IDCO Weekly Menu Plan

Coming off our back-to-back spring sessions of Design Camp here in Austin, we’re all feeling ready for some low-key nights spent with family. Throughout the past two weeks, we’ve been absolutely spoiled by the chefs of The Wayback, but now it’s time to recreate that elevated dining experience at home. To that end, we planned a menu all about fresh, seasonal eating with recipes that feel inspired but never overly fussy. Whether you choose to cook a few or tackle them all, this menu line-up is one to bookmark for future reference.

 

WEEKNIGHT MENU FAVORITES

recipe & photo via Love & Lemons

 

Tagliatelle with Asparagus and Peas

 

Whenever we’re on the lookout for vegetarian or vegan recipes, Love & Lemons has us covered. The husband-wife duo behind the blog is widely known for their fresh takes on timeless classics, and their incredible food styling skills don’t hurt either. This time, we’re whipping up their spring-inspired pasta with asparagus, peas, herbs and lemon. It’s dressed with a light cashew cream sauce that gives you a rich flavor without any of the heaviness.

 

recipe & photo Butter Be Ready

 

Curry Chicken Lettuce Wraps

 

If you’ve ever Googled ways to use up the packages of ground chicken sitting in your freezer, this is the recipe for you. It makes weeknight chicken anything but boring with bold Caribbean-inspired flavors from West Indian-native, Quin of Butter Be Ready. You’ll start by browning your chicken in a large skillet, and then bringing on all the seasoning. From cumin to Jamaican curry powder to garlic and fresh thyme, Quin deemed this an “Asian meets the Islands kind of vibe,” and we are totally here for it.

 

recipe & photo via Bon Appetit

 

Flank Steak with Grilled Corn Salsa

 

Grill season is here, and it’s time to make a delicious flank steak. Start by mixing up a top-notch dry rub (or use your favorite store-bought blend) and coating up the steak. You’ll grill for about four minutes per a side, while allowing for rest time before slicing. Tip: make the corn salsa ahead of time to save time on a busy weeknight.

 

 

recipe & photo via What’s Gaby Cooking

 

Goat Cheese Pizza with Basil Vinaigrette

 

On night one of Design Camp, we kicked things off with a pizza-making class led by The Wayback’s chef. We used this cooking demo as a chance to promote an environment of learning in a fun and unexpected way. As a bonus, it helped us the ante on our own pizza making knowledge. This week, we’re putting those new skills to the test with a spring-inspired pizza from What’s Gaby Cooking. It’s bursting with flavor and the homemade basil vinaigrette ties it all together.

 

TO SNACK

 

recipe & photo via Half Baked Harvest

 

Antipasto Tortellini Skewers

 

The second we saw this recipe hit the Half Baked Harvest blog, we knew it deserved a spot on our weekly menu. It’s all the flavors of a Caprese salad in skewer form, with some cheesy tortellini added for good measure. Simply prep your ingredients, string on your skewer, and layer to your heart’s content. Pro tip: the dipping vinaigrette (use the same one from pizza night above!) is a must.

 

TO BAKE

 

recipe & photo via Inspired With a Twist

 

Lavender + Vanilla Tart

 

Whenever a quiet Sunday afternoon rolls around, we usually feel a creative itch to bake. It’s the time to put on our favorite music, pour an espresso, and try our hand at something new. Luckily, we’ve lined up our next baking attempt thanks to Inspired With a Twist. She shared this pastry cream tart featuring lavender and vanilla flavors, and we’re convinced it tastes as pretty as it looks. Fair warning: the pastry cream and dough are loosely adapted from The Art of French Pastry, which means this doesn’t fall into the “quick and easy” category, but it’s so very worth it.

 

TO SIP

 

recipe & photo via Family Style Food

 

Strawberry Rhubarb Gin Rickey

 

Think of this cocktail as the grown-up version of a fruity spring refresher. It’s a twist on the classic gin rickey, which combines gin, lime juice and soda water. To that cocktail foundation, you’ll add crushed strawberries and rhubarb syrup—which is a quick three-step process to make. Shake all your ingredients with a cup of crushed ice, and garnish however you see fit.

 

 

 

Click here to view all our past IDCO Menu Plans!

 

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IDCO Studio is a full-service creative studio for interior designers and boutique lifestyle brands. Offering bespoke branding, web design and social media content creation, we help brands built around beautiful living elevate their digital presence to represent the physical spaces they design. Our recently launched limited-release website templates are the perfect way for interior designers to get a luxury website on a budget. These templates allow designers to maintain control of their content. Want to work together? Shoot us an inquiry here.