I’ve been busy creating new material and content for you all! I just uploaded the September class for those of you who take my monthly online cooking class! I can’t stop making the recipes!! Soooooo good! Also, I am so excited that my newest, never before seen BOOTCAMP is open for sign-ups!! We start this week and it’s called Raising Healthy Eaters and it is your answer to how to raise children who have a healthy relationship with food, can make good choices when they are away from you, and how to stop being a short order cook. If you’re new here, I raised three children (two of whom were really picky and now they’re not!), taught over a thousand students (mostly moms) in person over the years, and educated hundreds of elementary school students in nutrition and gardening. I’ve been there, seen it, heard it, counseled, learned, and implemented my strategies FOR CHILDREN OF ALL AGES with incredible success. I have poured all my knowledge into this course and I cannot wait to change your life!!! For my website subscribers and my students, I am sweetening the deal with a $100 off coupon code: KIDS100 Here’s your dinner planner for the week:
Meatless Monday (Labor Day and 1st night of Rosh Hashanah): Charred corn salad with tomatoes and avocados, 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 (Rosh Hashanah): Here are a few options.
Pan-seared wild salmon from Kitchen Matters, Onion-braised brisket, Baked Orange-Rosemary Glazed Chicken, Moroccan chicken with dates, oven baked eggplant with olives, capers, and basil(but I’ll serve with pomegranate seeds and tahini sauce), roasted carrots with garlic yogurt (swap coconut yogurt for a DF option). Other options I love are: Moroccan carrots and orange, sweet potato casserole, roasted sweet potatoes with leeks, kale salad with citrus dressing, grain-free apple cake, apple crumble cake. There are so many lovely recipes on my site that would be perfect for the holiday dinner. whole roasted chickens with potatoes and fennel, delicata squash and apple salad, Marrakesh salad (from Quicker Than Quick), noodle kugels, seasonal fruit platter, bite size sweets like chocolate chip cookies, white bean tahini blondies from Kitchen Matters. In past years I’ve made hummus, Fall/Winter Tabbouleh, quinoa with spinach, dill and feta, butternut squash salad with pomegranate and pumpkin seeds, Fattoush, falafel, grated carrot salad, poached salmon.
Wednesday: Depending on the leftovers from yesterday, I might turn them into a soup, chicken quesadillas, salad or grain bowls.
Saturday brunch: Kale, mushroom and brown rice bake (or use whatever leftover cooked vegetables you have)
Sunday: Late summer minestrone, salad
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”!