Weekly Fig

A Private Membership Association

Author: Rachel Howard (page 1 of 8)

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. 

Vegucation: Muscadine Grapes

Also known as the grape of the south, muscadines have been gathered for centuries for jams, preserves, and homemade wine. They can either be beige or dark purple colored. The beige variety is usually referred to as Scuppernongs.  Besides their history, muscadine grapes have gained popularity for their health benefits, too. 

Why are they beneficial?

Because of their richly colored skin, muscadines have the highest amount of antioxidants in the entire grape family. These antioxidants protect against heart disease and some types of cancer. They also have plenty of fiber and vitamin C which support your digestive and immune systems. 

When are they in season?

Muscadines thrive in hot and humid climates of the southeast, so they are usually in season during late summer. They normally aren’t hard to find locally since they are a popular crop to grow in this region. 

How long will they keep?muscadines

If stored in a covered container in the refrigerator, muscadines will last up to one week. Only wash them before you eat them. Use within a few days for the best nutrition and taste. 

How can I prepare them?

Muscadine grapes have a thick skin and seeds in the middle, so usually just the pulp is eaten raw. If you prefer to cook them, here are a few ideas:

  • Make an easy muscadine jam. (You can make it without pectin. Your jam will just be a little runnier.)
  • Make muscadine sorbet for a healthy, cool dessert. 
  • Make muscadine honey syrup for pancakes or waffles.

 

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

Meal Plan for September 13, 2017

This week we have Roselle, which is a type of Hibiscus flower bud.

Read through the end for a cold Hibiscus tea recipe! Enjoy the rest of your unique veggies, too as we transition into a new season.

Sweet Potato and Ground Bison Shepherd's Pie
Yields 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 Cookin Canuck
Adapted from Cookin Canuck
Weekly Fig http://blog.weeklyfig.com/
Sausage and Apple Stuffed Acorn Squash
Serves 2
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Ingredients
  1. 1 Acorn Squash halved
  2. Olive Oil as needed
  3. Salt & Pepper to taste
  4. 1/3 lb Italian Sausage
  5. 1/3 Small Onion finely chopped
  6. 1 Celery Stalk finely chopped
  7. 1 Apple diced
  8. 1/4 tsp sage
  9. 1/3 cup Bread Crumbs
  10. 1/4 cup Parmasean Cheese divided + more for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.
  4. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
  5. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
  6. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  7. Add apples and sauté for another 2 minutes or until softened. Stir in sage and bread crumbs.
  8. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  9. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  10. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  11. Remove from oven and top with more parmesan cheese.
Adapted from Cherished Bliss
Adapted from Cherished Bliss
Weekly Fig http://blog.weeklyfig.com/
Turmeric Roasted Carrots and Chickpea Salad
Yields 2
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Ingredients
  1. 2-3 large Rainbow carrots
  2. 1 can drained chickpeas
  3. 1/8 cup olive oil
  4. 1/2 tsp balsamic vinegar
  5. 1/2 tsp ground turmeric
  6. 1/4 tsp paprika
  7. 1/4 tsp garlic salt
  8. 1/4 tsp pepper
  9. Fresh parsley
FOR THE APPLE CIDER TAHINI DRESSING
  1. 1/8 c tahini or almond butter
  2. 1/4 tbsp apple cider vinegar
  3. 1/4 tsp salt
  4. 1/2 tbsp maple syrup
  5. dash of black Pepper
  6. 2 tbsp warm almond or coconut milk
  7. Optional mustard powder 1/4tsp or 1/4 tsp cumin
Instructions
  1. Preheat oven to 425F. Rinse and slice carrots then drain chick peas. Place in large bowl together. Add the rest of your oil, spices, and balsamic vinegar.
  2. Toss all together. Lay flat on greased baking sheets. Roast at 425F for 25-30 minutes, turning half way. Remove and sprinkle with a bit of sea salt and crushed pepper.
To make the dressing
  1. Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy thick texture by add more tahini/almond butter.
  2. Place carrots and chickpeas in large serving bowl. Add dressing on top (as much or as little as you desire). Toss all together and garnish with parsley.
Adapted from Cotter Crunch
Adapted from Cotter Crunch
Weekly Fig http://blog.weeklyfig.com/
Black Pepper Chicken
Serves 2
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Ingredients
  1. 1 skinless and boneless chicken breast cut into thin strips
  2. 2 tablespoons oil
  3. 1 onion sliced
  4. 1 green bell pepper cut into strips
  5. 1 teaspoon freshly ground black pepper
  6. 2 tablespoons soy sauce use 1 tablespoon for marinade
  7. 1/4 teaspoon sugar
Instructions
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.
  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Cucumber Salad
Yields 4
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Ingredients
  1. 1 tablespoon fresh basil chopped
  2. 1/2 teaspoon fresh thyme leaves
  3. 1/2 teaspoon fresh oregano leaves chopped
  4. 1/2 teaspoon salt divided
  5. 1/2 teaspoon fresh ground black pepper
  6. 1 1/2 tablespoons red wine vinegar
  7. 1/8 cup extra virgin olive oil
  8. 2 cucumbers sliced
  9. 1/2 red onion thinly sliced
  10. 1 lb heriloom tomatoes/cherry tomatoes quartered/cut in half
  11. 1 can of cannellini beans rinsed and drained
Instructions
  1. Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
  2. Combine the basil, thyme, oregano, 1/4 teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.
  3. Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans and toss gently before serving.
Adapted from Saving Dessert
Adapted from Saving Dessert
Weekly Fig http://blog.weeklyfig.com/
Cold Brew Roselle Hibiscus Tea
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Hibiscus Tea
  1. 1/2 cup dried hibiscus
  2. 4 cups water
  3. optional- cinnamon stick or handful fresh mint leaves
Simple Syrup
  1. 1 cup water
  2. 1 cup granulated sugar
  3. optional flavor- cinnamon stick or handful fresh mint leaves torn
Hibiscus Tea
  1. Place dried hibiscus and optional spices/herbs in a large pitcher. Pour in 4 cups water. Cover with lid and place in the fridge overnight or up to 24 hours.
  2. Strain tea and discard dried hibiscus.
  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Simple Syrup
  1. Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
  2. To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.
Adapted from The Little Epicurean
Weekly Fig http://blog.weeklyfig.com/
 

