IDCO Weekly Menu Plan
If we had to summarize our menu planning philosophy, it would come down to this: everything in moderation. While we love to incorporate fresh produce and go meatless when possible, we don’t shy away from an indulgent dessert or craft cocktail when the occasion calls for it. With that idea of moderation in mind, we built this late September meal plan with a little something for everyone. From take-out style sesame noodles to a veggie-packed pizza to a vegan-friendly pumpkin cake, we have a wide range of delicious eats to take you through the week.
WEEKNIGHT MENU FAVORITES
recipe & photo via Foodie in New York
Roasted Vegetable Pizza
Pizza is a staple in our weekly menus, but it doesn’t have to be unhealthy. Vallery of Foodie in New York is showing us how to pack tons of fall veggies into our pizza night routine, all roasted for added flavor. Start by drizzling your choice of vegetables in olive oil and roasting in a 400-degree oven until fork-tender. From there, your layer your pizza and bake for roughly 10 minutes. Once the cheese is evenly melted, just serve and enjoy.
recipe & photo via Pinch of Yum
Spaghetti with Crispy Zucchini
Everyone’s childhood favorite is getting a grown-up makeover thanks to the team over at Pinch of Yum. To jazz up basic spaghetti, they’re adding crispy sliced zucchini with panko, Italian seasoning, parmesan, garlic powder, and lemon zest. The zucchini will bake in the oven for about 20 minutes, or until golden brown. To serve, just add your crispy zucchini to a bowl of pasta and sprinkle in fresh basil. Add a pinch of freshly grated parmesan, and voila!
recipe & photo via Jessica in the Kitchen
Sesame Noodles in a Maple Ginger Sauce
Any recipe that promises a delicious homemade dinner in 15 minutes has our attention from the get-go. But if that same recipe also happens to be vegan? Even better. Jessica in the Kitchen is showing us how it’s done with her Asian sesame noodles dressed in a maple ginger sauce. The quick sautéed noodles practically cook themselves, while the flavorful sauce comes together in minutes. Just layer in the Sriracha for extra heat as needed.
recipe & photo via Williams Sonoma
Chermoula Chicken Thighs with Roasted Grapes
Fair warning: this recipe is a little more labor-intensive, so save it for a weeknight when you’ve got extra time to spare. To start, you’ll make a chermoula marinade in a food processor and add it to a plastic bag with your chicken. The chicken should marinate at least two hours in the refrigerator, but if you’re working ahead, overnight is even better. When you’re ready to cook, you’ll sear your chicken stovetop, add the additional ingredients, and transfer your skillet to the oven to roast for 30 minutes. For serving, make sure to generously drizzle the pan sauce over your chicken—it’s the best part.
SOMETHING SWEET
recipe & photo via Make it Dairy Free
Layered Vegan Pumpkin Cake
We’ve got another vegan-friendly winner thanks to the duo behind Make it Dairy Free. They are walking us through their recipe for layered pumpkin cake with (wait for it) a vegan vanilla cinnamon cream cheese frosting. It’s an indulgent dessert that’s calling our name and is perfect for parties and events all season long.
TO SIP
recipe & photo via Broma Bakery
Apple Cider Moscow Mule
When you combine fall flavors like ginger, cinnamon, rosemary, and apple, you get a cocktail worth sipping all season long. You’ll start by stirring together apple cider, ginger beer, vodka and lime juice. Next, pour your mule in a copper mug, add the apple slices, lime and rosemary garnish, and enjoy. Easiest mixed drink ever.
BY: ANASTASIA CASEY
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