Here’s your dinner planner for the week: 

Meatless Monday: Porcini Beans and Greens Soup, small piece of toast with cheese

Tuesday: Easy Chinese Chicken served with a side of brown rice and steamed vegetables

Wednesday: Wild Salmon Patties, baked parsnip fries, simple salad

Thursday: Creamy Chicken Potato Soup from The Kitchn

Friday (Kol Nidre): (My sister-in-law hosts, but here are some ideas – we try to not overeat or eat too much salt) Brisket, easy no-fail whole roast chicken with onions, fennel and potatoes, shredded sweet potatoes and apple, smashed potatoes, honey lemon green beans, green salad with everyday salad dressing #2, challah, grain-free apple tarte tatin, applesauce coffee cake

Saturday (Yom Kippur break fast): We do part deli (because it’s traditional for Hubs’s family) and part homemade (because I like to cook good stuff!)  Spanakopita, frittata, spinach and quinoa salad with feta, salads (like this Delicata Squash and Apple Salad, Roasted Vegetable Salad, Mejadra, Farro with Roasted Tomato Dressing,  tuna salad, chicken soup, noodle kugel (my mother-in-law’s recipe – not healthy LOL). I am also doing a cream cheese board to go with bagels and lox.  I make a fruit platter and I ask my guests to bring dessert.

Sunday: Leftovers from the day before like a scramble with leftover veggies and lox. If I have nothing leftover, I’ll plan on Baked Eggs and Greens. Serve with grilled bread drizzled with unrefined extra-virgin olive oil and sea salt.