Dinner planner - Week of May 21st 2018 | Pamela Salzman

Dinner planner - Week of May 21st 2018 | Pamela Salzman

I am in Dallas as you read this, so forgive me if I’m not quite as present on Instagram as usual.  It’s not every day that my daughter graduates from college!  My husband and I are beaming with pride as we celebrate her and her achievement with our extended family.  I’ll be back soon, but I haven’t forgotten this week’s dinner planner:

Meatless Monday: stir-fried soba noodles with tofu, sesame roasted cauliflower with nori

Tuesday: Greek sheet-pan chicken, fennel and green bean salad with olives

Wednesday: lime soy grilled fish,  Asian green salad with avocado and oranges from my cookbook

Thursday: Mediterranean turkey and zucchini burgers and grilled veggies with lemon-basil dressing

Friday: grilled lemon-herb shrimp from my cookbook (if you don’t have my cookbook, just use this recipe but sub shrimp instead of chicken), roasted cherry tomato and feta salad

Memorial Day Weekend: There are a ton of yummy early summer and grilling recipes on my site and in my cookbook, but here are a few possibilities for your memorial day weekend:


Slow cooker pulled bbq chicken sandwiches

Black bean burgers with smoky red pepper sauce

Tasty turkey burgers

Grilled lemon-herb chicken with mint drizzle

Grilled summer salad with chicken and spicy cashew dressing

Grilled chicken paillard



Cole slaw

Charred corn salad with tomatoes and avocado

Honey-lemon green beans

Chopped grilled vegetable salad

Baked chipotle sweet potato fries

Green goddess salad

Grilled eggplant caprese



Mixed berry oat bars

Yogurt and blueberry tart

Apricot, cherry and almond crisp

Grilled banana s’mores

Here’s what you can do ahead:


Cut up cauliflower into florets

Wash/dry greens/lettuce and herbs

Make salad dressings and smoky red pepper sauce

Salt your chicken when you get home from the market

Blanch green beans


Marinate chicken


Segment oranges


Make turkey burgers up to the point of cooking and refrigerate, covered

Wash, dry and cut the vegetables for grilling and refrigerate them (you can even grill them a few hours in advance and keep them at room temperature)


You can prep the entire cherry tomato salad in advance: wash and dry the lettuces, toast the almonds, make the dressing and roast the cherry tomatoes ahead and bring them to room temp before eating (just save all the oil used to roast them because it’s part of the dressing.)


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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