I’ve spent the week with my mom on Long Island and I am now in NYC to celebrate the big birthday!  I decided I just wasn’t feeling up for a big, crazy birthday party this year, so I’ll be marking the milestone with several small, low-key events. This weekend I am in NYC to have a birthday dinner with some of my cousins and then another with my mom, aunt, sisters and their husbands.  I also turned in the edits on the proofs of my next cookbook.  It has been a very busy week indeed!

Here’s your dinner planner for the week:

Meatless Monday: Middle Eastern Vegetable Soup with Freekeh from my cookbook, side of fresh salad

Tuesday: Curried chicken salad in lettuce cups, avocado toast or  sweet potato toast

Wednesday: Miso glazed black cod, pea and mushroom sauté, black rice

Halloween: Turkey chili + topping bar and cornbread

Friday: Mediterranean chopped salad and seared scallops from Taste, Love and Nourish, jeweled rice

Saturday brunch: Baked pumpkin oatmeal, served with fresh fruit and full fat greek yogurt or non-dairy yogurt

Sunday: Grilled chicken paillard, harvest chopped salad

 

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

Sunday:

Wash greens and vegetables

Cut broccoli into florets

Clean mushrooms and slice them

Measure and combine dry ingredients for pumpkin oatmeal, store at room temp until ready to make

Monday:

Poach chicken or use already cooked chicken and assemble the salad

Tuesday:

Defrost frozen peas

Chop vegetables, jalapeño and garlic for chili

 

 

 

 

 

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!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you!