Food & Home


Foolproof Weeknight Dinners for a Family of Five

Foolproof Weeknight Dinners for a Family of Five

Pamela Salzman spends her days teaching cooking lessons and talking about the merits of eating more mindfully. We checked in with the Kitchen Matters author to find out how she appeals to the taste buds of three kids (including one very particular fourteen-year-old), plus her (newly vegan) husband.

Pamela's Weeknight Menu

  • Wakame and Zucchini Fried Rice

    Wakame and Zucchini Fried Rice

    “My kids love any kind of fried rice, especially if it’s made with ginger and garlic. I love this recipe for Meatless Mondays or for the end of the week, when I need to clean out the crisper drawer. I’ve swapped thinly sliced shiitake mushrooms for the carrots in the original recipe, and I’ve added in leftover cooked chicken at the end, even though there’s already plenty of protein from the combination of the edamame and brown rice. This recipe uses frozen rice beautifully or any other grain, like millet or quinoa. One tip: Have all the ingredients prepped and ready to go before you start cooking—the whole recipe comes together in minutes!”


  • Tortilla Soup with Cowboy Caviar

    Tortilla Soup with Cowboy Caviar

    “This soup is hearty and flavorful and fun for everybody when I set up a toppings bar. My son loves having control over what he eats, and since my husband is not a fan of cilantro, I leave it out of the soup entirely and include it as one of the topping options. This can also be made vegan, with vegetable stock, and I’ll put cooked chicken on the side for people who want it. You can use frozen fire-roasted corn in the cowboy caviar if fresh corn isn’t in season. I like it with black or pinto beans.”


  • Pressure Cooker Korean Chicken Tacos

    Pressure Cooker Korean Chicken Tacos

    “This recipe is a gift. You can come home from work at 6 p.m. and have a delicious dinner on the table by 6:25 p.m. Or toss everything together before you leave in the morning and put it in your slow cooker on low for seven hours or high for four hours. Chicken thighs are the way to go here because they stay moist and have much more flavor than breast meat. I serve this with corn tortillas for the family and big lettuce leaves for me. Leftovers can be used as filling with raw shredded veggies and avocado in rice paper wrappers for a summer roll.”


  • Crispy Coconut Kale with Roasted Salmon

    Crispy Coconut Kale with Roasted Salmon

    “All my favorite foods in one recipe? Yes please! I’m always trying to get my family to eat more wild salmon, so this is a winner. Since the sweet potato is enough starch for this meal, I leave out the rice. Instead I make it with cauliflower rice sautéed in coconut oil, garlic, and a pinch of salt. I also skip the coconut milk. One thing: Don’t cut the kale too thinly or it may burn. And there’s enough dressing if you want to add a few more ounces of salmon to stretch this recipe to feed five people.”