It’s great that July 4th falls in the middle of the week if your office gives you the whole week off.  But kind of a bummer if they don’t.  I’m in the latter camp since I’ll be shooting all week for Plant Lab and taking off just for July 4th.  No 3-day weekend for me!  I’m filming three vegan cooking courses for their online platform and they’ll be available by September.  And, I’m still continuing shooting my own online classes which you can access here. 🙂

In the meantime, I hope you have a great holiday!  Here’s your dinner planner for the week:

Meatless Monday: Corn cakes with avocado and tomato salsa, green salad with radishes, red cabbage and white beans and everyday salad dressing #2 or cilantro dressing

Tuesday: Fresh tomato soup, Spaghetti squash with pesto and peas

July 4th: you can check out my link from Memorial Day or this older post with July 4th ideas

Thursday: Slow cooker pulled BBQ chicken on rolls or in a bowl with pinto beans and cauliflower rice, cole slaw

Friday: Baked potatoes with leftover BBQ chicken, broccoli crunch salad

Saturday Lunch: curried chickpea salad from my cookbook

Sunday: Lemony cucumber and herb pasta salad from Real Simple, simple grilled wild salmon

 

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

Sunday

make the corn cakes mixture

wash salad greens

make all dressings

make spaghetti squash

make pesto

make BBQ sauce unless buying

Tuesday

shred cabbage

wash herbs

Friday

Make chickpea salad

Slice cucumbers

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!

Click here to learn more about my online cooking classes!

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