I am prepping the last bits of good summer produce and freezing them for the fall and winter.  I made a big batch of basil pesto, roasted some tomatoes, took corn off the cob, and roasted some Hatch chilies.  🙂 For those of you who take my online cooking class every month, I am hosting Office Hours on Wednesday, September 25 at 12:00 pm PST/3:00 pm EST.  Come join and hang out or bring any and all questions about cooking, recipes, hosting, holidays, nutrition, etc.  Check your email for the zoom invite!  Here’s your dinner planner for the week: 

Meatless Monday: Basmati Rice and Curry Roasted Cauliflower (I’m going to add chickpeas and sliced almonds for protein); I’ll supplement with avocado toast if we need more.

Tuesday:  Roasted Salmon with Rice and Coconut-Tomato Sauce, sauteed spinach

Wednesday: Cassoulet-style Chicken and Sausage, fresh green salad with lemon vinaigrette

Thursday: Take leftover cassoulet, chop everything into bite-size pieces and add to a saucepan/pot. Add enough chicken stock to make what looks like a soup.  Reheat on the stove.  You can supplement the soup with extra vegetables, like frozen carrots or baby greens.  If you don’t think soup is a meal, serve a grilled cheese or hearty salad on the side.

Friday: Grilled Steak Salad from delish.com, small baked potatoes with a little butter or cottage cheese

Saturday brunch: Swiss chard frittata (I saw someone on IG make this and she added tomatoes on top!)

Sunday: Eggplant “meatballs”, pasta or spaghetti squash, Broccolini with Garlic, Chili Flakes and Vinegar

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!