I hope you had a lovely Easter, especially if you were able to celebrate with loved ones. After a holiday, I usually find myself getting creative with leftovers — and this week is no exception. If you’ve got hard-boiled eggs on hand, this is my favorite egg salad recipe (tip: you can swap the mayo for mashed avocado!). I also love repurposing them in this Mexican Cobb Salad or this Montauk Lobster Cobb Salad (Duryea’s Copycat) — a little luxe, I know, but so good.
If you have leftover ham, dice it and toss it into a frittata (bonus points for adding any cooked veggies), scramble it with eggs, use it in place of pancetta, or stir it into a cozy lentil soup. And if you’ve got a creative way to use Easter leftovers, I’d love to hear it!
Here’s your dinner planner for the week:
Meatless Monday: Sweet Potato Nachos with Vegan Queso + roasted cauliflower (tossed with cumin, chili powder, garlic, and a squeeze of lime)
Tuesday: Greek Lamb Meatballs from Foolproof Living + Rainbow Carrot Salad with Millet, Feta, and Lemon Yogurt Dressing (you can also sub the lemon yogurt dressing and make my homemade tzatziki sauce using this recipe)
Wednesday: Deconstructed salmon sushi bowls
Thursday: Kale and White Bean Minestrone + crusty bread
Friday: grilled flank steak, Grilled corn and black bean salsa, roasted broccolini
Saturday brunch: “Almond Croissant” French Toast Casserole
Sunday: Turkey bolognese spaghetti squash casserole + simple green salad
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! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
