A Week of Healthy Meals: April 16-20

Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead. We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A simple shrimp and asparagus pasta toss lets the pesto shine; you could also use chicken breast, broccoli florets, or haricots verts.

An herb-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture and spoon it over grilled steak or fish on another night. For less heat in both the chimichurri and the potatoes, remove the seeds from the Fresno chile.

Build the salad on large slices of ripe tomato for a main that looks and feels more substantial. Serve with Lentil Tapenade Crostini.

A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. To save time, look for pre-chopped onion, celery, and carrot in the produce section. You could also use any vegetables or herbs you have on hand for this springtime recipe. 

Simple and kid-friendly, this main is an easy way to work more fish into your diet. Look for thicker center-cut fillets, which will stay more moist. Serve with Herb-Roasted Carrots.

If fresh strawberries aren't quite at their peak in your market, go ahead and substitute thawed frozen berries. Muddling thoroughly is essential here: The more the berries break down, the more color and flavor they'll release into the drink. If you're not a gin fan, vodka or bourbon will work, but we like the subtle fragrance of juniper and other aromatics that gin introduces to the mix. Rickeys are often served alcohol free, and are every bit as refreshing, so omit the gin entirely, if you like.