I just finished my first week of Thanksgiving classes and I am really excited for the holiday! I need to finalize my own menu which is such a challenge because I like introducing new recipes to the menu, but I never know what to take off. The online version of this class has been uploaded if you’re an online class subscriber. The menu for this class is not in the 2019 Thanksgiving ebook.
Lemon Garlic Brussels Sprouts, Savory Sweet Potato Casserole, Roasted Root Vegetables with Sherry-Maple Glaze, Fall Market Salad with Savory Granola and Pomegranate Vinaigrette, Gluten-free Pumpkin Chocolate Tart
This week would be a great time to test any new Thanksgiving recipes or invite your friends next weekend for a Thanksgiving recipe “test-run!”
Here’s your dinner planner for the week:
Meatless Monday: Sweet potato and quinoa veggie burgers from my cookbook, parsnip fries, fresh green salad
Tuesday: Beef/turkey or tempeh tacos (either in tortillas or over rice or cauliflower rice), guacamole, salsa, carrot salad
Wednesday: Apple cider glazed chicken from delish, brussels sprouts hash
Thursday: Split pea and barley soup, kale salad with creamy lemon dressing
Friday: Chicken tikka masala, basmati rice with peas, sautéed spinach
Saturday Brunch: chickpea tuna salad on toast or lettuce cups
Sunday: Miso soup and veggie sushi rolls with roasted sweet potato, avocado and a spicy sriracha aioli
Here’s what you can do ahead if you need to:
Sunday
Wash greens and vegetables
Remove stems from kale
Cut parsnips
Make croutons. Store in an airtight container
Tuesday
Slice brussels sprouts
Thursday
Marinate chicken with yogurt
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!
