Weekly Fig

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Meal Plan for October 25, 2017

Taiwanese Beef Noodle Soup
Serves 2
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Ingredients
  1. 1 pound of beef brisket or beef shank cut into bitesize cubes
  2. 1 tablespoon olive oil
  3. 3 green onions whole, white parts only
  4. 1/4 inch piece of ginger sliced
  5. 2 garlic cloves roughly chopped
  6. 3/4 tablespoons bean paste
  7. 3/4 teaspoon hot bean paste or chili garlic sauce (optional)
  8. 1/3 cup plus 1 tablespoon soy sauce
  9. 4 plus 3 cups water
  10. 1 tablespoon beef broth
  11. 1/2 tablespoon sugar
  12. 1 tablespoon green onion chopped
  13. 1 tablespoon soy sauce
  14. 1 teaspoon sesame oil
  15. pepper
  16. 1 pakchoi roughly chopped
  17. 2 servings of uncooked egg noodles
Instructions
  1. In two small bowls, prep your sauces before getting started. In the first bowl, add the bean paste, hot bean paste (or chili garlic sauce), and 1/3 cup of soy sauce. In the second bowl, add the chopped green onion, 1 tablespoon soy sauce, sesame oil, and a dash of pepper. Set aside.
  2. Heat 1 tablespoon of olive oil in a large stock pot over medium high heat. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
  3. Add the meat, 4 cups of water, broth, and sugar. Bring to a boil while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft. Remove meat and set aside.
  4. Add up to 3 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
  5. Bring a different pot of water to a boil and blanch the pakchoi. (Boil for 3-5 minutes then dunk into an ice bath to stop the cooking.) In the same pot of boiling water, cook the noodles according to the manufactures instructions.
  6. When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into two large soup bowls.
  7. Divide the strained noodles into the two bowls and top with the pakchoi and beef. Serve hot.
Adapted from Dang That's Delicious
Weekly Fig http://blog.weeklyfig.com/
Fajita Chicken Kebabs
Serves 2
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Ingredients
  1. 1/2 pound boneless skinless chicken breasts
  2. 1 tablespoon olive oil
  3. Zest and juice of 1 lime plus additional for serving
  4. 1/2 tablespoon chili powder
  5. 3/4 teaspoon ground cumin
  6. 1 clove garlic chopped
  7. 1 jalapeño chopped (remove seeds and membrane if sensitive to spice)
  8. 1/4 teaspoon kosher salt
  9. 1 bell pepper
  10. 1/2 of a red onion
  11. Fresh cilantro for serving
  12. Salsa, sour cream (or plain yogurt), and guacamole, optional for serving sour cream (or plain yogurt), and guacamole, optional for serving
Instructions
  1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
  2. In a small bowl or measuring cup, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
  3. When ready to cook, heat your grill to medium-high. Cut the bell pepper and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
Adapted from Well Plated
Adapted from Well Plated
Weekly Fig http://blog.weeklyfig.com/
Roasted Chioggia Beets
Serves 2
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Ingredients
  1. 6 beets, more or less depending on size
  2. 1 Tbsp. olive oil
  3. 2 sprigs thyme leaves roughly pulled off and torn
  4. salt
  5. pepper
Instructions
  1. Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste.
  2. Bake for 30 min until golden and cooked through. Serve immediately.
Adapted from Noshing with the Nolands
Weekly Fig http://blog.weeklyfig.com/
Wild Mushroom Pumpkin Pasta
Serves 2
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Ingredients
  1. 1/4 cup your favorite store-bought or homemade alfredo sauce
  2. 1 cup pumpkin puree fresh or canned
  3. 1/4 cup vegetable stock
  4. 4 oz mushrooms
  5. 1 small shallot minced
  6. ¼ teaspoon dried thyme
  7. A pinch of salt and pepper
  8. 5 oz pasta, any variety you like
  9. Chopped fresh parsley for garnish
  10. 1 clove garlic minced
Instructions
  1. Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Adapted from Cilantro and Citronella
Weekly Fig http://blog.weeklyfig.com/
Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
Serves 2
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Ingredients
  1. 1 1/2 Tbs seasoned rice vinegar
  2. 2 tsp granulated sugar
  3. salt and freshly ground black pepper
  4. 1/2 small head Napa cabbage halved, cored, and sliced very thinly
  5. 1 medium carrot peeled and grated
  6. 1 bell pepper seeded and very thinly sliced
  7. 2 green onions trimmed and thinly sliced
  8. 1/8 cup chopped peanuts
  9. 1 Tbs sesame oil
  10. 1 lb shrimp peeled and deveined
Instructions
  1. In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
  2. In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Adapted from Fine Cooking
Adapted from Fine Cooking
Weekly Fig http://blog.weeklyfig.com/
Roasted Carrot and Beet Salad
Serves 2
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Ingredients
  1. 1/2 head garlic
  2. 2 tablespoons olive oil divided
  3. 1/2 bunch carrots peeled
  4. 1/2 bunch beets scrubbed and trimmed
  5. 1/2 bunch of swiss chard or kale washed, stems removed
  6. 1/2 tablespoon lemon juice
  7. ¼ cup raw pepitas
  8. salt to taste
  9. black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
  3. Turn the oven up to 425 degrees.
  4. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
  5. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
  6. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
  7. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining olive oil and combine until smooth.
  8. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
  9. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.
Adapted from With Food and Love
Weekly Fig http://blog.weeklyfig.com/
 

