The seasonal ingredients available this time of year make it easy to prep meals that are both nutritious and satisfying.
Tomatoes, peppers, and zucchini start showing up on farm stands and supermarkets, not to mention beautiful summer berries. You won’t be short on vitamin C, that’s for sure! This week’s meal plan takes full advantage of the bounty for healthy dinners all week long!
This menu is full of interesting flavors punctuated with colorful produce. For example, you’ll find peppers, carrots, and greens tossed into a Thai-style salad and freshly grated zucchini worked into spicy turkey burgers.
Also, check out the gorgeous grilled salmon crowned with a cucumber mango salad. Make the smokey shakshuka for a weeknight supper or weekend brunch with warm pita on hand to scoop up all the goodness. And for dessert? How about vanilla roasted strawberries spooned over Greek yogurt. YUM!
Eating well never tasted so good!
Boneless skinless breasts are the leanest choice when it comes to chicken, so it’s important to cook them just right so they don’t dry out. These pretty skewers do the job well, with a yogurt marinade that helps keep the chicken moist and flavorful. Yogurt shows up in the tzatziki sauce on the side, too. Serve it with this Panzanella Salad.
Did you know that wild salmon has a season? It runs roughly May through September. Here’s a delicious way to enjoy this enormously nutritious fish: grilled and topped with a refreshing mango cucumber salsa. Need a side? Serve it with this tabbouleh using early season tomatoes.
This salad has it all: Color, crunch, and creaminess. It’s a combination of bell peppers, greens, shredded carrots, and cilantro tossed with noodles and a Thai-style peanut dressing. It’s also a heap of healthiness thanks to the rainbow of vegetables and a dressing that’s rich in protein, folate, and healthy fats.
A super savory dish whereby you crack eggs into simmering tomato sauce with peppers and onions that are sprinkled with smoked paprika and cumin. Finish with briny olives and feta and serve with warm whole-grain pita. It’s ideal for a weekday supper or weekend brunch.Continue to 5 of 6 below.
This recipe is adapted from yet another winner by Israeli chef Yotam Ottolengi. Nearly two cups of grated zucchini go into these flavorful burgers. It makes the patties extra tender and adds a dose of vegetables to your daily tally. You’ll want to double dip the tangy sauce on the side, it’s so good. Make a salad such as this lovely Fattoush to round out the meal.
A bit of sugar and vanilla is all you need for this simple dessert. Roasting berries turns them warm and soft, with pools of syrupy strawberry juice. They’re delicious spooned over plain Greek yogurt, Panna Cotta or vanilla ice cream. The best part? Strawberries are an excellent source of vitamin C, fiber, and antioxidants.