Weekly Fig

A Private Buying Club, Chattanooga TN

Category: Meal Plans (page 1 of 5)

Meal Plan for February 14, 2018

Happy Valentine’s Day! We LOVE our members!

 

Lemon Parmesan Salmon, Mushrooms, and Green Beans
Serves 2
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Ingredients
  1. 1/4 tablespoon butter
  2. 1 clove garlic
  3. 1 tablespoons lemon juice
  4. 1 tablespoon minced fresh parsley
  5. Salt and pepper to taste
  6. 2 salmon fillets
  7. 1/3 lb green beans trimmed
  8. 2 oz fresh mushrooms sliced
  9. 1/8 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400F. Lightly grease a baking sheet and set aside.
  2. In a small saucepan over medium-high heat, melt butter, then saute garlic in butter until lightly browned. Remove from heat and stir in lemon juice, parsley, and salt and pepper to taste.
  3. Arrange salmon, green beans, and mushrooms on baking sheet and drizzle butter mixture over top. Sprinkle with Parmesan cheese.
  4. Bake salmon at 400F 20-25 minutes or until fish is cooked through and vegetables are tender. Enjoy!
Adapted from Whole and Heavenly Oven
Weekly Fig http://blog.weeklyfig.com/
Butternut Squash and Spinach Lasagna
Serves 2
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Butternut Squash Filling
  1. 2 cups butternut squash puree* about half of squash
  2. 1 cup ricotta cheese
  3. 1/2 cup milk or more, if needed
  4. 1/4 + 1/8 teaspoon salt
  5. 1/4 teaspoon nutmeg
Spinach Filling
  1. 1 cup cooked spinach 8 oz uncooked
  2. 1 cup ricotta cheese
  3. 1 cup mozzarella cheese
  4. 2 garlic cloves minced
  5. 1/4 teaspoon salt
  6. pepper to taste
Other Ingredients
  1. 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  2. 1 and 1/2 cups mozzarella cheese or more
  3. 1/2 cup Parmesan cheese on top
  4. Italian seasoning
  5. Paprika
  6. Basil
Butternut Squash Filling
  1. For this filling, you will need to have pre-cooked butternut squash puree.* Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling
  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles
  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly
  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Notes
  1. *To make butternut squash puree, slice your squash in half lengthwise and scoop out seeds. Roast cut side down for 30 min. at 400 degrees. Remove the squash and let cool slightly. Slice the peel off with a knife and puree the squash with a potato masher or in a food processor.
Adapted from Julia's Album
Adapted from Julia's Album
Weekly Fig http://blog.weeklyfig.com/
Cauliflower Bisque with Homemade Croutons
Serves 2
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Ingredients
  1. 1 cup milk
  2. 1 1/4 cup vegetable stock
  3. 1/2 small head cauliflower separated into florets
  4. 1/2 lb. red potatoes peeled and chopped
  5. 1/2 small onion chopped
  6. 1 clove Garlic crushed
  7. 2 sprigs thyme
  8. salt and freshly ground black pepper to taste
  9. 1 tbsp. unsalted butter
  10. 1 1/2 cups cubed bread
  11. 1/4 cup heavy cream
  12. 1/4 cup pomegranate seeds
  13. Chopped chives for serving
Instructions
  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
Adapted from Country Living
Adapted from Country Living
Weekly Fig http://blog.weeklyfig.com/
Butternut Squash, Carrot, Kale, and Potato Soup
Serves 2
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Ingredients
  1. 1/4 cup carrots sliced
  2. 1/2 cup red potatoes chopped
  3. 1 cup butternut squash cubes
  4. 1/2 tablespoon olive oil
  5. 2 cups water separated
  6. 1 large chicken bouillon cube
  7. 1/4 pound large boneless skinless chicken breast
