1–5 March
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
- Dinner: Tuscan White Bean & Bacon Rigatoni
- Prep: 10 min | Cook: 25 min | ~550 kcal/serving
- Nearly all pantry/freezer ingredients.
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
- Dinner: Medisterpølse Sheet Pan Dinner
- Prep: 10 min | Cook: 35 min | ~520 kcal/serving
- Brussels sprouts are in season. Serve with dijon and cornichons.
Ingredients
Proteins
- bacon strips — 250g (from freezer)
- medisterpølse — 4 sausages (from freezer)
- eggs — 2 (from fridge)
- dried white beans — 150g (from pantry, soak Sunday night)
- red lentils — 1 dl (from pantry)
- edamame — 100g (from freezer)
Produce
- potatoes — ~800g (stew + sheet pan)
- kale — 200g (stew + rigatoni)
- carrots — 4 medium (stew + tikka raita)
- brussels sprouts — 300g (sheet pan)
- onions — 4 medium (from pantry)
- garlic — 1 head (from pantry)
- spring onions — 2 bunches (from fridge — stew + ramen)
- frozen ginger — ~3 tbsp grated (from freezer — stew, tikka, ramen)
- frozen hokkaido puree — 1 portion (from freezer)
- frozen corn or peas — 100g (from freezer, for stew)
- lemon — 1 (tikka raita)
- apple — ½ (tikka raita)
- fresh cilantro — 1 bunch (tikka)
- fresh parsley — 1 bunch (rigatoni, sheet pan)
- fresh thyme — a 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
- rigatoni — 200g
- jasmine rice — 150g
- ramen noodles — 2 portions
- passata — 400ml (rigatoni + tikka)
- tomato paste — 3 tbsp
- crushed tomatoes or tinned tomatoes — (if needed)
- dried shiitake mushrooms — 4
- 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
- cashews — for tikka (notes say you usually skip these)
- togarashi or extra chili flakes — (ramen)
- furikake — (ramen)