MENU 95
February 27, 2020

YOUR ULTIMATE MENU 95   |  2nd MARCH 2020

This week’s menu features some slightly more unusual ingredients! Chicken and barley salad is first up. The pearl barley is chewy, nutty and nutritious, and the peanut dressing adds plenty of pizazz! Next on the menu is a cheesy polenta bake. It’s loaded with sausages, mushrooms and spring onions, and served with a summery salad. Finish the week with oven-baked vegetarian taquitos. They’re a delicious way to satisfy a craving for Mexican (or Tex Mex) food!
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety and use of fresh ingredients):
Chicken and Barley Salad • Cheesy Polenta Bake • Vegetarian Taquitos.

BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
I would go for a Chardonnay.

OTHER NOTES:
Wondering what to do with any left over, uncooked polenta? Try this polenta crumbed fish.

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