AH, the beginning of summer! I don’t really even have big plans this summer, but I am thrilled to have a more relaxed schedule. Most of all, no making school lunches! I cook more simply in the summer and I take full advantage of the great produce which has a short window (I see you, tomatoes.) I still write a dinner planner every weekend no matter what. It’s my routine and I couldn’t live without it. Here’s your dinner planner for the week:
Meatless Monday: risotto stuffed tomatoes, green salad with grilled corn and avocado and everyday salad dressing #2 (use any extra dressing on your salad for Friday. If you tend to use dressing during the week for lunches, you can double this dressing so you have enough for Friday)
Wednesday: sheet pan chicken with artichokes, zucchini and cherry tomatoes, brown rice with chopped herbs (I’ll probably do dill and parsley)
Thursday: lentil and grilled eggplant salad, grilled asparagus
Saturday Lunch: Greek pasta salad
Here’s what you can do ahead if you need to:
Make risotto for tomatoes and store in fridge
Make salad dressings
Wash and dry greens and herbs
Cook lentils, if not buying pre-made
Trim tough ends of asparagus and place cut ends in a small amount of water in the fridge
You can poach the salmon today and refrigerate until tomorrow, especially if you like to eat it cold
Defrost artichoke hearts, if using frozen
Make chermoula and store in the fridge
Carrots and beets can be shredded and stored in the fridge or the entire salad can be made and dressed (minus the herbs and cheese, if adding) and stored in the fridge.
Here’s a link to my previous dinner planners.
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