IDCO Meal Plan + Shopping List

Happy Monday, everyone! It’s a new week and that means new meals and a new grocery list. Depending on where you live, more and more local restaurants might be opening back up as restrictions are being eased and lifted, so you could be enjoying more takeout this week than in the last couple months—I know we are! This week’s recipes make great dinners or lunches, so you can swap around your meal plan if you decide to grab a meal curbside. Now more than ever, it’s so important that we support our local businesses while making a conscious effort to do it safely.

With the change in business restrictions, many of you might be heading back to work or at least starting that process. Bearing that in mind, I chose meals that were quick and required minimal clean-up!

 

 

Weeknight Menu Favorites

 

 

For us, a weeknight meal means ready in under an hour, not too indulgent, and really good. All of these check those boxes + make great lunch leftovers if you’re into that.

 

Chicken Enchiladas Verdes

I could not let the week pass without a Cinco De Mayo inspired dish. We are spending so much time at home that themed dinners have become my go-to for adding a little weeknight excitement. I can’t wait to enjoy this with a marg and some chips + guac!

 

Recipe and Image via Inspired Taste

 

Marinated Salmon Apple Salad

One of my favorite local restaurants has an amazing salmon salad. They aren’t open right now, so I’m making this one as a consolation. I picked this specific one for the apples as my three-year-old loves them!

 

Recipe and Image via The Forked Spoon

 

Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus

I honestly cannot believe I haven’t already shared this recipe. It’s one of my favorites and a total crowd-pleaser in my house. 

 

Recipe and Image via Half Baked Harvest

 

Grilled Zucchini Ribbons with White Beans + Pesto

Right now, I’m loving meals that my husband can start on the grill while I take a walk with the kids or work in my garden. I made this all summer last year and am excited to have it again! Don’t skimp on the parm.

 

Recipe and Image via Smitten Kitchen

 

Simple Summer Corn Chowder

Are you a soup all year long person? I am. And if you’re not, this corn chowder might change your mind. So simple, but so good.

 

Recipe and Image via The Defined Dish

 

 

This Week’s Brunch Recipe

 

 

These recipes are made for slow Saturday mornings + pairing well with a bloody mary is a requirement. 

 

Easy Drop Berry Shortcakes

Saturdays are slower than ever with the shelter-in-place recommendations intact. I am perfecting my favorite baking recipes, and while I’m at it, I might as well throw some berries and whipped cream in there and call it brunch.

 

Recipe and Image via Smitten Kitchen

 

 

Something Sweet

 

 

After a long week, nothing is better than enjoying a treat, especially if you are able to make it with friends or kids. 

 

Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

Many of us won’t see our mothers on Mothers’ Day this year, but it’s a good excuse to bake anyway! I’ll be making this olive oil cake and I’m certain I’ll have some tiny helpers.

 

Recipe and Image via Half Baked Harvest

 

 

A little Something Extra

 

 

Since we can’t go out for happy hour or brunch, we are making Friday afternoon cocktails a weekly tradition. 

 

Watermelon Rosè Paloma

I had to add this to my list this week. When Tieghan at Half Baked Harvest posted it last week, I had several friends send it to me via DM. Everyone knows I love watermelon, tequila, and tajin. I might make up a batch of these for Cinco De Mayo and then a second batch for the weekend. Cheers!

 

Recipe and Image via Half Baked Harvest

 

 

This Week’s Shopping List

 

Protein

4 salmon fillets – approximately 1.5 pounds total
5 eggs
2 pounds boneless chicken breasts
1 rotisserie chicken

 

Produce

21 cloves garlic (about 2-3 heads)
4 limes
2 medium sweet potatoes
8 oz fresh greens
4 cups baby arugula
1/2 cup green onions
10 oz cherry tomatoes
1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
2 apples
2 English cucumbers
1 large avocado
2-3 cups cubed watermelon
2 radish
2 onions
2 stalks celery
1 tsp fresh ginger
1 pound + 2 cups strawberries or mixed berries
5 lemons
1 lb yukon gold potatoes
4 cups fresh corn (about 4 cobs)
1 poblano chile
2 pounds tomatillos about 20 medium
2 serrano chiles
½ red onion

 

Herbs
1/4 cup fresh chives
Mint for garnish
2 oz basil
½ cup cilantro

 

Packaged Goods + Condiments
Olive oil
1/4 cup + 1 tbsp soy sauce
1 ¾ cup honey
3 tbsp Sriracha
1/2 cup Thai Sweet Chili Sauce
4 tbsp sesame seeds
1 to 2 tablespoons white wine vinegar
1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
1/2 cup Macadamia nuts
1/4 cup rice wine vinegar
4 1/4 cups all-purpose flour
3 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 cups granulated sugar
3 tablespoons raw or turbinado sugar
1/4 cup flaky sea salt
2 teaspoons vanilla extract
2 tbsp arrowroot starch or cornstarch
4 cups chicken stock or vegetable stock
1 cup chicken broth
1/3 cup sun-dried tomatoes + 2 tablespoons oil from the jar
2 cups plain hummus, homemade or store-bought
1 cup vegetable oil

 

Spices
2 teaspoons Tajin or 1 teaspoon chili powder
1 tsp dried thyme
1/4 tsp cayenne (optional)
1 tbsp + 1/2 tsp smoked paprika
2 teaspoons ground cumin
¾ teaspoon crushed red pepper flakes
½ teaspoon ground coriander

 

Dairy
6 tablespoons unsalted butter
2 ⅔ cups heavy cream (or full fat unsweetened coconut milk)
1 cup whole milk
2 cups whole milk ricotta cheese
4 ounces cubed feta cheese
Coarsely grated parmesan for serving
8 ounces shredded monterey jack cheese
2 ounces Cotija cheese
½ cup crème fraîche
1 tablespoon milk or water

 

Extras
1 1/2 ounces silver tequila
3-4 ounces sparkling or regular Rosè wine,
1/4 cup sparkling water
2 chamomile tea bags (optional)
1 french baguette
Naan
8 6-inch flour tortillas