  8. 1/8 cup diced onion
  9. 1/2 teaspoon minced garlic
  10. 1/2 cup kale stem removed and chopped
  11. 1/4 teaspoon each dried sage, rosemary, thyme
  12. Salt and pepper to taste
  13. Freshly grated Parmesan cheese optional
Instructions
  1. Preheat the oven to 375 degrees F. Lightly grease a baking pan.
  2. Combine the sliced carrots, cubed butternut squash, and cubed red potato in a large bowl. Toss with the olive oil, salt, and pepper.
  3. Lay out the vegetables evenly on the baking sheet. Bake for 15 minutes, then flip and stir them around, bake for another 15 minutes.
  4. Meanwhile, combine 1 cups of water with the bouillon cube. Bring the water to a boil and whisk in the cubes to dissolve.
  5. Slice the large chicken breast into 3 even pieces (or use a few smaller ones). (The reason to cut them down is to help them cook quicker.)
  6. Place the chicken pieces in the boiling water with the chopped onion, and minced garlic and cover with a lid. Let the chicken boil until cooked through, about 10-15 minutes.
  7. Turn the heat to low, remove the chicken breasts and allow to slightly cool. Shred the chicken and return it to the pot with the remaining 1 cup of water.
  8. While the chicken is cooking, massage the kale under cold water and rinse well. Remove the stem and finely chop the kale.
  9. Stir the kale and roasted vegetables into the broth. Add the dried herbs - sage, rosemary, and thyme. Season additionally with salt and pepper and additional poultry seasonings if desired.
  10. Optionally top each bowl with freshly grated Parmesan cheese.
Adapted from Chelsea's Messy Apron
Weekly Fig http://blog.weeklyfig.com/
Simple Spinach Salad
Serves 2
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Ingredients
  1. 2 handfuls fresh spinach
  2. grated parmesan
  3. chopped or slivered almonds toasted if you like
  4. crumbled bacon OR fresh thinly-sliced mushrooms to top it off
for the vinaigrette
  1. juice of one lemon about 1/3 cup
  2. small clove of garlic minced (about 1/2 teaspoon)
  3. 1/4 cup olive oil
  4. salt and pepper to taste
to make the vinaigrette
  1. combine lemon and garlic. slowly whisk in oil until the mixture starts to thicken and get cloudy. season with salt and pepper. (be careful if you are using bacon as it is pretty salty already.)
  2. toss salad and serve.
Adapted from On Hand Modern
Adapted from On Hand Modern
Weekly Fig http://blog.weeklyfig.com/
Pan Seared Steak with Mashed Potatoes and Green Beans
Serves 2
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Ingredients
  1. 12 ounces red potatoes
  2. salt and pepper
  3. 1/4 ounces parsley
  4. 6 ounces green beans
  5. 12 ounce New York Strip steak
  6. 2 tablespoons sour cream
  7. 1/2 teaspoon olive oil plus more for cooking
  8. 1 tablespoon butter
  9. 1 clove garlic
Instructions
  1. Preheat oven to 425 degrees. Wash potatoes, then cut into ½-inch cubes. Place in a medium pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
  2. Finely chop parsley. Toss green beans, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.
  3. Heat a drizzle of oil in a large pan over medium-high heat and add minced garlic. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.
  4. Add sour cream and ½ tsp olive oil to pot with drained potatoes. Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.
  5. Thinly slice steak against the grain. Divide mashed potatoes, green beans, and steak between plates. Garnish with parsley.
Adapted from Hello Fresh
Adapted from Hello Fresh
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for February 7, 2018

