IDCO Weekly Menu Plan

The calendar has officially turned to March, and while it’s not quite spring, we’re going to plan otherwise. With the new season on our minds, we’ve built a menu that celebrates bright, vibrant flavors and fresh produce galore. We’re making everything from an Arugula Pesto ‘Zoodle’ Bowl to an epic Italian Chopped Salad, and we’ve even included a Tropical Green Smoothie for an added dose of veggies. Let’s ignore the fact that it’s technically still winter and eat in celebration of the season ahead.

 

WEEKNIGHT MENU FAVORITES

Curried Salmon Rice Bowl from What's Gabby Cooking

recipe & photo via What’s Gabby Cooking

 

Curried Salmon Rice Bowl

 

Weeknight meals have never been more delicious thanks to these easy salmon rice bowls. With just a little curry powder and olive oil, you’ll dress up your salmon filets before heading in the oven for a quick bake. Meanwhile, you’ll make a sauce stovetop with coconut milk, lime juice, fresh ginger and more. All that’s left to do is assemble your bowl and spoon that curry sauce on top. Add a generous handful of chopped herbs (cilantro or basil work beautifully), and you’re all set.

 

Roasted Mushroom and Prosciutto Pizza from Inspired With a Twist

recipe & photo via Inspired With a Twist

 

Roasted Mushroom and Prosciutto Pizza

 

If homemade pizza isn’t making a regular occurrence on your weekly menu plan, it’s time to reconsider. This version from Inspired With a Twist uses roasted mushrooms, sliced prosciutto, and all the fresh herbs for a spring-inspired kick. And did we mention there are dollops of creamy burrata cheese in the equation? Grab a pre-made pizza dough to save time (Trader Joe’s garlic and herb is our favorite), and use whichever sauce base you prefer. In short, this recipe is about to elevate your family’s pizza night.

 

Arugula Pesto Zucchini Noodle Bowl by The Almond Eater

recipe & photo via The Almond Eater

 

Arugula Pesto Zucchini Noodle Bowl

 

Looking for a gluten-free, whole 30 compliant dinner idea? This recipe is just the ticket! You’ll replace traditional pasta with zucchini noodles and toss in a bright pesto sauce for tons of added flavor. If you’re looking to save time, check your store’s freezer section for ready-made ‘zoodle’ options and pick up a quality store-bought pesto for crazy quick dinner prep. To finish off your dish, you’ll add grape tomatoes, prosciutto, pancetta, and almonds for a well-rounded meal.

 

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Mediterranean Turkey Burgers by The Modern Proper

recipe & photo via The Modern Proper

 

Mediterranean Turkey Burgers

 

Nothing says bright, zesty and flavorful like a Mediterranean-style meal. *Enter* these homemade turkey burgers dressed up with feta, onions, herbs, and a delish tzatziki sauce. You can easily make these stovetop, throw them on the grill, or even bake them in the oven for super easy cleanup. To serve, you’ll want sliced tomatoes, lettuce leaves, multigrain buns, and all the tzatziki. Whip these up on the next sunny day, and savor that springtime flavor.

 

 

LUNCH

 

 

Vegetarian Italian Chopped Salad from Vegetarian Ventures

recipe & photo via Vegetarian Ventures

 

Vegetarian Italian Chopped Salad

 

Anyone else getting bored in their current lunchtime routine? Us too. It’s time to ditch the turkey sandwich and make this epic chopped salad instead. It’s loaded with chickpeas, provolone, tomatoes, red onions, and pickled pepperoncinis for a nice spicy kick. Follow the recipe for a homemade Italian dressing, or use your favorite store-bought version instead. Either way, this salad is guaranteed to step up your lunch game tenfold.

 

BRUNCH

 

recipe & photo via All the Healthy Things

 

Strawberry Overnight Oats

 

Have you hopped on the overnight oats breakfast trend yet? If not, now is the time to do so! You simply whip up everything the night before and wake up to a healthy, delicious breakfast you can enjoy on busy weekdays and slow weekends alike. Ashlea of All the Healthy things packs her oats with chia seeds, greek yogurt, fresh strawberries and cashew butter for an extra dose of protein. The end result is a breakfast, brunch, or snack option you can feel good about eating any time of day.

 

TO SIP

 

Vegan Tropical Green Smoothie with bananas, pineapple, spinach and orange juice. Recipe by Jessica in the Kitchen.

recipe & photo via Jessica in the Kitchen

 

Tropical Green Smoothie

 

We typically share a cocktail on our weekly menu, but this time around, we’re shaking things up. With spring in the air, it’s time for a fresh sip that just so happens to be a meal in itself. Just four ingredients make up this Tropical Green Smoothie, but dang, it’s delicious. You’ll blend pineapple, bananas, spinach, and orange juice for the quickest smoothie that’s also jam-packed with nutrients.

 

 

Early spring weekly meal plan from The Identite Collective

 

Click here to view all our past IDCO Menu Plans!

 


 

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.

 

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