MENU 32
YOUR ULTIMATE MENU 32 | 29th OCTOBER 2018
Start the week off with a vegetarian meal of roast veggie stacks with haloumi and caramelised onions. It's both delicious and filling. The chicken and spinach crepes are surprisingly easy and full of nutritious ingredients. Balance out all that nutritional goodness with a side of fries, if you like! Lamb stuffed eggplants are the final recipe this week. They're a lower carb meal that's packed full of flavour, and served with a refreshing Greek-style salad.
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety and use of fresh ingredients):
Roast Veggie Stacks • Chicken and Spinach Crepes • Lamb Stuffed Eggplant.
BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
Choose a dry Riesling.
OTHER NOTES:
Leftover cauliflower florets can be roasted with the cauliflower steaks and served with the roast veggie stacks. Alternatively, use a food processor or grater to rice the cauliflower. Place in an airtight container and freeze to use as a replacement for rice. Cook in the microwave from frozen, then stir through a little butter and season with salt and pepper.
You might want to purchase some potatoes or oven fries to serve with the chicken and spinach crepes.
Roast Veggie Stacks • Chicken and Spinach Crepes • Lamb Stuffed Eggplant.
BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
Choose a dry Riesling.
OTHER NOTES:
Leftover cauliflower florets can be roasted with the cauliflower steaks and served with the roast veggie stacks. Alternatively, use a food processor or grater to rice the cauliflower. Place in an airtight container and freeze to use as a replacement for rice. Cook in the microwave from frozen, then stir through a little butter and season with salt and pepper.
You might want to purchase some potatoes or oven fries to serve with the chicken and spinach crepes.