Belinda Moore

Last week’s menu was yum, but the defrosted risotto just wasn’t the same. Next time we have leftover risotto I’ll leave it for lunches instead of freezing it. The pasta bake with pumpkin, spinach and feta was delicious!

From the garden we still have loads of salad and cooking greens, pumpkins, herbs, more eggs (yay!) and macadamias. Last week I also harvested ginger for the chickpea stew and plenty of broccoli - these are both new plants for me to grow, so I’m so excited and proud!

From the Organics Network we have restocked the pantry with basics and have some lovely fresh fruit & vegies and couverture chocolate (mmmmmm). From roadside stalls we have a lots of potatoes, tomatoes and some more lovely avocados. From the markets I bought local bananas, pineapples, capsicum, zucchini, cucumbers, washed potatoes, honey, snow peas and custard apples. Our bulk order of tinned goods and pasta arrived this week as well.

Monday: creamy mushroom pasta, steamed broccoli & cauliflower

Tuesday: stirfried fish and vegies with rice

Wednesday: mashed potato, green salad, coleslaw, boiled eggs

Thursday: vegetable soup with macaroni, foccacia, dessert (mud cake & cream)

Friday: lentil curry (based on this recipe), rice, steamed green vegies

Saturday: pasta with tomato & vegie sauce

Sunday: vegie shepherd’s pie, steamed vegetables (carrot, greens)

Baking & Prep: cookies, mud cake (Thu), more carrot cakes

Check out other people’s menus at Menu Plan Monday.