Menu Week Starting 26th May 25 May, 2008
Last week’s menu was fine. We moved the soup to lunch the next day and had some vegie sausage sandwiches with coleslaw and salad because the children had a friend sleepover. The vegie sausages were half-price at the supermarket that afternoon.
The bulk pasta sauce I cooked was delicious. Just as well because I froze seven containers of it for upcoming busy evenings.
I loved last Monday’s Asian dish, but it wasn’t so popular with some other family members. Always the way!
What’s in the box?
We have some zucchinis and carrots to use up from the co-op box this week until the new box arrives on Friday.
From the markets we have more pineapples, passionfruit, rockmelons and green beans.
From roadside stalls we have avocados, potatoes and onions.
From friends we have citrus - mandarins, oranges and lemons.
From the forest we have Davidson’s Plums (native), which I’ll use to make Plum Jelly.
In the garden we still have plenty of salad and cooking greens, pumpkins galore, herbs, eggs and macadamias. Last week I harvested yams and yacons.
Monday: vegetable pasta bake with garlic green beans on the side (see comments for ‘recipe’)
Tuesday: vegetable & chickpea stew with rice and steamed greens
Wednesday: nachos with mexe-beans, salad & avocado & boiled eggs & dessert (frozen yoghurt)
(buy corn chips - $1.99/pk this week)
Thursday: roasted vegetables & steamed greens with white sauce
Friday: beans & rice based on this recipe, with side salad
Saturday: pumpkin soup & home-made bread & dessert (mountain bread & butter pudding)
Sunday: mashed potatoes, boiled eggs & salads
Baking etc: Honey Oat Cookies, Carrot Cake, savoury biscuits, pudding on Saturday.
More at Menu Plan Monday.
Your menu sounds delicious. I wouldn’t mind the recipe for the vegetable pasta bake if you’ve got time.
.
The veggie fingers I had on my menu are just the bought frozen ones. Good to have on stand-by
Libby
HI Libby! The pasta bake has no recipe, but I can explain the process… Cook enough pasta until al dente. Cook enough sauce (I defrosted some from my bulk cooking efforts) - our sauce is vegetables, tomato paste, tomato puree, diced tomatoes and massel stock and herbs. It’s relatively thick and very rich.
Last night I mixed the pasta with the sauce, added about a bowlful of thick pumpkin soup left from lunchtime and poured into a large, buttered casserole dish. Then I sprinkle the top with a handful of grated cheddar but use a fork to mix it through the top layer a bit. Next, top with some breadcrumbs (not too thick) and some grated fresh parmesan. Spray with a little olive oil so that the breadcrumbs don’t remain too dry.
Bake at at 180 degrees C for about 20 minutes or so, enough to heat through thoroughly (everything’s pre-cooked) and make the top golden.
I hope that helps?