Week of Healthy Meal Prep: April 29-May 3
Monday: Pesto Chicken With Blistered Tomatoes
Here, pesto acts as a binder, helping the crispy panko topping stick to the chicken. Serve with green beans tossed with lemon rind. Garnish with any extra basil you have on hand.
Tuesday: Spring Soba Salad
The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes.
Wednesday: Snack Dinner
Use this herby dip to anchor a tray of what we call Snack Dinner. Surround it with lots of fresh vegetable dippers, seasonal fruit, sliced cheese, olives, nuts, and a little meat.
Thursday: Pasta With Eggplant, Pine Nuts, and Romano
Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in this lovely weeknight dish. If allergies are an issue, simply omit the pine nuts.
Friday: Pan-Seared Halibut With Spring Vegetables
This delicious combo of fish and spring vegetables in a lightened-up butter sauce feels light, yet still substantial enough for dinner. The tender-crisp veggies really make the dish, so be sure to not overcook them. Look for fish that has an even thickness so that it cooks at the same rate.
Treat Yourself: Rosemary-Citrus Parfaits
You'll make more rosemary syrup than you need, but it's great to have extra on hand. It keeps well in the refrigerator, where it will last for 2 to 3 weeks. You can stir some into club soda to make a rosemary soda, and mix with vodka or gin for a cocktail. You can also share the syrup with someone as a gift; attach a card with suggestions for how to use it.