The tradition of Monday lunches started when Michelle and I were tired of making meals just for one. To make our lives easier, we decided to cook larger meals and trade off with anyone in the office who wanted to join in on the fun. Of course, everyone jumped on board and since then we have been successfully making and enjoying Monday lunches. Lets be honest, some worked out, while others didn’t. It figures that when we decided to do this blog the launch date landed on my lunch week, so I had to step it up. No more last minute buying burgers or using frozen turkey meatballs which end up tasting like rubber. So for this wonderful and tasty meal, I took my inspiration from my recent trip to Australia where at every restaurant there was pumpkin risotto on the menu. The salad and dessert are personal favorites of mine, which pair nicely with the risotto and look impressive in a photograph.
To Start : Pear & Goat Cheese Salad with Champagne Vinaigrette
Main Course: Pumpkin Risotto with Goat Cheese
Dessert: Molten Lava Cakes