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Meal Plan for January 17, 2018

Kale and Pear Salad
Serves 2
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Ingredients
  1. 2 handfuls kale stems removed and leaves chopped
  2. 1 pear cored and cut into slices
  3. 1//2 cup pecans chopped
  4. 3 tablespoons olive oil
  5. 1 small shallot finely chopped
  6. 1 tablespoon dijon mustard
  7. juice of one lemon
  8. 1/8 teaspoon salt
  9. 1/2-1 tablespoon honey or maple syrup
  10. 1 clove garlic minced
  11. coconut or olive oil for cooking
  12. ground pepper to taste
Instructions
  1. In a small mixing bowl combine olive oil, shallot, lemon juice, garlic, mustard, honey or maple syrup and salt. Adjust salt and honey to taste.
  2. Use coconut or more olive oil to lightly coat a saute pan. Cook kale over medium low heat until bright green and slightly soft.
  3. Divide kale onto two plates, top with sliced pears and pecans. Dress to your preference. Sprinkle with fresh cracked pepper.
  4. Serve immediately!
Adapted from A House in the Hills
Weekly Fig http://blog.weeklyfig.com/
Glazed Meatloaf with Green Beans and Mashed Sweet Potatoes
Serves 2
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Ingredients
  1. 12 oz pastured grass-fed ground beef
  2. 2 sweet potatoes
  3. 8 oz green beans
  4. 2 cloves garlic
  5. a little bit of fresh parsley
  6. 1 onion
  7. 1/3 cup panko breadcrumbs
  8. 1 tbsp balsamic vinegar
  9. 2 tbsp ketchup
Instructions
  1. Preheat the oven to 450 degrees.
  2. Grate garlic and onions, chop parsley and mix it all with panko, 1 tsp salt, and ground beef in a large bowl. Form 2 meatloaves and place them on a prepared oiled sheet.
  3. Make the glaze: mix ketchup and vinegar and brush it on your meatloaves. Place into the oven to bake.
  4. After meatloaves have cooked for about 15 min, add trimmed green beans to the same sheet mixed with olive oil and a pinch of salt and pepper. Bake for additional 15 minutes.
  5. Peel and chop sweet potatoes , put them in a boiling water and cook for about 10 min until tender. Drain and mash them right in the pot. Add 1 tbsp of butter and salt and pepper if desired.
  6. Serve meatloaves on a bed of mashed sweet potatoes and green beans on the side.
Adapted from Berry Maple
Adapted from Berry Maple
Weekly Fig http://blog.weeklyfig.com/
Greek Quinoa Salad
Serves 2
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Ingredients
  1. 1/2 cup uncooked quinoa rinsed in a fine-mesh colander
  2. 1 cup water
  3. 1 can 15 ounces chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  4. 1/2 medium cucumber seeded and chopped
  5. 1/2 medium bell pepper chopped
  6. 1/4 cup chopped red onion
  7. 1/2 cup finely chopped flat-leaf parsley
  8. 3 tablespoon olive oil
  9. 3 tablespoon lemon juice
  10. 1/2 tablespoon red wine vinegar
  11. 1 clove garlic pressed or minced
  12. 1/4 teaspoon fine sea salt
  13. ground black pepper to taste
Instructions
  1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Weekly Fig http://blog.weeklyfig.com/
Chicken Fajita Lettuce Wraps
Serves 2
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Ingredients
  1. 2 chicken breast
  2. 2 cups warm water
  3. 1/8 cup salt
  4. 1 clove garlic peeled and smashed
  5. 1/2 medium sweet onion thinly sliced
  6. 2 bell pepper thinly sliced
  7. 1 can black beans
  8. green leaf lettuce leaves separated
  9. avocado
  10. fresh salsa
  11. sour cream
  12. fresh cilantro
  13. 1 Tbsp olive oil
  14. 1 lime
  15. 1 tsp chili powder
  16. 1/2 tsp cumin
  17. 1/2 tsp paprika
  18. 1/8 tsp cayenne pepper
  19. 1/2 tsp salt
Instructions
  1. For the brine: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts and garlic (optional). Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
  4. Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.
  5. In a small bowl, stir together the olive oil, chili powder, cumin, paprika, salt, and cayenne pepper. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning.
  6. Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
  7. Remove the chicken from the oven and top with fresh lime juice, to taste. There will be some juices on the bottom of the pan and depending on personal preference, you can remove the chicken to a serving platter with tongs or serve in the baking pan. Taste for salt before serving with lettuce leaves and toppings.
Adapted from Little Broken
Adapted from Little Broken
Weekly Fig http://blog.weeklyfig.com/
Garlic Parmesan Kale Pasta
Serves 2
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Ingredients
  1. 1/2 bunch kale
  2. 1/4 lb angel hair pasta
  3. 1 Tbsp olive oil
  4. 1 Tbsp butter
  5. 1 clove garlic minced
  6. 1/4 cup grated Parmesan
  7. Pinch salt and pepper
  8. Pinch red pepper flakes
Instructions
  1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
  2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
  3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
  4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
  5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
Adapted from Budget Bytes
Adapted from Budget Bytes
Weekly Fig http://blog.weeklyfig.com/
Rosemary Chicken and Sweet Potatoes
Serves 2
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 chicken breasts
  3. 1 sweet potato cubed
  4. 1/2 lemon squeezed, the other half sliced
  5. 1 tablespoon rosemary
  6. 2 garlic cloves minced
  7. Salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
  3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken on the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
  4. In a small bowl, juice the lemon and add garlic and rosemary. Turn the chicken over and pour the mixture over the chicken and potatoes. Top with sliced lemons.
  5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.
Adapted from Bravo for Paleo
Adapted from Bravo for Paleo
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for January 10, 2018

