Spring is (finally) around the corner, and I don’t know about you, but I’m more than ready for a little seasonal shift in the kitchen. This week’s dinner plan leans into that in-between moment which is still cozy, but with some lighter, brighter flavors sneaking in. Also, my March cooking class will be uploaded around March 2, and it’s a great one to have on hand as you start thinking about Easter and Passover menus. A sneak peak of this month’s menu: Herb-Crusted Rack of Lamb, Italian Almond Flour Carrot Cake, Maroulosalata, Mediterranean Artichoke–Potato Ragout, Roasted Carrot Fries with Green Goddess Yogurt Sauce
Here’s your dinner planner for the week:
Meatless Monday: Tuscan White Bean Skillet from Nourish and Fete, green salad with Everyday Salad Dressing #1, crusty bread
Tuesday: Creamy tomato soup from QTQ + avocado toast with Fishwife Sardines in Red Chimichurri (use code PAMELASALZMAN for a discount)
Wednesday: Shrimp and mixed vegetables with coconut-basil sauce served over cauli-rice
Thursday: Weeknight Arroz con Pollo from Quicker than Quick + roasted asparagus
Friday: Curried Lentil, Tomato and Coconut Soup + grilled cheese sandwiches
Saturday brunch: Breakfast Sliders
Sunday:Roasted Fish with Chermoula + Moroccan Roasted Carrots with Orange served with quinoa, farro or couscous
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!