Learn how to make your own pumpkin puree here

 

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for October 18, 2017

Sweet Potato and Apple Breakfast Bake
Serves 2
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Ingredients
  1. 1/8 cup butter or ghee
  2. 1 sweet potato peeled and diced
  3. 1 medium apple cored and diced
  4. 1 teaspoon cinnamon
  5. 1/3 cup raisins
  6. handful of walnuts
  7. salt to taste
  8. 3-4 eggs 3 eggs is creates a less eggy texture, so this is personal preference.
  9. 1/2 cup milk of choice
Instructions
  1. Preheat oven to 325º.
  2. Heat butter in a small cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
  3. Add in apples, cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in walnuts and salt, about 1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two.
  4. In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.
Adapted from 40 Aprons
Adapted from 40 Aprons
Weekly Fig http://blog.weeklyfig.com/
Arugula and Apple Pecan Salad
Serves 2
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Ingredients
  1. 2 cups arugula
  2. 1 large apple or 2 small apples sliced
  3. 1/4 cup pecans chopped
  4. 1/8 cup crumbled goat cheese
  5. 1 lemon juiced
  6. 2 tbsp. olive oil
  7. 1 tbsp. honey
  8. 1 tbsp. apple cider vinegar more to taste
  9. Salt and pepper to taste
Instructions
  1. Whisk together the lemon juice, olive oil, honey, vinegar, salt, and pepper to create the dressing.
  2. Toss together remaining ingredients with the dressing.
Adapted from Slender Kitchen
Adapted from Slender Kitchen
Weekly Fig http://blog.weeklyfig.com/
Farro Salad with Tomatoes, Radishes, and Herbs
Serves 2
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Ingredients
  1. ~3/4 cup Farro*
  2. ~1/2 cup diced tomato
  3. 1/2 red onion sliced
  4. 2 small radishes sliced
  5. 1 handful of basil
  6. 1 handful of parsley
  7. 1 1/2 tbsp olive oil
  8. Juice of half a lemon
  9. Salt and pepper to season
Instructions
  1. Put the farro in a large sauce pan, cover with salted water and bring to a boil. Cook for 15-20 minutes until tender, drain and cool.
  2. Add the lemon, olive oil and a pinch of salt and pepper into a large bowl and mix to combine. Finely chop the basil and parsley and add to the bowl, stir.
  3. Add the tomatoes, onion, radishes, and farro to the bowl. Check for seasoning and add more if required. Serve.
Notes
  1. *If you don't want to use farro, you can use a long grain wild rice instead and cook according to package directions.
Adapted from Inside the Rustic Kitchen
Weekly Fig http://blog.weeklyfig.com/
Skillet Butternut Squash and Sausage Penne
Serves 2
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Ingredients
  1. 1/2 large shallot or 1/8 cup minced yellow or white onion
  2. 1 clove garlic finely minced or pressed
  3. 1/2 pound chicken sausage if links, remove the casing
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon black pepper
  6. 2 3/4 cups chicken broth
  7. 6 ounces penne pasta
  8. 1 1/2 cups peeled and diced butternut squash
  9. 1 1/2 cups coarsely chopped fresh spinach
  10. 1 large sage leaf torn into small pieces, or 1/4 teaspoon dried
  11. 1/2 cup shredded or cubed mozzarella cheese
  12. Salt and pepper to taste
  13. Freshly grated Parmesan for serving if desired
Instructions
  1. In a large skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
  2. Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
  3. Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
  4. Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.
Adapted from Mel's Kitchen Cafe
Weekly Fig http://blog.weeklyfig.com/
Bell Pepper and Spinach Stuffed Chicken
Serves 2
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Ingredients
  1. 2 boneless skinless chicken breasts
  2. 4 ounces fresh mozzarella sliced into 4 slices
  3. 2 bell peppers sliced
  4. 1 handful of basil whole leaves
  5. 1/2 tablespoon Italian seasoning
  6. Salt and pepper for seasoning
  7. 1 cup spinach
Instructions
  1. Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up.
  2. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the bell pepper, basil, spinach and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning.
  3. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices. Broil until cheese is browned and bubbly, about 5 minutes.
Adapted from Barbells and Bellinis
Weekly Fig http://blog.weeklyfig.com/
 