Hash Browns and Eggs with Microgreens
Serves 2
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Ingredients
  1. 2 strips of bacon
  2. 1 cup peeled and grated potatoes
  3. 1/4 cup grated or finely chopped onion
  4. 1 teaspoon minced garlic
  5. 1/4 cup breadcrumbs
  6. Olive oil for the pan if necessary
  7. 1/2 teaspoon sea salt
  8. Freshly ground black pepper
  9. 2 eggs
  10. A handful of micro-greens for garnish
Instructions
  1. Place a paper towel over a large plate and set aside.
  2. Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place 2 (4 X 2-inch, round) ramekins on a baking sheet.
  8. Crumble the bacon and line the bottom of each ramekin with it. If you don't have ramekins, bake it all together in a cast iron skillet or try a muffin tin.
  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
Adapted from Cooking on the Weekends
Weekly Fig http://blog.weeklyfig.com/
Roasted Brussels Sprouts and Apples
Serves 2
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Ingredients
  1. 1/2 lb brussels sprouts washed tops removed and cut in half
  2. 1 tsp olive oil + sea salt to taste for roasting
  3. 1 apple
  4. 2-3 slices bacon
  5. 1/2 Tbsp fresh rosemary finely chopped or 1/2 tsp dried
  6. additional salt and pepper to taste
Instructions
  1. For this recipe you will roast your brussels sprouts while cooking the bacon and apples in a skillet on the stovetop.
  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 1 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender.
  3. Core the apple and chop into small pieces, set aside.
  4. Heat a skillet over med-hi heat and cut your bacon into one inch pieces. Add the bacon to the skillet and cook, stirring until about 3/4 of the way done.
  5. At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat.
  6. Once brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!
Adapted from Paleo Running Momma
Weekly Fig http://blog.weeklyfig.com/
Roasted Green Beans with Almonds
Serves 2
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Ingredients
  1. 6 oz raw green beans ends trimmed
  2. 1/2 tablespoon olive oil
  3. Sea salt and cracked black pepper to taste
  4. 1 garlic clove minced
  5. 2 tablespoons sliced almonds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.
  3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.
Adapted from Emily Bites
Adapted from Emily Bites
Weekly Fig http://blog.weeklyfig.com/
Bacon Spinach Goat Cheese Spaghetti Squash
Serves 2
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Ingredients
  1. 1 medium spaghetti squash
  2. 1 tablespoon olive oil
  3. salt and freshly ground pepper
  4. 6 slices bacon cut in 1-inch pieces
  5. 1 tablespoon red wine vinegar
  6. 1 tablespoon maple syrup
  7. 1 5- ounce bag baby spinach
  8. 2 ounces goat cheese crumbled
Instructions
  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Adapted from Buzzfeed
Adapted from Buzzfeed
Weekly Fig http://blog.weeklyfig.com/
Sautéed Cabbage and Potatoes with Bacon
Serves 2
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Ingredients
  1. 10 ounces shredded green cabbage
  2. 1 potato peeled and diced
  3. 2 strips of bacon
  4. 2 cloves garlic minced
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
Instructions
  1. Cook bacon on a large pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into pieces.
  2. Add potatoes, cabbage, salt, and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir.
  3. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about a minute.
  4. Remove pan from heat. Add crumbled bacon and serve.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for December 20, 2017

