Menu Plan - Week starting 28 March 2016
This weeks menu plan is based on:
- need to minimise the damage from Easter-excess
- wanting to start cooking all those delicious Autumn dishes
- accommodating the fact that I have a lot of food in my fridge that needs using up, otherwise it will spoil, e.g. the plums that looked soooo good at the Farmer's Market a couple of weeks ago, when I was all inspired to cook a summer salad of chicken and plums are still there - and the inspiration for that salad has disappeared.
As usual it's based on an audit of what's in the pantry and fridge, what recipes I'm inspired by, what's in season, what the weather is like, how busy my week is and how to make as many wholesome, nutritious meals as possible, with maximum variety and as close to the recommended number of serves of vegetables as possible - all with as little effort and cost as possible!
This week has a lot of fish in it, so it's not the most economical menu, and a dish using cream as it's leftover from some decadent Easter meals.
For PDF of the menu plan, a shopping list and versions of the source recipes adapted for oneand to fit with using up all the ingredients in the weekly menu plan, use the contact form at the bottom of this page. (Unfortunately at this moment, this site won't allow documents to be downloaded as PDFs)
Inspiration and recipes for this week's menu plan came from:
Arthur Street Kitchen | Smashed chickpeas with broccoli & dukkah, Balsamic brussel sprouts & puy lentils with parmesan and mint, Roasted beetroot with caramelised turnips, edame & wasabi mayonnaise
Recipes torn out of the Sunday Telegraph's Body + Soul liftout | Roasted salmon & cauliflower salad, Smashed chickpeas with broccoli & dukkah, Balsamic brussel sprouts & puy lentils with parmesan and mint, Roasted beetroot with caramelised turnips, edame & wasabi mayonnaise