Arugula Salad with Pasta, Zucchini and Pepperoncini Dressing

Eggplant “Milanese” with Basil-Jalapeño Sauce

No-Lettuce Italian Chopped Salad

Sbrisolona (an Italian crumble tart)

Sheet Pan Chicken Piccata

As always, here’s your dinner planner for the week:

Meatless Monday: Cauliflower Steaks Caprese, mixed greens salad with pine nuts, radishes and everyday salad dressing #1 (load up your salad with more, if you need it – quinoa, cooked farro, chickpeas, feta or vegan cheese and/or add to the cauliflower steaks)

Tuesday: Bell pepper and beef taco skillet from Feed me Phoebe (thinly slice your bell peppers if you don’t have a spiralizer) black beans and cauli-rice (I have lots of go-to swaps for ground beef like cooked lentils, soaked TVP, mushrooms pulsed in a food processor, crumbled tempeh, and more.)

Wednesday: Arugula and farro salad with peaches served with pan-seared halibut 

Thursday: Quick Asian-Inspired Tangerine Chicken steamed rice, sauteed cabbage or you can do a slaw if you want a no-cook vegetable

Friday: Summer rolls with whatever you have in the fridge/pantry.  The rice wrappers are neutral so that you can add whatever you want (anything you would mix together in a salad can go in a summer roll.)  Setting up a DIY bar for the family is a great way to accommodate different dietary preferences and it’s also a great way to use up leftovers.  Add black rice salad if you need more.

Saturday Brunch: Grilled Halloumi Salad with Sumac Dressing, fresh berries

Sunday: Pasta Alla Checca, grilled shrimp (squeeze a little lemon and drizzle with olive oil plus salt and pepper before grilling), roasted eggplant

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!