Garlic Herb Chicken and Zucchini
Serves 2
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Ingredients
  1. 1 1/2 tablespoons butter
  2. 2 garlic cloves minced
  3. 1/8 cup fresh oregano chopped (or 1 tablespoon dried)
  4. 1/2 teaspoon fresh rosemary chopped (or a pinch dried)
  5. 1/2 teaspoon fresh thyme chopped (or a pinch dried)
  6. 2 boneless skinless chicken thighs or breasts
  7. salt and pepper to taste
  8. 1 medium sized zucchini sliced
Instructions
  1. In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
  2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
Adapted from The Recipe Critic
Adapted from The Recipe Critic
Weekly Fig http://blog.weeklyfig.com/
Italian Stuffed Collard Greens
Serves 2
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Ingredients
  1. 1/2 bunch of collard greens about 6 leaves
  2. 1/2 jar marinara
  3. 1 pot salted boiling water about 1 Tbsp salt
Filling
  1. 1/2 lb. Italian sausage chicken or pork, casings removed
  2. 1/4 cup diced sweet onion
  3. 1 clove minced garlic
  4. 3/4 cup cooked brown rice
  5. 3/4 cup shredded mozzarella cheese
  6. 1/8 cup parmesan cheese
  7. 1/8 cup fresh basil
Instructions
  1. Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.
  2. Cook the rice per package instructions.
  3. Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat to cool so that it doesn't melt the cheese when added.
  4. Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.
  5. Line a baking dish with the jar of marinara sauce.
  6. Place 1/3-1/2 cup (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.
  7. Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.
Adapted from Simple Seasonal
Adapted from Simple Seasonal
Weekly Fig http://blog.weeklyfig.com/
Brussels Sprouts Salad
Serves 2
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Ingredients
  1. 1 1/2 cups brussels sprouts
  2. 1 cup lettuce shredded
  3. 2 slices bacon
  4. 1/4 cup slivered almonds
  5. 1/4 cup coarsely grated Parmesan
  6. salt and fresh-ground black pepper to taste
  7. 1/4 cup dried cranberries
Dressing Ingredients
  1. 1 1/2 Tbsp olive oil
  2. 1 Tbsp fresh-squeezed lemon juice
  3. 1/2 Tbsp Dijon mustard
  4. 1 Tbsp red wine vinegar
  5. 1/2 Tbsp maple syrup or honey
Instructions
  1. Trim brussels sprouts if needed and cut in half. Thinly slice brussels sprouts with a sharp knife or mandolin. Put the shredded brussels sprouts into a salad bowl along with the shredded lettuce.
  2. Measure out the almonds, then toast the almonds in a dry pan over medium-high heat until they’re fragrant, about 2 minutes (but watch them carefully!)
  3. Slice bacon into pieces. Cook the bacon in a hot pan until it’s very crisp; then drain on paper towels and let cool. (I use a paper towel on top to press down on the bacon and absorb as much grease as possible.)
  4. Pour out the bacon grease. Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup to a small bowl and whisk until well-combined.
  5. Put the dressing mixture into the same pan you cooked the bacon in and heat until it’s bubbling. Pour over the brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds, cranberries, and Parmesan. Season to taste with salt and fresh-ground black pepper.
Adapted from Kalyn's Kitchen
Adapted from Kalyn's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Thyme Carrots and Potatoes
Serves 2
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Ingredients
  1. ⅓ lemon cut into slices
  2. 2 boneless chicken breasts with skin
  3. olive oil for drizzling
  4. real salt and coarsely ground black pepper
  5. 2 to 3 shakes paprika
  6. ⅓ pound small potatoes any larger ones halved
  7. 3 carrots sliced in half lengthwise
  8. 5-10 fresh thyme sprigs
  9. 1-2 fresh rosemary sprigs or 1-2 tsp dried
Instructions
  1. Preheat the oven to 450 degrees F.
  2. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Sprinkle the chicken with a few dashes of paprika, then move on to the other half of the sheet.
  3. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.
  4. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  5. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary (if fresh), thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
Adapted from Food Network
Adapted from Food Network
Weekly Fig http://blog.weeklyfig.com/
Mushroom and Cabbage Bowl
Serves 2
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Ingredients
  1. 1 tablespoon ghee or butter
  2. ¼ pound ground pork
  3. ¼ cup mushrooms chopped
  4. ½ medium onion chopped
  5. ½ clove garlic minced or pressed
  6. ½ teaspoon fresh grated ginger or ¼ teaspoon dried ginger
  7. 1 small carrot grated
  8. 1 tablespoon coconut aminos or tamari sauce
  9. ¼ pound raw wild caught shrimp peeled, deveined and coarsely chopped
  10. ¼ head cabbage sliced thinly
  11. ⅛ teaspoon fish sauce
  12. Real salt to taste
  13. Finely ground black pepper to taste
  14. Thai sweet chili sauce or other hot sauce (optional)
  15. Cauliflower rice (homemade cooked white rice)
  16. ¼ cup green onion
Instructions
  1. In a large stainless steel or cast iron skillet, over medium heat, cook ground pork, mushrooms, carrots, onion and garlic in ghee (or butter). Cook 3-5 minutes or until pork is fully cooked.
  2. Add your chopped shrimp, thinly sliced cabbage and remaining ingredients to your skillet and season to taste with sea salt and pepper. Continue to cook until vegetables are soft and shrimp is cooked through. When done, remove from heat and set aside.
  3. Serve with cauliflower rice (or cooked white rice) immediately, garnish with green onions and drizzle with Thai Sweet Chili Sauce.
Adapted from Health Starts in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
Kielbasa, Cabbage, and Potato Skillet
Serves 2
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Ingredients
  1. 1/2 pound potatoes chopped into bite size pieces
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1/2 tablespoon olive oil
  5. 1/2 small onion diced
  6. 2 cloves garlic minced
  7. 1/2 pound kielbasa thinly sliced
  8. 1/2 head of cabbage sliced into ribbons
  9. 1 tablespoon water
Instructions
  1. Chop the potatoes, rinse them, and put them in a medium-size glass bowl. Sprinkle the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's simmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, add 1 tablespoon water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
Notes
  1. For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking.
Adapted from Bare Feet in the Kitchen
Weekly Fig http://blog.weeklyfig.com/

Meal Plan for December 13, 2017

Sweet Potato Chicken Chili
Serves 2
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Ingredients
  1. 1/2 lb. chicken breasts
  2. 2 cups chicken broth
  3. 1/2 onion minced
  4. 1 clove garlic minced
  5. 1 poblano pepper seeded and diced
  6. 1 tablespoon butter or olive oil
  7. 1 teaspoon chili powder
  8. 1/4 teaspoon salt
  9. 1 sweet potato peeled and diced
  10. 1 14 oz can can fire roasted tomatoes with garlic undrained
  11. 1 14 oz can black beans drained
  12. cilantro and Cotija cheese for topping
  13. 1 bell pepper diced
Instructions
  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, poblano pepper, and bell pepper and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add cornstarch slowly until you reach desired thickness.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
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/
Arugula Beet Salad
Serves 2
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Salad Ingredients
  1. 2 medium beets cooked*, peeled, diced into bite-sized pieces
  2. 2 handfuls arugula
  3. 4 Tbsp goat cheese about 1.5 ounces
  4. 1/4 cup roughly chopped walnuts
Dressing ingredients
  1. 3 Tbsp olive oil
  2. 1 1/2 Tbsp lemon juice
  3. 1/4 teaspoon mustard
  4. 1/2 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
Instructions
  1. Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  2. Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
  3. Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)
Notes
  1. * To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender
  2. ** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
Serves 2
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For the cauliflower mash
  1. 1/2 tablespoon olive oil
  2. 1/2 head cauliflower cut into small florets
  3. 1 clove garlic minced
  4. 1/2 cup milk
  5. 1 1/2 cups vegetable or chicken broth
  6. 1/2 can white beans rinsed and drained
  7. 1/4 cup cornmeal
  8. 1/4 cup shredded cheese like sharp cheddar or havarti
  9. 1/2 teaspoon salt
For the kale
  1. 1/2 tablespoon butter or olive oil
  2. 1 1/2 cups kale chopped
  3. 1 clove garlic minced
For the shrimp
  1. 1/2 tablespoon olive oil
  2. 1/2 lb. shrimp enough for 2 people
  3. a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper chili powder, cayenne, and/or black pepper
Instructions
  1. For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
  2. For the kale: Heat the butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.
  3. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
  4. Serve the shrimp and kale over a big pile of cauliflower mash!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for December 6, 2017

