Happy weekend! It’s starting to feel like fall, and I’m loving the autumn produce showing up at the markets. Here’s a simple, seasonal dinner plan for the week to make meal decisions easier and enjoyable.
Meatless Monday: butternut squash lasagne with mushrooms, sage, kale and cashew–cauliflower béchamel
Tuesday: Fesenjan-style chicken stew with walnut and pomegranate sauce, served with any cooked grain or cauliflower rice, and sautéed greens such as kale or Swiss chard
Wednesday: Turkey sausages with cabbage and fennel — a one-dish meal, though roasted potatoes are a nice addition if you want something heartier
Thursday: Shrimp with tomatoes, white beans and spinach — great with rice or garlic bread
Friday: Vegan lentil shepherd’s pie with a fresh side salad
Saturday brunch: Mushroom and leek quiche with a sweet potato crust
Sunday: Baked Asian turkey meatballs served in lettuce cups, with shaved veggies (carrot, beet, radish) dressed in creamy miso-ginger dressing
Here are a few make-ahead tips to smooth your week:
Sunday
- Make cashew–cauliflower ricotta or use store-bought.
- Assemble the butternut squash lasagne; you can bake it now and reheat later if preferred.
- Wash and dry greens so they’re ready to sauté.
Monday
- Prepare the Fesenjan-style chicken stew and reheat the next day for deeper flavor.
Thursday
- Chop the vegetables for the shepherd’s pie so they’re ready to cook.
Friday
- Pre-bake the sweet potato crust for the quiche to save time on brunch day.
Saturday
- Mix the turkey meatball mixture ahead of time so assembly on Sunday is quick.
I love seeing your recreations on Instagram—if you make any of these recipes, please tag me @pamelasalzman and use #pamelasalzman so I can admire your dishes!
My cookbook Quicker Than Quick is on sale for the first time on Amazon. If you have a minute, I’d be so grateful for a review. Thank you!
Also, take a look at my first cookbook, Kitchen Matters, for more approachable recipes and kitchen tips.