I hope your summer is off to a wonderful start! If you’re enrolled in my monthly online cooking class, I’ll be holding live office hours this Wednesday at 12:00 pm PST — a relaxed, lively time to hang out, ask questions, and chat about food. Check your email for the Zoom link. Below is a simple, flexible dinner plan for the week to make meal decisions easier.
Meatless Monday: Green Gazpacho. Depending on appetites, I’ll pair it with a hearty mixed green salad with chickpeas or another protein, or a classic caprese. Bread is optional.
Tuesday: Barley and corn tabbouleh with spiced halibut-and-lime skewers. I usually add zucchini to the skewers for extra vegetables.
Wednesday: Ground turkey and green bean stir-fry. I haven’t made this one yet, but it looks promising — you can easily substitute crumbled tofu for the turkey. I might serve it over cauliflower rice.
Thursday: Roasted salmon with pineapple salsa, steamed rice, and grilled or roasted asparagus.
Friday: Grilled summer salad with chicken and spicy cashew dressing. I often make this without chicken — swap in crispy baked tofu, cooked white beans, or thawed peas for a satisfying vegetarian option.
Saturday Brunch: Easy tuna dip spread on freshly toasted whole-grain or gluten-free bread. It’s surprisingly delicious and very simple — my son makes it himself now because he loves it.
Sunday: Slow-cooker barbacoa tacos, Mexican black beans, and a DIY salad bar for taco bowls so everyone can customize their plate.
Here are a few make-ahead tasks that can save time during the week:
Sunday:
- Make the green gazpacho and keep it chilled.
- Cook the barley for the tabbouleh.
- Wash and dry salad greens.
- Measure spice rubs for the halibut skewers and the salmon.
Monday:
- Assemble the barley-and-corn tabbouleh if you prefer it to rest overnight.
Tuesday:
- Prepare the sauce for the green bean stir-fry.
Wednesday:
- Cut and chill the pineapple for the salsa.
Thursday:
- Make the cashew dressing for the grilled salad.
Friday:
- Blend the sauce for the barbacoa tacos so it’s ready to use in the slow cooker.
I love seeing your takes on my recipes — please tag me @pamelasalzman and use #pamelasalzman on Instagram so I can see and share your photos. If you enjoy a weekly roundup, I send a free Monday newsletter with new recipes, seasonal ideas, and things I’m loving. Subscribe via my newsletter signup.
My cookbook Quicker Than Quick is available now — I’d be so grateful if you could leave a quick review on Amazon if you have a minute. You can also take a look at my earlier cookbook, Kitchen Matters.