strategist: A Week of Healthy Dinners—March 26-30
Monday: Spring Carbonara
Fresh asparagus and green peas lend a bright spring flavor to the classic bacon, egg yolk, and Parmesan carbonara sauce.
Tuesday: Seared Cajun-Style Steak with Green Tomato Relish
Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium.
Wednesday: Carrot Orecchiette
Thursday: Fried Egg–Avocado Sandwiches
The addition of avocado, a fried egg, and smoky mayonnaise add enough heft to an open-faced BLT sandwich to make it dinner-worthy fare. When an egg takes center stage in a meal, we like to use pasture-raised, organic eggs for the best flavor. (Yes, it's worth splurging on quality eggs.) If you want to serve the sandwiches while the eggs are still hot, the order of operation is key here: Have the sandwiches stacked and ready to go, then cook your eggs. Pair with a salad tossed with a mustardy vinaigrette and a crisp IPA.
Friday: Sesame Shrimp with Smashed Cucumber Salad
Gently smashing fresh cucumber slices helps them absorb more vinaigrette, almost as if they've been marinating overnight. Serve over hot cooked brown rice.
Cocktail Bonus: Cherry-Basil Lemonade Spritzers
Instead of the fluorescent cocktail-cherry garnish, fresh cherries take center stage in this refreshing lemon-and-vodka sipper. Macerating the cherries in sugar helps to soften their thick skins and release their juices, which become gorgeously syrupy in the pan.