Monday (New Years Eve): Appetizer ideas – Polenta Crostini with Spinach and Capers, Buckwheat Blinis with Smoked Salmon and Lemon Crème Fraiche, Mini Spanakopita, Zesty Potato Skewers, Mini Risotto Cakes, an upgraded dip, Brussels Sprout Sliders, Endive with Grapes, Hazelnuts and Roquefort, Hen of the Woods Mushroom Toasts, Spinach and Artichoke Dip, Provencal Goat Cheese Gratin, White Bean Dip with Roasted Garlic, Butternut Squash, Beet and Apple Skewers, or a Cheeseboard (method here).
Tuesday (Happy New Year!): We always made lentils on New Year’s Day for good luck. I usually continue this tradition with a big pot of lentil soup.
Wednesday: Tandoori Chicken from Epicurious (I’ll make this with breasts and drumsticks), Apricot Couscous (or plain steamed couscous), sautéed beet greens (if you have greens from buying fresh beets for Thursday’s dinner) and Swiss chard (recipe in my cookbook)
Thursday: Wild Salmon with Blood Orange, Beet and Spinach Salad, served with roasted sweet potato wedges. Save the beet greens for Wednesday’s dinner if you have them!
Saturday lunch: Tuna Patties, served on a bed of greens with fresh dill garnish, lemon juice and sea salt. If you want a warming beverage – my favorite Yerba Matte Cacao and Mint Tonic will do the trick!
Here’s what you can do ahead if it helps you:
Make all sauces, marinades and dressings
Prep any appetizers you are making for NYE
Wash greens and lettuces
Cook the Couscous
Make marinara sauce unless you’re buying it
Here’s a link to my previous dinner planners.
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