Weekly Dinner Planner: Family Time on Long Island

This week I’ll be at my mom’s house on Long Island with the family. We’ll do the usual: squeeze a crowd into one kitchen, play games, make pizzas, swim, paddle the canoe, take long walks, and run out for Italian ice between meals. My husband eats Italian food like each meal is a last supper, and we love feeding everyone. Below is a clear, practical dinner plan for the week with make-ahead tips and serving ideas to help you cook for a crowd.

Meal Plan

Meatless Monday

Herbed summer squash and potato torte — this can be assembled and baked a day ahead — paired with a hearty lentil and grilled eggplant salad for protein and texture.
(Herbed summer squash and potato torte,
Lentil and grilled eggplant salad)

Tuesday

Quick Asian-inspired tangerine chicken served with steamed rice and either sautéed cabbage or a crisp slaw for a no-cook vegetable option. The bright citrus glaze makes the dish feel light and summery.
(Quick Asian-inspired tangerine chicken)

Wednesday

Spicy Caesar salad with toasted breadcrumbs plus a protein of choice — I like tuna packed in olive oil or tinned smoked trout — and a simple tomato salad with basil, avocado, extra-virgin olive oil, and flaky salt.
(Spicy Caesar salad with toasted breadcrumbs)

Thursday

Five-minute grilled chicken cutlets flavored with rosemary, garlic, and lemon, accompanied by sautéed corn off the cob and a cucumber-tomato salad dressed with red wine vinegar and olive oil. Quick to grill, easy to scale for a crowd.
(5-minute grilled chicken with rosemary, garlic and lemon)

Friday

Shrimp and melon “ceviche” — multiply the recipe to serve as the main course and offer large lettuce leaves for wrapping. If you want something extra and casual, a sheet of simple nachos is always a crowd-pleaser.
(Shrimp and melon ceviche)

Saturday Brunch

Ambrosia fruit salad with yogurt makes an easy, colorful brunch that’s great for a relaxed morning after a busy week. I demonstrate how I make it with my husband in this short clip.
(Ambrosia clip)

Sunday

Grilled steak with tomato-corn salsa, grilled zucchini, and a green salad to finish the week on a savory note. This menu is easy to scale and can be finished on the grill while people relax outdoors.
(Grilled steak with tomato-corn salsa)

What to Do Ahead

Preparing a few components in advance will make feeding a crowd much easier. Here’s a compact timeline you can follow:

Sunday (prep day)

Slice summer squash and potatoes; keep sliced potatoes submerged in water in the fridge to prevent oxidation. You can assemble and bake the torte now and reheat before serving.
Cook lentils and store them cooled in an airtight container in the fridge.
Wash and spin lettuce so it’s ready for salads.
Make the spicy Caesar dressing and prepare toasted breadcrumbs; store separately so the crumbs stay crisp until serving.

Monday

Marinate chicken for the tangerine chicken and prepare the marmalade-based sauce so flavors meld.

Wednesday

Make the marinade for the rosemary-garlic grilled chicken so the herb flavors infuse the meat.

Saturday

Marinate steak earlier in the day to let the flavors develop if you plan to grill Sunday.

Serving, Storage, and Scaling Tips

– For family gatherings, think in batches: double or triple recipes that reheat well (tortes, stews, roasted vegetables).

– Keep sauces and dressings separate until service to maintain peak texture and freshness. Toasted breadcrumbs should be kept in a sealed container and sprinkled on salads at the last minute.

– Leftovers: cooked chicken, grilled vegetables, and grains store well for 3–4 days in the fridge. Use airtight containers and label with dates.

Final Notes

I love seeing your versions of my recipes on Instagram — please tag me @pamelasalzman and use #pamelasalzman so I can check them out. I also send a free Monday newsletter with recipes, tips, and what I’m loving lately; you can subscribe to get it in your inbox.
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If you’d like a copy of my cookbook Quicker Than Quick, I’d be grateful if you ordered it and left a review when you have a minute. You can also take a peek at my first cookbook, Kitchen Matters.
(Quicker Than Quick, Kitchen Matters)