We’re deep into winter, with another snowstorm under our belts here in the Northeast. By now, the holidays feel far away, but just over three weeks ago many of us were making resolutions to eat healthier in 2014. Pursuing a healthy lifestyle is always a good idea, but that doesn’t have to mean a pantry full of rice cakes. I am a firm believer that homemade dinners, when made with fresh ingredients, are healthier than most restaurant or take-out meals, no matter what you prepare. Apparently, I am in good company: 
So, for this week I’m suggesting four dinners that manage to be both healthy and satisfying.
(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)
Meal #1: One-Pan Farro with Tomatoes + Green Salad
Meal #2: White Fish Braised in Lemon with Red Peppers and Tomatoes + Roasted Green Beans and Red Onion
Meal #3: Skirt Steak with Arugula + Roasted Cauliflower
Meal #4: Broiled Shrimp with Tomatoes and White Beans + Garlic Bread
Your grocery list, excluding the usual pantry items:
farro – 1 bag (you’ll need just 1 cup, but it will keep)
yellow onion – 3
red onion – 1
red peppers – 2
grape or cherry tomatoes – 3 containers (wow, I had no idea I was using so many this week)
lemon – 1
green beans – 1 ½ lb.
lettuce, or whatever greens you like for a salad – 1 head or bag
arugula – 1 bunch or bag
cauliflower – 1 head
basil – 1 bunch (optional, I wouldn’t go out of my way for this)
parsley – 1 bunch (optional)
baguette – 1
white beans (such as, cannellini) – 1 can (about 19 oz.)
chicken broth or stock – 1 small can (you’ll need ¾ cup, but you can always freeze the rest in an ice cube tray and use later)
skirt steak – about 6 oz. per person
white fish (flounder or tilapia) – about 6 oz. per person
shrimp, shelled and deveined – 1 lb.