Happy Weekend! Never mind my thin skin and that I am wearing four layers to pickleball in the morning and it’s 50 degrees. I went out for my morning walk in my full-length puffer coat and gloves and I can’t stop making spicy hot chocolates and soup, soup, soup! For my lovelies who subscribe to my monthly online cooking class, I have live office hours on Tuesday, January 24th at 12:00 pm PT/3:00 pm ET. Check your email for the zoom link and bring all your kitchen questions. Or we can chat about anything – beauty products, happiness, kids, life, nothing is off limits! Here’s your dinner planner for the week:
Meatless Monday: Poblano potato leek soup, quesadillas (swap avocados or refried beans for cheese to make it vegan or your favorite vegan cheese) I love adding roasted or sautéed veggies to my quesadillas!
Wednesday: Chicken and veggie fajitas (mushrooms, zucchini, bell peppers, and/or onions), roasted sweet potato wedges (keep the skin on, cut into wedges and toss with olive oil, salt, pepper, a dash of paprika and garlic powder and roast at 425 until tender. Timing will depend on thickness of the wedges.)
Thursday: Wild halibut with Thai coconut sauce served with basic rice and blanched broccoli (the sauce is so good, you may want to double it!)
Her’s what you can do ahead if it helps you:
Marinate chicken for fajitas
Wash collard greens
Make socca batter
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!