Sunday Strategist: A Week of Healthy Dinners - May 22-26 

It’s no coincidence that the words “vegan” and “vegetables” share a root. We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. But the magic doesn’t stop there. The new-wave star of your next cookout is smothered in vegan nacho sauce and garnished to lend a jalapeño popper vibe—one we guarantee will entice vegetarians and meat-eaters alike. Cashews add silky body to the nacho sauce, while turmeric contributes the quintessential golden hue. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

Skip red enchilada sauce in favor of home-made chili verde in this Mexican classic. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick.

Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan.

Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto.

Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiies, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it's convenient, too, providing lots of spices in a single handy ingredient. You can substitute 1 tablespoon lemongrass paste (found near fresh herbs) for the fresh stalks; simply add right to the food processor instead of roasting. Serve with: Miso-Glazed Radishes

Meet your new favorite poolside cocktail. This slushy sipper offers sweet, floral honeydew flavor with a nice slow burn from jalapeño-infused tequila.