If you take my online monthly cooking class, the March class is up and the theme is all-new recipes for Easter and Passover.  Yes, the recipes work for both holidays!! Here are the recipes covered:

Crustless Spinach-feta Pie (not a frittata), Honey-Lemon Roast Chicken with Thyme, Roasted Carrots with Calabrian Chile Yogurt and Mint, Wedge Salad with an Herby Dressing, and Flourless Brownie Cookies

As always, one of the things I strive to do is provide swaps for almost everything. I even provided a plant-based swap for the chicken (and it’s not fake chicken!) If you are allergic or intolerant to an ingredient for which I did not list a sub, ask me and I’ll give you a recommendation.

Also, if you live close to Manhattan Beach, please come join me at Pages Bookstore the evening of Tuesday, March 7th!  I am hosting best-selling author Rebecca Serle for the paperback launch of her delightful book, One Italian Summer. We’ll have a book chat and then meet all of you!! Tickets available here. Here’s your dinner planner for the week:

 

Meatless Monday: Pasta e Fagioli Soup

Tuesday: Orange and rosemary glazed chicken, sautéed mixed veggies (I start with olive oil, sliced garlic and a pinch of crushed red pepper, then I add quick-cooking veggies and salt and pepper to taste.  I saute whatever needs to get used up in the fridge.)

Wednesday: Spinach Risotto and sautéed shrimp, roasted asparagus 

Thursday: Mushroom and leek quiche with sweet potato crust, roasted cauliflower with almond-herb sauce

Friday: Spetses Braised Cod, fresh green salad

Saturday brunch: full-fat or dairy-free yogurt topped with my Crunchy Chickpea Trail Mix and diced mango. Feel free to replace the yogurt base with oatmeal.

Sunday: Chicken Larb Bowls from What’s Gaby Cooking 

 

 

Here’s what you can do in advance if it helps you:

Sunday: 

Make stock if using homemade

Cook beans for soup if making from scratch

Make crunchy chickpea trail mix

Break cauliflower into florets

Monday: 

Marinate chicken

Tuesday: 

Make sweet potato crust for quiche and pre-bake

Wednesday: 

Cook vegetables for quiche filling

Thursday: 

Thaw cod fillets in the fridge overnight if using frozen cod

 

 

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!

Order my cookbook, Quicker Than Quick!  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”!