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Category: Meal Plans (page 1 of 3)

Meal Plan for August 16, 2017

Late summer always brings hearty squash, delicate tomatoes, and leafy greens. Enjoy the season as you recreate these recipes!

Butternut Squash, Sausage, and Sage Gnocchi
Serves 2
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Ingredients
  1. 1 butternut squash
  2. 1 tablespoon olive oil
  3. 3 links sausage casings removed
  4. 2 tablespoons butter
  5. handful large fresh sage leaves
  6. 2 cloves garlic crushed
  7. Salt and pepper to taste
  8. 1/4 teaspoon ground nutmeg
  9. 1 1/2 cups chicken stock divided into 1/2 cup and 1 cup
  10. 3/4 pound gnocchi
Instructions
  1. Preheat the oven to 475 degrees .
  2. Bring a large pot of water to a boil for the gnocchi. Preheat a large cast-iron skillet over medium-high.
  3. Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
  4. Add the olive oil to the skillet, add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.
  5. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
  6. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the 1/2 cup stock and cook, stirring often, until reduced a bit, about 1 minute. Add 1 cup of stock, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.
  7. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
Adapted from Rachael Ray
Adapted from Rachael Ray
Weekly Fig http://blog.weeklyfig.com/
Spicy 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. 1/2 jalapeno minced (omit if you want it less spicy)
  6. 1 Italian bullhorn pepper, diced
  7. 1 tablespoon butter or olive oil
  8. 1 teaspoon chili powder
  9. 1/4 teaspoon salt
  10. 1 sweet potato peeled and diced
  11. 1 14 oz can can fire roasted tomatoes with garlic undrained
  12. 1 14 oz can black beans drained
  13. cilantro and Cotija cheese for topping
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, and jalapeño (optional) 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.
Notes
  1. *It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
Crookneck Squash and Tomato Bake
Serves 2
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Ingredients
  1. 2 yellow crookneck squash sliced 1/4-inch thick
  2. 2 medium tomatoes sliced 1/4-inch thick
  3. 1 green onion minced
  4. 2 Tbsp. olive oil
  5. 1 Tbsp. wine vinegar
  6. 1 Tbsp. dijon-style mustard
  7. 1/2 tsp. salt
  8. 1/4 tsp. freshly ground black pepper
Instructions
  1. Preheat oven to 400.F
  2. In a lightly oiled 1-quart shallow baking dish, alternate squash and tomato slices. (Choose squash and tomatoes that will be about the same size when sliced.) Sprinkle with green onions.
  3. Combine oil, vinegar, mustard, salt and black pepper. Drizzle over vegetables.
  4. Bake at 400°F for 10 to 15 min. Let cool 10 to 15 min. before serving.
Adapted from Group Recipes
Adapted from Group Recipes
Weekly Fig http://blog.weeklyfig.com/
Spaghetti with Kale and Cherry Tomatoes
Serves 2
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Ingredients
  1. 1/2 lb spaghetti
  2. 1/2 lb cherry tomatoes halved
  3. 1/2 bunch of kale destemmed and chopped
  4. Zest of 2 lemons
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
  7. Pinch of red pepper flakes (optional)
  8. Salt and pepper to taste
  9. Grated Parmesan cheese for serving
Instructions
  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water and bring to a boil.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!
Adapted from The Iron You
Adapted from The Iron You
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for August 9, 2017

Enjoy your Fig box this week!

