Fall cooking is in full swing, and if you’re looking for cozy, delicious inspiration this season, I’d love for you to join my October Online Cooking Class. This month’s menu is one of my favorites yet: Charred Broccoli and Sausage with White Bean Purée and Sizzling Garlic Herb Oil, Fall Wedge Salad, Indian-Spiced Spinach Dip with Pizza Dough Naan, Whole Roasted Chicken with Sourdough and Kale, and a Tahini Banana Pudding that is absolute perfection. You can purchase the single class or subscribe for ongoing monthly access to cook with me all season long. In the meantime, here’s this week’s dinner planner to keep you inspired and organized for weeknight meals.
Here’s your dinner planner for the week:
Meatless Monday: chipotle tofu tacos from QTQ + Calabacitas
Tuesday: Vegetable Vegan Lasagna + crusty bread
Wednesday: Sumac spiced chicken, baked parsnip fries, simple green salad
Thursday: Asian Ground Turkey Rice Bowls from Not Enough Cinnamon + I may make Asian Slaw to add to my bowl as well
Friday: Sheet Pan Chicken Piccata, cauli-mash, sautéed spinach
Saturday brunch: Baked Pumpkin Oatmeal
Sunday: simple roasted chicken + Roasted Fall Vegetables with Italian Agrodolce
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!
