March round up

WHAT WAS  FOR DINNER, MARCH 2020

• 31st: Spring Veggie Pasta
• 30th: Homemade Pizzas
• 29th: Maple Glazed Salted Parsnips with Beanburgers
• 28th: Cauliflower, Sweet Potato & Chickpea Curry
• 27th: Broad Bean and Blue Cheese Risotto
• 26th: Chicken Soup with pasta
• 25th: Greek Style Chicken Salad
• 24th: Frittata with peppers & onions
• 23rd: Roast Chicken, Potatoes, PSB
• 22nd: Spaghetti Bolognese with garlic bread (Geoff cooking)
• 21st: Clementine Roasted Root Vegetables with Pan Fried Salmon
• 20th: Honey, Soy & Ginger Braised Tofu
• 19th: Leftovers
• 18th: Roasted Cauliflower & Hazelnut Carbonara
• 17th: Spinach Pie
• 16th: Cauliflower, Chickpea & Spinach Curry
• 15th: Lentil Shepherd's Pie
• 14th: Sole, Cavolo Nero, Sweet Potatoes
• 13th: Chicken Curry (Geoff cooking)
• 12th: Fend For Yourself Thursday
• 11th: Cauliflower Soup (leftovers, freezer)
• 10th: Orichiette with artichokes and wild garlix
• 9th: Asian Steamed Chicken Dumplings
• 8th: Stuffed Peppers
• 7th: Squash and pancetta risotto
• 6th: Cauliflower Cheese with Sautee potatoes
• 5th: Fend for yourself Thursday
• 4th: Roast Vegetable Pasta with Basil Sauce
• 3rd: Courgette and Onion Quinoa
• 2nd: Spiced Indian Sweet Potato Wraps
• 1st: Spinach and Ricotta Pizza Bianco