 

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for October 11, 2017

Hearty Garlic Mixed Greens
Serves 2
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Ingredients
  1. 1 heaping cup mustard greens, collard greens, or both well washed, stems removed, and sliced into 3-inch strips
  2. 1 Tbsp olive oil
  3. 2 cloves garlic sliced paper-thin
  4. 1/2 cup spinach
  5. 1/4 to 1/2 teaspoon red pepper flakes
Instructions
  1. Bring a large pot of salted water to a boil. Drop hearty greens into water and boil for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
  2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
  3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
Adapted from Martha Stewart
Adapted from Martha Stewart
Weekly Fig http://blog.weeklyfig.com/
Roasted Potatoes and Okra
Serves 2
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Ingredients
  1. 1/2 lb red potatoes halved (quartered, if larger)
  2. 1 small fresh rosemary sprig chopped plus 1/4 tsp chopped
  3. 2 Tbsp olive oil
  4. 1/4 tsp salt
  5. 1/4 tsp black pepper
  6. 1/4 lb okra heads removed
  7. 1/2 cup corn frozen or fresh
  8. 1/2 Tbsp fresh lemon juice
  9. 1/2 shallot minced
Instructions
  1. Put oven rack in middle position and preheat oven to 450 F.
  2. Combine potatoes, rosemary sprig (chopped), 1 tablespoon olive oil, pinch of salt, and a pinch of pepper. Spread potato mixture in a large roasting pan and roast, stirring once halfway through, 20 minutes.
  3. Meanwhile, whisk together lemon juice, shallot, remaining rosemary, and remaining oil, pinch of salt, and pinch of pepper in a large bowl until combined. Set aside.
  4. Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
  5. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 20 minutes more.
  6. Remove veggies from oven, add corn and dressing, and toss to combine. Serve hot or warm.
Adapted from Prevention RD
Adapted from Prevention RD
Weekly Fig http://blog.weeklyfig.com/
Sautéed Brown Butter Rainbow Carrots
Serves 2
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Ingredients
  1. 2 Tbsp butter
  2. 1 clove garlic minced
  3. 2-3 rainbow carrots sliced
  4. 1/8 cup red onion chopped
  5. salt and pepper to taste
Instructions
  1. In a medium sized skillet add the butter. Cook over medium heat and whisk the butter to brown. It will become frothy and start to have a nutty aroma. Then it will turn brown.
  2. Add the garlic, sliced carrots and red onion. Sauté for about 5-7 minutes until they become soft and tender. Salt and Pepper to taste.
Adapted from The Recipe Critic
Adapted from The Recipe Critic
Weekly Fig http://blog.weeklyfig.com/
One Pan Roasted Chicken and Veggies
Serves 2
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Ingredients
  1. 2 chicken breasts chopped
  2. 1 cup bell pepper chopped (any colors you like)
  3. ½ onion chopped
  4. 1 cup broccoli florets
  5. 2 tablespoons olive oil
  6. ½ teaspoon salt
  7. ½ teaspoon black pepper
  8. 1 teaspoon italian seasoning
  9. ¼ teaspoon paprika optional
Instructions
  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
Adapted from Gimme Delicious
Adapted from Gimme Delicious
Weekly Fig http://blog.weeklyfig.com/
Cranberry Chicken Stuffed Delicata Squash
Serves 2
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Ingredients
  1. 1-2 delicata squash
  2. 1/2 tbsp coconut oil plus more as needed
  3. 2 chicken thighs
  4. 1/2 onion
  5. 1 clove garlic
  6. 1 parsnip
  7. 1/2 cup cranberries (use frozen if needed)
  8. 1/2 tsp salt or to taste
  9. 1/4 tsp black pepper
  10. Parsley leaves for garnish (optional)
Instructions
  1. Preheat the oven to 400º F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an inch of water and place the squash face down in the water. Cook in the preheated oven for 35 minutes, or until soft wen pricked with a fork.
  2. While the squash cooks, melt the coconut oil in a skillet over medium heat. Cook the chicken thighs for 5-10 minutes on each side until browned and fully cooked. Remove from the pan and set aside to cool.
  3. Finely chop the onion and parsnip, or alternatively shred in a food processor. Cook in the same skillet over medium heat, stirring occasionally to prevent sticking and burning, for 10-15 minutes until soft. Dice the garlic and add to the onions and parsnips. Cook, stirring occasionally, for 2-3 minutes. Remove to a medium mixing bowl, and stir in the salt and pepper. Shred the cooked chicken into the parsnip mixture.
  4. Add more coconut oil to the skillet if necessary, then cook the cranberries until soft. Stir into the chicken stuffing.
  5. Remove the squash from the oven and carefully take them out of the water, taking care not to splash any of the boiling water. Turn the squash right side up and fill the center with a mound of the stuffing.
  6. Top with parsley leaves if desired and serve warm.
Adapted from Fresh Planet Flavor
Weekly Fig http://blog.weeklyfig.com/
 

