If you’re anything like me, the weekend is a time to relax, recalibrate and get organised for the week ahead, which of course means mapping out a weekday menu.
Forward planning is integral to eating well. There’s no need for everyday dining to be transactional – simple and fresh is the name of the game.
Gathering and cooking food should be thought of as a ritual, not a chore. Think about the atmosphere at your local market, and how satisfying it is when you’ve settled on your go-to guy for eggs and the vendor with the freshest fruit and veg.
(There are also the little treats you justify for yourself when market shopping, like that cold-extracted Tasmanian honey you just had to have for your tea, or the loaf of tomato-chilli bread you bought to gnaw on over the weekend.)
Even if you don’t have a nearby farmers’ market, or it’s just inconvenient to shop at one, that’s no reason you can’t eat fresh. It all comes back to planning ahead.
When you’re writing your grocery list, take stock of what’s in season. Seasonal guides are readily available online and you can even check out what’s appearing on menus when dining out. Any eatery worth your hard-earned coin will be purchasing seasonally, whether that’s promoted – a popular way to go – or not.
You love food, right? So you want to make sure your meals are mouth-watering no matter what day of the week. We’re here to help. Ahead are some recipes to try next Monday through Friday, each making use of the season’s best ingredients.