Cheesy Chicken and Broccoli Spaghetti Squash
Serves 2
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Ingredients
  1. 1 large spaghetti squash
  2. 1 large chicken breast or 2 small cut into bite sized pieces
  3. 2 teaspoons olive oil
  4. 1/4 cup finely chopped shallot
  5. 1 clove garlic minced
  6. 1/4-1/2 teaspoon red pepper flakes depending on how spicy you like things
  7. 2 cups broccoli florets
  8. 1 ounce cream cheese room temperature
  9. 1/4 cup low sodium chicken broth
  10. 1/2 cup shredded mozzarella cheese
  11. 1/2 cup shredded sharp cheddar cheese
  12. 1/4 cup plain Greek yogurt
  13. salt and black pepper to taste
Spaghetti Squash
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Cut the spaghetti squash in half and scoop out the seeds.
  3. Rub or spray the interior with oil and season with salt and black pepper.
  4. Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
  5. Remove from the oven and let the squash cool until it can be handled.
  6. Using a fork scoop out the flesh in long strands and put them in a bowl.
  7. Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
  1. Preheat oven to broil.
  2. Spray a large non-stick skillet with oil and heat over medium high heat.
  3. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
  4. Remove the chicken from the skillet onto a plate.
  5. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
  6. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
  7. Sauté for about a minute then add in the broccoli florets.
  8. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
  9. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
  10. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
  11. Add in half of the shredded cheese and stir until melted.
  12. Remove from the heat and stir in the Greek yogurt until combined.
  13. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
  14. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
  15. Broil in the oven until the cheese is melted then serve.
Adapted from Recipe Runner
Adapted from Recipe Runner
Weekly Fig http://blog.weeklyfig.com/
Watercress Citrus Salad
Serves 2
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Ingredients
  1. 1 satsuma mandarin or orange zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos)
  2. 2 ounces watercress
  3. 1 ripe avocado peeled and cut into wedges
  4. a few very thin slices of red onion optional
Dressing
  1. 2 tablespoons olive oil
  2. 2 tablespoons lemon or lime juice
  3. 1 tablespoon orange zest
  4. 2 teaspoons honey
  5. 1 teaspoon grated turmeric root or sub ½ teaspoon ground turmeric
  6. ⅛ teaspoon salt
  7. pepper to taste
Instructions
  1. Zest the orange and set aside.
  2. Arrange watercress, avocado, onion and oranges on two plates.
  3. Mix dressing ingredients together in a small bowl.
  4. Spoon dressing over salad when ready to serve.
Adapted from Feasting at Home
Adapted from Feasting at Home
Weekly Fig http://blog.weeklyfig.com/
Red Cabbage Slaw
Serves 2
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Ingredients
  1. 1/4 red cabbage thinly sliced
  2. 1/4 cup green onions sliced
  3. 1 medium carrot shredded
  4. 4 tbsp rice vinegar
  5. 1 tsp sugar
  6. 1 tsp honey
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
Instructions
  1. Toss all ingredients in a bowl and allow to sit for at least an hour before serving.
Adapted from Real House Moms
Adapted from Real House Moms
Weekly Fig http://blog.weeklyfig.com/
Roasted Chicken, Sweet Potatoes, and Brussels Sprouts
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 2 tablespoons olive oil divided
  3. 2 cloves garlic minced
  4. 1 tablespoon chopped fresh rosemary divided
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon salt divided
  7. 1/2 teaspoon black pepper divided
  8. 2 cups Brussels sprout trimmed and halved (quarter if very large)
  9. 1 small sweet potato peeled and cut into 1/2-inch cubes
  10. 1/2 a red onion chopped
  11. 1 small Granny smith apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place the chicken breasts in a large ziptop bag. Drizzle with 1 tablespoon olive oil, then add the garlic, 1/2 tablespoon rosemary, cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
  3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 tablespoons olive oil, then sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
  4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1/2 tablespoon fresh rosemary. Serve warm with the rested chicken.
Adapted from Well Plated
Adapted from Well Plated
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for November 29, 2017

