Week of Healthy Meal Prep: July 30-August 3  

Tilapia is pan-fried (think crispy breaded chicken, but in less time) before being tossed in a sticky-sweet sauce.

Call on your grill and farmers market bounty to make summer dinners simple. Keep this relish recipe handy for adding fresh flavor to grilled fish or pasta salad.

Many cooks only grill thick fish steaks because thin fillets break and fall into the fire. But a banana leaf solves the problem elegantly. It’s naturally nonstick, covers the rack, and lends subtle grassy sweetness to thinner fillets like flounder, snapper, tilapia, and sole, along with smoky grilled flavor.

Our shortcut version of Spain’s beloved romesco sauce boasts all the smoky flavor of the original with a fraction of the prep time.

Premade pizza crusts are a lifesaver for the busy weeknight cook. Here they provide a filling base for these outside-the-box pizzas. To make your own balsamic glaze, simmer down 1/2 cup balsamic vinegar until thick and syrupy, about 5 minutes.

There’s no need for bland boxed cake. Beating egg whites gives the cake lift that leaveners typically bring, creating an ultra light and moist bite.