Weekly Dinner Planner and Prep Guide

WordPress has just done some updating, so I need a little tutorial on the new features. Forgive any formatting glitches until I figure it all out. For my online class students, I just filmed this month’s latest class and it will drop this coming week! In the meantime, here’s your dinner planner for this week:

Meatless Monday: Whole Roasted Cauliflower with Tahini Sauce, Raisins, Hazelnuts and Green Herbs served with roasted acorn squash wedges. This is a hearty, flavorful vegetarian main—toast the hazelnuts for extra depth and finish with a bright herb garnish.

Tuesday: Shrimp and Mixed Veggies with Coconut Basil Sauce served over rice. A light, fragrant meal—cook the shrimp briefly so they stay tender. For an example rice method, see this rice and bean bowl recipe.

Wednesday: Lasagna Cupcakes (feel free to add ground meat or a meat substitute). Serve with organic broccolini quickly sautéed with thinly sliced garlic for a simple, green side.

Thursday: Soft polenta with mushroom ragout from my book, paired with garlicky kale. Polenta provides a creamy base while the mushroom ragout adds savory richness—finish with a drizzle of olive oil or a sprinkle of Parmesan if you like.

Friday: Skillet Roasted French Onion Chicken and Potatoes from Half Baked Harvest. This one-pan dinner is great for a relaxed Friday evening—caramelize the onions slowly for maximum flavor.

Saturday lunch: Hash-brown and Spinach Casserole. A comforting, make-ahead option that reheats well—add a sharp cheese or extra herbs for brightness.

Sunday: Miso Soup and Sunrise Nori Wraps with Spicy Tahini Drizzle, served with roasted sweet potato. For a simple roasted-sweet-potato method, see this method. Add avocado and a spicy sriracha aioli for extra creaminess and heat.

Make-Ahead and Prep Tips

To make weeknight dinners smoother, do as much as you can ahead of time. Here are practical tasks you can complete on Sunday and Saturday to save time and reduce stress during busy evenings.

• Sunday:
  • Wash and dry all vegetables and herbs. Store in airtight containers or salad spinners to keep them crisp.
  • Make dressings, sauces, and marinades for the week—tahini sauce, coconut basil sauce, vinaigrettes. Store in glass jars for easy use.
  • Cook Tuesday’s rice ahead and refrigerate; reheat with a splash of water to revive texture.
• Saturday:
  • Prepare the miso soup broth and store it chilled; keep solid ingredients separate and add them when reheating to maintain texture.
  • Pre-chop vegetables needed for Sunday’s wraps and roast sweet potatoes so assembly is quick.

Quick Serving Ideas and Variations

Small swaps keep menus interesting and accommodate different diets:

• Swap shrimp for firm tofu or tempeh in the coconut basil dish for a vegetarian option.
• Add a grain or legume—farro, quinoa, or beans—to the lasagna cupcakes for more fiber and texture.
• Turn leftovers into bowls: roasted cauliflower, grains, a drizzle of tahini, fresh herbs and toasted nuts make a satisfying bowl lunch.

Here’s a link to my previous dinner planners: Dinner Planner Archive.

I love seeing your recreations on Instagram—if you make any of my recipes, please tag me @pamelasalzman and use #pamelasalzman so I can check them out!

Click here to learn more about my online cooking classes.

If you enjoy these recipes, you’ll love my cookbook—it’s packed with approachable recipes and practical tips for everyday cooking.