I’m on Spring Break this week! My husband, son and I are visiting the girls in Dallas this weekend. I always teach a private class at my good friend Lisa’s house while I am in town, as well. And then my son and I will go East to see my family for a few days. Sooooo, I’m not really cooking much for us this week. But if you are home and need some inspiration for your meals, here are some ideas:
Meatless Monday: Spiced Chickpea Stew with Coconut and Turmeric with grilled naan or pita bread for dipping if you need a little extra
Tuesday: Napa Cabbage Chopped Salad from The Crunchy Radish served as is or with organic chicken. You can quickly cook boneless skinless chicken thighs in a skillet with oil, sea salt and pepper or pick up a pre-cooked rotisserie chicken at your local market.
Sunday: Grass-Fed Balsamic Herb Flank Steak from my book , roasted carrots, basic quinoa with a squeeze of lemon and olive oil and chopped chives or parsley
Here’s what you can do ahead if it helps you:
Make all dressings, marinades and sauces
Wash and prep all veggies
Make the Chickpea Stew
Cook brown rice
Make spice rub for salmon
Make tea tonic
Here’s a link to my previous dinner planners.
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If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out!
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