Sunday Strategist: A Week of Healthy Dinners - October 16-20

We’d like to think of this dish as something Julia Child would be proud to serve on a weeknight—simple and comforting, with a French-country-meets-American flair.

Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-and-vinegar-laced liquid, becomes meltingly tender and saucy. Serve with Haricots Verts with Warm Shallot Vinaigrette. 

Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds,

Italian salsa verde is the all-purpose, no-cook sauce of your dreams: vibrant from fresh parsley and a shot of vinegar, briny from minced capers, and with just enough heat from crushed red pepper. Here, we thin the mixture into a vinaigrette for a speedy steak salad.

Go ahead and flag this recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon.

Juicy and pleasantly plump, grapes are at their peak in the fall months. This versatile fruit also packs a healthy punch: Black and red grapes are rich in anthocyanins—a powerful antioxidant that may reduce the risk of heart disease, cognitive decline, and cancer.