If we don’t have our health and safety, we have nothing. We will get through this, I am sure. I am looking for the positive in all this and not looking too far forward. I am trying not to overthink the “what ifs” because that will cause me to lose sleep and that’s going to do the opposite of help me. I am avoiding anyone on my social media feed whose posts cause me stress. I am not reading op-ed pieces forwarded by family or friends that detail hypothetical worst-case scenarios.
I am following the rules and I am in lockdown mode with my husband and children. I am enjoying teaching my younger daughter how to cook. I look forward to my Instagram LIVES everyday at 12 pm and to connecting with my community. I am not trying to get in the best shape of my life, but I am finding time for exercise at home or outside most days because it boosts my mood and gives me more energy. I am not starting a new business, but I am trying to help my community virtually the way I know best – through teaching. See the bottom of the post for a special offer on my online cooking classes.
Here’s your dinner planner for the week which includes flexible recipes that can make use of your pantry staples. Please don’t hesitate to ask me about swaps and substitutions if you don’t have an ingredient! If you need to vent or share anything outside of your family, use this space. I love and care about all of you.
Meatless Monday: Spring veggie paella (feel free to sub some riced cauliflower for some of the rice), green salad (vinaigrette: 1 T. lemon juice + 1 T. red wine vinegar + 1/2 tsp. salt + black pepper to taste + 1 tsp. maple syrup + 3 T. olive oil)
Tuesday: Wild Halibut with Thai Coconut Sauce served with leftover cooked rice and sautéed greens
Wednesday: 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 saute whatever needs to get used up in the fridge.)
Thursday: Moroccan Vegetable Soup ,the chickpeas and sweet potato offer plenty of protein and fiber but if you want to sub grains (brown rice, millet, freekeh or quinoa would all work) for the cauliflower rice, you absolutely can. The easiest thing to do would be to cook the grains separately and add them at the end or to each individual bowl, otherwise you will have to adjust the liquid measurement for the soup (grains absorb liquid).
Friday: braised greens and beans – you can make this recipe with another favorite leafy green, such as kale, Swiss chard, or escarole and broccolini
Saturday brunch: Migas (Egg and Corn Tortilla Scramble) p. 58 from my book
Here’s what you can do ahead if you need to:
Wash and dry all greens and vegetables
Make salad dressing
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! For the next month, choose any cooking class in the library for $10 with the code SINGLE10 and a subscription for future classes for $17 (normally $27/mo.) with the code CLASSES17.
If you like my recipes, you’ll LOVE my cookbook “Kitchen Matters”! If you have 1 minute, would you mind leaving a review on amazon? I would be so grateful, thank you! My new cookbook, Quicker Than Quick, is available for pre-order!