I’m currently on Long Island helping my mom so I’ll have to wing it if I can manage an IG live on Monday night. Just check my stories on Monday and I’ll let you know then!  If you’re a monthly cooking class subscriber, we are uploading the new class on October 1st!  The theme is Cozy Fall Dinners at Home and the recipes include the following:

Creamy Chicken and Wild Rice Soup, Oven Roasted Salmon with Rice and Coconut-Tomato Sauce, Tamale Pie, Radicchio Salad with Olives and Parmesan, Vegan Chocolate Snacking Cake with Sweet Potato Chocolate Frosting

All the recipes can be made vegan, dairy-free, gluten-free and they are all brand-new!  If you are not taking my cooking classes, you should be! Give me an hour a month, and I’ll make you a better cook! Here’s your dinner planner for the week:

Meatless Monday: Pasta e Fagioli Soup (we love soup for dinner!  If we’re hungry, I’ll add a simple salad or a piece of sourdough toast.)

Tuesday: Sumac spiced chicken, baked parsnip fries. I think I’ll also add carrots and sweet potatoes to the sheet pan with the parsnips.

Wednesday: Tex-mex stuffed sweet potato skins, some sort of green salad

Thursday: Brown butter miso-glazed wild salmonasian slawginger and honey glazed carrots 

Friday: Sheet Pan Meat Balls with Crispy Turmeric Chickpeas from Smitten Kitchen – these use ground turkey, but I am sure ground beef or turkey would be delicious! +  roasted green beans with shallots and lemon

Saturday brunch: Baked pumpkin oatmeal, served with fresh fruit and full fat greek yogurt or non-dairy yogurt

Sunday: Rice Chopped Salad – you can top this with tuna, turkey or chicken, or cooked beans to make this a complete meal. I even grated hard boiled eggs on top once and it was delicious! It lasts a good 5 days in the fridge too.


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


Make stock if using homemade

Cook beans for soup if making from scratch

Wash salad greens

Make any vinaigrettes

Salt chicken


Prep veggies for the rest of the week

You can make the oatmeal bake and reheat on Saturday or just assemble Friday and bake fresh on Saturday


Rice veggies for chopped salad or make the entire salad and refrigerate


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!

Order my cookbook, Quicker Than Quick!  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”!

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