Week of Healthy Meal Prep: February 11-15

Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat.

Moroccan spices blend earthy (cumin) with warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these flavors well. Look for thicker salmon fillets from the upper portion of the fish rather than thinner tail pieces.

Boursin is the key to the quick and easy sauce; the triple-cream cheese comes in a box and is found in most grocery stores with the specialty cheeses or in the deli. After blanching and cooling the broccoli rabe, it’s important to lightly squeeze out the water. That way, you won’t dilute the flavors in the sauce.

Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you're ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don't slice too soon.

Look for sustainable yellowfin tuna caught off the U.S. Pacific coast, or sub ½ pound cooked shrimp. Look for rice paper wrappers on the Asian foods aisle of the grocery store; if you can't find them, turn the rolls into lettuce wraps. Use pineapple preserves as a glaze for pork, add to a grilled jam and cheese sandwich, or dollop over coconut ice cream.

Impress your sweetheart with a restaurant-quality dessert in the comfort of your home. You'll never believe how easy it is to whip up a batch of our sexy, foolproof chocolate soufflés. Prepare for a taste of heaven.