I have had the best week with my girls home for spring break, and I’ll be sad to see them go back to school on Sunday.  I have one more week of cooking classes before I head out to NY for a couple of days.  Spring is flying by!  Here’s your dinner planner for the week:

Meatless Monday: Ramen noodles with miso pesto (I might try with spaghetti squash) from Bon Appetit, sesame roasted cauliflower steaks (use this recipe, but cut and roast the steaks like this)

Tuesday: Skillet chicken with asparagus from my cookbook, brown rice

Wednesday: Sweet potato nachos with vegan queso, avocado, jicama and mango salad

Thursday: Chicken Tikka Masala, Indian basmati rice with peas, naan bread

Friday: Roasted fish with chermoula, millet and pea pilaf (this recipe with frozen peas stirred in at the end instead of mushrooms)

Saturday Lunch: Vegan chickpea tuna salad with toasted grain-free sandwich bread, avocado, butter lettuce & sprouts

Sunday: Roasted vegetable and black bean enchiladas verdes

 

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

Sunday

Cut cauliflower steaks and refrigerate

Prep asparagus

Make pesto and refrigerate

Wash/dry greens and herbs

Make chicken or vegetable stock, since you don’t need very much this week, try making it in a slow cooker

Cook beans/chickpeas, if not using canned

Make vegan queso

Make salad dressings

Tuesday

Make tortilla strips

Wednesday

Make masala sauce

Make chermoula sauce

Make chickpea “tuna” salad

Make grain-free sandwich bread

Friday

Make enchilada sauce

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!

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