Oh, how nice it is to be home for the weekend! I spent the last three weekends out of town and I am delighted to hunker down in front of the fire with good book. Of course, I can’t make a move wihtout my dinner planner every week. Here’s this week’s dinner planner for your inspiration:
Meatless Monday: Loaded baked potato soup bar from my cookbook with chopped chives, shredded cheese, greek yogurt, roasted broccoli and Brussels sprouts and diced avocado. You could also serve this with avocado toast or grilled cheese.
Thursday: Vegetarian kale Caesar salad with grilled chicken (or chickpeas/white beans to keep it vegetarian), roasted sweet potato wedges roasted with garlic ghee and sprinkled with thyme and salt and pepper.
Friday: Shrimp with white beans, tomatoes and spinach, steamed white rice with chopped herbs (dill, parley, chives)
Saturday Lunch: Cauliflower and kimchi “fried rice” from Gweneth Paltrow’s book “It’s All Easy”, topped with a poached or fried egg
Here’s what you can do ahead if you need to:
Wash/dry greens and herbs
Shred cheese and roast vegetables for the baked potato soup bar
Make salad dressings
Grate the gruyere cheese, if using
Cook the black rice
Blanche the edamame or defrost if you have frozen (usually already blanched), store in the fridge
Cook beans, if not using canned
Make croutons for kale salad (you can store these on the sheet pan on your countertop or in a ziplock bag at room temperature)
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!
If you like my recipes, you’ll LOVE my new cookbook!