Monthly menu plan - March/April

I love this time of year so much! It really feels like you get the best of both worlds - gloriously sunny afternoons that you can stretch right into and relax in tempered by a chill that descends and makes you plan your next casserole/knitting project/movie to watch whilst snuggled under a blanket. Autumn, you make me appreciate being alive.


As does a good meal. This month is full of 'em!


Week One:
Monday - Chicken soup (I have a cold!)
Tuesday - Beef, spinach and date tagine with carroty couscous
Wednesday - Creamy pumpkin soup
Thursday - Spaghetti with rocket pesto and roasted cherry tomatoes, plus a garden salad
Friday - Dinner out with friends
Saturday - Quinoa, zucchini and feta salad
Sunday - Ratatouille with creamed spinach polenta


Week Two:
Monday - Salmon and pea pasta bake with garden salad
Tuesday - Chicken, lentil and vegetable curry on brown rice
Wednesday - Roasted tomato and capsicum soup with garlic naan
Thursday - Cauliflower and lentil pilaf with minted yoghurt
Friday - Knitting night - to be decided
Saturday - Vegetable curry omelette rolls
Sunday - Spicy black bean soup


Week Three:
Monday - Broccoli and leek soup with roasted vegetable couscous salad
Tuesday - Beef tagine (from freezer, see week 1)
Wednesday - Silverbeet, broad bean and rice soup
Thursday - Spaghetti with lentil bolognaise, and a garden salad
Friday - Tofu burgers with Indian spiced cauliflower and broccoli salad
Saturday - Fondue style macaroni cheese with rocket salad
Sunday - Easter! Roast chicken with maple roasted carrots, mash and lemony peas


Week Four:
Monday - Cinnamon braised chicken with couscous
Tuesday - Creamy vegetable and almond korma on brown rice
Wednesday - Chickpea and leek soup with garlic bread
Thursday - Ricotta and vegetable cannelloni with green salad
Friday - Red wine risotto with spiced chicken drumsticks
Saturday - Pizza! Roasted vegetable and mushroom, salmon, crème fraiche and chilli
Sunday - Chickpea, brown rice and spinach pilaf with grilled haloumi


Week Five:
Monday - White minestrone with rye bread toasts
Tuesday - Beef and red wine stew with sweet potato mash
Wednesday - Creamy silverbeet and potato soup
Thursday - Fettuccini with mushroom bolognaise
Friday - Lentil cottage pies with sweet potato mash and sides of buttered corn cobs