IDCO Weekly Menu Plan
WEEKNIGHT MENU FAVORITES
You know we love Greek food, particularly in the spring and summer seasons. So when we came across this Greek-inspired salmon bowl by All the Healthy Things, it quickly earned a spot on our weekly menu. You’ll start by seasoning and cooking your salmon (either stovetop or on the grill) until golden. Next, assemble your salad ingredients and whip up a quick vinaigrette. Toss everything together, plate your salmon on top, and enjoy this gluten-free dinner any night of the week.
We’re always on the lookout for a new stir-fry recipe, and this one is all about the flavors of summer. You’ll use a nice mix of vegetables like broccoli, carrots, red bell pepper, onion, or whatever you’ve got on hand. To make your sauce, you’ll want a can of full-fat coconut milk and handfuls of fresh herbs like basil and cilantro. This meal comes together stovetop in about 20 minutes and is best served with rice to soak up all that extra sauce.
Tacos are a weekly menu must, but we always like to mix it up. Enter: this spicy pineapple shrimp version that caught our attention from the get-go. It’s like a tropical vacation on your dinner plate and also happens to be healthy to boot. Top your shrimp tacos with Tieghan’s cilantro garlic sauce, a squeeze of fresh lime, and you’re set.
Grilling season is finally here, and it’s time to make some perfectly seared steak. But rather than a basic salt and pepper blend, we’re turning to this Asian-inspired five-spice version from The Modern Proper. Start by marinating your steak with hoisin sauce a five-spice powder, and let it rest in the fridge for at least one hour. From there, you’ll throw your steak on the grill for about six minutes per side or until your ideal doneness. Slice your steak and serve with an Asian salad or slaw like this one.
ON THE SIDE
We teased this recipe in the intro because, truth be told, it’s one of our low-key favorites. It’s light, fresh, and with just three easy steps, it’s also surprisingly simple. You’ll blanch your asparagus in boiling water for about one minute or until it turns a bright green color. From there, you’ll toss the asparagus with a little olive oil, lemon juice, garlic, salt, and pepper. Once well coated, transfer that asparagus to a plate, top with feta, radish slices, nuts, herbs, and finish it all off with a drizzle of avocado dressing.
Up until now, we’ve talked a lot about healthy eating. But we also believe in balance, and that includes a decidedly unhealthy treat when the occasion calls for it. Luckily, we’ve got Zainab of A Classic Twist to show us how it’s done with this decadent lemon cheesecake. Save this for a weekend afternoon when you can leisurely bake to your heart’s content.
In our humble opinion, rhubarb is one of the most underrated ingredients. This tangy vegetable is in season from April to June, so now is the time to put it to good use. While you’ll typically find rhubarb in dessert recipes like cobblers and crisps, it’s also perfect for a cocktail. Colleen of The Good Drink is sharing her favorite rhubarb drink dubbed the ‘Velvet Snow,’ and we can’t wait to sip this on the patio all weekend long.
BY: ANASTASIA CASEY
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