Happy Mother’s Day to all the wonderful mamas out there!  My gift for Mother’s Day is that my older daughter is coming home from college on Tuesday.  I could not be more excited!  I am patiently waiting for her to tell me what she wants me to cook this week, but I know she is super busy studying for finals.  At least that’s what I hope!

Here’s a great dinner planner for the week ahead:

Monday: Grain and veggie bowls (I’m thinking cooked brown rice, roasted sweet potatoes, mushrooms, asparagus, and onion, plus avocado, sesame seeds and my miso-ginger vinaigrette)

Tuesday: Tasty turkey burgers, baked zucchini fries

Wednesday: Mediterranean fish in parchment paper, polenta, parmesan peppers (or just add some spinach to the packets and skip the peppers as a side dish)

Thursday: Grass-fed ground beef tacos, guacamole, salsa, tortillas

Friday: Quinoa broccoli patties from Haven’s Kitchen Cookbook (see recipe below), homemade ranch, romaine salad with cherry tomatoes and cucumbers

Saturday lunch: Tuna salad sandwiches or lettuce wraps

Sunday: Lemon-herb grilled chicken, zesty potato skewers, blanched-then-sauteed green beans with shallots, garlic and thyme


Do Ahead:

Sunday (or do this all on Monday if you are taking Sunday off!)

Make miso-ginger dressing

Prep veggies that you want roasted for grain bowl

Make turkey burger patties and refrigerate until ready to sauté

Cut zucchini into fries

Prep your peppers for parmesan peppers

Make taco seasoning


Make quinoa broccoli patties and refrigerate until read to sauté

Make ranch dressing

Wash greens for salad

Make tuna salad and refrigerate


Make marinade for chicken

Marinate chicken the morning before you plan to cook the chicken

Haven's Kitchen Quinoa Broccoli Patties
Serves: Makes 8 patties
  • 1 cup coarsely chopped broccoli florets, steamed
  • 2 cups cooked quinoa
  • 2 large eggs, whisked
  • sea salt and freshly ground black pepper
  • 1 cup panko breadcrumbs, plus more as needed
  • ½ cup grated sharp cheddar
  • 2 garlic cloves, minced
  • about 8 sprigs fresh flat-leaf parsley, chopped
  • Unrefined, cold-pressed, extra-virgin olive oil, for sautéing
  • flaky sea salt (such as Maldon) for finishing
  1. In a large bowl, mix the cooked and cooled quinoa and the steamed broccoli florets.
  2. Whisk the salt and pepper with the egg in a small bowl and add to the broccoli and quinoa mixture. Add the panko an mix to combine.
  3. Mix the cheddar, garlic, and parsley into the quinoa mixture. Refrigerate for 15 minutes, until the panko has absorbed the excess moisture and has a texture like that of wet sand.
  4. Divide the mixture into 8 equal balls, then press and flatten into ¾-inch-thick patties.
  5. Place a 12-inch saute pan over medium-high heat. When it's hot, pour in enough oil to generously cover the bottom of the pan and heat until it begins to shimmer. Add the patties and sear until the edges are golden brown, 2 to 3 minutes. Flip and cook the second side for another 2 to 3 minutes, or until a deep golden brown.
  6. Transfer the fritters a rack or plate and immediately sprinkle with flaky sea salt. Serve hot with your preferred sauce or dressing if desired.

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

My new cookbook is available for pre-order on amazon and signed copies are available from my local bookstore, Pages.

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  1. You’re amazing, thank you for doing this, Happy Mother’s day. <3

    • You are welcome! Happy Mother’s Day to you, too!

  2. Another wonderful week of yummy ideas…which to make first is my biggest dilemma!
    Thank you Pamela!

    • You’re welcome, Lee! Bon appetit!

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