It’s been a busy week since I launched my first online cooking class! It’s so nice to see so many of you joining in. If you have joined the private Facebook page, mark your calendars for April 14th at 9:00 am PT/12:00 pm ET for a Facebook LIVE for this month’s class. Bring all your questions! Spring break is over this weekend for my son, and it’s back to our regularly scheduled programming on Monday! Here’s your dinner planner for the week:
Meatless Monday: Creamy, dairy-free asparagus soup, Swiss chard frittata
Tuesday: Pea and mushroom sauté with mint, perfect no-fail roast chicken (consider making 2 whole chickens tonight and saving the meat from whatever is leftover for your salad on Saturday)
Wednesday: Wild halibut with Thai coconut sauce, (I made it with tofu for my husband – delish!) sautéed baby bok choy from my cookbook
Thursday: Cauliflower steaks (see this recipe for how to make cauliflower steaks) with Amanda Fredersickon’s romesco sauce, sweet and spicy glazed sweet potatoes
Friday: Wild salmon patties, kale salad with creamy lemon dressing
Saturday Lunch: Green goddess chicken salad from my cookbook (use leftover chicken from Tuesday, if you have any)
Sunday: Turkey and pinto bean sloppy joes, parsnip fries, green salad
Here’s what you can do ahead if you need to:
Sunday
Wash/dry greens/lettuce and herbs
Make chicken or vegetable stock
Make salad dressings and romanesco sauce
Cook beans, if not using canned
Thursday
Make salmon patties up to the point of cooking and refrigerate
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!
2 Comments
I know this is a silly question, would you mind sharing your green salad? I’m looking for a simple salad recipe and can’t seem to find one!
Not a silly question at all! I actually don’t have a “recipe” per se, because I just use whatever I have in the crisper drawer. Typical green salad for us is romaine lettuce, shredded red cabbage, julienned carrots, maybe some of the following if I have them and depending on the season: fresh herbs like chives or dill, pickled onions if I have any, radishes, cucumber, cherry tomatoes. I have three dressings that I love, my Everyday Salad dressing #2, my Everyday Salad Dressing #1 and the dressing that goes with the Mexican Cobb Salad on my blog. You can search my site for any of these 🙂