If you take my online monthly cooking class, the March session is now available and features brand-new recipes for both Easter and Passover—many of them suitable for either holiday. The class covers the following dishes:
Crustless Spinach-Feta Pie (not a frittata), Honey-Lemon Roast Chicken with Thyme, Roasted Carrots with Calabrian Chile Yogurt and Mint, Wedge Salad with an Herby Dressing, and Flourless Brownie Cookies.
I always offer substitutions for almost every ingredient, including a plant-based alternative for the chicken that isn’t a processed “mock” chicken. If you have allergies or intolerances and don’t see a swap listed, ask me and I’ll suggest one.
If you’re near Manhattan Beach, come join me at Pages Bookstore on the evening of Tuesday, March 7th. I’ll be hosting bestselling author Rebecca Serle for the paperback launch of her charming novel, One Italian Summer. We’ll have a book conversation and a meet-and-greet afterward. Tickets are available through the bookstore.
Here’s a simple dinner plan for the week:
Meatless Monday: Pasta e Fagioli Soup
Tuesday: Orange-and-Rosemary Glazed Chicken with sautéed mixed vegetables. Start with olive oil, sliced garlic, and a pinch of crushed red pepper, then add quick-cooking vegetables, seasoning with salt and pepper. Use whatever veggies need to be used up in the fridge.
Wednesday: Spinach Risotto with sautéed shrimp and roasted asparagus.
Thursday: Mushroom-and-Leek Quiche with a sweet potato crust, served with roasted cauliflower and an almond-herb sauce.
Friday: Spetses Braised Cod with a fresh green salad.
Saturday brunch: Full-fat or dairy-free yogurt topped with Crunchy Chickpea Trail Mix and diced mango. You can swap the yogurt for oatmeal if you prefer.
Sunday: Chicken Larb Bowls from What’s Gaby Cooking.
Make-ahead suggestions to simplify your week:
Sunday:
- Make stock if you prefer homemade
- Cook beans for the soup if using dried beans
- Prepare the crunchy chickpea trail mix
- Break the cauliflower into florets for roasting
Monday:
- Marinate the chicken
Tuesday:
- Make and prebake the sweet potato crust for the quiche
Wednesday:
- Cook the vegetables for the quiche filling
Thursday:
- Thaw cod fillets in the refrigerator overnight if using frozen fish
I love seeing your takes on my recipes—please tag me @pamelasalzman and use #pamelasalzman on Instagram so I can see what you make. I also send a free Monday newsletter with new recipes, thoughts, and favorites; feel free to subscribe.
You can order my cookbook, Quicker Than Quick. If you have a minute, a review on Amazon would mean a lot to me. You can also take a look at my first cookbook, Kitchen Matters.