Monthly Menu Plan - April/May

Yay for autumn! There are so many things I love about this time of year - rugging up in coats and gloves, leaves fluttering to the ground in front of you like a golden blessing, shops all brightly lit on grey days. But one of the absolute best things is being in the kitchen, enjoying all the autumn produce.

I am a much bigger fan of hearty food than I am of salads and light things, so autumn cooking suits me right down to the ground. It's also much easier to be frugal in the kitchen this time of year, with all the pulses and grains coming in to play, which is awesome if you are watching the dollars. I love being able to grab an onion and some root vegetables from the grocer, then come home and rummage in the cupboard for some lentils and voila! Some tinned tomatoes and an hour later you have one awesome winter soup bubbling away on the stove. Just the thought of it makes me happy!

Yup. Soup. I could totally do autumn all year round!

Anyway, enough of that and my soup love - on to the menu plan.

Week One
Monday - Zucchini and pea risotto, topped with loads of parmesan and fresh rocket
Tuesday - Puy lentil, pasta and vegetable soup (an on the fly minestrone, if you like)
Wednesday - Tomato, spinach and potato dhal
Thursday - Pumpkin and silverbeet penne
Friday - Cauliflower and cheese soup with garlic bread
Saturday - Vegetable pasta bake
Sunday - Silverbeet and potato soup


Week Two
Monday - Roast chicken with vegetables
Tuesday - Pumpkin laksa, using left over roast chicken
Wednesday - Potato and leek soup with olive foccacia
Thursday - Chickpea and spinach curry with quinoa
Friday - Tofu burgers with wedges
Saturday - Spaghetti and meatballs with garden salad
Sunday - Spinach crepes with mushrooms


Week Three
Monday - Tuna shepherd's pie with salad
Tuesday - Silverbeet and cauliflower wraps
Wednesday - Sausage ragu with parmesan mash
Thursday - Curried sweet potato soup
Friday - Home made pizza with salad
Saturday - Chicken and pesto lasagne with salad
Sunday - Spiced carrot and coconut soup


Week Four
Monday - Sweet potato and ricotta cannelloni
Tuesday - Silverbeet and feta parcels with roasted tomatoes
Wednesday - Bacon, vegetable and lentil soup with crusty bread
Thursday - Roasted vegetable, chickpea and feta couscous with lamb chops
Friday - Zucchini pasta