I think I’m coming out of my seasonal funk, I want to eat all the healthy vegetable things again. My love affair with pies is coming to an end, I think I’m done with pastry for the time being. I’m still obsessed with soups even if soup tang clan has been slacking off recently (yes team this is a public shaming). But I’m mixing it up somewhat and that is totally reflected below.
Both plans feature a soup but there’s also burgers, salads, a hummus bowl, curry, stuffed calamari and of course pasta to choose from. It’s a colourful feast celebrating seasonal produce and I’m all about this at the moment. I’m also very into a Sunday or Monday clean out the fridge cook up where I make things from the lefttovers in my fridge. This week there was a black bean and chipotle dip, baked eggs, celery soup, dumplings and stir fried kale stems.
I love cooking this way, 1/2 from recipes and pre planned things, and 1/2 from what ever’s around. Weekend breakfasts are almost always made up from the leftovers of the weeks meal. With the food below I’d probably do baked eggs with any leftover ingredients from the calamari and any remaining baby kale, lunches would be leftover soup, I’d make a lunch homus bowl and load it with any leftover slaw and other leftover vegetables., salmon or chicken..
Plan A
Day 1: Red Curry Pumpkin Soup, this needs to be made at least twice every winter as it’s delicious, easy and super satisfying.
Day 2: Crispy Chicken Burgers with Parmesan Slaw and Spicy Mayo. Make use of all the cheap cabbage around at the moment and make these yummy slaw filled burgers. The leftover cabbage can be used as a side on Day 5.
Day 3: Ponzu Salmon and Miso Hummus Bowl. I put miso in hummus and it was soo soooo good.
Day 4: Capsicum, Baby Kale and Fried Caper Linguini such a good flavoursome pasta dish full of vegetables.
Day 5: Polenta, Manchego and Jalapeno Stuffed Calamari this is the perfect thing to cook for Friday or Saturday night as the leftovers can be turned into baked eggs the next morning, instructions for that are in the post too:)
Plan B
Day 1: Roast Kipfler, Cauliflower and Carrot Salad with a Romesco Dressing. All the flavour and so much colour to brighten up your Monday
Day 2: Red Curry Pumpkin Soup, with red lentils to make it souper filling (could not help myself, I’m sorry).
Day 3: Tofu and Kale Korma Curry, such a great curry to warm you up, how great are cashews?!
Day 4: Capsicum, Baby Kale and Fried Caper Linguini, fried capers are the best salty burst of flavour ever.
Day 5: Easy Lentil Salad, it’s still one of my favourite quick and easy meals.
Obviously this week’s bonus recipe is this killer cookie recipe: Gluten free Tahini, Double Chocolate Cookies. Crispy edges, fudgy centre. Do it.
