I was working on a another post for this week until I received an email from my editor with my manuscript attached. She passed the baton to me, so to speak, and now it’s my turn to edit. I need to work on edits pretty hard core in the short term because I am going away for July 4th weekend and then I am going on a big trip mid-July that I am super excited about. Hubs and I are both celebrating big birthdays this year, so we are going to Portugal and Spain by ourselves for a little vacay and then two of our kids will join us at different points. How great is that?? We haven’t been on a fun trip like this in a while. Can’t wait.
In the meantime, I will be taping the July online class on Monday, so all my cooking class participants will be getting that one right after July 4th. I have been recipe-testing like crazy and shooting food in preparation of being away for a few weeks. I also shot a few more recipes to add to the Thanksgiving e-book I did last year. I am going to update that one with some more recipes and tips. Last year, I had some requests to have the ebook out in time for Canadian Thanksgiving which is in earlier October. I will do my best!
Here’s your dinner planner for the week. Happy 4th!!
Meatless Monday: Gazpacho with avocado and grilled shrimp; tortilla “pizza” (place a tortilla on a baking sheet and top like a pizza with or without cheese or use vegan soft cheese, bake at 400 until warmed through.) I like Siete Foods grain-free chickpea tortillas or Food For Life sprouted grain tortillas.
July 4th!: Here are my July 4th menu ideas. I will also be posting the most fabulous American Flag pie on Monday – it is a must-make!
Friday: Consider using leftover hamburger or hot dog buns in a baked French toast casserole or strata. Many kinds of leftovers like grilled vegetables or crudites (just saute them first) work well in salads, pastas or frittatas.
Saturday Brunch: breakfast burrito bar: scrambled eggs or scrambled tofu, tortillas, salsa, avocado or guacamole, refried beans, turkey bacon, sautéed onions or mushrooms. Let everyone make their own!
Here’s what you can do ahead of time:
make all salad dressings, marinades and sauces
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!