Weekly Fig is a private membership association for local sustainable foods. 

Vegucation: Turnips

Turnips are part of the cruciferous vegetable family, along with brussels sprouts, cabbage, and broccoli to name a few. The turnip greens are probably more commonly used than the root of the vegetable, but both offer plenty of health benefits and flavor!

Why are they beneficial?

Cruciferous veggies have been known to decrease the risk of cancer because of their antioxidants and phytochemicals. Turnips also have a lot of vitamin K which supports a healthy heart and healthy blood. They are also high in folate, which is important for development and the cardiovascular system. Overall, turnips are a very heart-healthy vegetable.

When are they in season?

Turnips’ peak season is in the fall. Although they are a root vegetable, their leaves can still be sprayed with pesticides, so always try to buy organic when possible. 

How long will they keep?turnips in ground

Once you get your turnips, cut the greens off the root and store them separately. The unwashed greens will last a few days in the refrigerator, while the roots will last a couple weeks in the refrigerator. 

How can I prepare them?

You can use turnips just like any other root vegetable. Here are a few ideas to get you started:

  • Chop the roots up and boil them. Then mash them and season them for an alternative to mashed potatoes.
  • Roughly chop the greens and add them to soups or stews. 
  • Roast the roots with other fall veggies like carrots or butternut squash.
  • Add the diced root to a beef stew. 
  • Make classic southern turnip greens.

 

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for October 4, 2017

Enjoy your Fig box this week!

 

