Dinner Planner - Week of March 26th 2018 | Pamela Salzman

Mercury is in retrograde.  That’s what I was told is the reason that my week was INSANE!  I really felt like the energy in the universe was a little wonky this week.  Saturday I am off to NY to see my family for a bit and then do a little work.  Check my Instagram and FB page for confirmation, but I’ll be popping into The Feed Feed’s offices on Tuesday for an Instagram Live around 11:00 am EST.  Then at the Institute for Integrative Nutrition on Tuesday for an Instagram Live at 2:00 pm EST.  And then on Wednesday, I’ll be in the Real Simple kitchen cooking up a storm on Instagram Live at 1:00 pm EST.  So excited for everything!  Here’s so inspo for the week:

Meatless Monday: Broccoli, celery root and spinach soup from my cookbook, savory dutch baby with spinach and gruyere

Tuesday: Greek-style grilled chicken paillard

Wednesday: Spinach and quinoa salad with feta and dill (use whatever leftovers you have from last night’s dinner here, too!) You can serve this alone or with grilled shrimp or any cooked protein.

Thursday: Parchment baked halibut with cilantro and ginger, blanched broccoli sautéd in garlic

Passover (Friday & Saturday) – See this post and this post for some menu ideas. This year we are making brisket (2nd night only), a roasted vegetable platter, perfect spring salad, sweet potato casserole (using coconut instead of corn flakes), matzoh lasagne with vegetables but using the vegan creamy cheese from this recipe to make it vegan, baked chicken with artichokes and capers, halibut with chermoula, mazto ball soup, Passover popovers, fruit platter, coconut macaroons, chocolate cake, lemon torte, cashew cheesecake, strawberry-rhubarb sauce and carrot banana cake (using this recipe) or grain-free carrot cake.

Easter Sunday – See this post for how to cook hard-boiled eggs and this post for what to do with all the leftover eggs after Easter. Here are some lovely recipes for Easter:

Asparagus salad with walnuts and mint

Baked chicken with artichokes and capers

Creamy, dairy-free asparagus soup

Swiss chard and potato gratin

Three pea sauté with turkey bacon

Spring salad with avocado, radishes and pumpkin-seed brittle

Spring green pasta with asparagus and peas

The perfect spring salad

Roasted sweet potatoes with leeks and roasted garlic dressing

Cauliflower steaks with cauliflower puree and mint pesto

Pea and mushroom sauté with mint

Spring green minestrone

Minted sweet pea dip

Grilled artichokes with lemon-caper dipping sauce

Coconut almond tart with strawberries

Dairy-free strawberry cashew cheesecake

Strawberry-rhubarb sauce

Carrot-cake oatmeal cookies

Grain-free balsamic roasted strawberry tart

Grain-free carrot cake with cream cheese frosting


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


Wash/dry greens and herbs

Prep broccoli for soup

Make chicken or vegetable stock

Shred gruyere cheese

Make marinade for chicken


Cook quinoa

Prep and blanche broccoli


I’ll make all desserts for Passover today.

Make vinaigrette for Passover

Prep veggies

Salt chicken

Wash greens

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!

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