IDCO Weekly Menu Plan
As the unofficial start of summer, today feels like the perfect time to share a fresh and zesty menu. Think Lemon Garlic Chicken, Salmon with a Bright Basil Sauce, and a sweet Grilled Fruit Tart, just to name a few. To round things out, we’ve included an easy La Croix cocktail that’s ready for 5 o’clock, or quite frankly, any time of day. Bookmark your favorites, and let’s get ready for a week’s worth of delicious eats ahead.
WEEKNIGHT MENU FAVORITES
recipe & photo via Inspired With a Twist
Pistachio Crusted Salmon with Basil Sauce
It wouldn’t be an IDCO Menu without a recipe from Inspired With a Twist. She’s one of our favorite food bloggers on the planet, and today she’s showing us how to dress up our salmon for an elevated dinner any night of the week. Her secret flavor weapon? A bright and herby sauce made with basil, parsley, garlic, lemon juice, and a pinch of red chili flakes. Cook your salmon in the oven or on the grill, top with generous drizzles of sauce, and enjoy.
Lemon Butter Artichoke Pasta
While pasta is a staple in our fall and winter menus, we tend to shy away from it in summer. But now that we have this Lemon Butter Artichoke Pasta recipe from Love & Lemons, that’s all about to change. It’s light, herby, and feels so appropriate for the season. Finish your dish with a sprinkling of fresh mint leaves for an extra summer kick.
recipe & photo via Hannah McGee RD
Greek Chickpea Burgers
We’re new to Hannah McGee’s collection of recipes, but if this chickpea burger is any indication, she’s definitely one to follow. It’s a plant-based burger made with canned chickpeas, rolled oats, and an egg to help everything bind. Test this out on a busy weeknight, and we promise you won’t even miss the meat.
recipe & photo via Butter Be Ready
Creamy Lemon Garlic Chicken with Capers
Whenever lemon, chicken and capers appear in the same recipe title, we’re immediately all in. It’s a flavor combination that can’t be beat, and this version includes a creamy sauce made with chicken broth and heavy cream. Bonus: you’ll make this meal stovetop in a single skillet, making clean-up easier than ever.
ON THE SIDE
recipe & photo via Sweet Potato Soul
Marinated White Bean Salad
While white beans are most popular in soups, stews and chilis, they’re also flavorful enough to anchor a meal on their own. And thanks to Jenné of Sweet Potato Soul, we’ve just the recipe to prove it. She highly recommends starting with uncooked corona beans and soaking overnight versus their store canned counterparts. Next, you’ll cook and drain your beans, marinate with a homemade vinaigrette, and season to your taste. Let your beans hang in the fridge or at least an hour, and serve alongside any summer dish.
TO BAKE
recipe & photo via Make it Dairy Free
Vegan Grilled Fruit Tart
Is there any better summer dessert than a flaky fruit tart? Answer: no. But what makes this one special is that you’ll start by grilling your fruit for an extra burst of flavor. From there, assemble your puff pastry tart with a cream cheese mix (vegan, if you prefer), grilled fruit and a sprinkling of mint leaves. Serve it while it’s hot, and don’t be afraid to top with some ice cream, if that’s your style.
TO SIP
recipe & photo via Boxwood Avenue
La Croix Cocktail with Pineapple Coconut Guava and Lime
If there’s anyone who knows how to make a great party cocktail, it’s Chloe of Boxwood Avenue. She’s the queen of entertaining, and this La Croix cocktail is about to become your next summer hit. It’s made with coconut La Croix, guava juice, coconut vodka, crushed pineapple and lime juice. Shake it all up and you’ve got a lightened up summer drinks for any occasion.
BY: ANASTASIA CASEY