We’re easing into spring this week with a mix of simple fresh dinners as well as some cosy classics for the cooler evenings. Freeze the waffles for grab and go breakfasts and make a loaf of no-knead bread to dunk into the soup for the best way to use up those leftover carrots in the fridge. Enjoy! Sally x
Week of 21–27 September
This week’s menu
Find below your five dinners for the week plus an optional bonus. Under that is your shopping list to print or tick off as you go, then a prep-ahead plan and a few notes to make sure you use up every ingredient. Everything is dairy free, with the gluten free swaps and allergens flagged.
Spinach Pesto Pasta with Chicken
Air Fryer Salmon Bowls
Easy Spiced Carrot Lentil Soup
Corned Beef Tacos
San Choy Bow Bowls
Shopping list
Download printable PDFBuilt for the quantities on each card (dinners serve 2–12; the bonus serves 8).
Fresh produce
- Avocado 1
- Baby spinach 2 cups
- Brown onion several recipes
- Carrots several recipes
- Cucumber ¼
- Edamame ½ cup
- Fresh parsley
- Fresh red chillies 1-2
- Garlic several recipes
- Ginger several recipes
- Iceberg lettuce 2 cups
- Lemon several recipes
Meat & seafood
- Chicken breasts 2
- Corned silverside 1.3 – 1.5 kilogram
- Pork mince 500 grams
- Salmon fillets 250-300 grams
Fridge & freezer
- Dairy free milk 1 cup
- Egg 1
- Mayonnaise ½ cup
- Sauerkraut 1 – 1 ½ cups
- Street-style flour tortillas 12
Pantry & sauces
- Coconut milk ¼ cup
- Dried pasta 300 grams
- Hoisin sauce 1 tablespoon
- Oyster sauce 1 tablespoon
- Raw almonds ½ cup
- Red lentils 1 cup
- Rice noodles 200 g
- Roasted peanuts ¼ cup
- Water chestnuts 227 gram
Check your pantry staples
- Apple cider vinegar
- Baking powder
- Bicarb soda
- Canola / vegetable oil
- Chilli sauce / sriracha
- Coconut oil
- Cornflour
- Curry powder
- Dijon mustard
- Dried bay leaves
- Dried mixed herbs
- Garlic powder
- Ground cumin
- Ground turmeric
- Honey
- Horseradish
- Hot sauce
- Olive oil
- Onion powder
- Paprika / smoked paprika
- Pepper
- Plain flour
- Rice (white / jasmine)
- Salt
- Sesame oil
- Sesame seeds
- Soy sauce
- Sugar
- Vanilla extract
- White vinegar
- Worcestershire sauce
Nothing goes to waste
A handful of ingredients stretch across more than one meal. Buy once, use it up:
- Iceberg lettuce → the San Choy Bow bowls and the corned beef tacos.
- Carrot & garlic → the carrot lentil soup and the San Choy Bow.
- Fresh parsley → scattered over the tacos and stirred through the soup.
Your prep plan
- Bake a loaf of no-knead bread for soup night — start the dough the evening before.
- Start the corned beef in the slow cooker in the morning; it’s your hands-off night.
- Cook a big batch of rice for the salmon bowls and keep the leftovers for lunches.
- Salmon bowls and pesto pasta are your 20–30 minute nights.
Happy cooking, Sally x
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