One Pan Rosemary Chicken, Potatoes, and Green Beans
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 1 1/2 tablespoons butter melted
  3. 1 teaspoon salt divided
  4. 1/4 teaspoon black pepper
  5. 2 teaspoons garlic minced, divided
  6. 1 tablespoons rosemary chopped, divided
  7. 1 teaspoon lemon zest
  8. 1 tablespoon olive oil
  9. 1/2 lb. red or white small potatoes halved or quartered
  10. 1/4 lb. green beans
Instructions
  1. Position a baking rack in center of the oven and preheat the oven to 450ºF. Line a sturdy baking sheet with heavy duty foil.
  2. In a small bowl, combine the melted butter, 1/2 teaspoon salt, black pepper, 1 teaspoon garlic, 1/2 tablespoon rosemary, and lemon zest. Gently the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
  3. In a bowl, combine the olive oil, 1/4 teaspoon salt, remaining garlic, and 1/2 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet.
  4. Bake for 20 minutes. If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
  5. Toss the green beans in with the potatoes and allow the olive oil to coat the beans. Continue to bake for an additional 10 minutes. My chicken took exactly 30 minutes and I did not need to remove the chicken to a plate. Depending on the size of the chicken breast, you may or may not need to remove. Serve warm.
Adapted from Little Spice Jar
Adapted from Little Spice Jar
Weekly Fig http://blog.weeklyfig.com/
Spaghetti Squash Burrito Bowl
Serves 2
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Ingredients
  1. 1 medium sized spaghetti squash
  2. 1/2 tablespoon high heat oil I use sunflower oil
  3. 1/2 can black beans, drained and rinsed
  4. 1/2 16 ounce jar of salsa
  5. 1 tablespoon olive oil
  6. 1 small bell pepper or Italian pepper cored and sliced
  7. 1/2 red onion sliced
  8. 1 cup corn kernels frozen and defrosted or fresh
  9. 1/2 cup fresh cilantro finely chopped
  10. 1 jalapeno cored and sliced (optional)
  11. 1/2 teaspoon cumin
  12. salt & pepper
  13. 1/2 cup shredded cheddar/monterey jack cheese
Instructions
  1. Preheat the oven to 375°F and line a cookie sheet with foil OR fill a 9 x 13” glass baking dish with about an inch of water.
  2. Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in it and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
  3. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet/dish. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
  4. While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness. I like mine with a little crunch so I only cooked them for about 6-7 minutes.
  5. When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
  6. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle with shredded cheese.
  7. Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!
Adapted from Making Thyme for Health
Weekly Fig http://blog.weeklyfig.com/
Fried Green Tomatoes with Avocado and Egg
Serves 2
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Ingredients
  1. 1 large green tomato
  2. salt
  3. Freshly ground black pepper
  4. ½ cup all-purpose flour
  5. 1 large egg
  6. 1 tablespoon buttermilk
  7. 1½ cups breadcrumbs
  8. ½ - 1 cup olive oil for frying
  9. 1 medium avocado
  10. 1 teaspoon fresh lemon juice or more to taste
  11. 4 large eggs
Instructions
  1. Trim ½-inch from the stem and blossom ends of the tomato and discard. Slice tomato into ¼-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside.
  2. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish.
  3. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere.
  4. Heat ½ cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels.
  5. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste.
  6. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside.
  7. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don't touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes.* Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.
Notes
  1. *You can always substitute the poached egg for a fried egg. Just melt a tablespoon of butter in a skillet, crack an egg into the pan and let it cook until the whites are firm. Flip the egg and cook on the other side until the yolk is to your preferred softness. Place on top of the tomato and avocado and serve.
Adapted from Taming of the Spoon
Weekly Fig http://blog.weeklyfig.com/
Vinegar Marinated Cucumbers
Yields 10
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Ingredients
  1. 5 cucumbers
  2. 1 red onion
  3. 1 c. apple cider vinegar
  4. 1/2 c. sugar or more to taste
  5. 1/2 c. water
  6. 1 tsp salt
Instructions
  1. Peel and slice cucumbers into thin slices.
  2. Cut onion in half and cut into very thin slices.Combine onions and cucumbers in a large Ziploc bag.
  3. In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves. Pour vinegar mixture over cucumbers and onions in the bag. Press out as much air as you can and seal bag.
  4. Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
Adapted from Fav Family Recipes
Weekly Fig http://blog.weeklyfig.com/
 

If you’re interested in drying your cayenne pepper, here’s a good how-to article from Livestrong.

 

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

Meal Plan for July 26, 2017

Enjoy your Fig box this week!

