It has been busy in the Salzman household.  Mr. Picky just made it official and committed to a college for the fall!  Hubs and I will be empty nesters for the first time and it is bittersweet.  I want my children to be doing what they are supposed to be doing and thriving, but I will miss that kid. Next up is a trip to Long Island to see my mom, my aunt, my sisters and their families and my daughter Anna will come down from Boston!

If you take my monthly online cooking classes (if you don’t, you’re missing out – I can teach you to be a better cook in no time!), the April class has been uploaded!  I have always taught a Mexican-inspired menu in April so that you can have healthful and delicious recipes to make for Cinco de Mayo.  But whom am I kidding? I make Mexican food all year because everybody LOVES it! Here’s your dinner planner for the week:

Meatless Monday: Sugar snap pea and quinoa salad with tofu (we’ll see how hungry everyone is – I can always supplement with a quick chopped salad or roasted cauliflower with tahini sauce.)

Tuesday: slow roasted salmon, celery root puree (would also be great for Easter or Passover), roasted veggies

Wednesday: Spring green pasta with asparagus and peas (Mom and I are making this for Easter #Italians), broccolini with lemon breadcrumbs

Thursday: chicken and veggie fajitas (mushrooms, zucchini, bell peppers, onions) with guacamole

Friday (Passover): See this post and this post for some menu ideas. A few years ago I made brisket, a roasted vegetable platter, perfect spring salad, sweet potato casserole(using coconut instead of corn flakes), matzoh lasagne with vegetables, baked chicken with artichokes and capers, halibut with chermoula, maztoh ball soup, Passover popovers, fruit platter, coconut macaroons, fallen chocolate cake, lemon ice torte, cashew cheesecake, strawberry-rhubarb sauce, salted caramel cheesecake bars, and carrot banana cake (using this recipe).  Basically, any recipe that is gluten-free (other than containing oats) can be passover-compliant unless your family follows the old rules of no grains and no legumes.

Saturday brunch: Greek nachos (p. 65) from Kitchen Matters (use matzoh crackers to make these passover compliant)

Easter Sunday: See this post for how to cook hard-boiled eggs and this post for what to do with all the leftover eggs after Easter. Here are some lovely recipes for Easter:

Asparagus mimosa

Asparagus salad with walnuts and mint

Baked chicken with artichokes and capers

Creamy, dairy-free asparagus soup

Swiss chard and potato gratin

Three pea sauté with turkey bacon

Spring salad with avocado, radishes and pumpkin-seed brittle

Spring green pasta with asparagus and peas

The perfect spring salad

Roasted sweet potatoes with leeks and roasted garlic dressing

Cauliflower steaks with cauliflower puree and mint pesto

Pea and mushroom sauté with mint

Spring green minestrone

Minted sweet pea dip

Grilled artichokes with lemon-caper dipping sauce

Coconut almond tart with strawberries

Dairy-free strawberry cashew cheesecake

Strawberry-rhubarb sauce

Carrot-cake oatmeal cookies

Grain-free balsamic roasted strawberry tart

Grain-free carrot cake with cream cheese frosting

 

Here’s what you can do ahead if it helps you: 

Sunday: 

Cook quinoa

Trim sugar snap peas

Monday: 

Cut celery root and potatoes – store them in a container filled with water so they don’t oxidize

Toast breadcrumbs if using for the broccolini

Wednesday: 

Cut vegetables for fajitas

Thursday: 

Make salad dressings and baked goods

 

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!

My cookbook, Quicker Than Quick, is on sale for $14.99 on Amazon!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you! Take a peek at my first cookbook “Kitchen Matters”!

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