I am Palm Springs for the weekend for Modernism Week.  We have been coming to this for many years now because hubs is obsessed with Mid Century design and it’s an easy getaway.  Follow on Instagram to catch all the action.

But first things first.  Here’s your dinner planner for the week:

Meatless Monday: Chickpea burgers with pita or lettuce wraps, avocado and yogurt-tahini sauce, roasted carrots with garlic yogurt or a green salad with everyday salad dressing #2

Tuesday: Stracciatella with frozen peas added at the end and heated through, you could also serve a light salad if soup isn’t enough for you.

Wednesday: Farro and kale with roasted pears and turkey bacon, Fennel and green apple salad (without the apples)

Thursday: South American roast chicken with green sauce from my cookbook, solterito (I’ll use potatoes instead of corn, since corn is out of season. You can also use frozen corn if you want)

Friday: Perfect baked salmon with lentils from Pinch of Yum

Saturday Lunch: Tortilla soup

Sunday: Gluten-free pasta (click here for my favorite brand at the moment, or here for other brands that I love and how to cook GF pasta perfectly) with shredded grass-fed brisket, roasted cabbage wedges

 

Here’s what you can do ahead if you need to:

Sunday

Make beans/chickpeas from scratch, if not buying canned

Wash/dry greens and herbs

Make chicken or vegetable stock

Make salad dressings, yogurt-tahini sauce and/or garlic yogurt and green sauce

Make chickpea burgers up to the point of cooking and refrigerate, covered until ready to cook

Cook farro

Wednesday

Marinate chicken

Make lentils and quinoa for salmon

Saturday

You can make the brisket a day ahead and re-heat when it’s time for dinner, I think the flavors develop even more when left in the fridge overnight

Here’s a link to my previous dinner planners.

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!

If you like my recipes, you’ll LOVE my new cookbook!