Lamb with Green Beans and Bell Pepper
Serves 2
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Ingredients
  1. 2 Tbsp Sliced Red Onion
  2. 1/2 cup Green Beans
  3. 1/2 cup bell pepper slices
  4. 1 Tbsp Cilantro
  5. 8 oz cut of lamb
  6. 2 Tbsp Lime Juice
  7. 1/4 Teaspoon Salt
  8. 2 1/2 Tbsp olive oil divided
  9. 1/4 teaspoon black pepper
Instructions
  1. Preheat grill to high (450°F to 550°F). Stir together lime juice, salt, and 2 tablespoons olive oil in a small bowl. Add 2 tablespoons sliced red onion set aside and let stand for at least 10 minutes.
  2. Meanwhile, sprinkle lamb with black pepper and drizzle with remaining olive oil. Grill until internal temperature reaches 145° F, about 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes, then slice if needed.
  3. Lightly saute green beans and bell pepper in 1 teaspoon of olive oil until warm, but still crunchy.
  4. Chop cilantro, and add green beans, red peppers, and cilantro to the red onion mixture; toss to combine. Serve slaw with lamb
Adapted from Fresh Realm
Adapted from Fresh Realm
Weekly Fig http://blog.weeklyfig.com/
Sweet Potato and Turnip Skillet
Serves 2
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Ingredients
  1. 1/2 lb sweet potato
  2. 1/2 lb turnips
  3. 1 Tbsp olive oil
  4. 1/2 tsp smoked paprika
  5. 1/2 Tbsp fresh thyme chopped
  6. 1/2 tsp sea salt
  7. 1/2 tsp black pepper
  8. 1 Tbsp butter or ghee
Instructions
  1. Preheat oven to 425.
  2. Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl.
  3. Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet.
  4. Cover with foil and bake for 30 minutes.
  5. Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy.
  6. Let it cool for a few minutes and top with more fresh thyme if desired.
Adapted from Jessi's Kitchen
Adapted from Jessi's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Stir Fried Turnip Greens and Mushrooms
Serves 2
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Ingredients
  1. 1/2 bunch turnip greens
  2. 1/2 lb mushrooms sliced
  3. 1/2 tsp finely grated fresh ginger
  4. 1 garlic clove crushed
  5. 1 Tbsp extra virgin coconut oil
  6. 1/8 cup orange juice
  7. 1/2 Tbsp coconut aminos or reduced-sodium tamari soy sauce
  8. 1 tsp flour
Instructions
  1. Wash turnip greens really well. Slice stems and combine with the mushrooms. Chop up the green into big bite sized pieces and put aside.
  2. Heat a large skillet on medium high heat. Once hot, add the coconut oil, garlic and ginger. Once fragrant (about 1-2 minutes), add the mushrooms and turnip green stems.
  3. Cook, stirring frequently, until they start to stick (if too much water is coming out of the mushrooms, increase the heat slightly). Add the orange juice and continue to cook until the stems are starting to soften.
  4. Add the rest of the turnip leaves. Cook, stirring frequently, until the leaves are fully wilted.
  5. Add the coconut aminos and sprinkle the flour over the top. Stir well. Let the flour thicken the juices left in the bottom of the wok for 3-4 minutes (still stirring frequently). Serve!
Adapted from The Paleo Mom
Adapted from The Paleo Mom
Weekly Fig http://blog.weeklyfig.com/
Cilantro Lime Slaw
Serves 2
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Vinaigrette
  1. 2 Tbsp fresh lime juice
  2. 1 teaspoon honey
  3. 1 tablespoon olive oil
Slaw
  1. 1 1/2 cup thinly sliced cabbage
  2. 2 carrots peeled and julienned
  3. 2 green onions sliced thin
  4. 1/4 cup coarsely chopped cilantro
  5. kosher salt to taste
Instructions
  1. Add the lime juice and honey into a large bowl and slowly pour in the olive oil while whisking.
  2. Next, add in the cabbage, carrots, green onions and cilantro. Toss to combine, taste and season with salt as desired.
  3. Serve immediately or see note.
Notes
  1. If making this slaw in advance, keep the dressing separate. Refrigerate until ready to toss together and serve.
Adapted from Simply Scratch
Adapted from Simply Scratch
Weekly Fig http://blog.weeklyfig.com/
Healthy Apple Crisp
Yields 4
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Ingredients
  1. 2 apples sliced thin
  2. 1 tablespoon honey or maple syrup
  3. ½ cup flour
  4. ¼ cup old-fashioned oats
  5. 2 tablespoons honey or maple syrup
  6. ¼ teaspoon salt
  7. 3 tablespoons coconut oil solid
Instructions
  1. Preheat the oven to 350°F. Lightly grease a small glass casserole dish or two ramekins.
  2. Add the flour, oats, 2 Tbsp honey or maple syrup, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.
  3. Combine sliced apples and 1 Tbsp honey or maple syrup in a bowl, tossing to coat completely. Place in the prepared dish or ramekins. Top with the crumble topping.
  4. Bake for 30 minutes or until the top is lightly golden brown and the apples have cooked down. Tent with foil to prevent the topping from oven browning if necessary. Serve immediately.
Adapted from Bakerita
Adapted from Bakerita
Weekly Fig http://blog.weeklyfig.com/
 

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for September 27, 2017

This week we have empire apples in addition to other tasty produce. Read through for a fun apple-carrot muffin recipe!