Pineapple Chicken Kabobs
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size cubes
  2. 1 cup pineapple chunks
  3. 1 zucchini sliced
  4. 1/2 cup mushrooms sliced
  5. 2 cloves garlic minced
  6. 1/2 cup your favorite teriyaki sauce plus more for brushing
  7. 4-6 skewers wood or metal
  8. cooked rice for serving
  9. red bell pepper, green bell pepper, red onion, etc. optional add ons
Instructions
  1. Place your teriyaki sauce in a zip top bag with the chicken and garlic. Marinate for at least 30 minutes in the refrigerator. If using wooden skewers, soak them in water while the chicken is marinating. Prepare your other ingredients in the mean time.
  2. Assemble your kabobs. Alternate slices of chicken, zucchini, pineapple, and mushrooms.
  3. Grill on medium high heat for about 10 minutes or until chicken is done. Flip once or twice to cook evenly. Serve with rice.
Adapted from Apple of My Eye
Adapted from Apple of My Eye
Weekly Fig http://blog.weeklyfig.com/
Grilled Baguette with Tomatoes, Goat Cheese, and Microgreens
Serves 2
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Ingredients
  1. sliced tomatoes
  2. salt
  3. cracked pepper
  4. olive oil
  5. Soft goat cheese
  6. Honey
  7. Microgreens
Instructions
  1. The quantities don't matter here...just make enough for what you plan to eat right away. Toast your baguette in the oven, then spread some goat cheese on it. Drizzle with honey. Top with sliced tomatoes and a sprinkle of micro greens. Finish with salt and pepper.
Adapted from Kitchenista Diaries
Weekly Fig http://blog.weeklyfig.com/
Jerusalem Artichoke and Mushroom Saute
Serves 2
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Ingredients
  1. 1/2 lb jerusalem artichokes washed and scrubbed clean
  2. 1 Tablespoon extra virgin olive oil or butter
  3. 1/2 lb cremini mushrooms thinly sliced
  4. Pinch of salt
  5. Freshly ground black pepper
  6. 1/4 cup chopped flat leaf parsley
  7. 1 garlic clove finely chopped
  8. 1 teaspoon of lemon zest
  9. The juice of ½ a small lemon
Instructions
  1. Thinly slice the jerusalem artichokes and place them immediately in a medium sized saucepan filled with salted water.
  2. Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for about 4 to 5 minutes or until the sunchoke slices are tender but not falling apart. Drain and set aside.
  3. In the meantime make the persillade by finely chopping the flat leaf parsley, lemon zest and garlic together. Set aside.
  4. Heat oil or butter in a large saute pan or skillet on medium heat. Add the mushrooms and a pinch of salt and pepper and turn to coat them well.
  5. Cook, turning the mushrooms over from time to time, until the water in the mushrooms has completely evaporated and the they feel tender to the fork. Add the cooked sunchokes and continue to cook stirring occasionally for another 2 to 3 minutes or so to lightly brown. Add the persillade and stir and cook for an additional minute before removing from heat and adding the lemon juice.
  6. Serve immediately.
Adapted from Gourmande in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
Mushroom & 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/
Honey Garlic Shrimp and Broccoli
Serves 2
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Ingredients
  1. 1/2 lb shrimp shelled and deveined
  2. 1 tbsp garlic minced
  3. 1/2 tsp ginger minced
  4. 1/4 cup honey
  5. 3 tbsp soy sauce
  6. 1 cup broccoli florets
Instructions
  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce.
  2. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce mixture in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
  3. Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey soy sauce drizzled on top.
Adapted from Homemade Hooplah
Adapted from Homemade Hooplah
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for January 31, 2018

