Eeeeeek! I’m over the moon to open the registration for my NEWEST bootcamp, Back to Basics! I took suggestions, requests and feedback from hundreds of my students and married them with my decade + experience teaching thousands, yes thousands, of people and created an incredible 4-week course to help anyone become a confident cook.  I used to think, “if you can read, you can cook.”  And then I realized that was not true.  We need a foundation in order to be successful in the kitchen.  You know that homemade food is critical to good health, and cooking does not have to be hard or a struggle.  Join me either live starting the week of March 7th or on your own time for Back to Basics, a life-changing course!  For my community, I am providing a coupon code BB100 for $100 off and there are payment plans available.

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)

Friday: tuna or wild salmon patties, Mediterranean quinoa salad

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: 


Wash greens

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


Cook quinoa


Make sweet potato crust


Marinate chicken


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”!

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