This is my attempt to not repeat a dinner for the entirety of 2018! I’ll update this post to keep track of progress, share recipes and highlight my recommendations.
1 January: Fish taco bowl (quinoa, white fish cooked in spices, any toppings and sauce you’d put on a taco)
2/1: Barley salad with marmalade dressing. I didn’t have any leftover Christmas ham, so made a vego option with roasted pumpkin instead.
3/1: Vegetarian Bun (Vietnamese rice noodle salad).
4/1: Pappardelle with roast tomato pesto (chop and roast any tomatoes for 45 minutes, blend with parmesan, almonds and olive oil), mushrooms, balsamic red onion and ricotta.
5/1: Okra sweet and sour curry. I didn’t have fish, so bulked this out with extra veges – capsicum, broccoli, carrot – and added a hard boiled egg to each serve.
6/1: BBQ chicken chipolatas with rice vinegar slaw (shredded red cabbage, carrot, nashi pear, coriander, corn kernels, dollop of dijon mustard and rice wine vinegar to taste)
7/1: Mango glazed pumpkin, with crispy chick peas, paneer and cauliflower. I added the cauliflower in to bulk it out and served it with cashew rice.
8/1: Zucchini slice with roasted carrots.
9/1: Chicken drumsticks and mixed potato salad with pickled onion dressing.
10/1: Spaghetti with lentil bolognese.
11/1: Char siu eggplant on rice. Based on a pork recipe, this one has gone vego with eggplant instead and bulked out with extra broccoli and other veg.
15/1: Spicy soy chicken
16/1: Teriyaki udon noodles
19/1: Roast tomato pesto pasta (roast 8 – 10 tomatoes until they begin to char, cool then blitz with almonds, parmesan and olive oil)
20/1: 7 hour lamb and Cypriot grain salad
21/1: Pacos Tacos
22/1: Thai pork and basil
25/1: Tofu satay noodles
26/1: BRAT (bacon, rocket, avocado, tomato)
28/1: Paprika chicken and salad
29/1: Ricotta pasta
31/1: Gazi (Greek feast)
1 February: Sesame chicken with cashew rice
2/2: Lemon butter garlic salmon
3/2: Cauliflower burgers
6/2: Hanoi style eggs
8/2: Singapore noodles
9/2: Kangaroo steaks and crispy onions (adaption from this recipe)
10/2: Pulled pork udon noodles
11/2: Pumpkin and edamame cous cous
12/2: Vietnamese take out
13/2: Wild mushroom tortellini
14/2: Middle Eastern pearl cous cous
16/2: Salmon with miso soba
19/2: Holy Bowly with smokey tahini sauce (this one is really good)
20/2: Cavatelli pasta with octopus
21/2: X’ian style cold noodles
22/2: Spicy turmeric fish
23/2: Italian lentils with pork and chilli sausage
24/2: Stuffed mushrooms
25/2: Grilled capsicum, spicy cous cous & crispy haloumi
26/2: Orange and broccoli quinoa
27/2: Cayenne chicken on brown rice
28/2: Summer pumpkin dahl
1 March: Chilli, zucchini and lemon spaghetti
2/3: Crepes (Breizoz French Creperie)
3/3: Birthday noodle bar
4/3: Gourmet snags and various salads
5/3: Italian feast (Riserva)
6/3: Lentils and mushrooms
7/3: Roast vegetable quiche
8/3: Antipasto bowls
9/3: Zucchini pitas
10/3: Salmon and coconut wraps
13/3: Vegetarian Pad See Ew
14/3: Greek noodle salad
17/3: Flake and chips
18/3: Pesto chicken kiev
23/3: Chicken salsa tacos
… plenty more to come …