I’m back in Los Angeles after two and a half busy weeks on the road. With my daughter’s wedding coming up next month, the schedule is full but exciting. I’m feeling especially grateful that my friend Lydia will be hosting us for Rosh Hashanah again this year—there’s something comforting about family, friends, and shared holiday food.
On the cooking front, I recently posted a new recipe on Instagram that I’m completely obsessed with: salmon with avocado and citrus vinaigrette. It’s bright, fresh, and comes together quickly—ideal for weeknights or a lighter holiday course. The combination of citrus, creamy avocado, and simply cooked salmon is a great example of how a few high-quality ingredients can make an impressive dish.
Below is a practical, flavorful dinner planner for the week. These ideas are balanced for seasonal produce, easy prep, and mix-and-match proteins so you can adapt based on what you have on hand.
Monday (first night of Rosh Hashanah): Lydia usually prepares a beautiful spread when she hosts. Typical favorites include braised beef brisket, herb sweet-and-spicy salmon, and crisp zucchini-potato latkes. Roasted or glazed chicken—such as orange and rosemary glazed chicken, lemon-sumac chicken, or honey-lemon glazed chicken—works beautifully for a holiday table too. I plan to bring my favorite Rosh Hashanah salad, roasted apple and delicata squash salad, and a sweet noodle kugel that everyone seems to love. If you want to make something traditional, try shaping a round challah with this challah recipe. For dessert, apples are always welcome—options include apple crumble cake, classic apple pie, and my newer Invisible Apple Cake. For more holiday ideas, see the Rosh Hashanah round-up.
Tuesday: Eggplant meatballs served with pasta or roasted spaghetti squash make a satisfying vegetarian dinner. Add a side of broccolini sautéed with garlic, chili flakes, and a splash of vinegar to brighten the plate. The contrast of soft, savory meatballs and crunchy greens keeps the meal interesting and balanced.
Wednesday: A simple roasted salmon is perfect midweek. Pair it with a Brussels sprouts salad tossed in a truffle vinaigrette for texture and depth. Any leftover salmon or sides can be repurposed into sandwiches, grain bowls, or salads the next day—efficient and delicious.
Thursday: Saucy sesame soba noodles are an easy, flavorful pantry-to-plate option. Make a batch and serve with your preferred protein—grilled chicken, tofu, shrimp, or thinly sliced steak all work well. Finish with scallions, sesame seeds, and a touch of citrus for brightness.
Friday: For a fresh start to the weekend, try a Green Goddess chicken salad. It’s an excellent make-ahead option for casual dinners, picnics, or a light Friday evening meal. Serve with crusty bread, crisp greens, or tucked into lettuce wraps for a lighter approach.
Saturday brunch: Savory oats with kale, mushrooms, and walnuts make a hearty weekend brunch that feels cozy and nourishing. This savory twist on traditional oats is satisfying and a great way to use up vegetables from the week.
Sunday: Finish the week with a sheet pan chicken dinner—chicken roasted with artichokes, zucchini, and cherry tomatoes, served over white rice or cauliflower rice. Sheet pan meals are ideal for minimal cleanup while still offering lots of flavor and variety.
I love seeing your recreations of these recipes on Instagram—tag me @pamelasalzman and use #pamelasalzman so I can cheer you on. If you don’t already receive my free Monday newsletter, it includes new recipes, seasonal tips, and kitchen inspiration. Subscribe here to get weekly ideas and simple meal plans delivered to your inbox.