This week's meals

The meals for this week are:

Monday - No-Cook Tacos
Tuesday - Pumpkiny Vegetable and Chickpea Curry
Wednesday - Corn Chowder withe Veggie Roll Ups
Thursday - Vegetarian Enchiladas
Friday - Chilli Beetroot Dip with Marinated Goat's Cheese followed by Broad Bean and Lemon Risotto

Ingredients:

Fresh Produce
1 avocado
2 Lebanese cucumbers
100 grams cherry tomatoes
1 lime
3 onions
1/4 small pumpkin
1 eggplant
2 red capsicums
1 head broccoli
3 potatoes
3 carrots
1 iceberg lettuce
2 lemons
1 zucchini
3 large handfuls salad leaves
6 beetroot
300 grams broad beans in pods

Dry Goods
2 taco shells per person
1 packet (10 pieces) wholemeal Sorj bread
4 flour tortillas
400 gram tin red kidney beans
400 gram tin coconut milk
400 gram tin chickpeas (garbanzos)
800 gram tin corn kernals
800 gram tin crushed tomatoes
1 small jar enchilada sauce
2 cups arborio rice

2.5 litres vegetable stock

1 small tub sour cream
1 small tub hommus dip
50 grams butter
200 grams tasty cheese
100 grams feta cheese
100 grams marinated goat's cheese
100 grams parmesan cheese

Cupboard Staples
Olive oil
Red curry paste
Brown rice
Chilli flakes
Red wine vinegar
Dijon mustard