Mushroom, Pecan, and Kale Stuffed Acorn Squash
Serves 2
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For the Acorn Squash
  1. 1 acorn squash halved & seeded
  2. Coconut or Olive Oil
  3. Salt
  4. Pepper
For Stuffing
  1. 3/4 cup wild rice
  2. 1/2 a vegetable bullion cube
  3. 1/2 tbsp coconut or olive oil
  4. 1 garlic clove minced
  5. 1/2-1 cup mushrooms sliced
  6. 1/2 bunch of kale chopped
  7. 1/4 cup chopped pecans
Instructions
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well.
  8. Scoop into acorn halves. Serve.
Adapted from OM Livin'
Adapted from OM Livin'
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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Ingredients
  1. 1 pound flank steak sliced into 1/4 inch thick strips
  2. 3 cups small broccoli florets
  3. 1/2 cup beef stock
  4. 5 cloves garlic minced
  5. 2 tablespoons corn starch
  6. 1 tablespoon olive oil
  7. For the sauce
  8. 1/2 cup soy sauce
  9. 1/4 cup brown sugar
  10. 2 teaspoons corn starch
Instructions
  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat olive oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
Spinach Ricotta Stuffed Peppers
Serves 2
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Ingredients
  1. 2 tablespoons oil divided
  2. ¾ cup diced onion
  3. 3 cloves garlic
  4. 3 cups packed fresh baby spinach chopped
  5. Salt & pepper to taste
  6. 2 bell peppers cut in half, seeds removed
  7. 1½ cups ricotta
  8. 6 tablespoons Parmesan cheese grated
  9. 10 ounce container grape or cherry tomatoes
For the Garnish
  1. Parmesan cheese grated
  2. Fresh flat parsley or basil
Instructions
  1. Preheat oven to 425.
  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
  6. Serve over rice, orzo, or quinoa.
Adapted from Lil Luna
Adapted from Lil Luna
Weekly Fig http://blog.weeklyfig.com/
Caramelized Herb Roasted Carrots
Serves 2
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Ingredients
  1. 1/2 lb. petite carrots
  2. 1 tbsp. olive oil
  3. salt & pepper to taste about ¼ tsp.
  4. 1/2 tsp. brown sugar
  5. 1/2 tbsp. fresh thyme
  6. 1/2 tsp. fresh rosemary chopped small
Instructions
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil.
  3. Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
  4. Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.
Adapted from Peanut Butter and Peppers
Weekly Fig http://blog.weeklyfig.com/
Apple Pecan Rosemary Chicken Salad Lettuce Wraps
Serves 2
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Ingredients
  1. Lettuce leaves for serving
For the Salad
  1. 2 small boneless skinless chicken breasts cooked, cooled and diced into small cubes
  2. 3/4 cup chopped golden delicious gala or fuji apple (chop small)
  3. 1/3 cup chopped pecans
  4. 1/3 cup dried cranberries roughly chopped
For the Dressing
  1. 1/2 cup plain greek yogurt
  2. 2 Tbsp mayonnaise
  3. 1 Tbsp red wine vinegar or apple cider vinegar
  4. 2 1/2 tsp finely chopped rosemary
  5. 1 tsp dijon mustard
  6. 1/2 tsp honey
  7. 1/2 tsp onion powder
  8. Salt and freshly ground black pepper to taste
Instructions
  1. Add chicken, apples, pecans and cranberries to a large mixing bowl.
  2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.
  3. Pour over chicken mixture then toss to evenly coat. Serve in lettuce wrap style.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Immune Boosting Chicken Veggie Soup
Serves 2
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Ingredients
  1. 1 Tbsp olive oil
  2. 1/2 onion chopped
  3. 1 large celery stalk chopped
  4. 1 large carrot peeled and chopped
  5. 1/2 cup mushrooms sliced
  6. 5 cloves garlic minced
  7. 4 cups chicken stock
  8. 1 bay leaf
  9. 1/4 tsp. turmeric
  10. 1/4 tsp. crushed red pepper
  11. 3/4 tsp. sea salt
  12. 1/2 cup chickpeas, drained and rinsed
  13. 1 1/2 cups shredded cooked chicken
  14. 1 cup baby kale leaves
Instructions
  1. In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaf, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaf, serve and enjoy!
Adapted from Eat Yourself Skinny
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for November 21, 2017

Sweet Potato and Ground Bison Shepherd's Pie
Serves 4
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The sweet potatoes
  1. 1/2 lb. sweet potatoes peeled & cut into ½-inch dice
  2. 1/2 tbsp unsalted butter
  3. 1/8 cup nonfat milk
  4. pinch salt
  5. pinch pepper
The filling
  1. 1 tsp olive oil
  2. 1/2 medium yellow onion diced
  3. 1/2 lb. ground bison
  4. 1 tbsp tomato paste
  5. 2 cloves garlic minced
  6. 1/4 tsp ground pepper
  7. 1/4 tsp salt
  8. 1/4 tsp dried thyme
  9. 1/4 tsp crushed rosemary
  10. 1/2 cup chicken or beef broth
  11. 1/2 cup frozen peas defrosted
Instructions
  1. Preheat the oven to 375 degrees F. Lightly grease a baking dish.
The sweet potatoes
  1. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
  2. Drain and return the potatoes to the saucepan. Mash the potatoes with the butter, milk, salt and pepper until smooth.
The filling
  1. Heat the olive oil in a large nonstick saucepan set over medium-high heat. Add the onions and cook until they are starting to brown, about 4 minutes.
  2. Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.
  3. Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
  4. Transfer the filling to the prepared baking dish.
  5. Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking.
  6. Place the baking dish on top of a baking sheet. Bake until the potatoes are just starting to brown, about 30 minutes. Let rest for 10 minutes. Serve.
Adapted from Cooking Canuck
Adapted from Cooking Canuck
Weekly Fig http://blog.weeklyfig.com/
Black Eyed Pea and Collard Green Soup
Serves 2
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Ingredients
  1. 1/2 tablespoon extra-virgin olive oil
  2. 1/3 cup chopped yellow onion
  3. 1/2 cup peeled and sliced carrots
  4. 1/2 tablespoon fresh minced garlic
  5. 1/2 teaspoon thyme leaves
  6. 2 cups chicken broth
  7. 1 can diced tomatoes
  8. 2 cups tightly packed chopped collard greens tough stems removed
  9. 1 can black-eyed peas, drained and rinsed
  10. ¼ teaspoon salt or to taste
  11. ¼ teaspoon pepper or to taste
Instructions
  1. In a dutch oven or large soup pot, heat oil over medium heat. Add onions and carrots and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine.
  2. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender. Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
Adapted from The Blonde Cook
Adapted from The Blonde Cook
Weekly Fig http://blog.weeklyfig.com/
Wild Mushroom and 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/
Learn how to make your own pumpkin puree here

 

Garlic, Lemon, and Parmesan Roasted Brussels Sprouts
Serves 2
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Ingredients
  1. ½ lb brussels sprouts rinsed and dried, ends trimmed, sliced in half lengthwise
  2. 1-2 cloves garlic minced
  3. 1 Tbsp extra virgin olive oil
  4. 1 tsp fresh lemon juice plus more for serving
  5. ¼ tsp real salt or to taste
  6. ¼ tsp freshly ground black pepper
  7. ⅛ cup freshly grated parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
  2. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Thanksgiving Meal Plan

From breakfast to dessert to leftovers the next day, Weekly Fig has you covered. We wish you a happy and bountiful Thanksgiving!

