What’s For Dinner?
This week we’re having several of the recipes from The Food Wife which I thought I’d share for some inspiration if you’re struggling to come up with ideas for meals this week.
Friends are joining us for lunch on Sunday and I’ll be cooking my roast chicken with preserved lemons but this time rubbing the skin with olive oil and ras al hanout before it goes in the oven and serving it with my spiced butternut squash, feta and pomegranate salad. A winning combination for a lighter lunch rather than a full roast dinner!
With the other half of the butternut squash we’ll be enjoying my butternut squash risotto. I have plans for the leftover chicken too, with a yet-to-feature Instant Pot Mexican rice bowl (watch this space).
Today I’ve made a big batch of daal that’s been portioned up and popped in the freezer so I’ll be getting that out later in the week to enjoy, making a quick and easy, nutritious meal.
And Friday night is currently homemade pizza night in our house; although I’ve been changing things up a bit and making the base using a sourdough starter. I use 300g of starter and reduce the flour and water by 150g and 150ml respectively, and omit the yeast; it proves a little longer but otherwise the recipe is exactly the same.
Hopefully that’s given you some culinary inspiration, including some ways of making ingredients stretch to more than one meal. Let me know in the comments if you’ve tried out any Food Wife recipes this week, and if you haven’t already, why not sign up to the newsletter to get each week’s recipes direct to your email.
