For us, meal planning is all about finding balance. It’s about eating fresh, whole foods while not shying away from pasta, bread, or a great cocktail when the occasion calls for it. In this week’s menu plan, we’ve built upon that idea with an ode to spring veggies. You’ll find asparagus, sweet peas, carrots, and broccoli featured in flavorful dishes that feel anything but bland. To round things out, we’ve also included a Spring Garden Margarita that just might be our favorite cocktail to date.
If you’ve been following our menus for any length of time, you know we’re huge fans of Inspired With a Twist. She elevates everyday ingredients for beautiful family-style meals, and this one is no exception. You’ll use bone-in chicken thighs, orzo pasta, spring veggies, fresh herbs, and one secret ingredient: white wine. Lemon juice and zest help bring out the zesty flavor while the cream and parm cheese ensure it is comfort food perfection.
Thanks to these roasted veggie bowls, we can confidently say Meatless Monday has never looked so good. The key is to use a variety of hearty vegetables that bulk up your bowl and feel like a complete meal. You’ll roast those veggies in the oven until they’re perfectly browned (but not burnt) and make your Green Tahini Dressing in the meantime. To assemble, plate your roasted veggies, drizzle with the dressing, and incorporate any add-ons (like avocado, tofu or eggs) as you see fit.
Did you know basil isn’t the only base to use for pesto? It’s true! In this recipe from The Modern Proper, the classic pesto gets an extra kick of nutrition thanks to fresh broccoli florets blended right into the mix. The result is a vibrant green sauce that’s creamy, dreamy and all kinds of delicious. Top with freshly cracked pepper and extra shaved parmesan for a weeknight dinner done right.
Veggies and dip are getting a grown-up makeover thanks to Ashlea of All the Healthy Things. She makes her dip using a greek yogurt base with a homemade ranch seasoning for tons of added flavor. Make sure to opt for plain, full-fat greek yogurt in this recipe or swap in a plain dairy-free yogurt as an alternative. Add this dip on your meal prep day, and you’ll have endless snacking possibilities all week long.
April is the end of peak season for cara cara oranges, so now is the time to whip up a beautiful citrus salad. Mix your orange slices with arugula, feta, a drizzle of olive oil, and salt and pepper to taste. Not only is this salad an easy lunch or snack option, but it’s also insanely delicious.
By day, Brenna works on Team IDCO as our amazing Account Coordinator. But by night, she’s also a talented blogger slash chef. She recently kicked off a new post series titled “The Great Brenna Bake Off,” and this recipe is challenge number one. It’s a classic focaccia bread made with just five ingredients, but hear us when we say it’s more difficult than it looks. Save this one for a weekend bake when you feel up for a fun project!
From the second we came across this Cucumber Lemon Herb Spring Garden Margarita, we knew it had to make our menu. It’s such a fun twist on the classic marg featuring fresh lemon, cucumber juice and a honey black pepper syrup. When it comes to seasonal cocktails, it doesn’t get better than this.
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