Thanksgiving is getting close, and I’ve got you covered every step of the way. Between my brand-new online Thanksgiving cooking class, my Thanksgiving e-book, and weekly Substack newsletters full of tips and timelines, you’ll feel calm, organized, and ready for the big day. And if you’re a monthly online class subscriber, don’t forget Office Hours are Tuesday, November 18 at 12 pm PST! Check your inbox for the Zoom link and bring any Thanksgiving questions (or menu dilemmas!) you’d like to troubleshoot together.
This is the time to finalize your plan, test a new recipe or two, and get those make-ahead dishes going — and I’m here to help you do it all with less stress and more joy.
Here’s your dinner planner for the week:
Meatless Monday: Moroccan Vegetable Soup served with crusty bread, olives and cheese
Tuesday: Brown Butter Miso -Glazed Wild Salmon + Delicata Squash with Pomegranate-Pistachio Relish (I will also add in some green beans for a non-starchy veg)
Wednesday: lemon-herb chicken with mint drizzle (I’m going to simply roast chicken but serve with the mint drizzle) + Raw Brussels Sprout Salad with Poppy Seed Dressing
Thursday: marinated flank steak (you can broil this or grill), salt and vinegar potatoes, sautéed cabbage
Friday: grilled lamb chops, Arugula salad with persimmons, beets and burrata (I’ll probably skip burrata), crunchy cauliflower
Saturday brunch: Bircher Muesli with Hazelnuts and Golden Raisins
Sunday: Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi from Food52 + sautéed zucchini (last call for zucchini!)
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!