 

Romanesco Cauliflower Buckwheat Bowl
Serves 2
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Ingredients
  1. 1 large romanesco
  2. 2 leeks
  3. 3 Tbsp. olive oil
  4. 1/4 tsp. nutmeg
  5. 1 tsp. Dried Italian Herbs
  6. 1 pinch red pepper flakes
  7. 1/2 tsp. salt
  8. 1/2 cup buckwheat groats
  9. 1 cup water
  10. 1 Tbsp. olive oil
  11. 1 tsp. honey
  12. 2 tsp. lemon juice
  13. 3 Tbsp. chopped chives
  14. 1/3 cup chopped parsley
  15. salt and pepper to taste
  16. 1/2 cup walnut pieces
  17. soft goat cheese for topping
Instructions
  1. Preheat the oven to 400'.
  2. With the romanesco, cut the florets away from the core. Leave the smaller ones intact and halve the large florets. Toss them onto a baking sheet.
  3. Clean the leeks and discard the tough dark green parts. Slice them into 1" coins and add them to the baking tray. Drizzle on the olive oil, nutmeg, herbs, pepper flakes, sea salt and toss well to coat. Make sure all the outsides of the vegetables are covered. Roast in the upper third for 30-35 minutes until the edges are browned.
  4. While the vegetables roast, prepare the buckwheat. Rinse it well in a fine mesh strainer and drain. Bring the water to a gentle boil and add the buckwheat. Turn the heat down to a gentle simmer and cook for 7-10 minutes until just softened. If groats start to get mushy turn down the heat. Let it sit for 5 minutes and then drain well.
  5. Into a mixing bowl, combine the drained buckwheat, olive oil, honey, lemon juice, chives, parsley and salt and pepper to taste.
  6. Assemble your bowl with the herby buckwheat, a big heap of the vegetables and garnish with a handful of walnuts and crumbled goat cheese.
Adapted from Sprouted Kitchen
Adapted from Sprouted Kitchen
Weekly Fig http://blog.weeklyfig.com/
Tortellini with Pesto and Roasted Veggies
Serves 2
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Ingredients
  1. 1 small zucchini sliced into half moons
  2. 1 small yellow squash sliced into half moons
  3. 1/2 red bell pepper diced
  4. 1/4 large red onion diced
  5. 2 oz mushrooms sliced
  6. 1 cup grape or cherry tomatoes halved
  7. 1 Tbsp olive oil
  8. Salt and freshly ground black pepper to taste
  9. 1 clove garlic minced
  10. 2 cups tortellini
  11. 1 cup fresh spinach
  12. 1/3 cup pesto
  13. shredded parmesan cheese for serving
Instructions
  1. Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted.
  2. While veggies are roasting cook tortellini according to directions listed on package and drain.
  3. Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with parmesan cheese.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Wedge Salad with Homemade Herb Dressing
Serves 2
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For the salad
  1. 1 lettuce head quartered lengthwise
  2. radishes thinly sliced
  3. cherry tomatoes halved
  4. onion thinly sliced
For the dressing
  1. 1/3 cup mayonnaise
  2. 1/2 teaspoon dijon mustard
  3. 1/2 teaspoon apple cider vinegar
  4. 1 garlic clove pressed
  5. 1/2 tablespoon fresh chives finely diced
  6. 1/2 tablespoon fresh basil finely diced
  7. 1 teaspoon honey
  8. salt and pepper to taste
  9. water to thin
Instructions
  1. Prepare salad with toppings as desired.
  2. In a small mixing bowl mix all dressing ingredients together, adding water to thin to desired consistency. Dressing is best when made in advance and has had time for the ingredients to mingle. Alternatively, the dressing can be blended instead of hand mixed, producing a green goddess-esque dressing.
Adapted from Noming Thru Life
Adapted from Noming Thru Life
Weekly Fig http://blog.weeklyfig.com/
Cranberry Chicken Stuffed Delicata Squash
Serves 2
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Ingredients
  1. 1-2 delicata squash
  2. 1/2 tbsp coconut oil plus more as needed
  3. 2 chicken thighs
  4. 1/2 onion
  5. 1 clove garlic
  6. 1 parsnip
  7. 1/2 cup cranberries (use frozen if needed)
  8. 1/2 tsp salt or to taste
  9. 1/4 tsp black pepper
  10. Parsley leaves for garnish (optional)
Instructions
  1. Preheat the oven to 400º F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an inch of water and place the squash face down in the water. Cook in the preheated oven for 35 minutes, or until soft wen pricked with a fork.
  2. While the squash cooks, melt the coconut oil in a skillet over medium heat. Cook the chicken thighs for 5-10 minutes on each side until browned and fully cooked. Remove from the pan and set aside to cool.
  3. Finely chop the onion and parsnip, or alternatively shred in a food processor. Cook in the same skillet over medium heat, stirring occasionally to prevent sticking and burning, for 10-15 minutes until soft. Dice the garlic and add to the onions and parsnips. Cook, stirring occasionally, for 2-3 minutes. Remove to a medium mixing bowl, and stir in the salt and pepper. Shred the cooked chicken into the parsnip mixture.
  4. Add more coconut oil to the skillet if necessary, then cook the cranberries until soft. Stir into the chicken stuffing.
  5. Remove the squash from the oven and carefully take them out of the water, taking care not to splash any of the boiling water. Turn the squash right side up and fill the center with a mound of the stuffing.
  6. Top with parsley leaves if desired and serve warm.
Adapted from Fresh Planet Flavor
Weekly Fig http://blog.weeklyfig.com/
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 ribs and seeds removed
  4. 2 cloves garlic minced
  5. 2 tablespoons cilantro leaves
  6. 1 tablespoon lime juice
  7. 1/2 teaspoon salt
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 over tacos or 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. 

