This week’s Real Food Meal Plan includes a store-cupboard pasta dish, creamy gnocchi, everyday roast chicken & a quick red curry pork stir fry.
The broccoli is coming to an end, and we have finally started to plant the summer crops. If everything grows, we will be drowning in tomatoes in a few months. Not that I think that is a bad problem to have. Asparagus is everywhere at the moment, so I like to eat as much of it as I can during it’s relatively short season. Even if it is just as a simple side dish.
This week we ate:
This is one of my go-to store-cupboard recipes. Saute a chopped onion and some chopped bacon slowly until cooked. Add a bottle of tomato passata and a crumbled chilli, then gently simmer until the sauce is reduced. Serve over boiled pasta with lots of Parmesan.
To roast the asparagus, toss it in a little olive oil, salt and pepper, and spread out over a baking tray. Roast for 10 minutes at 200C (180C fan forced) then serve immediately.
Lentils with pork belly, rocket and Pecorino from Nigel Slater’s A Year of Good Eating.
Red Curry Pork Stir Fry, served with brown rice.
I couldn’t find a recipe I liked so I tweaked one to suit what I had on hand. I originally intended to use beef, however my butcher convinced me to try pork instead. It was fantastic. Unfortunately I didn’t have the foresight to write the recipe down, so I will have to try and recreate it in order to share it on the blog. Next time I will make sure to record it.