I hope you all had a lovely holiday week!  I had a successful week filming my three vegan online cooking courses with Plant Lab.  Those will be available through Plant Lab’s platform this September.  On July 23rd, Clean Eating Magazine is relaunching the Batch Cooking 101 course I filmed for them.  You can get more information for that here. They are offering my blog subscribers a discount of $50 off the course with this code: PSALZMAN50

In the meantime, here is a great summer dinner planner for the coming week!

Meatless Monday: Abundance kale salad with savory tahini dressing from The Minimalist Baker

Tuesday: Tuna sandwich with nectarine goat cheese salad

Wednesday: Chicken souvlaki tzatziki with mango cucumber salsa

Thursday: Garden veggie patties with herb yogurt dipping sauce from my cookbook

Friday: Steak, from Thai steak salad recipe, with grilled vegetables of your choice – use this method

Saturday Lunch: tacos using leftovers from Friday, use this method, and can top with this guacamole

Sunday: Miso Glazed Black Cod with jicama slaw or asian slaw

 

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

Sunday

make quinoa or crispy baked chickpeas for kale salad

slice and cut the roasted vegetables for kale salad

make all dressings

wash salad greens

dice celery and shallot for tuna salad

Tuesday

make tzatziki

make herb yogurt dipping sauce

make veggie patty mixture

make mango cucumber salsa

Saturday

make miso marinade for cod

 

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!