Mr Grumpy has been nagging me to use up the produce in the garden so he can rip out the fading plants and start the summer crops. This means a lot of winter greens on the menu this week. We will be eating:
Shakshuka thanks to David Lebovitz.
I always mean to take David’s advice and make more to freeze, this dish is so good. I never remember this until we have eaten it all, but if you have time I suggest you make extra and freeze it for a quick meal.
Wholewheat pasta with Spring Asparagus Puree.
The puree recipe is from Heidi Swanson’s Super Natural Cooking.
Spinach, Leek & Bechamel* with pan fried Pearl Perch and Sweet Potato Chips.
* From Hugh Fearnley-Whittingstall’s Hugh’s Three Good Things
Chorizo & Kale Stew, served with crusty bread
Roast chicken & green pea risotto.
This dish uses my homemade chicken stock and some leftover roast chicken I had stashed in the freezer.