I have to admit, I’m ready for the end of all the winter brassicas and root vegetables! As much as a love eating with the seasons, this crossover from winter to spring feels like it’s taking a while. The weather is getting warmer this week and I want to celebrate with all the spring foods, but alas they’re still a couple of weeks away from being ready.
Based on what’s in the garden and what’s in our veggie box, I was feeling a little uninspired when I sat down to write up this week’s menu. But, I feel I’ve come up with something really interesting that I’m looking forward to cooking up. I’m promised by our local growers that asparagus, broad beans, strawberries and eggplant are on the horizon for next week!
Seasonal Veggies We’re Working With
In our veggie box this week:
- Potato Chats
- Sweet Potato
Abundant in our garden:
- Purple sprouting broccoli
- Spring onions
Early Spring Week 4 Menu Plan
Thursday – Vegetarian Night
Spinach lentil dal with sauteed beans, rice, yogurt, fresh coriander, spring onions and chapatis.
Friday – Date Night
Marinated chicken thighs cooked on the BBQ + rice + charred purple sprouting broccoli, broccolini and cauliflower salad (with lemon zest, capers and fetta).
This chicken is DH’s (dear husband) speciality, so I’ll make the salad and he’ll do the rest.
Kangaroo burgers wrapped in cos lettuce from the garden, topped with tasty cheese, fresh capsicum, grilled onions, avocado, tomato relish and roasted sweet potato fries.
Parsnip, carrot and zucchini crustless quiche, prosciutto and garden salad.
Monday – Crockpot
Pork, pumpkin and squash stew topped with fresh coriander, and pumpkin seeds and served on quinoa.
Tuesday – In Melbourne
We’re usually in Melbourne on Tuesday nights so no cooking for me!
Wednesday – Fish
Salmon cakes with boiled potatoes tossed in olive oil, garden herbs and garlic + garden salad.