I hope you all had a wonderful Christmas. I truly appreciate every one of you and the warmth of this community. This year has been challenging in many ways, and your kindness and enthusiasm have been a bright spot in my life. Thank you for welcoming me into your kitchens and your hearts.
If you’re looking to invest in your health and knowledge this January, consider joining my Plant Based Bootcamp. I’ll be repeating the course in January and I’m offering website readers a $100 discount with the code PB100. It’s a great way to start the year with practical tools and support for plant-forward living.
I’ll be live on KTLA on Tuesday around 9:40 a.m. PST to share some simple New Year’s ideas for families staying in. Meanwhile, here’s a dinner plan for the week to keep things easy and delicious:
Meatless Monday: Mexican millet casserole (quinoa or rice work well as substitutes). Leftovers can become a hearty soup with added vegetable or chicken stock—top with avocado, sliced green onions, or tortilla chips for a new meal.
Tuesday: Wild salmon with blood orange, beet, and spinach salad, served with roasted sweet potato wedges. If your beets have greens attached, wash them and sauté like Swiss chard in olive oil or coconut oil.
Wednesday: Thai coconut chicken soup. A big bowl of soup is often enough for dinner; if someone wants a little extra, add a salad, avocado toast, or quickly heated veggie potstickers.
Thursday (New Year’s Eve): We’ll spend the evening at home with a puzzle and games, making fun finger foods like lasagna cupcakes, spinach and artichoke dip, Brussels sprout sliders, and slow cooker chicken tacos served on chips or in lettuce cups. For a more festive gathering, try appetizers such as polenta crostini with spinach and capers, buckwheat blinis with smoked salmon and lemon crème fraîche, mini spanakopita, zesty potato skewers, mini risotto cakes, endive with grapes and hazelnuts, mushroom toasts, a Provencal goat cheese gratin, white bean dip with roasted garlic, butternut squash, beet and apple skewers, or a well-composed cheeseboard.
Dessert ideas: individual molten chocolate cakes for an easy, impressive treat; a skillet chocolate chip cookie; and vegan gingerbread cake with whipped cream. If the kids help, I’ll make all three.
Friday (New Year’s Day): It’s tradition to have lentils for good luck. I often make a big pot of lentil soup, or sometimes a lentil shepherd’s pie, which has become a favorite during the holidays.
Saturday brunch: Eggs in purgatory with white beans — a comforting, flavor-forward brunch option.
Sunday: A big green detox salad paired with a restorative broth or a super greens soup with lemon-tarragon cream for a light, nourishing end to the week.
To simplify weeknight cooking, I often prepare stocks, cooked legumes, salad dressings, and washed greens ahead of time. If you want tips on what to prep in advance for your own week, feel free to ask.
My new cookbook, Quicker Than Quick, is available now. I love seeing your photos when you make my recipes—please tag me @pamelasalzman and use #pamelasalzman so I can see what you’ve cooked. If you have a minute, a review on Amazon would mean a lot to me.
Also, take a look at my first cookbook, Kitchen Matters, for more recipes and ideas.