Meal Plan for July 12, 2017

This week brings some unique veggies like purple snap beans and Italian bullhorn peppers. Enjoy incorporating them into your meals this week!

Balsamic Green and Purple Bean Salad with Peaches
Serves 2
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Ingredients
  1. 2 cups thinly sliced red cabbage
  2. salt
  3. 1 cup purple and/or green snap beans ends snapped off
  4. 1 tablespoon sliced chives plus 1 tablespoon, minced
  5. 1 clove garlic minced
  6. 1 tablespoon balsamic vinegar
  7. 1 tablespoons olive oil
  8. 1 peach sliced
  9. 1/2 tablespoon chopped basil leaves
  10. black pepper
Instructions
  1. Set the sliced cabbage in a colander, and sprinkle with 1/4 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.
  2. Next, bring a large pot of water to a rapid boil. Add a generous amount of salt. Blanch the beans until just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each in half.
  3. To make the balsamic vinaigrette, combine 1 tablespoon minced chives, 1 clove garlic, and a pinch of salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified.
  4. Set the sliced cabbage in a bowl with remaining chives. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of salt, as needed. Allow vegetables and vinaigrette to mingle for a few minutes.
  5. To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. Finish with ground black pepper to taste.
  6. Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.
Adapted from Brooklyn Supper
Adapted from Brooklyn Supper
Weekly Fig http://blog.weeklyfig.com/
The Ultimate Veggie Sandwich
Serves 2
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Ingredients
  1. 4 slices bread
  2. 1/2 cup spinach
  3. 2 slices provolone cheese
  4. 4 tbsp mashed avocado mixed w/1 tsp. fresh lemon juice & salt to taste
  5. 1/2 cucumber thinly sliced
  6. 4 tomato slices
  7. 1 cup suunflower sprouts
Chive & Onion Spread
  1. 2 oz cream cheese softened
  2. 3 tbsp plain Greek yogurt
  3. 1 tbsp chopped fresh chives
  4. 1/8 tsp onion powder
  5. 1/8 tsp garlic powder
Instructions
  1. For each sandwich, lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread. Top with spinach, cheese, mashed avocado, cucumber, tomato, and sprouts. Spread thin later of chive & onion spread on another slice of bread and top your sandwich. Enjoy!
Adapted from Tried and Tasty
Adapted from Tried and Tasty
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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Ingredients
  1. 1 pound flank steak sliced into 1/4 inch thick strips
  2. 3 cups small broccoli florets
  3. 1/2 cup beef stock
  4. 5 cloves garlic minced
  5. 2 tablespoons corn starch
  6. 1 tablespoon olive oil
  7. For the sauce
  8. 1/2 cup soy sauce
  9. 1/4 cup brown sugar
  10. 2 teaspoons corn starch
Instructions
  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat olive oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
Sausage and Pepper Stuffed Zucchini
Serves 2
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Ingredients
  1. 2 medium zucchini
  2. 1/2 pound Italian Sausage crumbles
  3. 2 Italian bullhorn peppers
  4. 1 candy onion diced
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 1/4 tsp dried oregano
  8. 1/4 tsp dried basil
  9. 1 clove garlic minced
  10. 1/2 cup diced tomato
  11. 1/4 cup mozzarella cheese shredded
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut zucchini in half lengthwise and use a spoon to hollow it out, leaving 1/4 of the flesh. Place into a large baking dish, cut side up.
  3. Brown the sausage in a skillet over medium heat. Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan.
  4. Reduce the heat to medium and add the peppers, onions, garlic, salt, pepper, basil and oregano to the skillet; cook until the peppers and onions are soft, about 7 minutes. Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently. Add a little water if there is not enough liquid in the pan
  5. Fill the zucchini with the meat mixture and top with the shredded cheese. Bake in the preheated oven for 30 minutes.
Adapted from The Two Bite Club
Adapted from The Two Bite Club
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for July 5, 2017

