Happy Weekend!  I am very excited that my mom and her friend are coming to visit this week.  We had a fabulous time when they came out here two years ago.  I am going to take them to the desert for a quickie and then the rest of the time in Manhattan Beach.  Should be fun!  For my monthly online cooking class subscribers, I am uploading the March class on Friday so check your inboxes for that.  Spring holidays are right around the corner :).  Here’s your dinner planner for the week:

Meatless Monday: Creamy black bean soup, avocado toast or  sweet potato toast

Tuesday:  Chicken Larb Bowls from What’s Gaby Cooking (I have a vegan larb in Quicker Than Quick)

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

Thursday: Yerba Mate chicken and cilantro soup (you can also make this with chicken stock and not brewed tea) + Crustless Spinach Feta Pie

Friday: Lime-Soy fish, sautéed asparagus, lemony Greek potatoes

Saturday Brunch: strawberry mint tabbouleh p. 31 from QTQ

Sunday: Pasta e Fagioli Soup, roasted sausages, peppers and onions (I grew up eating this.  Use whatever sausages fit your lifestyle.  Slice the onions and peppers, toss with olive oil salt and pepper. Place on a sheet pan with sausages – I cut the sausages in half.  Roast at 425 for 25-30 minutes or until sausages are cooked through.  Check veggies halfway and toss if needed.)

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!