So much happening right now!  Where do I start?? The September cooking class is UP.  The menu is: Oven “Fried” Chicken + a bonus recipe for Vegan Crispy “Chicken” Patties, Greek Salad with Olive Vinaigrette, One Pot Quinoa with Veggies and Chickpeas (my new obsession), Zucchini Planks (I’ve made these once a week for 2 months!), and Monster Cookie Bars that are actually flourless and full of fiber and protein.  If you are not taking my monthly cooking class, you are missing out on so much!  You know all these recipes you see on the site that you love? Those were cooking class recipes a year or two prior to being published!

Raising Healthy Eaters is happening again! We start the week of September 12th and I have two different days PLUS an extra for this course – bonus “office hours” on Thursdays at 5:00 pm PT if you need extra support or you can’t attend the live Q&A during the class times. This class has changed lives!!

If you are subscribed to my newsletter, don’t miss an invitation in the next newsletter to get together in person the morning of September 17th in Manhattan Beach. This is not an event or book signing, just a private meet-and-greet. I’d love to get together! Here’s your dinner planner for the week:

Meatless Monday (Labor Day): Charred corn salad with tomatoes and avocados OR cauliflower crunch salad, Grilled vegetable platter with romesco or basil vinaigrette, + any protein you like such as Tasty Turkey Burgers, Grilled Shrimp from KM, Grilled Herbed Lemon Chicken with Mint Drizzle, or do a big grazing board with a loaded hummus platter with crudites, mini avocado toasts, bruschetta and nuts and olives – or whatever you like to graze on!

Tuesday: Vegetable fried rice – using any leftovers you have, sesame spinach salad

Wednesday: Broiled fillet of sole with lemon and white wine from KM, spaghetti squash with herbs and pecorino, green salad with everyday salad dressing #1

Thursday: roasted vegetable tian, slow cooker whole chicken

Friday: Vegan taco salad from the Crunchy Radish

Saturday brunch: strawberry mint tabbouleh p. 31 from Quicker than Quick

Sunday: Shrimp with white beans and tomatoes, rice, and grilled zucchini

 

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

Sunday: 

Make romesco or basil vinaigrette

Make salad dressings for the week

Cut cauliflower for salad

Cook rice for fried rice

Tuesday: 

Roast spaghetti squash

Wednesday: 

Assemble vegetable tian

Thursday: 

Make walnut chorizo and jalapeño lime dressing if using for Friday’s salad

Friday: 

Wash strawberries

Cook quinoa

 

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 on sale for $14.99 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”!