Summer is one of our favorite times to get creative in the kitchen, and thanks to a day off today, we’re doing major meal planning. When it doubt, we tend to turn to fresh fruit and vegetables, a blend of garden herbs, and a hint of citrus to tie a dish altogether. Luckily, this week’s IDCO menu was built with those ideas in mind, all while keeping things relatively light and healthy.
Within our meal lineup, you’ll find a few crowd favorite dishes reinvented with a more health-conscious approach, along with a fun cocktail and sweet to keep things in check. Of course, we’ve pulled together a corresponding shopping list, so meal planning is officially one thing off your to-do list.
Stuffed bell peppers are a staple on our menu rotation, especially on weeknights when ease + convenience are priority number one. This recipe comes together with just a handful of ingredients, but nearly every component can be mixed and matched to suit your tastes. Opt for any protein you have on hand or swap in beans to go vegetarian. We’re telling you — the possibilities are endless.
These salmon burgers from Pinch of Yum are a longtime favorite for a reason. They’re pan-fried for a crispy crust and topped with a light and fresh slaw that goes heavy on the summer herbs. You might be surprised to find this recipe calls for canned salmon, but Lindsey recommends a few high-quality brands that make this the ultimate pantry meal.
While on first thought, pasta might seem a tad bit heavy for a summertime dinner. But this vegetarian version keeps things balanced by nixing the pancetta and adding in fresh asparagus. The garlic and smoked paprika really make this dish, and it would pair beautifully with a fresh side salad in a lemon vinaigrette.
April of Whisk it Real Gud is playing up everyone’s favorite guilty pleasure with a healthier low-carb twist. She took all the components of an indulgent cheeseburger and reinvented it bowl style with fresh Romaine lettuce in lieu of the traditional bun. Her recipe ties everything together with a “special sauce” (ketchup + mayo + spices), and the result is a dinner that’s infinitely better than any takeout option.
Let’s get one thing straight: this is not your mother’s egg salad sandwich. This is a much lighter, vegan-friendly version that incorporates chickpeas, veggies, avocado, and fresh herbs galore. Whip up a batch early in the week, and you’ve got lunch set for busy workdays at your desk.
Grilled peaches have made several appearances in our IDCO weekly menus, and it’s not without good reason. These sweet summertime fruits are just as versatile as they are delicious, and this week Jessica in the Kitchen is showing us how it’s done. She tops her grilled peaches with dairy-free coconut ice cream, but you can swap it your favorite flavor. Finish things off with a sprinkle of cinnamon, a drizzle of maple syrup, and enjoy a summer treat with basically zero guilt.
Until recently, we had yet to try a Paloma cocktail. But once this version from Platings + Pairings came into the picture, it’s become our summer drink of choice. Similar to a margarita, Paloma cocktails call for tequila and citrus juice but use soda water for fizz and a bit of sweetener to round things out. This version incorporates a homemade honey simple syrup and it’s 100% worth the extra effort.