It is probably your last opportunity to take a bootcamp live with me!  I am repeating two very popular bootcamps, Back to Basics AND Meal Planning | Meal Prepping | Batch Cooking, at a time that I think is perfect.  Summer is more relaxed; people may be traveling, but there are fewer commitments, especially for kids. If you know someone who is graduating from college or getting married, either of these bootcamps would be the perfect way to start learning how to cook more at home. If YOU are still struggling cooking at home and not quite feeling your best, take my classes and let me help you! You do NOT have to attend the the classes live, but I do answer questions live during the class and have a supplemental live Q&A session immediately following which is a really valuable perk to taking the classes live. For my community, I want to share a $100 discount on both courses.  Use BB100 for the Basics course and MEAL100 for the Meal Prep course.  There are payment plans available too!  Here’s your dinner planner for the week:

Meatless Monday (Memorial Day): Lentil and grilled eggplant salad, Tasty Turkey Burgers, Wild Salmon Burgers, The Best Grilled Flank Steak, Grilled Vegetables with Lemon-Basil Dressing or Red Pepper Vinaigrette or Chopped Grilled Veg Salad, Sparkling Blackberry Shrub, Apricot-Cherry Almond Crisp, Grilled chicken with cherry tomato vinaigrette, Grilled lemon-mustard-rosemary chicken, Quinoa tabbouleh, Asada mushroom tacos, roasted strawberry bruschetta (or see this post for more ideas for your memorial day bbq) + I have so many great recipes in both my books (the black bean and mushroom veggie burger from Quicker Than Quick is perfection and can be grilled!)

Tuesday: (use those leftovers!) Turkey bolognese spaghetti squash casserole (swap lentils for the turkey for a plant-based version), fresh green salad with everyday salad dressing #1 (you can also swap in crumbled leftover cooked turkey or beef burgers from your holiday cookout). I like chopping up leftover crudites for soups and stir-fries or roasted and added to salads.  Cooked burgers can be crumbled and added to tomato sauce or stir-fried with riced veggies or mixed with rice and seasonings and stuffed into a bell pepper.

Wednesday: Blackened wild salmon tacos, Charred corn salad with tomatoes and avocado (I like the salmon on top of the corn salad without the tortilla!)

Thursday: Tomato, Roasted pepper and Basil Strata (use leftover burger or hot dog buns, if you have them from the weekend), big green salad with simple lemon/olive oil dressing + if you have any leftover grilled vegetables, mix those in as well.

Friday: Veggie and bean burrito bowls with cilantro-lime rice and Mexican Sautéed Greens recipe (roast whatever you have!), avocado or guacamole and/or salsa

Saturday Brunch: Spinach Pizza Quesadilla with a fresh side salad using your favorite organic greens from the farmers market

Sunday: Roasted Chicken with Lemon-Glazed Rhubarb from the NYTimes, oven baked parsnip fries, grated carrot salad

 

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

Sunday: 

Roast spaghetti squash

Make salad dressing

Wash greens

Make crisp topping

Tuesday: 

Make spice mix for salmon

Thursday: 

Cook beans if making from scratch

Cook rice

 

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”!