Eggs with Collard Greens and Feta
Serves 3
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 cloves garlic minced
  3. 1 small shallot minced
  4. 1 tablespoon minced fresh ginger
  5. 1/4 tsp crushed red pepper
  6. 2 bunches of collards stemmed and chopped
  7. 1/2 teaspoon salt or to taste
  8. 1.5 teaspoons lemon juice
  9. 1/2 cup water or broth
  10. 1 tablespoon butter divided
  11. 3-4 eggs
  12. 1/2 cup Rafting Goat crumbled feta
  13. a few cracks of freshly ground black pepper
Instructions
  1. In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the collards and half the salt. Saute until starting to wilt and then add in the other half of the collards along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
  2. Increase the heat to medium high and stir in the water or broth. Make nests in the collards for your eggs. I usually do one per person. Divide the butter between the eggs and put a pat in each little nest you've made for the eggs. When the butter melts crack each egg into the hole in the collards and sprinkles the feta on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot!
Adapted from Local Milk Blog
Adapted from Local Milk Blog
Weekly Fig http://blog.weeklyfig.com/
Roasted Brussels Sprouts and Butternut Squash
Serves 6
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Roasted Brussels Sprouts
  1. 3 cups Brussels sprouts ends trimmed, halved
  2. 2 tablespoons olive oil
  3. Salt to taste
Roasted Butternut Squash
  1. 1 butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  2. 2 tablespoons olive oil
  3. 3 tablespoons maple syrup
  4. ½ teaspoon ground cinnamon
Other Ingredients
  1. 2 cups pecan halves
  2. 1 cup dried cranberries
  3. 2-4 tablespoons maple syrup optional
Roasted Brussels sprouts
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly
  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Adapted from Julia's Album
Adapted from Julia's Album
Weekly Fig http://blog.weeklyfig.com/
Thanksgiving Slaw
Serves 6
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For the dressing
  1. 1/3 cup vegetable oil
  2. 1/4 cup apple cider vinegar
  3. 2 tablespoons maple syrup
  4. 4 teaspoons Dijon mustard
  5. 1/2 teaspoon salt
  6. 1/2 medium red onion finely chopped
For the salad
  1. 1 small head green cabbage
  2. 3/4 cup sliced almonds
  3. 3/4 cup dried cranberries
  4. 3/4 cup fresh Italian parsley leaves coarsely chopped
  5. salt
  6. Freshly ground black pepper
Instructions
  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
Notes
  1. Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.
  2. Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.
Adapted from The Kitchn
Adapted from The Kitchn
Weekly Fig http://blog.weeklyfig.com/
Cauliflower Stuffing
Serves 6
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Ingredients
  1. 4 tbsp. butter
  2. 1 onion chopped
  3. 2 large carrots peeled and chopped
  4. 2 celery stalks chopped or thinly sliced
  5. 1 small head cauliflower chopped or pulsed in a food processor
  6. 1 cup chopped mushrooms
  7. salt
  8. black pepper
  9. 1/4 cup chopped fresh parsley
  10. 2 tbsp. chopped fresh rosemary
  11. 1 tbsp. chopped fresh sage
  12. 1/2 cup vegetable or chicken broth
Instructions
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.
Adapted from Delish
Adapted from Delish
Weekly Fig http://blog.weeklyfig.com/
Roasted Broccoli and Sweet Potatoes
Serves 6
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Ingredients
  1. 2 large sweet potatoes peeled and diced
  2. 2 large heads broccoli chopped
  3. 2 to 3 Tbsp olive oil
For the seasoning mixture
  1. ¾ tsp. paprika
  2. ½ tsp. garlic powder
  3. ¼ tsp. onion powder
  4. ¼ tsp. dried oregano
  5. ¼ tsp. dried thyme
  6. ½ tsp. salt
  7. ¼ tsp. black pepper
Instructions
  1. Preheat oven to 425 degrees F and mix together seasonings.
  2. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
  3. Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Adapted from Eat Yourself Skinny
Weekly Fig http://blog.weeklyfig.com/
Rosemary Roasted Carrots
Serves 6
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Ingredients
  1. 1 bunch carrots peeled
  2. 2 Tbsp butter
  3. 1/8 cup real maple syrup
  4. 2 Tbsp Rosemary
  5. 1 teaspoon whole grain mustard
  6. Salt and pepper to taste
  7. Butter and rosemary and sea salt for top at the end.
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
  3. Peel carrots, and slice into thirds. You want the carrots to all be about the same size. (Some of them I half down the middle longways to match the thinner ends.) Add carrots to a bowl; set aside.
  4. In a microwave-safe bowl or saucepan, combine butter and maple syrup. Heat until butter has melted and liquid is warm. Add the (fresh or dried) rosemary and mustard. Stir.
  5. Pour mixture over carrots.
  6. Mix together until the carrots are covered with the maple syrup mixture.
  7. Place carrots in a single layer on baking sheet and sprinkle with salt and pepper.
  8. Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.)
  9. Note: Cooking time depends on how thick you cut your carrots and how soft you like them.
  10. Place carrots in a serving bowl and add 1 tbsp. of butter, a dash of salt and a sprinkle more of rosemary.
  11. Serve.
Adapted from A Bird and a Bean
Adapted from A Bird and a Bean
Weekly Fig http://blog.weeklyfig.com/
Apple Crisp
Serves 6
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For the apples
  1. 5 apples (preferably firm ones)
  2. 1 tablespoon pure maple syrup
  3. 3 tablespoons water
  4. 2 teaspoons cinnamon
For the crumble topping
  1. 1 cup old-fashioned oats
  2. 1/2 cup almond flour
  3. 1/2 cup chopped almonds, walnuts, or pecans
  4. 3/4 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 1/4 cup melted coconut oil or butter
  7. 1/4 cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9x9 inch baking dish.
  2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
  3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  4. Serve hot with vanilla ice cream or whipped cream.
Adapted from Healthy Liv
Adapted from Healthy Liv
Weekly Fig http://blog.weeklyfig.com/
Homemade Pumpkin Pie
Serves 8
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Ingredients
  1. 1 pie pumpkin
For the pie crust
  1. 1 cup all purpose flour
  2. 1/2 teaspoon salt
  3. 1/3 cup plus 1 tablespoon unsalted butter
  4. 3 tablespoons cold water
For the pie filling
  1. 1 3/4 cups mashed cooked pumpkin
  2. 1/2 teaspoon salt
  3. 1 3/4 cups milk
  4. 3 eggs
  5. 2/3 cup packed brown sugar
  6. 2 tablespoons granulated sugar
  7. 1 1/4 teaspoon cinnamon
  8. 1/2 teaspoon ginger
  9. 1/2 teaspoon nutmeg
  10. 1/4 teaspoon ground cloves
To make the pumpkin puree
  1. Wash the pie pumpkin with plain water. Using a serrated knife, cut the pumpkin in half.
  2. Remove the seeds and dark orange stringy stuff. I found an ice cream scoop works best for this.
  3. Cut off the stem. Now you’re ready to cook the pumpkin. Put the pumpkin in a microwave safe dish with a couple inches water. I had to cut one of the halves again to make it all fit.
  4. Cover, and cook 10-15 minutes, or until the pumpkin is soft and can be easily removed from the rind.
  5. Using the ice cream scoop, remove the pumpkin from the rind. The last step is to puree the pumpkin. You can do this with a blender, hand mixer, or stick blender.
  6. if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
To make pie crust
  1. Preheat oven to 425 degrees F.
  2. Put butter in a medium size mixing bowl. Add flour and salt. Mix together with a fork until crumbly. Stir in water, one tablespoon at a time. Mixture will stick together.
  3. Form mixture into a ball with your hands, and place on a sheet of wax paper. Place another sheet on top, and then roll it out into a pie crust. Use another 9 inch pan to gauge the size needed.
  4. Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan, and then either crimp the top edge or use a fork to make an edge.
To make the filling
  1. Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl. Save any leftovers in a container in the fridge.
  2. Add salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.
  3. Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust, and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean.
  4. About halfway through the baking process, place a ring of aluminum foil over the crust. This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
  5. It can be kept in the fridge for 5 days, or frozen for 6 months.
Adapted from Window on the Prairie
Weekly Fig http://blog.weeklyfig.com/
Leftover Turkey Stuffed Acorn Squash
Serves 4
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Ingredients
  1. 2 acorn squash sliced in half, and seeded
  2. 2 cups leftover turkey diced
  3. 1 medium onion diced
  4. 1 carrot diced
  5. 3 stalks celery diced
  6. 3 garlic cloves minced
  7. 1 tablespoon rosemary minced
  8. 2 eggs
  9. 1 tablespoon olive oil plus more for drizzling
  10. Salt to taste
  11. Pepper to taste
Instructions
  1. Put the squash pieces on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.
  2. Bake at 400° for 20 minutes.
  3. Heat more olive oil in a big frying pan.
  4. Add onion, carrots, celery, salt, pepper, and rosemary. Sauté, stirring.
  5. Add garlic, then turkey, and sauté some more, stirring.
  6. Pour the vegetable mixture into a mixing bowl and stir in the eggs.
  7. Scoop the egg-vegetable mixture into the squash cups.
  8. Bake the stuffed cups at 400° for another 20 minutes.
Adapted from Buzzfeed
Adapted from Buzzfeed
Weekly Fig http://blog.weeklyfig.com/

