I haven’t hosted a webinar since the early days of lockdown, and I’m long overdue for another. I’ve been getting more and more questions about entertaining — something I truly enjoy — and with several big holidays coming up, I thought a live session would be a helpful way to jump-start the season with confidence and a plan. If you want some practical tips, menu ideas, and strategies to simplify hosting, sign up for my free entertaining webinar here. The session is on September 28th at 5:00 pm PST and will be recorded if you can’t join live.
Below is a weekly dinner planner filled with approachable, seasonal recipes and make-ahead tips. These meals are designed to be flavorful, manageable, and adaptable to guests and dietary preferences.
Meatless Monday: Spaghetti squash with kale and chickpeas, served with roasted broccolini. This is a satisfying, low-effort vegetarian dinner that reheats well and pairs nicely with a simple lemon vinaigrette.
Tuesday: Braised lentils with Brussels sprouts and a creamy dijon cashew drizzle (recipe p.146 from Kitchen Matters), served alongside baked fresh fish. For the fish, drizzle with olive oil, season with salt and pepper, and roast at 400°F for about 8–10 minutes per inch of thickness.
Wednesday: Sheet pan chicken with artichokes, zucchini, and cherry tomatoes, served with cauliflower rice. This is an easy, one-pan supper that makes cleanup simple and allows you to spend more time with guests or family.
Thursday: Roasted fish with chermoula and Moroccan roasted carrots. The bright chermoula herb sauce keeps the dish vibrant and works beautifully for holiday dinners such as Rosh Hashanah.
Friday: Butternut squash and chickpea stew. Cozy and nourishing, this stew is an excellent meal to prepare ahead and reheat — flavors deepen overnight, making it ideal for entertaining with minimal evening effort.
Saturday Brunch: Pizza quesadillas. Quick to assemble and customizable, these are a fun weekend treat that guests of all ages enjoy.
Sunday (1st night of Rosh Hashanah): My husband’s family keeps things traditional — think matzoh ball soup, brisket and salmon, a green salad with apples, roasted vegetables, a potato kugel or a sweet noodle kugel. My mother-in-law cooks this meal, and I usually contribute two round challahs, an apple cake (I have a few recipes in the linked post) and sometimes cookies or another simple dessert. Nothing over the top — just thoughtful, comforting dishes that honor the holiday.
Here are straightforward make-ahead tasks to simplify your week. A little prep goes a long way toward a calmer kitchen and a more relaxed host.
- Sunday prep: Roast spaghetti squash; wash and strip kale; cook chickpeas if using dried; cook lentils; make the dijon cashew drizzle. Store everything in airtight containers in the fridge.
- Tuesday prep: Season chicken for the sheet pan and portion any sides so they’re ready to roast or finish quickly.
- Wednesday prep: Make chermoula ahead of time — it keeps well and mellows in flavor, making it even better on the day you serve it.
- Saturday prep: Prep toppings and fillings for pizza quesadillas so brunch comes together fast.
- Sunday/holiday prep: For a larger dinner, prepare salad dressings, sauces, and marinades in advance; bake goods and wash greens; assemble any make-ahead casseroles or desserts the day before.
Practical tips: label containers with dates, cool hot foods before refrigerating, and keep sauces separate until service when possible to maintain texture. Reheating over low heat or in a moderate oven preserves texture better than high-intensity microwaving for many dishes.
I love seeing your takes on my recipes. If you try any of them, please tag me on Instagram @pamelasalzman and use #pamelasalzman so I can see what you make.
My cookbook, Quicker Than Quick, is currently on sale for $14.99 on Amazon. If you have a minute, I’d be so grateful if you could leave a review. Also, take a peek at my first cookbook, Kitchen Matters, for more ideas and recipes.