Sunday Strategist: A Week of Healthy Dinners - October 9-13

Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh naval orange sections in place of the mango.

We call for organic ketchup because it's usually sweetened with sugar, not high-fructose corn syrup. Feel free to toss in chopped fresh herbs for more flavor. Serve with Roasted Greek-Style Potatoes.

A chopped salad, full of contrasting flavors and textures and bound by a zingy vinaigrette, is a great quick and easy meal. Red bell peppers, romaine, cucumber, and cherry tomatoes are available year-round, making this satisfying main a staple worth keeping in rotation.

Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy.

This gorgeous main looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender.

In one of the great culinary mash-ups of the year, this beer cocktail falls somewhere between a shandy, a margarita, and a radler.