January always feels like a reset for me, getting back to simple, nourishing meals after the holidays while still wanting food that feels comforting and satisfying. I’ll be honest: I’m personally making even more soups than this dinner planner suggests, because they’re one of the easiest ways to eat well without overthinking it. With my son heading back to college this weekend, I’m especially grateful for make-ahead meals that bring a little calm to a busy transition. And if you’re looking for more structure in the kitchen, my January online cooking class is uploaded, plus I share weekly inspiration and practical tips every Monday on Substack!
Here’s your dinner planner for the week:
Meatless Monday: Rustic butternut squash soup with fennel and wild rice
Tuesday: Chicken adobo, cauli-rice, Spicy honey-lemon green beans
Wednesday: Shrimp Lo Mein + sautèed bok choy
Thursday: Egyptian Moussaka (Saucy Eggplant and Beef Casserole) from The Mediterranean Dish
Friday: Vegan Mushroom Bolognese served with spaghetti squash (or your choice of pasta) + green salad with chickpeas and parmesan for extra protein
Saturday brunch: Coffee Cake Baked Oatmeal (With Walnut Streusel Topping)
Sunday: Seared Scallops from Quicker Than Quick, Brussels sprout hash with capers, lemon and hazelnuts, mashed cauliflower or mashed potatoes
I LOVE seeing your recreations of my recipes on Instagram! If you make something, tag me @pamelasalzman and use #pamelasalzman so I can cheer you on. If you don’t already get my free Monday newsletter, it’s full of fresh recipes, favorite things, and kitchen inspiration. Subscribe here!
