I am so excited to go to Long Island this week to visit my family.  I have been working so hard on the cookbook and really need a vacay.  You’ll have to follow along on Instagram and Snapchat to see what I really make for dinner.  I haven’t planned it all out yet, but there will be a pizza oven involved, vegetables from my father’s garden, and, if we’re lucky, some mussels caught by son, Mr. Picky.   Cannot wait!

Here’s a great dinner planner for the week:

Monday: Zucchini, walnut, feta cakes from Cooking Light magazine

Tuesday: Thai salmon salad (sub poached salmon for steak, using this method for poaching salmon)

Wednesday: Grilled chicken (rub each breast with a teeny bit of olive oil, 1/4 teaspoon paprika, 1/2 teaspoon salt, pepper to taste) topped cooked chicken with grilled corn and black bean salsa, simple green salad with cumin dressing (or use leftover dressing from the Thai salad)

Thursday: Turkey and pinto bean sloppy joes, buns and pickles (or serve over brown rice), cole slaw

Friday: Baked potato bar with vegan “cheese sauce” (use sauce from vegan mac and cheese, cook for a couple of minutes on the stove before serving) steamed broccoli and cauliflower, sautéed mushrooms and onions

Saturday lunch: Green salad with quinoa, pluots, goat cheese and toasted almonds, everyday salad dressing #2

Sunday: Beef souvlaki (sub cubed beef for chicken), tzatziki, tomato and cucumber salad (toss with a splash of white wine vinegar, olive oil and sprinkle with sea salt)

Sunday

Make zucchini cakes and refrigerate until ready to saute

Make cucumber sauce for zucchini cakes

Make dressing for thai salad

Make cumin dressing

Make everyday salad dressing #2

Monday

Poach salmon and refrigerate

 

Make pinto beans if using them from scratch

Wednesday

Make brown rice if serving with sloppy joes

Make dressing for coleslaw

Shred cabbage and carrot for coleslaw

Make vegan “cheese” sauce

Make quinoa for salad

Toast almonds for salad

Saturday

Marinate beef for souvlaki

Make tzatziki for souvlaki