I’ve spent the week with my mom on Long Island and I am now in NYC to celebrate the big birthday! I decided I just wasn’t feeling up for a big, crazy birthday party this year, so I’ll be marking the milestone with several small, low-key events. This weekend I am in NYC to have a birthday dinner with some of my cousins and then another with my mom, aunt, sisters and their husbands. I also turned in the edits on the proofs of my next cookbook. It has been a very busy week indeed!
Here’s your dinner planner for the week:
Meatless Monday: Middle Eastern Vegetable Soup with Freekeh from my cookbook, side of fresh salad
Saturday brunch: Baked pumpkin oatmeal, served with fresh fruit and full fat greek yogurt or non-dairy yogurt
Here’s what you can do ahead if you need to:
Wash greens and vegetables
Cut broccoli into florets
Clean mushrooms and slice them
Measure and combine dry ingredients for pumpkin oatmeal, store at room temp until ready to make
Poach chicken or use already cooked chicken and assemble the salad
Defrost frozen peas
Chop vegetables, jalapeño and garlic for chili
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!