IDCO Weekly Menu Plan
This past weekend was an incredibly special time for us as a team. We traveled from all across the country to spend three days together in Lake Shore, Minnesota celebrating our 5 Year Anniversary as a company. Many beautiful meals (and plenty of elaborate cheese boards) were shared throughout the weekend, but now we’re all craving some simplicity. On this week’s IDCO Menu Plan, we’re taking a low-key approach with classic favorites like Roasted Mushroom and Pepperoni Pizza and Creamy Tortellini Pasta. It’s a carb-forward menu, but make no mistake, it’s worth every bite.
WEEKNIGHT MENU FAVORITES
recipe & photo via What’s Gaby Cooking
Tortellini with Sausage and Mascarpone
When the craving for comfort food strikes, this is the pasta to make. It starts with cheesy tortellini, spicy Italian sausage, and a jar of your favorite marinara. You’ll spice things up with a pinch of red pepper flakes and layer in the creaminess using both heavy cream and mascarpone cheese. (Feel free to substitute cream cheese if mascarpone is tricky to come by.) Serve with some freshly grated parmesan because more cheese is always a good idea.
recipe & photo via Inspired With a Twist
Wild Mushroom and Pesto Quesadilla
When schedules are busy, and we need dinner on the table fast, quesadillas are the answer. They’re easy, they’re quick, and they are completely customizable with endless filling combos. To shake things up, we’re making Ana of Inspired With a Twist’s Wild Mushroom and Pesto version that comes together in minutes. You’ll sauté your mushrooms, top your tortillas, and cook each side until golden. Ana recommends serving with sliced avocado, fried sage, cotija cheese, and extra pesto.
recipe & photo via Butter Be Ready
Chicken with Caper Cream Sauce
Here’s the deal: while this meal looks complicated, this creamy chicken is a one-pan wonder. With just two large chicken breasts and a handful of ingredients, you’ll create a creamy, flavorful dish that brings restaurant quality to your dinner table. You’ll need butter, garlic, and shallot to start your sauce. Later, you’ll add dry white wine and lemon for an acidic kick. Finish things with heavy cream and a jar of capers, plus a little fresh dill just before serving.
recipe & photo via Britney Breaks Bread
Roasted Mushroom and Pepperoni Pizza
You’ve already got mushrooms on your grocery list (see the Wild Mushroom and Pesto Quesadillas above), so let’s use those again to top your weeknight pizza. Britney Breaks Bread is showing us how it’s done with a simple dough you can make ahead or sub in your favorite store-bought version. Next, she walks you through how to make the best stovetop sauce that comes together in under ten minutes. From there, you’ll layer up your pizza and bake as usual. Roast the mushrooms separately during the last fifteen minutes, then top and enjoy.
SOMETHING SWEET
recipe & photo via Half Baked Harvest
Baked Apple Cider Doughnuts
It’s not fall until we’ve had some apple cider doughnuts. Preferably alongside a steaming cup of cider fresh from the orchard. They’re a seasonal treat we look forward to all year long, and this time we’re attempting to make our own at home. Good things take time when it comes to baking, so we’re setting aside a Saturday morning to make this recipe from Half Baked Harvest. The last step involves whipping up a Brown Butter Cinnamon Maple Glaze, which is the literal icing on the (doughnut) cake.
TO SIP
recipe & photo via Bourbon & Honey
Bourbon and Honey Ginger Pear Cocktail
This fall-inspired cocktail is described as “sweet, fruity, and complex.” And after trying out the recipe, we couldn’t agree more. You’ll start by making a Ginger Pear Honey simple syrup and add three ounces of bourbon, two dashes of bitters, and a few pear and ginger slices as garnish. Sip it by the fire for the perfect autumn vibes.
BY: ANASTASIA CASEY
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