Box Menu Ideas

Meal ideas for the June box

Pumpkin, and spinach frittata w/ cheesy topping
Chinese style Spring onion pancakes w/ soy chilli and sesame dipping sauce
Leek/celery and potato soup
Spinach gratin with
glazed carrots and roasted meat
Pan roasted chicken with warm lentil,carrot and celery salad with dijon mustard vinigrette

Chicken/pork cabbage chow mein

Roasted vege and mozzarella pizza

Pancetta/proscuitto and caramelised beetroot risotto
Pasta w/ spinach, onion, garlic and pesto
Tofu and vegetable coconut curry

Or you can download a weekly meal planner which plans the weeks menu; breakfast lunch and dinner, using this weeks box contents! weekly meal plan using box contents. Thanks to our fabulous nutritionist Kylie Markow for these plans.

{ 5 comments… read them below or add one }

miriam hobson April 14, 2010 at 9:02 pm

love the menu planner. gives a variety of ingredients and some winter warmers to boot.

I will be looking at this page again.

cheers

Cath April 20, 2010 at 6:12 pm

Wow, you are SO organised! What a great idea to have the menu planner. Can’t wait to get involved!!

Ninian April 22, 2010 at 12:01 am

Our last week of FoodConnect with very similar box (away on weekend):
Sunday – Baked beetroot, garlic, tarragon ravioli with orange, butter, sour cream and chevril sauce
Monday – Szechuan eggplant, capsicum, tofu hot pot
Tuesday – Potato, carrot, watercress soup
Wednesday – Spinach and Roquefort souffle, potato and carrot rosti, baked cherrie tomatoes
Awesome … now what for this week?

Nesta Finch May 21, 2010 at 5:15 pm

LOVE the pomegranate – that was such an unexpected and delightful surprise. I use them on cous cous and quinoa dishes, with masses of finely sliced celery as a salad (fantastic with smoked chicken) and juice them.
But tell me, what does everyone else do with celery tops?

FoodConnect Adelaide May 22, 2010 at 9:01 am

Hi nesta- well Jamie Oliver like to use the most tender, yellow celery leaves in salad and many others like to use them to make stock. We can’t fit the monsters into the boxes, so we trim the leaves and return them to subscribers -you pay for them- loads of people look forward to them for juicing and making stock (which they can also add their leek tops to!)

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