Happy Weekend, friends!  I am starting the weekend on a high note after co-hosting Staub’s 50th anniversary luncheon in Beverly Hills this week!  It was a pinch me moment for me and such an honor.  You must check out some of the fun details from my Instagram reel here.  

Memorial Day honors those who fought and sacrificed their lives for our freedom.  I do not take for granted the liberties we have and I am so grateful.

Here’s your dinner planner for the week.

Monday (Memorial Day): Lentil and grilled eggplant salad, Tasty Turkey Burgers, Wild Salmon Burgers, The Best Grilled Flank Steak, Grilled Vegetables with Lemon-Basil Dressing or Red Pepper Vinaigrette or Chopped Grilled Veg Salad, Grilled Potato Salad Mexican Street Corn-Style, Sparkling Blackberry Shrub, Apricot-Cherry Almond Crisp, Grilled chicken with cherry tomato vinaigrette, Grilled lemon-mustard-rosemary chicken, Quinoa tabbouleh, Quinoa and Jicama Salad with Avocado Dressing, Asada mushroom tacos, roasted strawberry bruschetta (or see this post for more ideas for your memorial day bbq) + I have so many great recipes in both my books (the black bean and mushroom veggie burger from Quicker Than Quick is perfection and can be grilled!)

Tuesday: (use those leftovers!) Tomato, Roasted pepper and Basil Strata (use leftover burger or hot dog buns, if you have them from the weekend), arugula salad with simple lemon/olive oil dressing (or leftover dressing from the salads yesterday, if you have any leftover grilled vegetables, mix those in as well) OR Turkey bolognese spaghetti squash casserole (swap lentils for the turkey for a plant-based version), fresh green salad with everyday salad dressing #1 (you can also swap in crumbled leftover cooked turkey or beef burgers from your holiday cookout). I like chopping up leftover crudites for soups and stir-fries or roasted and added to salads.  Cooked burgers can be crumbled and added to tomato sauce or stir-fried with riced veggies or mixed with rice and seasonings and stuffed into a bell pepper.

Wednesday: Corn cakes with avocado salsa, grilled shrimp (I do a quick spice rub on these with my fish taco seasoning), and green salad with radishes, red cabbage, white beans and cilantro dressing

Thursday: Grilled Yogurt-Marinated Chicken Kabobs dipped in Green Goddess Tzatziki with grilled zucchini and peppers 

Friday: Cod acqua pazza (such a good one-dish meal)

Saturday Brunch: Cherry-Vanilla Yerba Mate Smoothie, avocado toasts with a fried egg

Sunday: Rainbow Carrot Salad with Millet and Yogurt Dressing served with grilled chicken or chickpeas

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!