This week's meals

The meals for this week are:
Monday - Sweet potato and split pea soup with feta bread
Tuesday - Greek pastries with roasted root vegetable and maple syrup salad
Wednesday - Shepherd's pie with minted mushy peas
Thursday - Cauliflower, broccoli and gruyere bakes with broad bean toasties
Friday - Chilli polenta chips with green salad

Ingredients required:

Fresh Produce
2 onions
10 cloves garlic
small piece of ginger
2 large sweet potatoes
5 carrots
1/2 bunch silverbeet
1/2 small pumpkin (Jap is good)
1 kilo potatoes
1 cauliflower
1 large head broccoli
1 lemon
Lettuce leaves

1 bunch parsley leaves
1 bunch mint

200 grams firm feta
250 grams ricotta cheese
1/2 cup parmesan cheese
2 cups grated cheddar cheese
150 grams gruyere
1 1/2 cups milk
100 grams butter

1 egg

1 loaf bread (for toasties and to make breadcrumbs)


Dry Goods
1.75 litres vegetable stock
1 cup yellow split peas
1 x 7 gram sachet dried yeast
3 1/2 cups plain flour
Pepita seeds
800 gram tin crushed tomatoes
400 gram tin brown lentils
4 tablespoons sun dried tomato strips
1 cup instant polenta
1/2 cup whole egg mayonnaise

4 sheets puff pastry
250 grams frozen spinach
500 grams frozen peas
200 grams frozen broad beans

Cupboard Staples
Olive oil
Coriander powder
Dried chilli flakes
Cummin powder
Honey
Sea salt
Dijon mustard
Maple syrup
Dried oregano