Happy weekend, friends!! Things are feeling a little more Spring-y around here. If you missed my segment on Rachael Ray this week and want to see me master some leftovers, catch the segment here.  Here’s your dinner planner for the week: 

 

 

Meatless Monday: red lentil dal

Tuesday: roasted lemon-sumac chicken, miso roasted eggplant with pomegranate-tahini sauce

Wednesday: pasta with melted zucchini sauce 

Thursday: turkey bolognese spaghetti squash casserole, green salad with everyday salad dressing #2

Friday: blackened wild salmon tacos, southwestern quinoa salad

Saturday brunch: vegan chickpea “tuna” salad 

Sunday: Spicy Moroccan Meatball Tagine from Hola Jalapeño

 

 

Here’s what you can do ahead if it helps you: 

Sunday: 

Wash greens

Make tahini sauce 

Make salad dressing

Measure salmon spice rub

Monday: 

Marinate chicken

Tuesday: 

Roast spaghetti squash

Wednesday: 

Cook turkey sausage for spaghetti squash casserole. You can combine with the spaghetti squash and store assembled in the fridge. 

Thursday: 

Cook quinoa

 

 

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”!

I am visiting my older daughter in Dallas for a nice mother-daughter weekend!  I hope you all have a lovely Easter if you are celebrating.  If you are looking for some Easter menu inspiration, check out last week’s dinner planner!  Here’s your dinner planner for the week: Continue reading

It’s all about Passover on Wednesday night and Easter next Sunday! See my suggestions if you still need recipe ideas.  I have already started making my desserts!  On another note, if you take my monthly online cooking class, the April class will be uploaded this weekend!  If you are not a monthly subscriber, you should be!  The classes are informative and fun and you watch on your own time.  Here’s the menu for April:

Chipotle Tomato Bisque

Chopped Salad with Jicama and Pineapple

Grain-Free Mexican Chocolate Skillet Cookie

One Pan Green Enchilada Skillet

Sheet Pan Quesadilla

 

Here’s your dinner planner for the week: Continue reading

Happy Spring!! I am currently figuring out my Passover menu and I’ll give you some recipe links next week.  I am not going to my Mom’s for Easter this year, but I will provide you with ideas for both holidays.  My biggest piece of advice if you are hosting any holiday is to commit to a menu as soon as possible.  I know you have a lot of options and that it can feel overwhelming deciding on what to make, but just decide and move on! Here’s your dinner planner for the week: Continue reading

Happy Spring! My daughter Anna is coming home this weekend for a visit and I am so excited! I am sure she will help with Monday’s Instagram live.  Just like old times!  😉 Also, I am doing a virtual event this Friday, March 24th at 11:00 am PT with an Entertaining with Ease theme.  My friend Jeanne Rosner is hosting on her platform, Soul Food Salon. Check out her website or Instagram for details on how to register.  It’s going to be fun!  Here’s your dinner planner for the week: Continue reading

I say this every year, but St. Patrick’s Day is not only a day to pay respects to a saint, if that’s your culture, but it’s an opportunity. The opportunity is to make GREEN food because it’s acceptable even for green food-haters.  Get out the blender and start blending spinach into your family’s pancakes and muffins, avocado into their smoothies, and go ahead and make a chopped salad with every green vegetable you can get your hands on.  More ideas below! Also, in Monday’s newsletter, I am sharing some fabulous new finds. The newsletter is FREE!  Here’s your dinner planner for the week: Continue reading

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: Continue reading

The unseasonable cold temps and rain in Southern California has had us all talking nonstop about the weather.  NON. STOP.  I will not be following this dinner planner this week. Instead, Hubs and I decided we will be having soup every single night!!  If you take my online monthly cooking class, it is being uploaded on March 1.  The menu is perfect for Easter AND Passover!!  Here’s your dinner planner for the week: Continue reading