We get it – no one wants to choose between a good-for-you meal and an indulgent dinner that'll keep you full all night long. Luckily, you won't have to make that decision this week, because these dinners are both healthy and hearty!


Monday: Cheater's Chorizo & Chickpea Tacos

Cheater’s Chorizo & Chickpea Tacos
Credit: Photography by Christopher Testani

It's called "cheater's" chorizo because it's not really chorizo at all – it's regular, easy-to-cook pork! Top your tacos with fresh ingredients like chopped red onion, cilantro, and chickpeas for a super-satisfying dinner.

Tuesday: Mediterranean Nicoise Salad

Mediterranean Nicoise Salad
Credit: Photography by Christopher Testani

This tasty salad is full of nutritious ingredients like green beans, beets, and olives, but it's the addition of tuna that transforms this would-be side dish into a full-on main course.

Wednesday: Tagliata with Grilled Asparagus, Arugula & Herbs

tagliata with grilled asparagus
Credit: Photography by Joseph De Leo

If it's warm enough where you live, you can (partially) make this green and meaty meal on the grill! Still a little too cold in your neck of the woods? Stay indoors and use a cast iron grill pan instead. 

Thursday: Crispy-Skin Fish with Roasted Cherry Tomato Sauce

Crispy-Skin Fish with Roasted Cherry Tomato Sauce
Credit: Photography by Kate Mathis

A savory sauce made of tomatoes, capers, garlic, and herbs is hard to beat – especially when its spooned over a perfectly-skillet-cooked fish fillet. Yum!

Friday: Rotini with Cauliflower Rice & Sausage

Rotini with Cauliflower Rice & Sausage
Credit: Photography by Christopher Testani

Pasta is an easy fill-you-up meal, but with some cauliflower thrown in there, it becomes a kinda-healthy meal, too. Plus, Italian sausage, lemon zest, and lots of parsley give this dish a ton of flavor.

Shopping List

For the cheater's chorizo & chickpea tacos:

  • 1 tbsp. canola oil
  • 1 lb. ground pork
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic
  • 1 1/4 tsp. smoked paprika
  • 3/4 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1 can (about 15 oz.) chickpeas
  • 8 corn tortillas
  • Chopped red onion, fresh cilantro sprigs, and sour cream for garnish

For the Mediterranean nicoise salad:

  • 1/2 lb. thin green beans
  • 1/4 cup EVOO
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. harissa paste
  • 1 head Little Gem lettuce
  • 1 jar (7 oz.) tuna packed in oil
  • 1 can (about 15 oz.) chickpeas
  • 1 package (8 oz.) cooked beets
  • 1/2 cup mixed olives
  • Fresh mint and crumbled feta for garnish

For the tagliata with grilled asparagus, arugula & herbs:

  • 2 boneless ribeye steaks
  • Kosher salt and pepper
  • 4 sprigs rosemary
  • 1 bunch asparagus
  • 2 bunches arugula or 5 to 6 cups baby arugula
  • 1 cup mixed fresh mint and flat-leaf parsley leaves
  • About 1 cup (loosely packed) shaved Parm—use a vegetable peeler
  • 2 lemons
  • EVOO

For the crispy-skin fish with roasted cherry tomato sauce:

  • 2 pt. cherry tomatoes
  • 1/4 cup large capers
  • About 3 tbsp. olive oil
  • 4 cloves garlic
  • 1 tbsp. fresh thyme
  • Salt and pepper
  • 1/2 cup chopped mixed fresh tarragon, flat-leaf parsley, and chives
  • 2 tbsp. refined olive oil (light in color and flavor) or safflower oil
  • 4 skin-on fish fillets
  • Salt and pepper
  • 1/2 cup dry (white) vermouth or white wine
  • 2 tbsp. butter
  • Juice of 1/2 lemon
  • 1 tbsp. Dijon mustard
  • Crusty bread

For the rotini with cauliflower rice & sausage:

  • 3/4 lb. sweet Italian bulk sausage
  • 5 tbsp. olive oil
  • 5 cups cauliflower rice
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 12 oz. rotini pasta
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tsp. lemon zest