 

Chinese Chicken Lettuce Wraps
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 1/8 cup soy sauce
  3. 1/8 cup hoisin sauce (or barbecue sauce)
  4. 1 Tablespoon lime juice
  5. 1/2 teaspoon sesame oil
  6. 1 Tablespoon brown sugar
  7. 1/2 Tablespoon minced garlic
  8. lettuce leaves for serving
  9. Shredded carrots for serving
  10. Sliced red cabbage, radishes, green onions, etc. for serving
Instructions
  1. Slice the chicken breasts into thin strips. Set them aside.
  2. In a large bowl, whisk together the soy sauce, hoisin sauce, lime juice, sesame oil, brown sugar and minced garlic. Add the chicken to the marinade and stir until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate it for a minimum of 2 hours.
  3. When ready to serve, heat a large nonstick sauté pan over medium-low heat. Add the chicken, discarding the marinade, and cook, stirring, until the chicken is cooked throughout, about 8 minutes.
  4. To assemble, add the chicken to the bibb lettuce leaves then garnish with desired toppings.
Adapted from Just a Taste
Adapted from Just a Taste
Weekly Fig http://blog.weeklyfig.com/
Stuffed Poblano Peppers
Serves 2
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Ingredients
  1. 1 large poblano pepper
  2. 1/4 cup black beans
  3. 1/4 cup sweet corn
  4. 1/4 cup diced yellow onion
  5. 1/4 cup diced sweet potato
  6. 1/2 cup chunky tomato salsa
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon cumin
  9. 1/2 teaspoon dried oregano
  10. 1/4 cup shredded cheese
  11. 1 Tablespoon chopped cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.
  2. Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients.
  3. Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired.
  4. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired.
  5. Serve with quinoa or rice.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
Weekly Fig http://blog.weeklyfig.com/
Wild Mushroom Pumpkin Pasta
Serves 2
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Ingredients
  1. 1/4 cup your favorite store-bought or homemade alfredo sauce
  2. 1 cup pumpkin puree fresh or canned
  3. 1/4 cup vegetable stock
  4. 4 oz mushrooms
  5. 1 small shallot minced
  6. ¼ teaspoon dried thyme
  7. A pinch of salt and pepper
  8. 5 oz pasta, any variety you like
  9. Chopped fresh parsley for garnish
  10. 1 clove garlic minced
Instructions
  1. Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Adapted from Cilantro and Citronella
Weekly Fig http://blog.weeklyfig.com/
Green Bean and Oyster Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 cups green beans trimmed
  2. 2 teaspoons cooking oil
  3. 1/4 onion thinly sliced
  4. 4 ounces fresh oyster mushrooms sliced
  5. 1 clove garlic finely minced
  6. 1/2 teaspoon finely grated fresh ginger
Instructions
  1. Fill the wok or saute pan with about 1/2 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
  2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
Weekly Fig http://blog.weeklyfig.com/
Apple Carrot Muffins
Yields 12
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Ingredients
  1. 2 cups whole wheat flour or oat flour for gluten free
  2. 1/2 cup maple syrup
  3. 1 tablespoon baking powder
  4. 2 teaspoons baking soda
  5. 2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon salt
  8. 3/4 cup unsweetened applesauce
  9. 1/2 cup coconut oil melted
  10. 1 tablespoon vanilla extract
  11. 1 large apple or 2 small grated
  12. 2 cups grated carrot about 3 medium
  13. 1/2 cup raisins regular or golden
  14. 1/2 cup walnuts or pecans chopped (optional)
Instructions
  1. Line a muffin tin with paper liners or grease with coconut oil and set aside. Preheat oven to 400 degrees (F).
  2. In large bowl add the flour, maple syrup, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, and nuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
  3. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
Adapted from Baker by Nature
Adapted from Baker by Nature
Weekly Fig http://blog.weeklyfig.com/
 

Weekly Fig is a private membership association for local sustainable foods. 

