For this week’s Monday Meal we’re serving up a ready-made Pumpkin Soup from Marisa’s Kitchen.

While this soup is super tasty on it’s own, we made it extra special by adding crispy chorizo, homemade crunchy croutons, spring onions and micro parsley.

It’s the perfect comfort food for chilly winter days!

Ingredients

1 x pouch Marisa’s Kitchen Pumpkin soup
5cm piece chorizo, diced
1 tbsp olive oil
1 slice bread, cubed
1 tbsp garlic-infused olive oil
2 spring onions, sliced
A few springs micro parsley

Method

Preheat oven to 150C°.

Heat a small frypan over medium heat, add olive oil and chorizo, and fry until crisp. Drain on a paper towel.

Meanwhile, toss the bread in garlic olive oil, place on a baking tray with a wire rack and bake until crisp – about 8 to 10 minutes.

Heat pumpkin soup per pack directions, pour into a bowl, and top with croutons, chorizo, spring onions and herbs.

Eggplant Parmigiana fans have we got a treat for you for this week’s Monday Meal!

You’ll find Aston Lucas Gourmet ready-made eggplant parmigiana in our fridge, along with a great range of high quality pasta dishes.

This parmigiana is rich, satisfying, and the perfect comfort food on these chilly Melbourne winter days!

This delicious vegetarian dish has crumbed and shallow fried eggplant layered with their families secret Napoli sauce made from Victorian Roma tomatoes, market fresh vegetables, herbs, mozzarella and Parmesan cheese.

It’s made from 99% Australian grown produce and is an Australian owned business.

Aston Lucas are committed to quality ingredients and sustainable farming.

Available in single serves and family serves!

For this week’s Monday Meal we’re serving up Melbourne Arancini Sicilian Street Food Arancini!

Handcrafted right here in Melbourne, they are chocker-block full of filling and flavour.

As far as we’re concerned, you won’t find better!

You can keep a bag in the freezer so that next time the urge for arancini hits, you have them ready to pop into the oven.

For a little flavour boost, we’ve served them with Marisa’s Kitchen Roast Capsicum & Walnut Dip — also made right here in Melbourne from the best, freshest ingredients.

You can’t go wrong with this flavour combo!

Stop by our store and pick up everything you need today!

Enjoy the gluten-free crispness of battered NZ Blue Grenadier and chunky chips for this week’s Monday Meal!

Simply cook in a preheated oven for 20 minutes and your tasty, crispy dinner is ready.

Throw a tasty salad on the plate and enjoy a healthy meal that everyone will love.

Pull out those jaffle irons or toastie makers and make these quick and easy jaffles in no time for this week’s Monday Meal!

With a jar of Jim Jam beans in your pantry and a loaf of bread, you’ll have a tasty treat ready in 5 minutes!

Jim Jam beans have the highest quality ingredients and a fantastic flavourful sauce.

All you need is bread, butter and beans!

Ingredients

A jar of Jim Jam beans
A loaf of bread

Method

Preheat the jaffle iron.

Place beans in a microwave container and heat for 2 mins.

Butter two slices of bread.

Spoon the bean onto the unbuttered side of one slice of bread, and then place the buttered side down in the jaffle iron.

Put the other slice of bread on top with the buttered side facing up.

Close the iron and cook for 3 – 4 minutes, or until the bread is toasty and crisp.

Repeat steps for as many servings as you need.

We’re serving up  Nino’s & Joe’s pork sausages for this week’s Monday Meal.

These sausages are addictive; we can’t get enough!

We’ve served them with mashed potatoes and simple gravy.

If the frypan has juices in the bottom, you can make the gravy in the pan when you finish cooking the snags.

We’ve allowed two sausages each for this recipe, but you can cook as many sausages as you want!

Serves 4

Ingredients

8 sausages
750g yellow-fleshed potatoes
125g butter
¼ cup milk
Salt & pepper

For the gravy:
2 cups chicken or beef bone broth
2 tbsp butter
3 tbsp flour
½ tsp onion powder
½ tsp garlic powder
Salt & pepper

Method

Heat a large frypan over medium heat.

Add sausages and cook, turning every couple of minutes, until they are brown on all sides and cooked through. Cover and set aside.

To make the mash, peel and chop the potatoes, place in a large saucepan, and cover with cold water. Add 2 tsp salt and boil until tender when a fork is inserted.

Drain potatoes, return to pot, and mash potatoes until all the lumps are gone.

Add butter and milk, mash again, then finish mashing with a fork so they are nice and fluffy. If they don’t seem creamy enough or look a little dry, add more butter or milk. Season with salt and pepper to taste.

To make the gravy, melt butter in a saucepan over low heat, add flour and spices, and then whisk well to cook out the rawness of the flour.

Continue whisking while slowly pouring in the broth. Once all broth is incorporated, whisk for a few minutes and season with salt and pepper to taste.

TIP: You can add a chicken or beef stock cube if the gravy doesn’t have enough flavour.

For this week’s Monday Meal, we have a rigatoni dish that takes under 20 minutes to cook and there won’t be dozens of dishes to clean up afterwards!

Pasta is usually a winner in most houses, especially where kids are concerned.

The most time consuming part of this delicious dinner is defrosting the @eatitaliafood Napoli Sauce!

Serves 4

Ingredients

1 pouch Eat Italia Napoli Sauce 380g package
Eat Italia Rigatoni Pasta
Salt
Pepper
Parmesan cheese
Basil leaves

Method

Defrost the sauce, place in a pot, and heat over low heat until hot.

Bring a large pot of salted water to the boil and cook rigatoni for 5 mins.

Drain and toss pasta in the sauce.

Season with pepper, and then top with Parmesan cheese and fresh basil leaves.

For this week’s Monday Meal we’re serving up country style gnocchi from Eat Italia.

We stock a wide range of Eat Italia pasta and sauces, along with filled pasta shapes, lasagnes and cannelloni.

Their gnocchi is made in Australia according to their family’s traditional recipe and is free from added preservatives.

The mushroom sauce is rich, creamy, and the perfect match for this pillowy potato dumpling.

Not only is this dish tasty, it’s quick and easy!

Ingredients

1 pouch Eat Italia Country Style Gnocchi
1 pouch Eat Italia Mushroom Sauce
Salt
Handful parsley, chopped

Method

Fill a large saucepan with water, add a tablespoon of salt, and bring to a rolling boil.

Defrost the mushroom sauce and heat it in the microwave or a saucepan over medium-low heat.

Add the gnocchi to the pot and cook until they float. Drain and divide between plates.

Top with sauce and parsley, and enjoy!