This week’s Real Food Meal Plan includes a broccoli pasta dish, spicy gnocchi, simple roast chicken, vegan carrot soup and an easy Shepherd’s Pie.
We planted sprouting broccoli in the vegetable garden this year. It seems that no sooner do I harvest the spears then more seem to miraculously appear. I am struggling to keep up, hence the heavy emphasis on broccoli in the menu. I’ve also been testing and refining a few recipes this week, which will hopefully appear on the blog soon.
This week we ate:
Sunday
Broccoli and Pancetta Pasta
This is a slight riff on my Zucchini & Pancetta Pasta, and equally as good. Keep an eye out for this recipe.
Monday
Chorizo and Spinach Gnocchi
Gnocchi is the only thing I cook that The Princess will go back for seconds, or even thirds. It doesn’t seem to matter how I serve it, she will eat it. Win!
Tuesday
Easy Weeknight Roast Chicken, served with Easy Baked Sweet Potato Chips, Steamed Broccoli and a Miso-Tahini sauce.
This was such a simple dinner that I wanted to perk it up a little. The addition of the miso sauce added an Asian slant, and was delicious with the simply seasoned chicken and the plain broccoli.
Wednesday
Vegan Carrot Soup with Caramelised Onions.
Thursday
Shepherd’s Pie, served with Roasted Broccoli with Garlic & Anchovies.
I was working on a recipe this week that left me with a leg of cold lamb. So I repurposed it into this favourite from my childhood. And served it with more broccoli.
Bon Appetit!
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