Vegucation: Butternut Squash

Butternut squash is almost the definition of fall. It’s sweetness comes out when cooked which goes well with seasonal savory dishes. This veggie is technically a fruit and is a member of the gourd family, along with pumpkins, melons, and cucumbers. 

Why is it beneficial?

Butternut is high in fiber which makes it a heart healthy choice for lowering cholesterol and blood pressure. It is high in folate which is essential for a healthy pregnancy and contains the antioxidants beta-carotene and vitamin C. These nutrients protect your immune system which is perfect during cold and flu season. 

When is it in season?

Butternut squash can be found throughout the fall. Look for a squash that is matte on the outside. A glossy exterior can mean it was picked too early and won’t have a developed flavor. 

How long will it keep?

Whole butternut squash will keep for a couple weeks if kept in a cool, dark place with ventilation (not in the refrigerator). Peeled and cut squash will last a few days in the refrigerator. 

How can I prepare it?butternut squash soup

Butternut squash is a pretty versatile veggie to cook with. It goes with many flavors and moods. The only downside is it can take a while to cook since it is so dense. If you want a quick dinner, cook your squash when you have time and eat it with various meals throughout the week. You can:

  • halve it lengthwise, scoop out the seeds, roast it, then stuff it.
  • peel it and cut into cubes. Season and roast it, then eat as a side dish or puree for an easy soup.
  • or boil the cubes for a veggie boost in your smoothies.
  • boil the cubed squash, mash it, and stuff large pasta shells or ravioli with it. 

 

No matter how you fix it, you’ll enjoy this yummy taste of fall!

 

Weekly Fig is a private membership association for local sustainable foods 

Meal Plan for September 20, 2017

Butternut Squash and Apple Soup
Serves 2
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Ingredients
  1. 1 1/2 cups butternut squash peeled and cut into cubes
  2. 2-3 cups vegetable stock depending on how thick you like it
  3. 1/2 cup onion diced
  4. 1/2 cup apple peeled and diced
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1 pinch nutmeg
Instructions
  1. Add all ingredients to a large pot. Bring to a boil and simmer for 15 minutes, or until the squash is tender.
  2. Using an immersion blender, puree the soup. Or let the soup cool and put it into a normal blender.
  3. Taste for seasoning, and adjust if necessary. Serve immediately. refrigerate leftovers for up to 3 days.
Adapted from Kylee Cooks
Adapted from Kylee Cooks
Weekly Fig http://blog.weeklyfig.com/
Fresh Green Bean Salad
Serves 2
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Ingredients
  1. 1 cup fresh green beans trimmed and cut into 1½ inch pieces
  2. 1/2 cup sliced and chopped yellow squash
  3. 1/2 cup grape tomatoes
  4. /2 cup chopped red onion
  5. 1/4 cup crumbled feta cheese
Dressing
  1. 1/8 cup olive oil
  2. 2 Tbsp. lemon juice
  3. 1/2 tsp. dried parsley
  4. 1/4 tsp. salt
  5. 1/4 tsp. fresh cracked pepper
Instructions
  1. Combine all salad ingredients in medium bowl.
  2. Combine dressing ingredients and shake well to mix.
  3. Pour dressing over salad and stir gently.
Adapted from Lemon Tree Dwelling
Weekly Fig http://blog.weeklyfig.com/
Creole Chicken and Okra
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 1-1 1/2 tablespoons olive oil
  3. 1 teaspoon minced garlic
  4. 1 bay leaf
  5. 1/4 medium onion chopped
  6. 1/2 teaspoon smoked paprika.
  7. 1/2 tablespoon fresh thyme
  8. 1/4 medium bell pepper chopped
  9. 1/2 cup corn
  10. 1/4 cup diced tomatoes
  11. 1/2 cup fresh or frozen sliced okra
  12. 1/4 teaspoon cayenne pepper
  13. 3/4 cup chicken broth or water
  14. Minced fresh parsley
  15. Salt to taste
  16. Hot cooked rice or cornbread for serving
Instructions
  1. Cut chicken into bite size pieces, and then season with creole spices or salt. Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate. Throw in onions, garlic, bay leaf, thyme and paprika, add extra oil as needed, then sauté for about 2 -3 minutes.
  2. Then add tomatoes, cayenne, corn, bell pepper, and chicken, and cook for about 5 minutes.
  3. Stir in okra, add broth, and salt and cook for about 5 minutes or more. Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Adjust broth and seasonings to taste
  4. Serve with rice or cornbread
Adapted from African Bites
Adapted from African Bites
Weekly Fig http://blog.weeklyfig.com/
Green Bean and Oyster Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 cups green beans trimmed
  2. 2 teaspoons cooking oil
  3. 1/4 onion thinly sliced
  4. 4 ounces fresh oyster mushrooms sliced
  5. 1 clove garlic finely minced
  6. 1/2 teaspoon finely grated fresh ginger
Instructions
  1. Fill the wok or saute pan with about 1/2 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
  2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
Weekly Fig http://blog.weeklyfig.com/
Lemon Drop Pepper Pico De Gallo
Serves 2
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Ingredients
  1. 1 pint cherry tomatoes
  2. 1 lemon drop pepper
  3. 1/4 medium white onion
  4. 1 Tbsp lime juice
  5. 1/8 cup cilantro
  6. salt to taste
Instructions
  1. Quarter the cherry tomatoes and toss in a bowl.
  2. Seed the lemon drop pepper and dice. Toss in the bowl.
  3. Dice the onion. Toss in the bowl. (Seeing a pattern here?)
  4. Chop cilantro. You guessed it! Toss in the bowl.
  5. Add lime juice to said bowl, and salt to taste.
  6. Mix this up and allow to sit for an hour.
  7. Serve with your favorite tortilla chips and taste pure summer!
Adapted from A Chick and Her Garden
Weekly Fig http://blog.weeklyfig.com/
 