Learn how to dry your hibiscus buds here.

 

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

Vegucation: Oyster Mushrooms

Oyster mushrooms got their name from their appearance. They grow in layers and look just like oyster shells. These mushrooms have been used for thousands of years in Chinese medicine as an immune booster, and for good reason!

Why are they beneficial?

Mushrooms in general have a good amount of antioxidants. The antioxidant that is only found in fungi  is called ergothioneine. Oyster mushrooms also contain iron, potassium, calcium, vitamins B1 and B2, and vitamin C. 

When are they in season?

Oyster mushrooms can be grown year round, but there aren’t many mushroom growers in Tennessee. Thankfully, we have 2 Angels Mushroom Farm right here in Chattanooga! Always buy organic mushrooms since they are so porous. 

How long will they keep?oyster mushroom

Once harvested, mushrooms will last about a week in the refrigerator, but they will have a better flavor and texture when fresh. 

How can I prepare them?

Mushrooms are a great addition to any dish. Here are a few ideas:

  • Saute them with shopped green onions and garlic, then use them to top steak or chicken.
  • Add them to stir fries.
  • Grill them on kebabs.
  • Add them to pasta (especially Alfredo)
  • Top toasted baguette slices with sautéed mushrooms and goat cheese for an appetizer. 

 

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

Meal Plan for September 6, 2017

This week brings another special treat–muscadines! See below for a muscadine sorbet recipe as well as other healthy meal ideas!

