Lee's Week of Eats is a Menu Plan I bring you every Friday.  Just a little slice of inspiration to get your weekend going.

Salad Nicoise with butter lettuce, raddichio, blanched green beans, tomatoes, cucumbers, green olives, Boiled fingerling tomatoes and tarragon vinaigrette

Winter vegetable risotto with white wine and lemon zest
Baby greens with pecans

Mediterranean chickpea burgers with whole wheat buns
Apple, cabbage slaw

Smashed hazelnut and basil pesto pasta
Grilled zucchini
Spinach salad with strawberries and goat cheese

Individual frittatas with cheddar cheese, green peas, onion
Sweet potato fries
Strawberry cake

Winter Vegetable Risotto
as pictured in my new red Le Crueset pot
(serves 4-6)

generous glug of good olive oil
6 cups vegetable stock
1/2 cup white wine
1 1/2 cups arborio rice
2 carrots, chopped
1 onion, chopped
6 cloves garlic, chopped
juice of one lemon
zest of half a lemon
4 leaves of curly kale, roughly chopped
1 crown broccoli, chopped
nub of grated parmesan cheese
fresh parsley, for garnish

In a large pot, sautee onion and celery in olive oil for about 2 minutes. Add aborio rice, cook for 2 minutes more. Add stock, cup by cup, stirring about 5 minutes (until liquid is absorbed) between cup fulls. Add white wine towards the end. At the last round of stock adding, throw in the rest of the veggies, lemon juice, zest and season with salt and pepper. Stir to combine and serve with a fresh salad. And the rest of the white wine!


  1. I find your weekly menus so inspiring! And before I reached the end of the post, was going to politely request the recipe for the winter risotto. Good thing you were two steps ahead of me. :)