If you’re like me and the contents of your weekly veg box are a surprise, you’ll know you have be super organised to make the most of it. The beauty of subscribing to a veg box scheme is that you know you are getting “picked yesterday” freshness, you’re supporting local growers and you’re eating as the seasons intended. It’s all really good stuff.
There is a teeny, tiny challenge though and that’s avoiding food waste. When your box is a surprise, it really is up to you to get as organised as you are creative. Wednesday’s are veg box days for me, so I do all of my meal planning on this day. I feel I’ve turned meal planning into a bit of an art so let me share my method with you!
- I assess the contents of my box and let all the gorgeous fresh ingredients inspire me.
- I look at my families schedule for the week and let that bring me back down to earth 😉
- I do a quick scan of the pantry, the fridge and the list of my freezer contents and see what I can use that I already have and make a note of that.
- I write out my meals, get some recipes together (using my cookbooks or my favourite blogs) making a note of where I’ll find the recipe on my Meal plan so I can reference it during the week.
- And finally, I make out a shopping list for the ingredients and the rest of my staple items to take with me to the shop. I go shopping the following day.
Planning out your meals with serious consideration to what the upcoming week has in store is SO important. The last thing you want is some elaborate meal planned the night your son has football training and you or your partner are working late.
Also, if you have a packed week with work and other social commitments I highly recommend taking a couple hours out of the weekend to batch cook. This can be as simple or elaborate as you want. Making a big batch of tomato sauce, a fish pie, roasting and shredding a chicken and portioning it out to stick in the freezer can make all the difference for your sanity during the week! I like to make a jar of homemade pesto, a double batch of hummus (freeze half) and a nice salad dressing to elevate a simple bowl of pasta or roasted veg for lunches.
So this particular week, my veg box looked like this…
So my Meal Plan looked like this:-
Breakfast: Rhubarb and Ginger compote with Porridge (3 days)
Lunch: Beetroot Hummus with Carrot and Celery Crudités and Pitta Chips (make a double batch and freeze half) (5 days)
Dinner: Roasted Sweet Pepper, Aubergine, Red Onion and Garlic (half blended) for sauce with pasta or quinoa (1 day)
Side: Salad of Spinach, Tomatoes, Cucumber
Side: New Potato Salad Crushed with chives and Sour Cream
This way I know that not one bit of this gorgeous veg will go to waste!