Poached Egg and Avocado Toast
Serves 2
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Ingredients
  1. 2 eggs
  2. 2 slices whole grain bread
  3. 1 avocado cut in half
  4. 2 tablespoons shaved Parmesan cheese
  5. salt and pepper for topping
  6. fresh herbs parsley, thyme, or basil for topping
  7. quartered tomatoes for serving
Instructions
  1. Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
  2. While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh tomatoes.
Notes
  1. Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/

*For this recipe, you can use Boniato potatoes in the place of sweet potatoes.

Cauliflower Sweet Potato Veggie Burgers
Serves 2
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Ingredients
  1. 1/3 small head cauliflower cut into small florets
  2. 1-2 sweet potatoes peeled and cut into 1-inch pieces
  3. salt
  4. Olive oil
  5. Ground cumin
  6. 3 Tbsp flour
  7. 1 large egg beaten
  8. 1/2 teaspoon chili powder
  9. 1/2 tablespoon cilantro
  10. Zest of 1 lime
  11. 1 tablespoon lime juice
  12. 1 avocado
  13. 1/8 cup mayonnaise
  14. 2 burger buns
  15. Sprouts optional for serving
Instructions
  1. Preheat the oven to 425 degrees F.
  2. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. On a second parchment-lined sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes.
  3. Transfer the sweet potatoes and the cauliflower to a food processor or blender and pulse until a coarse paste forms. Set aside in a large mixing bowl along with the flour, egg, chili powder, cilantro and lime zest. Fold the mixture together until well-incorporated.
  4. Form the mixture into 2 thick 3-inch patties and set aside on a plate. The mixture will be rather sticky. Refrigerate for 20 minutes uncovered, until the burger mixture is cool and firm.
  5. Meanwhile, make the condiments: in a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.
  6. Preheat the oven to 425 degrees F.
  7. Heat a large skillet over a medium-high heat. Add a thin layer of olive oil. Add the veggie burgers and cook until the top has set, about 3 minutes. Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a spatula to gently nudge the sides back into a round patty shape.
  8. Transfer to a parchment lined baking sheet with the buns, cut-side up, and bake in the oven for 5 minutes.
  9. Top each bun with a burger, followed by the avocado mash, mayo and sprouts.
Adapted from Feed Me Phoebe
Adapted from Feed Me Phoebe
Weekly Fig http://blog.weeklyfig.com/
Roasted Chicken with Brussels Sprouts, Cauliflower, and Carrots
Serves 2
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Ingredients
  1. 2 Chicken thighs or breasts
  2. 1 cup cauliflower florets
  3. 1 cup halved brussels sprouts
  4. 1 large carrot sliced
  5. 2 tbsp olive oil
  6. 1 tsp Dijon mustard
  7. 1 tsp lemon juice
  8. 1/2 tsp honey
  9. 1/2 tsp dried thyme
  10. pinch of salt
Instructions
  1. In a large baking pan, arrange vegetables in one layer and nestle chicken in between.
  2. In a small bowl, whisk olive oil with Dijon, lemon juice honey, thyme and salt. Drizzle mixture all over vegetables and chicken, use a spatula or your hands to make sure everything has been covered.
  3. Roast in the oven for 30-35 minutes.
  4. If chicken hasn't browned enough, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
Adapted from Feed Me Phoebe
Adapted from Feed Me Phoebe
Weekly Fig http://blog.weeklyfig.com/
Skillet Veggie Tacos
Serves 2
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Ingredients
  1. 1 tbsp Chili Powder
  2. 1/2 tsp Black Pepper
  3. 1 tsp Salt
  4. 1 tsp Sugar
  5. 1/2 tsp Paprika
  6. 1/4 tsp Onion Powder
  7. 1/4 tsp Garlic Powder
  8. 1/4 tsp Cumin
  9. pinch Red Pepper Flakes optional
  10. 1/2 cup Mushrooms sliced
  11. 2 bell peppers any color
  12. 1 small red onion thinly sliced
  13. Oil for cooking
  14. Tortillas
  15. Sides such as sour cream, salsa, guacamole, etc.
Instructions
  1. In a small bowl, whisk together all of the fajita seasoning ingredients. Set aside.
  2. In a hot cast iron skillet or fry pan, add 1-1/2 tsp of oil and the sliced red onions. Cook for 3 minutes.
  3. Add all of the peppers and cook until tender and charred. Remove from the pan.
  4. Add another teaspoon of oil and the prepared mushrooms. Sprinkle seasoning and cook until the first side is charred and mushroom is beginning to get tender. Flip and repeat.
  5. Add the peppers back to the pan and cook for a few more minutes. Serve sizzling hot.
  6. Add sides such as tortillas, vegan sour cream, salsa, guacamole, etc.
Adapted from The Veg Life
Adapted from The Veg Life
Weekly Fig http://blog.weeklyfig.com/
Greek Cucumber Bowl
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Ingredients
  1. 4 cups kale divided
  2. 1 cup white cannelini beans divided
  3. 1.5 cups cooked quinoa divided
  4. 6 thick slices of cucumber divided
  5. sliced olives
  6. fresh dill for topping
  7. Tzatziki Sauce
  8. 3/4 cup plain greek yogurt
  9. 1/2 lemon juiced
  10. 1/2 cup fresh dill
  11. 1 tablespoon chopped green onion
  12. 1 teaspoon honey
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon minced garlic
  15. 1/4 teaspoon pepper
Instructions
  1. Divide and arrange all ingredients into two bowls.
  2. In a food processor, add all ingredients for tzatziki sauce and blend until smooth and creamy, scraping down the sides every so often. Taste test and adjust salt, lemon, etc.
  3. Divide sauce between the two bowls and serve.
Adapted from The Glowing Fridge
Weekly Fig http://blog.weeklyfig.com/
Cucumber Salsa
Serves 2
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Ingredients
  1. 1 cucumber cut in half lengthwise and seeded
  2. 1 tomato quartered and seeded
  3. 1 jalapeño (optional) ribs and seeds removed
  4. 2 cloves garlic minced
  5. 2 tablespoons cilantro leaves
  6. 1 tablespoon lime juice
  7. 1/2 teaspoon salt
  8. 1/4 cup red onion finely diced
Instructions
  1. Place all ingredients into a food processor, and pulse until evenly chopped. Or finely chop each ingredient by hand and combine. Add additional lime juice or salt to taste.
  2. Serve with chips for dipping.
Adapted from Weary Chef
Adapted from Weary Chef
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Nourishing Loaded Cauliflower Soup

It’s soup weather and this is the perfect low carb, nourishing soup for you to enjoy. It’s just like loaded baked potato soup but without all the carbs.  Try this Nourishing Loaded Cauliflower Soup and let us know what you think!

