My week at The Golden Door is drawing to a close. I always treasure this time away, but what I carry home is the most meaningful part: renewed habits of self‑care. You don’t need a special destination to care for yourself. Small daily practices—more compassion for ourselves, slowing down our pace, stepping away from screens, taking time for meditation, moving our bodies, and choosing nourishing food—make a lasting difference. We are all worth the investment.
To make home cooking easier, I design weekly dinner planners that help you plan ahead. Planning reduces stress and increases the chances you’ll cook more often. I use a mix of favorite recipes and new ideas, always emphasizing seasonal ingredients because they taste better, are more nutritious, and are easier on the budget. Here’s a simple, seasonal dinner plan for the week:
Meatless Monday: Roasted vegetable lasagne, served with a green salad.
Tuesday: Shrimp salsa over rice, with a side of your favorite seasonal roasted or grilled vegetables.
Wednesday: Chicken shawarma from my cookbook, served with lavash or cauliflower rice, and accompaniments: lettuce, tomato, cucumber, olives, tahini, and yogurt.
Thursday: Stuffed pizza zucchini boats—add ground turkey or tempeh to the filling (brown the turkey or sauté the tempeh as the first step).
Friday: Mediterranean fish baked in parchment, paired with a grilled vegetable couscous salad.
Saturday Lunch: Leftover grilled veggie couscous salad with added chickpeas, and avocado toast.
Sunday: Grilled or roasted chicken with a side of roasted green beans and shallots flavored with lemon and thyme.
To smooth your week, here are a few make‑ahead tasks that save time on busy days:
Sunday (prep day suggestions)
– Wash and dry salad greens and vegetables so they’re ready to use.
– Roast the vegetables you’ll need for the lasagne.
– Make marinara sauce for the lasagne and zucchini boats, or use a good store‑bought sauce if you prefer.
– Prepare the shawarma spice mix for the chicken.
– Whisk together dressings, marinades, and sauces and store them in jars.
Friday (quick step)
– Salt the chicken ahead of time to enhance flavor and texture.
I always love seeing your photos when you make my recipes. If you try any of these dishes, please tag me @pamelasalzman and use #pamelasalzman so I can see your creations.
If you’re interested in learning more, click to find information about my online cooking classes. If you enjoy my recipes, you might also like my cookbook—if you have a minute, a review on Amazon would mean so much to me. Thank you!