I hope you’re having a nice weekend!  Depending on when you’re reading this, I am either en route to or in Sonoma for Sunset Magazine’s Celebration Weekend.  I am so excited since I am huge fan of Sunset Magazine and Sonoma is probably one of the most beautiful places in California.  Hubby is coming with me, too!  I am doing a live demonstration of a recipe from my cookbook, Kitchen Matters, which comes out on June 13th. (By the way, the pre-order price on amazon is only $13!!  The breakfast chapter alone is worth that!)

Crazy time of year with all the end of school year stuff.  Gotta stay organized!  Here’s your dinner planner for the week ahead:

Monday: Hearty Vegan Vegetable Lasagna

Tuesday: Miso glazed cod, quinoa with toasted coconut and lime, roasted carrots (you can follow this recipe and skip the yogurt sauce)

Wednesday: Baked chicken with tomatoes, olive, and capers, cauli-mash

Thursday: Gwyneth’s turkey meatloaf, green salad

Friday: Sweet potato and black bean tacos, guacamole, salsa, jicama slaw

Saturday: Leftover meatloaf sandwiches

Sunday: Whole roasted chicken with onions and potatoes (or carrots), steamed artichokes with tomato-basil salad

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

Sunday

Make marinara sauce (or use store-bought)

Roast veggies for lasagna

Make spice mix for sweet potato tacos

Wash salad greens

Make salad vinaigrette (Everyday Salad Dressing #2 is my favorite)

Monday

Make marinade for cod and marinate in the refrigerator for up to 24 hours

Make quinoa

Make dressing for quinoa

Toast coconut for quinoa

Prep your cauliflower into florets

Prep veggies for jicama slaw

Prep dressing for jicama slaw

Friday or Saturday

Salt your chicken when you get home from the market

Steam artichokes up to 2 days in advance and refrigerate

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