Week of Healthy Meal Prep: October 1-5
Monday: Whole-Wheat Pasta Carbonara
Our double-boiler technique guarantees smooth success with this curdle-prone egg sauce for pasta.
Tuesday: Mushroom and Arugula Pizza
There’s no better place to slip in some extra leafy greens than on a pizza. Peppery arugula adds a burst of tangy freshness that pairs perfectly with deeply savory toppings. Mushrooms are the ideal stand-ins for traditional cured meat toppers that are laden with sodium; a mix of cremini and portobello adds meaty, umami-rich flavor and earthiness
Wednesday: Seared Cod with Bacon, Braised Fennel, and Kale
It’s easy to get your vegetable fix with this simple fennel and kale skillet supper. First, sear the cod fillets in the bacon drippings to get a good crust, then add back to the pan and cover so they can steam and impart their juices on the vegetable mixture. You can use any flaky fish in place of cod, such as grouper or snapper. We love the colorful pop of multicolored mini peppers, but a red or yellow bell pepper would also work. If you think you’re not a fan of fennel, try it here—the slices will mellow considerably once sautéed and steamed.
Thursday: Fresh Tomato, Sausage, and Pecorino Pasta
Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.
Friday: Steak and Tomato Panzanella
We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.
Treat Yourself: Aperol Spritz
An Aperol Spritz is easy to enjoy at home. No formal recipe is really needed—simply combine 4.5 oz. Prosecco, 2.5 oz. Aperol, and top it with soda water and a squeeze of lime.