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Here’s your dinner planner for the week:
Meatless Monday: One pot farro primavera (even though this has a lot of veggies, I usually serve it with a side salad or a side of sauteed greens; for protein, shower with grated Parmesan and add some beans or nuts to the salad)
Tuesday: Poblano potato leek soup, quesadillas (swap avocados for cheese to make it vegan or your favorite vegan cheese) with roasted or sautéed veggies
Wednesday: Parmesan baked rockfish with cherry tomatoes p. 250 from Quicker than Quick, roasted asparagus
Thursday: Deconstructed stuffed cabbage casserole (swap lentils for beef if you’re vegetarian)
Saturday brunch: Mushroom Leek Quiche with Sweet Potato Crust
Sunday: Orange and rosemary glazed chicken, sautéed mixed veggies (I start with olive oil, sliced garlic and a pinch of crushed red pepper, then I add quick-cooking veggies and salt and pepper to taste. I sauté whatever needs to get used up in the fridge.)
Here’s what you can do in advance if it helps you:
Char poblanos, peel, and deseed
Cut veggies for farro primavera. You can even cook this dish now and reheat tomorrow.
Wash and cut leeks
Blanch cabbage leaves
Cook ground meat, if using
Make sweet potato crust
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 discounted for the first time 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”!