Italian Chicken Tomatoes and Mushrooms
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 1/2 tbsp dried oregano divided
  3. 1/2 tsp salt divided
  4. 1/2 tsp black pepper divided
  5. 1 tbsp olive oil
  6. 4 oz oyster mushrooms cleaned, trimmed, and sliced
  7. 7 oz grape tomatoes or diced whole tomato
  8. 1 tbsp chopped fresh garlic
  9. 1/2 cup chicken or veggie broth
  10. 1/2 tbsp freshly squeezed lemon juice
  11. Handful baby spinach
  12. 1 tsp flour
Instructions
  1. Pat chicken breasts dry. Season on both sides with dried oregano, salt and black pepper. Set aside briefly.
  2. Heat olive oil in a large skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now.
  3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining oregano, salt, and pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
  4. Now add the chicken broth, cook briefly to reduce just a little; then add the lemon juice.
  5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like penne, or enjoy alone.
Adapted from The Mediterranean Dish
Weekly Fig http://blog.weeklyfig.com/
Roasted Pumpkin with Feta
Serves 2
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Ingredients
  1. 1 pie pumpkin seeded and cut into 1/2-inch wedges
  2. 1 small red onion cut into wedges
  3. 3 tablespoons olive oil
  4. 3 tablespoons honey
  5. 1 tablespoon balsamic vinegar
  6. 1/2 teaspoon salt
  7. 1 pinch black pepper
  8. 1/3 cup crumbled feta cheese
  9. Chopped fresh parsley for garnish
Instructions
  1. Heat oven to 425°F. In a large bowl, toss the pumpkin and onion with the oil, honey, vinegar, salt and pepper. Spread out onto a baking sheet.
  2. Bake 20 to 25 minutes or until caramelized and fork tender. Top with the feta cheese and parsley and serve.
Adapted from Bourbon and Honey
Adapted from Bourbon and Honey
Weekly Fig http://blog.weeklyfig.com/
Smokey Potato and Corn Salad
Serves 2
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Ingredients
  1. 1 white potato diced
  2. 2 Tablespoons olive oil divided
  3. 1 ear of corn
  4. 2 Slices cooked bacon
  5. 1/8 Cup chopped parsley
  6. 1/2 Teaspoon ground cumin
  7. 1 pinch of garlic powder
  8. Salt and pepper to taste
Instructions
  1. Add 1 tablespoon of oil to a skillet. Saute the diced potatoes on medium-high heat until fork tender and golden.
  2. While the potatoes are cooking, use a sharp knife to cut the kernels off of the cob. Add the corn kernels and remaining oil to the pan and saute on until the corn begins to char.
  3. Stir in the ground cumin, garlic powder, salt and pepper and saute on medium high heat until everything is coated and seasoned.
  4. Stir in the bacon and greens and serve hot.
Adapted from Hungry Couple NYC
Adapted from Hungry Couple NYC
Weekly Fig http://blog.weeklyfig.com/
Cucumber Quinoa Salad
Serves 2
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For the salad
  1. 2 cucumbers diced
  2. 1 cup chilled* cooked quinoa
  3. 1/4 cup diced red onion
  4. 1/4 cup crumbled feta cheese
  5. 2 Tbsp roughly-chopped fresh basil leaves
  6. 1 colored bell pepper seeded and diced
For the lemony vinaigrette
  1. 2 Tbsp olive oil
  2. 1 Tbsp apple cider vinegar or red wine vinegar
  3. 1/2 Tbsp fresh lemon juice
  4. 1/4 teaspoon Italian seasoning homemade or store-bought
  5. pinch of salt and black pepper
To make the salad
  1. Toss cooked quinoa, cucumbers, red onion, feta, and basil until combined.
To make the vinaigrette
  1. Whisk oil, vinegar, lemon juice, and spices together in a small bowl until combined. Coat the salad ingredients and serve immediately.
Notes
  1. *If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly!
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Weekly Fig http://blog.weeklyfig.com/
Muscadine Sorbet
Yields 4
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Ingredients
  1. 1 quart muscadines
  2. 1/8 cup honey or super fine sugar
  3. The juice and zest of half a lemon
Instructions
  1. Working in batches, puree the grapes with the sugar or honey in a food processor or blender until the sugar is dissolved (about three minutes). Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and let cool for several hours. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instruction
  2. Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice.
  3. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and freeze for 2-4 hours before serving.
Adapted from WakeMed Voices
Adapted from WakeMed Voices
Weekly Fig http://blog.weeklyfig.com/
 

If you have the Sprout or Garden Box, here’s a good article on how to roast pumpkin seeds to get the most out of your veggie!

 

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

Vegucation: Lavender

Lavender is known for its strong floral aroma and beautiful color. The scent can help alleviate stress and headaches, but this herb can be used for more than aromatherapy. This herb has been around for centuries and was even used during the Black Plague to “ward off” the disease. Honeybees are very attracted to the smell of lavender, and so are humans!

Why is it beneficial?

Lavender surprisingly has many important nutrients. It contains calcium and iron, which are important for blood and bone health. It also has some vitamin A which improves eye and skin health. Luckily, you don’t need to consume a lot a lavender to get the benefits. A two ounce serving is more than enough. 

When is it in season?

You can usually find local lavender from April/May through August if a farmer near you grows it. You can also grow a relatively small lavender plant yourself! Find the seeds at any garden center. 

How long will it keep?dried lavender

Fresh picked lavender won’t last very long. To preserve your herbs, you can dry them fairly easily with this tutorial. Dried lavender will last months if stored in a cool, dry place. 

How can I use it?

There are seemingly endless uses for lavender from home goods to baked goods. Here are a few ideas listed below.

  • The flavor of lavender goes best with sweet or decadent. Use it in cookies, scones, or cakes.
  • You can also use it in drinks. Try this lavender lemonade!
  • Make a calming exfoliating scrub. Mix dried or fresh lavender with granulated sugar and melted coconut oil until you reach your desired consistency. Store in an airtight container.
  • Make homemade chamomile lavender latte.

 

The ideas are endless, so get creative! Share with us how you used your lavender on our Facebook page, Weekly Fig, or our members only page, Weekly Fig Think Tank.

 

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

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