Monthly menu plan - March/April

Nom nom nom! I love it when the days begin and end with a cool crispness, but you get that lovely soft warmth in the middle. The last of the summer fruits are just begging to be stewed and baked into cakes, and the quinces are starting to shyly make themselves known to the porridge bowl. Plus there's Easter, and all the chocolate-related excuses it brings!

If anybody wants me, I'll be in ze kitchen!

Week One
Monday - Baked potatoes with red coleslaw, sour cream and cheese
Tuesday  - Spinach and ricotta cannelloni in a chunky lentil and vegetable sauce
Wednesday - Ham, cheese and pea frittata with salad
Thursday - Caprese soup with garlic bread
Friday - Vegie burgers with sweet potato wedges
Saturday - Out for dinner with friends. Yay!
Sunday - Homemade ravioli (made with Tyger, I'll let her pick a recipe on the day)

Week Two
Monday - Tomato, olive, mushroom and bocconcini gnocchi bake with salad
Tuesday  - Pumpkin curry with silverbeet and chickpeas on brown rice
Wednesday - Jamie's spicy pasties with garden salad
Thursday - Silverbeet and potato soup with savoury scones
Friday - Lentil cottage pies with buttery corn cobs
Saturday - Spaghetti and meatballs
Sunday - Roast chicken

Week Three
Monday - Creamy chicken and vegetable pasta (with leftover roasted chicken)
Tuesday  - Chickpea, silverbeet and roasted cauliflower wraps
Wednesday - Ratatouille on cheesy polenta
Thursday - Pea, asparagus and rice soup
Friday - Smoked salmon, almond and broccoli pilaf
Saturday - Homemade burgers
Sunday - Butter chicken with rice and vegetables

Week Four
Monday - Roasted vegetable lasagne
Tuesday  - Sweet potato and coriander falafels
Wednesday - Chicken and lentil soup
Thursday - Roast pumpkin and feta tarts with rocket salad
Friday - Salmon and broad bean pasta bake with salad
Saturday - Tofu burgers with coleslaw plus a tomato salad
Sunday - Homemade pizza

Week Five
Monday - Tortellini with pumpkin, sage and cream sauce plus salad
Tuesday  - Lamb and cashew biryani
Wednesday - Baked potatoes with all the trimmings
Thursday - Hearty lentil and vegetable soup with cheesy toasts
Friday - Tuna pies with potato topping, and salad