IDCO Weekly Meal Plan + Shopping List

How is everyone holding up? We are so grateful to be home and healthy, but I’d be lying if I said I wasn’t feeling a little restless. Over here, we’ve resorted to picnics just to change up the scenery during mealtime. We’re eating in the backyard, on the porch, on the living room floor with a movie on—anything to switch things up a little.

We’ve also been getting take-out a couple of times a week from local restaurants offering curbside pick-up, and that has been so nice. Here’s to hoping we are back to cocktail hour + date nights soon (but not too soon)! In the meantime, I’ll be scouring Etsy for a vintage picnic basket.

This week’s menu is largely inspired by my newfound love of not eating in my dining room—a big shared sandwich, a bowl full of roasted vegetables, flatbread, and a simple pasta dish. I threw in one recipe that is a little more hands-on because I have a little indoor herb garden (thanks, Lexi!) bursting with sage.

I hope cooking with and for yourself and your family is offering you a needed break from the perpetual news cycle. We will be staying busy over here feeding little ones 37 snacks a day and enjoying margaritas before 5 pm.

 

 

Weeknight 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. 

 

recipe and image via Halfbaked Harvest

 

Party Size Italian Melt

This is a major hit in my house full of boys and it’s the perfect picnic food. If you aren’t into meat, this is great without it. And, if you are one of the millions of people perfecting your homemade bread during quarantine, here’s a great use. 

 

recipe and image via Halfbaked Harvest

 

Sage Lemon Butter Chicken Piccata with Mashed Cauliflower

This is classic comfort food with a good serving of vegetables. I’m here for it.

 

recipe and image via Love & Lemons

 

Orecchiette Pasta with Broccolini

This is my favorite kind of recipe. It’s so versatile and can be made a million different ways, depending on what you have on hand. 

 

recipe and image via Sprouted Kitchen

 

Broccolini + Charred Lemon Flatbread

When you have leftover lemons and broccolini, you make it pizza. The combination of the mellowed-out lemon, savory broccolini, and goat cheese is perfection.

 

recipe and image via Pinch of Yum

 

Kitchen Sink Sunflower Salad

This has long been one of my favorite salads to make. I always double the dressing because it’s truly, unexpectedly fantastic.

 

 

Brunch

 

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

 

recipe and image via Halfbaked Harvest

 

Berries + Cream Croissant French Toast Bake

A friend made this for us last week, and it was so good! I’m going to swap blueberries for strawberries because STRAWBERRY SEASON!

 

 

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. 

 

recipe and image via Smitten Kitchen

 

Strawberry Brown Butter Bettys

Where I live, it’s strawberry season! I’ll be picking up a flat from a local farm, and if I can hide a few away from my husbands and kids, I’ll be making these.

 

 

Something Extra

 

 

The only liquor I’ve had on hand during shelter-in-place is tequila, so I’ve been experimenting with margaritas. This one is a must-make.

 

recipe and image via Cookie + Kate

 

Spicy Grapefruit Margarita

Happy hour at home just got an upgrade.

 

 

The Shopping List

 

PROTEIN

6 thin slices spicy salami
6 thin slices prosciutto
6-12 thin slices pepperoni
4 chicken cutlets or 2 boneless chicken breasts
protein of choice (we’ve used two crumbled veggie burgers, grilled salmon, and even skipped it altogether!)
6 large eggs

 

PRODUCE

3 lemons + 1 meyer or eureka lemon
2 heads of garlic
shallot
1 lime + more for garnish
1 jalapeño
1 red or orange pepper
1 cup baby arugula
1 1/2 to 2 cups strawberries
1 large head cauliflower
1 1/2 cups cherry tomatoes
1 grapefruit
1½ cups halved Brussels sprouts
½ cup chopped kale stems
1 1/2 bunches of broccolini
1 sweet potato
10 brussel sprouts
2 cups kale
1 cucumber
1 cup fresh berries, such as blueberries, strawberries, or blackberries

 

HERBS

1/4 cup basil
12 fresh sage leaves

 

PACKAGED GOODS + CONDIMENTS

1 loaf ciabatta
6 slices white sandwich bread, crusts removed
½ cup cooked chickpeas
1/4 cup red wine vinegar
1/2 cup mixed Italian olives, pitted
1 teaspoon light agave nectar or 2 teaspoons simple syrup
1/2 cup sunflower seeds
2 tablespoons capers
2 tbsp. chopped pickled jalapeños
1 cup black beans (or any beans)
1 teaspoon granulated sugar
1/4 cup packed dark brown sugar
1/2 cup panko
6 ounces orecchiette pasta
2 tablespoons sunflower seed butter (sub almond butter if you need to!)
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup all-purpose flour (can use GF flour too)
pesto of choice
flatbread or pizza crust of choice
1 ½ ounces 100% agave blanco/silver or reposado tequila
2 tbsp. maple syrup
1 tbsp. vanilla extract
12 cups day old croissants (about 12-16 croissants)
1 jar (10 ounce) high quality fruit preserves, such as blueberry, strawberry, or blackberry

 

SPICES

oregano
garlic powder
curry powder
cumin
ancho or regular chili powder
cinnamon

DAIRY

6 slices provolone cheese
8 ounces fresh mozzarella cheese, torn
3 sticks butter
1 package + 2-3 ounces cream cheese
1/2 cup grated parmesan
pecorino or parmesan shavings
6-8 oz. soft goat cheese
4 tablespoons plain yogurt
1 1/2 cups whole milk
1 cup heavy cream

 

We hope you love these recipes as much as we do. If you try them, let us know!

 

 

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