I had a busy week last week with lots of classes plus an Easter Brunch shoot with my friend Jenni Kayne and The Chalkboard Mag.  Recipes coming to both of those sites around April 10th.  This week is the last week of my March menu, plus I have a shoot with my friend Molly Sims and I’m going to do some videos at the end of the week.  Let me know ASAP if you have any requests!

I’ve got to be super organized for meals this week.  Here’s your dinner planner for the week:

Meatless Monday: Cuban black beans, rice or cauli-rice, roasted broccoli (make extra rice or riced cauliflower for Wednesday’s not fried rice)

Tuesday: Slow cooker chicken tacos (make extra for Wednesday’s Not-fried rice), tortillas, cilantro-lime slaw (save 6 cups of cabbage for Thursday), salsa, guacamole

Wednesday: Not–Fried Rice – Mexican version (based on this recipe but sub cilantro for basil), with leftover rice and chicken taco meat, kale or cabbage, bell peppers, onions and whatever veggies you want to get rid of

Thursday: Hot Sausage and Cabbage stir-fry with Chives from Bon Appetit (I’ll use regular turkey sausage and serve with lettuce cups), sesame spinach salad

Friday: Spaghetti squash with pesto and shrimp, arugula salad with everyday salad dressing #1 (Click here to cook spaghetti squash; click here for a basil-parsley pesto recipe; click here for a kale pesto recipe) I’ll saute the shrimp in a skillet with olive oil, garlic and crushed red pepper, which takes a few minutes on each side.

Saturday lunch: Spring green minestrone (this is the quickest soup!); if you have extra pesto from Friday, add some here.

Sunday: Wheat berry salad with radish, asparagus and lemon-tahini dressing, grilled chicken (You can sub quinoa or riced cauliflower for the wheat berries; you can sub rotisserie chicken for the grilled.)

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


Soak black beans

Rice cauliflower, if using

Prep (wash, dry, cut) broccoli

Make pesto


Thinly slice cabbage for tonight and Thursday

Make stock for Saturday’s soup (here’s a recipe for veggie stock)


Make wheat berries (try soaking them all day before cooking)

Make lemon-tahini dressing

Wash salad greens

Here’s a link to all my previous dinner planners.

You can pre-order my cookbook on Amazon (the best $14 you’ll ever spend!) or signed copies from my local bookstore, Pages. The book will be available on June 13th!

Recommended Posts

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *