WEEKLY MENU EXAMPLES
Below are three Meal plans Jen cooked in Spring 2018.
All menu items marked with a star had the recipe provided. Two stars indicates a recipe from the archive.
The idea is that you get 3 recipes per week (sometimes more!) that can be slotted in to your household's meal plan. The other items can be taken as inspiration to use up any other seasonal vegetables you may have. Each week there is also a technique to learn or a tip of the trade that can be used in the week's recipes.
The meal plan and recipes are up on a Thursday, this gives you plenty of time to grocery shop in the weekend, head to the local market and try some new recipes the following week.
MENU - WEEK 1
Roast roots salad, shaved fennel, almonds and smoky roast chicken, green goddess dressing *
Impossible pie with leek, ricotta, fennel or pea and mint, salad greens and labne *
Slow roasted spiced leg of lamb, carrot date puree, coriander and greens *
Pumpkin risotto, crispy sourdough and seed crumb **
Falafel wraps, spice roasted beets, pumpkin hummus, yoghurt, salad greens, feta, hot sauce **
MENU - WEEK 2
Pizza! - no knead pizza dough, lots of toppings *
Pork and fennel ragu, parsley pesto and Parmesan, baby spinach salad*
Peanut sauce - Roast and blanched vegetables, rice, coriander, lime, toasted coconut and cashews *
Smoky braised beef, pumpkin, and black beans, cornbread, guacamole and coriander **
Baked ricotta gnocchi, salad greens **
MENU - WEEK 3
One pot spaghetti, lemon, asparagus, capers and hot smoked salmon *
Roast cauliflower and grain salad, Middle Eastern spiced roast chicken and yoghurt *
Cashew and vegetable curry, toasted coconut, cucumber, rice *
Mexi eggs, with avocado, black beans, lime and yoghurt flatbreads **
Spring vegetable panzenella, haloumi and butter beans **