Another week, another menu plan. Veggies in our weekly box and everything in our garden are essentially the same as last week, so I’m thinking up some new variations. Here’s what I have planned for the week ahead.

Seasonal Veggies We’re Working With

In our veggie box this week:

• Beetroot
• Broccolini
• Capsicum
• Carrots
• Cauliflower
• Gai Lan bunch
• Onions
• Potato Chats
• Sweet Potato
• Zucchini

Abundant in our garden:

• Chard
• Kale
• Purple sprouting broccoli
• Parsley
• Kohlrabi
• Spring onions

Early Spring Week 3 Menu Plan

Thursday – Vegetarian Night

Fennel, Pea and Asparagus Rissoto made in my Instapot. (I had this in last week’s menu plan, but there was a mix-up with our veggie box order – so on it goes again).

Friday – Date Night

Usually ,we all have dinner together and DS1 eats what we’re having, but on Friday nights we feed him earlier (he’ll have leftover risotto – his favourite) and then we have something he generally wouldn’t like.

We’re still watching “The Extraordinary Attorney Woo” at the moment, so Korean food to be on theme. I’ll make Bibimbap using carrots, Gai Lan, spring onions and capsicum with beef and an egg on top. This is my go-to recipe.

Saturday – Roast

Roast chicken with boiled chat potatoes tossed in herbs (parsley, chives, sage and thyme), steamed broccolini and purple sprouting broccoli and lovely big fresh salad from the garden.

Sunday – Leftover Revamp

Chicken tacos. I’ll shred all the leftover meat from yesterday and combine it with black beans, tinned tomatoes, carrots and Mexican spices (oregano, cumin, paprika). Serve in soft corn tortillas with avocado, grated beetroot, cheese and spring onions.

Pop chicken carcus in the crockpot with leftover veggie scraps to make a broth for tomorrow’s soup.

Monday – Crockpot

On Monday DS1 does a full day of daycare in the next town and I use the local library as “the office” for my work day, so my Instapot comes into its own here! Minestrone with zucchini, potato, carrot, onions and chard + baby ravioli. Topped with grated parmesan and lots of fresh parsley.

Tuesday – In Melbourne

We’re usually in Melbourne on Tuesday nights so no cooking for me!

Wednesday – Fish

Baked salmon again (I buy 1kg of frozen salmon portions at the time, so it’s usually enough for 2–3 weeks) with roasted veggies (all the leftovers), steamed rice and massaged kale salad.