IDCO Weekly Menu Plan
If we had to summarize this week’s menu plan in just three words, it would come down to this: bring on spring. With the help of seven incredible food writers across the Internet, we’ve put together a meal plan that celebrates the season’s very best flavors. Take the Spring Pasta with Mint Pesto and Burrata, for example. It’s bright, herby, and entirely veggie-forward. With minimal meat and maximum indulgence, this is one menu plan you’ll want to reference on repeat.
WEEKNIGHT MENU FAVORITES
recipe & photo via Kendall Andronico
Spring Pasta with Mint Pesto and Burrata
This week, we had the absolute pleasure of discovering Kendall Andronico over on Instagram. She’s a trained cook with an incredible passion for food, and her seasonal recipes are an ode to California living. Kendall is the mastermind behind this spring-inspired pasta dish, and it’s basically spring on a plate. You’ll begin by making a homemade mint pesto, followed by cooking your pasta and tossing in those delicate veggies at the very last second. Kendall’s secret to a creamy sauce is the reserved pasta water plus a little hit of butter, so don’t skip that key step.
recipe & photo via All the Healthy Things
Buffalo Cauliflower Tacos
Who says you can’t go meatless on a Taco Tuesday night? Enter these Buffalo Cauliflower Tacos topped with a cilantro lime slaw. Start by roasting your cauliflower florets to crispy perfection and drizzling your buffalo sauce for a well-coated flavor. Load up your tacos with sliced avocados, cabbage slaw, and of course, that cilantro dressing. They’re such a fun spin on the classic taco and we guarantee you won’t even miss the meat.
recipe & photo via Half Baked Harvest
Lemon Chicken Skewers with a Creamy Feta Sauce
Tieghan of Half Baked Harvest can do no wrong. And these zesty Lemon Chicken Skewers? They’re just the latest example of your recipe development genius. The chicken features bold Moroccan flavors, while the feta sauce adds some Greek vibes for a delicious fusion dish. Throw them on the grill for an easy dinner with minimal clean-up.
recipe & photo via What’s Gaby Cooking
Sesame Ginger Salmon Salad
We’ve established that we’re very much “team salad for dinner” when the occasion calls for it. And with a recipe like this Sesame Ginger Salmon, we’re fully confident it’s a meal all its own. You’ll make a ginger vinaigrette (which is WAY easier than it sounds) and cook your salmon stovetop for a gorgeous, golden sear. Serve with a side of rice, quinoa, or simply let this dish speak for itself.
TO SNACK
recipe & photo via Jessica in the Kitchen
Strawberry Salsa
We’re always on the hunt for new snack ideas, and this strawberry salsa is just the ticket. You’ll use a total of four ingredients for this dip that’s ready to eat in just ten minutes. Serve it with tortilla chips, warmed pita, or slices of freshly toasted bread. And if you feel so inclined, toss in some finely diced jalapeños for an extra spicy kick. Be warned: it’s highly addictive.
TO BAKE
recipe & photo via Inspired With a Twist
Puff Pastry Berry Galette
Fresh berries + puff pastry is basically our love language. So when we came across this recipe from Inspired With a Twist, we immediately put it to the test. Rather than make your own dough, this recipe calls for a sheet of frozen puff pastry, saving you hours of prep time in the process. From there, you’ll mix your berries, cornstarch and sugar, top your galette, and pop it in the oven. The result is a spring-inspired dessert that looks super impressive to anyone you serve.
TO SIP
recipe & photo via The Pig and Quill
The Lillet Spritz
If you’re brand new to the world of homemade cocktails, this recipe is a perfect go-to. It’s a two-ingredient drink with no fancy equipment required. You’ll use 3 parts Lillet Blanc or Lillet Rosé and 3 parts tonic water or club soda for a refreshing sip that couldn’t be easier to make. Garnish with sliced strawberries and cucumbers and enjoy al fresco.
BY: ANASTASIA CASEY