March has always represented the light at the end of the tunnel.  I hated winters on the East coast and I knew March was the beginning of the end, even though we could have some chilly temps or even snow.  I knew I could make it!  My new online cooking class is uploaded and ready for viewing and cooking!  I would love to have more of you join that community.  I am asked almost daily to do in-person classes and friends, that ship has sailed.  I will only do 1-2 a month going forward so the online class is the way to go, plus it’s much more economical!  Here’s the fabulous menu this month:

Brussels Sprout Salad with Truffle Vinaigrette, Melting Potatoes and Sweet Potatoes, Spring Vegetables with Whipped Feta, Roasted Salmon with Sumac and Citrus, Lemon Crinkle Cookies

Here’s your dinner planner for the week:

Meatless Monday: Red Lentil Tortilla Soup topped with avocado and crushed tortilla chips. You can serve this with a side of veggie tacos (Asada Mushroom Tacos or Chipotle Cauliflower Tacos are good suggestions) if you want something else with the soup.

Tuesday: Salmon with Citrus and Sumac from my March Class + Cauliflower Crunch Salad 

Wednesday: Smoky braised lentils with turkey sausage, roasted Brussels sprouts

Thursday: Sheet pan chicken with artichokes, cherry tomatoes, and zucchini served with brown rice or cauliflower rice

Friday: Quick Baked Halibut from Walder Wellness + Spring Salad with Dill Dressing

Saturday Brunch: Savory Dutch Baby Oven Pancake with Spinach and Gruyere Cheese 

Sunday: Creamy asparagus soup (dairy-free) with grilled cheese and spinach sandwiches on whole grain bread. You can use dairy-free cheese or avocado instead of the cheese.

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!