I just returned to Los Angeles after a magical 3 weeks away.  I was really able to unplug and step away from work the whole time.  Now my inboxes are flooded and I have to get back to reality!  Just as important, I’m excited to be back in my kitchen and returning to my regular way of eating

Here’s your dinner planner for the week:

Meatless Monday: Veggie bowl with cauli-rice, shelled edamame, and miso glazed Japanese Mushrooms from my book, + whatever veggies or odds and ends you want to use up.  I like either this ginger dressing or this one to pull it all together.

Tuesday: Mediterranean quinoa salad with grilled chicken – use this method

Wednesday: Black bean burgers with smoky red pepper sauce,  creamy avocado slaw

Thursday: Summer corn, tomato, and salmon salad with za’atar dressing from epicurious.

Friday: Salad with burrata, fig, and prosciutto , pasta with pesto (the kids asked for this three times last week!) You can omit the prosciutto altogether if you don’t eat pork or meat.  Swap in a toasted, salted nut like pistachios or pine nuts if you need another component.

Saturday Lunch: Green shakshuka with fresh bread and green salad, watermelon agua fresca

Sunday: Mexican lasagne

 

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

Sunday:

Wash and prep all veggies

Make all marinades, sauces and dressings

Make pesto

Tuesday:

Make black bean burger patties

Friday:

Make watermelon agua fresca

 

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!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you!