I hope you had a wonderful Thanksgiving!  Thank you for bringing me into your kitchens and making me a part of your special holidays and family traditions.  I can’t tell you how honored I feel every time I see a photo on Instagram or receive an email fo your success stories!  

I appreciate each and everyone of you and I want to do anything I can to continue to inspire and build your confidence in the kitchen! I have a BIG announcement to share with you. I will be restructuring my classes to offer 3 different options going forward:

Premium All-Access Members will receive the monthly class video and recipes PLUS access to all classes in the library since April 2018!! I will also be adding supplemental quick videos like how to chop an onion and how to make the perfect boneless chicken breast. You will have access to classes and supplemental videos ONLY while you are an active member. You can certainly print out all the recipes for future reference.

Basic Monthly Members will receive the current monthly class video and recipes and have access to the quick supplemental videos. Again, access will be available only while you are an active member.

Single Classes are available for purchase and you will receive the video and recipes for that class via email. 

ALL ACTIVE MEMBERS HAVE ACCESS TO THE PRIVATE FACEBOOK PAGE AS WELL AS AN INVITATION TO JOIN ME FOR A LIVE MONTHLY Q&A.

What if I am already a monthly member? If you are already a monthly subscriber, I am converting you all to Premium All-Access Members to say thank you for your past and continued support! You will continue to pay whatever price you signed up for!

PRICING EFFECTIVE NOVEMBER 26, 2021

Black Friday Sale through November 28

Premium All-Access Pass $ 29 /mo $ 25 /mo

Access to entire class video library + 1 new class video per month + recipe packet + Monthly Live Q&A + Supplemental quick videos + Private Facebook Group. BUY PREMIUM PASS WITH CODE FRIDAY25

Basic Monthly Pass $ 25 /mo $ 20 /mo

Access to current monthly class + 1 new class video per month + recipe packet + Monthly Live Q&A + Supplemental quick videos + Private Facebook Group BUY BASIC PASS WITH CODE FRIDAY20

Single Class Purchase $ 27 /ea $ 20 /ea 

Class video + Recipe packet BUY A CLASS WITH CODE SINGLE20

BOOTCAMPS

I will continue to offer bootcamps in 2022. I will offer at least one brand new bootcamp, Cooking for Beginners, as well as all previous courses (you can take a peek at the bootcamps I’ve offered in the past here). You can pre-purchase a bootcamp voucher this weekend to use during 2022. This would also make a GREAT GIFT. 

Regular Bootcamp price $297 Black Friday price  $150 PURCHASE BOOTCAMP VOUCHER

Monday (Hanukkah): slow cooker whole roast chicken, onion-braised brisket, maple mustard roasted vegetables, roasted fish, use this method, Moroccan Roasted Carrots with Orange and LATKES! Recipes for zucchini latkes and Brussels sprouts latkes.  A non-latke option if you get tired of latkes, are these cauliflower fritters. Kale salad with creamy lemon dressing,  homemade applesauce

Tuesday: French Onion Soup plus a hearty salad with chopped up leftovers

Wednesday: Creamy Polenta with mushrooms, white beans and braised greens, method here. (swap sauteed shrimp for the white beans if you prefer an animal protein.)

Thursday: Whole Roasted Cauliflower with Tahini Sauce, Raisins, Hazelnuts and Green Herbs served with roasted acorn squash wedges (wash, cut and roast with coconut oil at 400 until tender, about 30-40 minutes)

Friday:Weeknight arroz con pollo p. 215 from Quicker than Quick + a green salad with red cabbage and radishes and everyday salad dressing #2 (or make the creamy chipotle dressing from the Mexican chopped salad on p. 67)

Saturday brunch: veggie fried rice with egg (fried rice dishes make use of leftovers like no other!)

Sunday: Vegan Lentil Shepherd’s Pie (great time to give the test-run before the holidays!)
Here’s what you can do ahead if it helps you: 

Sunday:Season chicken 

Wash and dry salad greens

Make dressing

Make tahini sauce

Measure spic mixture for arroz con pollo

Make latkes and reheat the next day (the trick is to undercook them and then reheat at a high temp like 425 degrees.)

Cut onions for French onion soup

Tuesday:  Wipe mushrooms clean (or buy them cleaned and sliced)

Friday: Cook lentils if making from scratch
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 discounted for the first time 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”!