Meal Plan for November 15, 2017

Autumn Apple and Kale Salad
Serves 2
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Salad
  1. 1/4 cup tricolor dry quinoa
  2. 3 cups slightly packed chopped kale
  3. 1 apple cored and chopped
  4. 1/2 cup walnuts roughly chopped
  5. 1/4 cup dried cranberries
  6. 2 oz goat cheese crumbled
Dressing
  1. 1/4 cup olive oil
  2. 1/8 cup fresh lemon juice
  3. 1 Tbsp honey
  4. 3/4 tsp dijon mustard
  5. Salt to taste
Instructions
  1. Cook quinoa according to directions on package and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
  2. Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Corned Beef and Cabbage Soup
Serves 2
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Ingredients
  1. 1/2 tablespoon oil
  2. 1/2 onion diced
  3. 1 carrot diced
  4. 1 celery stalk diced
  5. 1 clove garlic chopped
  6. 2 cups chicken broth or beef broth or veggie broth
  7. 1/2 pound raw corned beef in pickling juices diced
  8. 1 potato peeled and diced
  9. 1 cup cabbage shredded
  10. salt and pepper to taste
Instructions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
  2. Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.
Adapted from Closet Cooking
Adapted from Closet Cooking
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Bruschetta
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Ingredients
  1. 1 french baguette I used a whole wheat baguette
  2. Extra virgin olive oil for drizzling
  3. 2-3 cloves garlic peeled and just the very top of the cloves sliced off
  4. 2 heirloom tomatoes diced
  5. leaves Several fresh basil minced
  6. Fresh mozzarella cheese cut into small cubes
  7. Balsamic reduction glaze I use the one mentioned this post but you could make your own as well for drizzling
Instructions
  1. Line a baking sheet with aluminum foil or parchment paper and set aside.
  2. Chop up tomatoes, basil and mozzarella and set aside.
  3. Slice baguette either straight across or at an angle for a longer slice of bread. Arrange slices on prepared baking sheet and drizzle lightly with olive oil.
  4. Broil for a few minutes, until golden brown. Be careful, bread can burn FAST!
  5. When the bread is toasted, take your peeled garlic cloves and rub it all over the hot bread.
  6. Top with a mixture of tomatoes, basil, and mozzarella.
  7. Drizzle on the balsamic glaze and enjoy!
Notes
  1. To make your own balsamic glaze: Add 1 cup balsamic vinegar and a couple of tablespoons of brown sugar to a small saucepan. Stir to combine and bring to a simmer over MED-HIGH heat, then lower heat to LOW and simmer for 10-15 minutes. It's finished when the mixture is thick enough to coat the back of the spoon.
Adapted from The Chunky Chef
Adapted from The Chunky Chef
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
Turkey Apple Lettuce Wrap
Serves 2
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Ingredients
  1. 2 lettuce leaves
  2. 1 tsp mayonnaise
  3. 1 tsp Dijon Mustard
  4. 4 oz Deli Turkey
  5. 4 slices cooked bacon
  6. 1/2 apple thinly sliced
  7. 1/4 red onion thinly sliced
Instructions
  1. On a flat surface, lay the lettuce leaves out flat
  2. Spread mayo and mustard (optional). Add apple slices, turkey, and bacon.
  3. Roll up like a sleeping bag and eat!
Adapted from The Kitcheneer
Adapted from The Kitcheneer
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.