Weekly Fig is a private membership association for local sustainable foods. 

Vegucation: Roselle Hibiscus

Roselle is a type of hibiscus flower bud that has a beautiful hot pink color. However, this flower has more to offer then just its beauty.

Why is it Beneficial?

Roselle has many nutrients including vitamins A, B2, B3, and C, calcium, magnesium, potassium, and iron. Because of these nutrients, roselle can help lower blood pressure to protect your heart. The calcium builds strong bones and teeth. Vitamin C protects your immune system and fights cancer-causing free radicals. Roselle is safe to consume for adults and children. 

How long will it keep?

Fresh roselle buds only lasts a few days, but dried buds will last weeks to months if stored in an air tight container. Learn how to dry your buds here

How can I prepare it?roselle tea

You can use dried roselle hibiscus in many ways. Here are a few ideas:

  • Steep it for a few minutes in boiling water to make your own hibiscus tea. Add lemon juice and honey for a health tonic. 
  • Add it to lemonade.
  • Turn your tea into popsicles with freezer molds or paper cups and popsicle sticks. 
  • Chop the dried buds and add them to muffins or cakes. 

 

Weekly Fig is a private membership association for local sustainable foods. 

Bison Meat: Better Than Beef?

Bison used to freely roam the United States until they were over hunted. After many years, the bison population has sprung back and is now a popular grocery item. Many people believe it’s healthier than beef, but is that true?

Benefits of Bison

Bison is generally lower in saturated fat than beef, which has led many to decide that it’s overall healthier. Because of the low amounts of fat, bison meat is generally very lean in all cuts. Bison also has a large amount of vitamin B12 which is important for brain health and red blood cell formation. The B vitamins also work together to convert carbs into usable energy. Other nutrients bison has include iron, zinc, and selenium. Bison is more commonly found grass-fed than beef, simply because it is not as industrialized as the beef industry. 

It It Better?

Although bison has gained popularity, it is not a “better” version of beef. They both have important nutrients that should not be overlooked. A well balanced diet that includes both of these sources of protein is best. 

You can get your bison meat from Weekly Fig, thanks to Boundary Line Bison Ranch

 

Weekly Fig is a private membership association for local sustainable foods. 

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