We are approaching the end of summer and the beginning of fall.  Do not despair.  This is the time of year with the best produce.  You still have the end of tomatoes, corn, squash, melons, etc. and the beginnings of apples, pears, pomegranate, winter squashes and more.  It’s a bounty of the best of Mother Nature. Get organized with a plan for the week so you can liberate yourself from the annoying dinner cloud and you’ll also save a ton of money. Here’s your dinner planner for the week: 

Meatless Monday: One Pan Caramelized Onion Pasta (I’ll add chickpeas and parmesan for protein) from Plant You, roasted fennel

Tuesday: Easy Skillet Tamale Pie (you can use any ground protein, including vegan) with roasted baby sweet bell peppers

Wednesday: Easy Chinese Chicken, rice, broccoli

Thursday: Spinach-Artichoke Spaghetti Squash Boats (people have successfully added cooked chicken or sausage – or you can serve some sausage on the side)

Friday: Clean Out the Fridge DIY Bowl Night: Roast/Grill/Saute any vegetables that need using up (mix and match).  Cook up some grains like rice or quinoa (or make a double batch on Wednesday and reheat.)  Add a basic protein like pre-cooked lentils or rotisserie chicken or canned salmon or deli roast beef cubed up.  Make a sauce like Lemon-Tahini or the Aji Verde from Kitchen Matters, or even just store-bought guacamole and salsa.  If you have any fun condiments like olives, capers, feta, pickled onions, fresh herbs, toasted nuts or seeds, put them out! This can be warm or room temp.

Saturday brunch: is it too early for Baked Pumpkin Oatmeal?? The Pumpkin Oatmeal Souffle from Kitchen Matters is fabulous too!

Sunday: 7-minute Salmon, Deconstructed Guacamole Salad, sauteed corn (last week for corn and tomatoes in most parts of the country!)

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!