Week of Healthy Meal Prep: July 1-5

Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.

Sweet, juicy melon and salty, umami-rich prosciutto are one of summer’s best flavor pairings. To marry this happy couple together in an unfussy way, carbs (this time in the form of pizza) come to the rescue! A thin, herb-flecked layer of soft cheese anchors the toppings—delicate ribbons of melon with just a hint of crispy prosciutto keep the sodium level in check without sacrificing any of the flavor. Peppery arugula and slightly bitter radicchio make the sweet and salty flavors pop. If you're gluten-free or trying to cut carbs, this would be lovely on a cauliflower crust.

Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe. 

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

This hearty supper salad is a lean-protein powerhouse thanks to chicken, chickpeas, and edamame; the parsley pesto delivers bone-boosting vitamin K. Pick up frozen shelled edamame to make this meal extra speedy.

How adorable are these star-spangled jigglers? Not-too-sweet gelatin meets ripe summer fruit and mingles overnight for a sweet treat any party guest would love. You can pour and serve in muffin tins or 4-ounce cups (just make sure to use reinforced paper ones so they don’t melt). If you’re feeling particularly festive, you can replace 1/2 cup of the boiling water with vodka to make gelatin shots.