Sunday Strategist: A Week of Healthy Dinners - May 29 - June 2
Meatless Monday: Tortellini Salad with Zucchini and Peas
'Tis the season for zucchini. Make the most of it in this light and summery salad where it's just barely wilted. Serve with a side of Radish Carpaccio.
Tuesday: Seared Pork Chops with Poblano Peperonata
A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. Skip the poblano and use just the bell peppers if you like.
Wednesday: Fresh Pea, Prosciutto, and Herb Salad
Build the salad on large slices of ripe tomato for a main that looks and feels more substantial. Serve with Lentil Tapenade Crostini.
Thursday: Crab-Stuffed Avocados
We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa. Serve with Greek Tomato Salad.
Friday: Blackened Grouper Sandwiches with Rémoulade
Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won't fall apart after cooking. Serve with Go Big or Go Home Fries.
Bonus Cocktail: Bourbon Mule
A classic Moscow mule—spicy ginger beer, tart lime, and vodka served in a chilled copper mug—is as frosty and refreshing as a snow cone. This fresh twist uses barrel-aged bourbon and a hint of mint for a mule with Kentucky-style giddyap.