Weekly Meals Nov 5

This week’s meals move us firmly into fall, with squash, beets and sweet potato as well as a general move towards more filling beans and grains. Thanks to the freezer, we still have a hint of summer with sweetcorn taken from the cob and preserved

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  • Black beans with kabocha squash; sesame-sunflower potato cakes
  • Rice noodles in peanut-miso broth; spiced beets and cabbage
  • Tofu dijon with delicata squash; mashed sweet potato with leek and garlic
  • Coconut chole with brown basmati-swetcorn pullao



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