Meal Plan for November 8, 2017

Slow Cooker Rosemary Chicken and Butternut Squash
Serves 2
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Ingredients
  1. 1 small whole chicken
  2. 1 butternut squash peeled and cubed
  3. 1/2 tsp. salt
  4. 1/4 tsp. pepper
  5. 1/2 tsp. paprika
  6. 1 tsp. fresh rosemary or 1/2 tsp. dry
  7. 1/4 cup melted butter
  8. 1/4 large lemon
Instructions
  1. Pat the chicken dry and put in the slow cooker. Add the chopped butternut squash around the chicken.
  2. Sprinkle over the salt, pepper, paprika and rosemary over the chicken and squash.
  3. Squeeze the lemon over, then drizzle over the butter.
  4. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Adapted from The Magical Slow Cooker
Weekly Fig http://blog.weeklyfig.com/
Grilled Green Tomatoes
Serves 2
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Ingredients
  1. 1 lb green tomatoes
  2. 1/4 cup olive or grape seed oil
  3. 1 clove garlic minced
  4. 1/2 teaspoon brown sugar
  5. 3/4 Tablespoons soy sauce or Worcestershire sauce
  6. fresh cracked black pepper to taste
Instructions
  1. Heat grill and slice green tomatoes about 1/4 inch thick.
  2. In medium bowl, combine oil, garlic, brown sugar, black pepper and soy sauce or Worcestershire
  3. Add green tomatoes slices to bowl and evenly coat all the slices with the marinade.
  4. Grill each side of the tomato till your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.
  5. Serve as a side dish, on burgers or chopped in a salad
Adapted from White on Rice Couple
Weekly Fig http://blog.weeklyfig.com/
Sautéed Broccoli Leaves and Bell Pepper
Serves 2
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Ingredients
  1. 1 cup chicken or vegetable broth
  2. 1/4 cup soy sauce
  3. 1 teaspoon sesame oil
  4. 1 tablespoon cornstarch
  5. 1 tablespoon water
  6. 1 bunch broccoli leaves
  7. olive oil as needed
  8. 1/2 cup thinly sliced yellow onion
  9. 1/2 cup thinly sliced carrots
  10. 1/2 cup thinly sliced bell peppers
  11. 2 teaspoons minced fresh garlic
  12. 2 teaspoons minced fresh ginger
Instructions
  1. In a mixing bowl, combine the broth, soy sauce, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.
  2. Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."
  3. Heat a wok or large sauté pan over high heat. When the wok starts to smoke, add the oil, allow it to heat for a few seconds, then add the onions, carrots, and bell peppers. Stir and shake the pan constantly until the vegetables are soft and golden brown.
  4. Keeping the heat as high as possible, add the broccoli leaves and continue stirring and shaking until they're wilted. Add the garlic and ginger; stir and shake again for 30 seconds.
  5. Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.
Adapted from Fitness Magazine
Adapted from Fitness Magazine
Weekly Fig http://blog.weeklyfig.com/
Bok Choy and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 1/2 of a baby bok choy
  2. 2 teaspoons olive oil
  3. 1 garlic clove chopped
  4. 1/2 teaspoon minced fresh ginger
  5. 3 ounces sliced mushrooms
  6. 1 tablespoon rice wine
  7. 1/2 tablespoon soy sauce
  8. 1 teaspoons sesame oil
  9. 1/8 teaspoon each salt and pepper
Instructions
  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.
  2. Heat a wok or large frying pan over medium-high heat until hot when you wave your hand over the bottom. Add olive oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
  3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
  4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Adapted from My Recipes
Adapted from My Recipes
Weekly Fig http://blog.weeklyfig.com/
Roasted Broccoli Radish Salad
Serves 2
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Ingredients
  1. 1 cup broccoli florets
  2. 1/2 cups radishes cut into 1/8ths
  3. 1 teaspoon olive oil
  4. 1/8 cup golden raisins
  5. 1/8 cup chopped red onion
For the Dressing
  1. 1 teaspoon lemon juice
  2. 1 teaspoon apple cider vinegar
  3. 1 small garlic clove minced
  4. 1/4 teaspoon Dijon mustard
  5. 2 teaspoons olive oil
  6. 1 pinch salt
  7. Freshly ground pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
  2. While the vegetables are roasting, cover raisins in hot water to rehydrate.
  3. To make salad dressing, whisk together lemon juice, vinegar, minced garlic, mustard, and olive oil.
  4. In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.
Adapted from Small Bites by Jessica
Weekly Fig http://blog.weeklyfig.com/
Mushroom, Pecan, and Kale Stuffed Acorn Squash
Serves 2
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For the Acorn Squash
  1. 1 acorn squash halved & seeded
  2. Coconut or Olive Oil
  3. Salt
  4. Pepper
For Stuffing
  1. 3/4 cup wild rice
  2. 1/2 a vegetable bullion cube
  3. 1/2 tbsp coconut or olive oil
  4. 1 garlic clove minced
  5. 1/2-1 cup mushrooms sliced
  6. 1/2 bunch of kale chopped
  7. 1/4 cup chopped pecans
Instructions
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well.
  8. Scoop into acorn halves. Serve.
Adapted from OM Livin'
Adapted from OM Livin'
Weekly Fig http://blog.weeklyfig.com/
 

 

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