IDCO Weekly Menu Plan
They say opposites attract, and we’ve found that sentiment to be especially true with food. Take this week’s featured menu item, Coconut Curry Stuffed Peppers, for example. The sweetness of the coconut milk balances the ginger, garlic, and curry powder spices for a flavor profile that’s unlike any other. Building off that idea of “sweet and spicy,” we planned out a week’s worth of meals, sides, desserts, and drinks to make your taste palate sing. Have a scroll below, and let’s get cooking.
WEEKNIGHT MENU FAVORITES
recipe & photo via What’s Gaby Cooking
Coconut Curry Stuffed Peppers
Gaby’s recipes make pretty frequent appearances here on the weekly menu plan. As a trained chef, she knows how to make home cooking both approachable and delicious, and this recipe is just our latest obsession. She’s taken everyone’s favorite stuffed peppers and given them a vegetarian-friendly twist. In place of meat, you’ll use quinoa, spinach, mushrooms, and a ton of coconut curry spices. Just top with fresh herbs, chopped scallions, and serve.
recipe & photo The Modern Proper
Sheet Pan Olive Bar Chicken
If you’ve followed along on the blog, you know sheet pan meals are almost always on the lineup. We even built an entire menu around our 5 favorite sheet pan dinners, and this one is about to become number six. The ladies of The Modern Proper have labeled this recipe as “salty, spicy, garlicky” with Mediterranean flavors you’ll absolutely love. Bonus: it takes exactly five minutes of prep for the easiest homemade dinner you’ll make all week.
recipe & photo via How Sweet Eats
Hot Honey and Goat Cheese Pepperoni Pizza
Pizza night is always a good idea. That’s especially true when it’s a Detroit-style pizza featuring creamy goat cheese, spicy pepperoni, and a drizzle of hot honey to tie it all together. Start with a homemade or store-bought dough (Trader Joe’s is our favorite), and start assembling your pizza with cheese and pepperoni slices to your liking. Once it bakes in the oven, you’ll top with the hot honey, baby arugula greens, and extra jalapeño slices, if you dare.
recipe & photo via Cooks With Soul
Peri Peri Chicken
What is peri peri chicken, you ask? It’s a dish with African and Portuguese roots featuring (you guessed it) both sweet and spicy flavors. This recipe comes from Marrekus and Krysten of Cooks With Soul, who just so happen to be one of the cutest husband-wife food bloggers on the internet. They’re showing us exactly how to make the signature peri peri sauce, and we love that it can be made however spicy or mild you prefer.
ON THE SIDE
recipe & photo via Make it Dairy Free
Arugula Salad with Chickpeas, Tomatoes, and Avocado
Now that you’ve got four solid dinner options, it’s time to feature something on the side. Enter: this easy, fresh, salad from yet another food blogging couple, Andrew and Larisha of Make it Dairy Free. They specialize in vegan recipes for every season that never feel lacking in the least. To make this salad, you’ll use arugula (a mildly spicy green), chickpea, sliced tomatoes, avocado, and a good dose of vegan parmesan. While this recipe is great as-is, feel free to add in extra veggies to make it your own.
TO BAKE
recipe & photo via Williams Sonoma
Strawberry Trifle with Mascarpone Whipped Cream
As we enter Memorial Day weekend, we had to include something sweet to celebrate. Luckily, this classic Strawberry Trifle from Williams Sonoma perfectly fits the bill. It includes pretty layers of strawberries and angel food cake and is topped with a mascarpone whipped cream. Bring this beauty to your weekend picnic, and you’ll be the hit of the party—guaranteed.
TO SIP
recipe & photo via Half Baked Harvest
Spicy Cucumber Margarita
We have yet to meet a homemade marg we didn’t love, but this one is something extra special. It’s a recipe from Half Baked Harvest, and she describes this cocktail as “tequila mixed with fresh lime juice, cucumbers, spicy jalapeños, and topped off with ginger beer for a bit of a fizzy kick.” It all comes together quickly and couldn’t be appropriate for the early summer season.
BY: ANASTASIA CASEY
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