1–5 March

Created: 2026-03-01 5 days 2 people

Focus: Late-winter comfort week using up freezer reserves and seasonal Danish produce. Mix of Japanese, Italian, Indian, Asian, and Danish dinners.

This plan clears out a good chunk of the freezer (hokkaido puree, bacon, medisterpølse, edamame, ginger) and uses up the white cabbage and spring onions from the fridge. Seasonal March picks: kale, carrots, potatoes, and brussels sprouts. Almost everything for the ramen is already in the pantry.

Meal Plan Summary

  • Uses from freezer: bacon strips (×2 meals), hokkaido puree, medisterpølse, edamame, frozen ginger (×3 meals), corn or peas
  • Uses from fridge: spring onions (×2 meals), eggs, miso, butter, milk
  • Uses from pantry: rigatoni, dried white beans, passata (×2 meals), red lentils, ramen noodles, dried mushrooms, jasmine rice, tomato paste, soy sauce, sesame oil, rice vinegar, chili flakes, smoked paprika

Ingredients used across multiple meals: potatoes (2 meals), bacon (2 meals), ginger (3 meals), spring onions (2 meals), kale (2 meals), garlic & onions (all meals), passata (2 meals), olive oil (all meals)

Meals

Day 1 — Sunday 1 March

  • Dinner: Creamy Hokkaido Bacon Stew
    • Prep: 15 min | Cook: 35 min | ~520 kcal/serving
    • Add the frozen hokkaido puree to the stew for extra body and sweetness
    • 🔜 Thaw medisterpølse for Thursday. Soak dried white beans tonight for Tuesday’s rigatoni.

Day 2 — Monday 2 March

  • Dinner: Tikka Masala with Lentils with jasmine rice and raita
    • Prep: 15 min | Cook: 35 min | ~520 kcal/serving
    • Use coconut milk from pantry instead of crème fraîche if preferred.
    • 🔜 Cook the soaked white beans tonight or tomorrow morning for Tuesday’s pasta.

Day 3 — Tuesday 3 March

Day 4 — Wednesday 4 March

  • Dinner: Simple Everyday Ramen with edamame
    • Prep: 10 min | Cook: 20 min | ~380 kcal/serving
    • Almost entirely from stock! Add frozen edamame for protein. Use remaining spring onions.

Day 5 — Thursday 5 March

Ingredients

Proteins

  • bacon strips250g (from freezer)
  • medisterpølse4 sausages (from freezer)
  • eggs2 (from fridge)
  • dried white beans150g (from pantry, soak Sunday night)
  • red lentils1 dl (from pantry)
  • edamame100g (from freezer)

Produce

  • potatoes~800g (stew + sheet pan)
  • kale200g (stew + rigatoni)
  • carrots4 medium (stew + tikka raita)
  • brussels sprouts300g (sheet pan)
  • onions4 medium (from pantry)
  • garlic1 head (from pantry)
  • spring onions2 bunches (from fridge — stew + ramen)
  • frozen ginger~3 tbsp grated (from freezer — stew, tikka, ramen)
  • frozen hokkaido puree1 portion (from freezer)
  • frozen corn or peas100g (from freezer, for stew)
  • lemon1 (tikka raita)
  • apple½ (tikka raita)
  • fresh cilantro1 bunch (tikka)
  • fresh parsley1 bunch (rigatoni, sheet pan)
  • fresh thymea few sprigs (sheet pan, optional)

Dairy

  • milk(from fridge, for stew)
  • butter(from fridge, for stew + tikka)
  • parmesan or pecorino — ~50g (rigatoni)
  • coconut milk or crème fraîche — 200ml (tikka)

Pantry

  • rigatoni200g
  • jasmine rice150g
  • ramen noodles2 portions
  • passata400ml (rigatoni + tikka)
  • tomato paste3 tbsp
  • crushed tomatoes or tinned tomatoes — (if needed)
  • dried shiitake mushrooms4
  • vegetable stock cubes/powder — (ramen + tikka)
  • chicken stock cubes — (stew)
  • soy sauce
  • miso paste(stew + ramen)
  • roasted sesame oil
  • rice vinegar
  • olive oil
  • chili flakes
  • smoked paprika
  • garam masala
  • turmeric
  • sugar
  • salt and pepper
  • sesame seeds
  • dijon mustard(sheet pan serving)
  • ketchup(sheet pan serving)
  • cornichons(sheet pan serving)
  • caraway seeds or whole grain mustard — (sheet pan)

Optional Garnishes

  • cashewsfor tikka (notes say you usually skip these)
  • togarashi or extra chili flakes — (ramen)
  • furikake(ramen)