Happy weekend!  We just had a really lovely Passover seder at our house.  You can see my menu from last week’s dinner planner.  My only change was to swap cauliflower mashed potatoes for the sweet potato casserole because we’re going to my in-laws’ house tomorrow for the second seder and my MIL is serving sweet potatoes.  You can also check out my instagram stories for a little behind the scenes.  In other news, if you didn’t see this from my last post, I just launched the first of my online classes!!  I would love to know what you think, so I am offering my first class at a very discounted rate of $7.  For more details, click here!  Here’s your dinner planner for the week:

Meatless Monday: California nicoise salad (this is a great way to use up any hardboiled eggs leftover from Easter or Passover, if you want some other ideas, see this post). This is a super flexible recipe where you can substitute with whatever you have on hand. Instead of the tuna, you can keep it vegetarian and use white beans or sub canned/leftover salmon, poached/grilled chicken or grilled steak, or use boiled potatoes instead of avocado.

Tuesday: Spring green minestrone, egg salad on matzoh

Wednesday: Spice rubbed wild salmon and carrot salad with avocado

Thursday: Matzoh lasagne and a green salad with everyday salad dressing #2

Friday: Sweet potato and black bean tacos, homemade guacamole

Saturday Lunch: Mushroom and leek quiche with sweet potato crust (I am gong to use quinoa flakes to keep it Passover-friendly.  Ancient Harvest is the brand I use.)

Sunday: Slow cooker curried lentils with chicken and potatoes from Real Simple, whole wheat naan bread

 

Here’s what you can do ahead if you need to:

Sunday

Wash/dry greens/lettuce and herbs

Make chicken or vegetable stock

Hard boil eggs, if you don’t already have some leftover from Easter or Passover

Blanch green beans

Make salad dressings

Make egg salad

Make spice mixture for salmon

Thursday

Make the black beans and sweet potatoes for tacos and reheat before serving

Friday

Make the quiche crust – store at room temperature

Saute the veggies for the quiche and store in the fridge

Sunday

You could start the slow cooker lentils and chicken on Sunday morning and keep warm in your slow cooker until dinnertime

 

Here’s a link to my previous dinner planners.

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!

Click here to learn more about my online cooking classes!

If you like my recipes, you’ll LOVE my cookbook!