This is a normal organic produce bag for 2 persons. I often have and extra large bag, but I also have veggies from last week in the fridge. So I change which bag I choose depending on how much I need. In this bag there is a broccoli, a large crop of endive, red cabbage, parsnip and a bulb of fennel. In the fridge I also have, half a butternut pumpkin, a courgette, more fennel, mushrooms, leek and a large carrot.
The weekly menu for week 50-51 will be:
Friday: Baked endive mashpot. (recipe here)
Saturday: Going out for sushi on a friends b-day.
Sunday: Stir fried endive with noodles (recipe came with the bag, will blog it if it is good!)
Monday: Risotto with butternut squash (recipe here)
Tuesday: Gnocchi with courgette sauce (Made this last week and it was such a hit, that we will make again! Recipe here)
Wednesday: Turkish bread with homemade mushroom ragout (recipe here)
Thursday: Undecided, I have a few options open: cream of broccoli soup or carrot-fennel soup. Not sure yet!
Bento/lunch: Home made bean pate on bread.
I opted for an easy menu this week with dishes that take 30 minutes to prepare max. Still I have some new recipes on there. I wanted to make mushroom ragout and bean pate for a long time now and the butternut risotto I just wanted to try again, because I burned it last time because I was too tired to cook... So... take 2 on that one!
Do you plan your menus out in advance?
This post is part of Weekend Cooking! Please hop over to check out the other participants :)