If you are in the NY area right now, wow!  This weather has been amazing.  We have had a perfect week with my family doing all the things we normally do and keeping life simple.  We are here through July 4th and then we head back to California.  For my monthly online cooking class subscribers, the new July class is getting sent to you this weekend!  It might be one of my favorite classes yet!  If you are not yet a subscriber, try a class out!  I promise you will learn a lot about being a better cook, health and nutrition, and learning how to adapt recipes to suit your style. The recipes are brand new and won’t be published for at least a year, but it’s also so nice to be a part of this special community!

Here’s your dinner planner for the week:

Monday (4th of July): Here are some July 4th menu ideas. I also have the most fabulous American Flag pie – it is a must-make! Or S’mores Bars – BEYOND! If you need something fun, but simple and easy, try the flag cookie or a fruit crisp with blueberries and cherries.

Tuesday (Meatless Monday Make-up): Consider using leftover hamburger or hot dog buns in a baked French toast casserole or Tomato, Roasted Pepper and Basil Strata with leftover hamburger buns, green salad with everyday salad dressing #2. Many kinds of leftovers like grilled vegetables or crudites (just saute them first) work well in salads, pastas, casseroles, or frittatas. Just know that vegetables should be cooked before adding to pasta or frittatas.

Wednesday: Poached salmon, zesty potato skewers, sauteed green beans (I like to blanch the beans in salted water for 3 minutes, drain, shock in ice water, drain, pat dry and saute with shallots, salt and pepper and a squeeze of lemon or lemon zest.)

Thursday: Pea and Mushroom Sauté with Mint, Summer garden frittata

Friday: chicken with chimichurri, Socca with Mediterranean toppings

Saturday brunch: Roasted beet and burrata salad

Sunday: Grilled naan pizzas, warm peach pie pots for dessert (To make pizzas place naan on a heated grill and cook for a couple of minutes on either side.  Remove from grill, add your toppings and place in a 375 degree oven until cheese is melted.  You can use traditional pizza sauce or pesto is delicious as well.  I love summer veggie toppings like tomatoes, sautéed eggplant, zucchini and spinach.)

 

Here’s what you can do in advance if it helps you: 

Sunday: 

Make flag pie 

Make salad dressings

Tuesday: 

Cook potatoes and toss in marinade

Wednesday: 

Wipe mushrooms clean and slice or buy presliced

Cook vegetables for frittata. You could also bake the frittata and reheat the next day. 

Thursday: 

Make chimichurri

Assemble skewers

Friday: 

Roast beets

 

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 on sale for $14.99 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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