It has been busy in the Salzman household. Mr. Picky just made it official and committed to a college for the fall! Hubs and I will be empty nesters for the first time and it is bittersweet. I want my children to be doing what they are supposed to be doing and thriving, but I will miss that kid. Next up is a trip to Long Island to see my mom, my aunt, my sisters and their families and my daughter Anna will come down from Boston!
If you take my monthly online cooking classes (if you don’t, you’re missing out – I can teach you to be a better cook in no time!), the April class has been uploaded! I have always taught a Mexican-inspired menu in April so that you can have healthful and delicious recipes to make for Cinco de Mayo. But whom am I kidding? I make Mexican food all year because everybody LOVES it! Here’s your dinner planner for the week:
Meatless Monday: Sugar snap pea and quinoa salad with tofu (we’ll see how hungry everyone is – I can always supplement with a quick chopped salad or roasted cauliflower with tahini sauce.)
Tuesday: slow roasted salmon, celery root puree (would also be great for Easter or Passover), roasted veggies
Wednesday: Spring green pasta with asparagus and peas (Mom and I are making this for Easter #Italians), broccolini with lemon breadcrumbs
Thursday: chicken and veggie fajitas (mushrooms, zucchini, bell peppers, onions) with guacamole
Friday (Passover): See this post and this post for some menu ideas. A few years ago I made brisket, a roasted vegetable platter, perfect spring salad, sweet potato casserole(using coconut instead of corn flakes), matzoh lasagne with vegetables, baked chicken with artichokes and capers, halibut with chermoula, maztoh ball soup, Passover popovers, fruit platter, coconut macaroons, fallen chocolate cake, lemon ice torte, cashew cheesecake, strawberry-rhubarb sauce, salted caramel cheesecake bars, and carrot banana cake (using this recipe). Basically, any recipe that is gluten-free (other than containing oats) can be passover-compliant unless your family follows the old rules of no grains and no legumes.
Saturday brunch: Greek nachos (p. 65) from Kitchen Matters (use matzoh crackers to make these passover compliant)
Easter Sunday: See this post for how to cook hard-boiled eggs and this post for what to do with all the leftover eggs after Easter. Here are some lovely recipes for Easter:
Asparagus salad with walnuts and mint
Baked chicken with artichokes and capers
Creamy, dairy-free asparagus soup
Three pea sauté with turkey bacon
Spring salad with avocado, radishes and pumpkin-seed brittle
Spring green pasta with asparagus and peas
Roasted sweet potatoes with leeks and roasted garlic dressing
Cauliflower steaks with cauliflower puree and mint pesto
Pea and mushroom sauté with mint
Grilled artichokes with lemon-caper dipping sauce
Coconut almond tart with strawberries
Dairy-free strawberry cashew cheesecake
Grain-free balsamic roasted strawberry tart
Grain-free carrot cake with cream cheese frosting
Here’s what you can do ahead if it helps you:
Sunday:
Cook quinoa
Trim sugar snap peas
Monday:
Cut celery root and potatoes – store them in a container filled with water so they don’t oxidize
Toast breadcrumbs if using for the broccolini
Wednesday:
Cut vegetables for fajitas
Thursday:
Make salad dressings and baked goods
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!
My cookbook, Quicker Than Quick, is on sale for $14.99 on Amazon! If you have 1 minute, would you mind leaving a review on amazon? I would be so grateful, thank you! Take a peek at my first cookbook “Kitchen Matters”!
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