Nourishing Loaded Cauliflower Soup
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Ingredients
  1. 1 onion, chopped
  2. 1 large head of cauliflower, florets and stems cut into manageable pieces
  3. 2-3 cups of chicken bone broth (this makes it nourishing)
  4. 3-4 cloves garlic minced or 1 tsp garlic powder
  5. 1 tsp sea salt
  6. 1 tsp black pepper
  7. 8 oz of cream cheese
  8. Toppings: Bacon, shredded cheese, sour cream, jalapenos, chopped green onion
Instructions
  1. Push the Saute button on your Instant Pot.
  2. Saute onions until softened. Add garlic.
  3. Add cauliflower florets and stems.
  4. Add chicken bone broth.
  5. Put IP on High Pressure for 5 minutes.
  6. This is a good time to prep toppings like cooking bacon and chopping green onions.
  7. Quick release IP and use a immersion blender to puree your cauliflower. You can put this into a blender if you want but an immersion blender is highly recommended.
  8. Add in cream cheese in chucks and mix to heat up and blend.
  9. Bowl up and add toppings.
Weekly Fig http://blog.weeklyfig.com/

Nourishing Loaded Cauliflower Soup
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Nourishing Loaded Cauliflower Soup
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Meal Plan for January 24, 2018

Mushroom and Microgreen Omelet
Yields 1
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Ingredients
  1. 1 tablespoon unsalted butter divided
  2. 1 1/2 ounces mushrooms thinly sliced (about 3/4 cup)
  3. salt and pepper
  4. 3/4 cup microgreens
  5. 3 large eggs
Instructions
  1. Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
  2. Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.
Adapted from Martha Stewart
Adapted from Martha Stewart
Weekly Fig http://blog.weeklyfig.com/
Citrus Chicken Quinoa Salad
Serves 2
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Ingredients
  1. 1 cup cooked quinoa
  2. 2 Tablespoons olive oil
  3. 2 chicken breasts chopped into bite size pieces
  4. 2 cloves garlic minced
  5. 1/2 teaspoon paprika
  6. 1/2 teaspoon salt
  7. 2 oranges peeled and chopped
Dressing
  1. 1/4 cup fresh lime juice
  2. 1/3 cup chopped fresh cilantro
  3. 1 Tablespoon fresh orange juice
  4. 1 Tablespoon olive oil
  5. 1 Tablespoon honey
Instructions
  1. Cook quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool.
  2. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken and oranges to the quinoa. Stir to combine. Set aside.
  3. For the dressing: whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Notes
  1. Make ahead tip: This is a perfect recipe to make ahead of time because the flavors taste amazing by day 2. Simply prepare through step 3, cover tightly, and refrigerate overnight.
Adapted from Sally's Baking Addiction
Weekly Fig http://blog.weeklyfig.com/
Mushroom & 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/
Creamy Broccoli and Mushroom Chicken
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. salt and pepper to taste
  3. 1/2 tablespoon oil
  4. 1/2 tablespoon butter
  5. 1 cup broccoli florets
  6. 2 ounces mushrooms sliced
  7. 1 clove garlic minced
  8. 1/2 cup half-and-half
  9. 1/8 cup Parmesan cheese shredded
Instructions
  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
  2. Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
  3. Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies and serve.
Adapted from Real House Moms
Adapted from Real House Moms
Weekly Fig http://blog.weeklyfig.com/
Jicama and Carrot Slaw
Yields 4
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The Dressing
  1. 1 tbsp + 2 tsp fresh lime juice
  2. 3/4 tsp honey
  3. 1/4 tsp ground cumin
  4. 1/8 tsp salt
  5. 1 tbsp + 2 tsp extra-virgin olive oil
The Salad
  1. 1 jicama peeled & thinly sliced
  2. 2 carrots grated
  3. 3 tbsp minced cilantro
The Dressing
  1. In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
The Slaw
  1. In a large bowl, toss together the jicama, carrot, and cilantro.
  2. Add the dressing and toss to coat. Serve.
Adapted from Cookie Canuck
Adapted from Cookie Canuck
Weekly Fig http://blog.weeklyfig.com/
 

 

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

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. 

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