Enjoy your Fig box this week!

 

Lemon Chicken with Green Beans and Potatoes
Serves 2
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For The Chicken
  1. 1 egg
  2. 1 tablespoons lemon juice
  3. 1 teaspoons minced garlic
  4. 1/4 tablespoon fresh chopped parsley
  5. 1/4 teaspoon each salt and pepper
  6. 1/4 cup breadcrumbs
  7. 1/4 cup fresh grated parmesan cheese
  8. 2 chicken breast
For The Veggies
  1. 2 white potatoes diced
  2. 1/4 cup butter melted
  3. 1 teaspoon minced garlic
  4. salt to taste
  5. 1/2 pound green beans cut into thirds
Instructions
  1. Preheat oven to 400°F. Lightly grease a baking tray sheet with a light coating of oil. Set aside.
  2. In a large bowl, whisk together the egg, lemon juice, 1 teaspoon garlic, parsley, salt and pepper.
  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).
  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet and lightly brush with olive oil. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 1 teaspoon garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  7. Bake in preheated oven for 15 minutes.
  8. Remove baking sheet from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.
Adapted from Cafe Delites
Adapted from Cafe Delites
Weekly Fig http://blog.weeklyfig.com/
Grilled Corn and Hierloom Tomato Salad
Serves 2
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Ingredients
  1. 1 ear of corn
  2. 1/2 tablespoon olive oil
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon italian seasoning
  7. 1 cup heirloom tomatoes diced
  8. 1/4 medium red onion diced
  9. 1/8 cup basil leaves roughly chopped
For the dressing
  1. 1/8 cup olive oil
  2. 1 tablespoons apple cider vinegar
  3. 1/2 teaspoon minced garlic
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon black pepper
Instructions
  1. Preheat grill to medium heat. Place a 12 x 12 sheet of aluminum foil on the grill.
  2. Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. Whisk together all dressing ingredients. Add to salad and toss to coat. Serve immediately.
Adapted from Reynold's Kitchen
Adapted from Reynold's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Delicata Squash Tacos
Serves 2
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Ingredients
  1. 1 small delicata squash
  2. 1 tablespoon olive oil
  3. 1 tablespoon adobo seasoning
  4. 1 cup black beans with liquid
  5. 1 tablespoon lemon juice
  6. 1/2 teaspoon coriander
  7. 1/2 teaspoon cumin
  8. 1/4 teaspoon Salt
  9. 4-6 tortillas warmed
  10. 1 ounce crumbled goat cheese
  11. minced cilantro
  12. minced red onion
  13. lime juice for serving
Adobo Seasoning (homemade)
  1. 2 tablespoon salt
  2. 1 tablespoon paprika
  3. 2 teaspoons black pepper
  4. 1 1/2 teaspoons onion powder
  5. 1 1/2 teaspoons oregano
  6. 1 1/2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. 1 teaspoon chili powder
Instructions
  1. Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice each half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
  2. While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
  3. Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
Adapted from naturally Ella
Adapted from naturally Ella
Weekly Fig http://blog.weeklyfig.com/
Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
Serves 2
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Ingredients
  1. 1 1/2 Tbs seasoned rice vinegar
  2. 2 tsp granulated sugar
  3. salt and freshly ground black pepper
  4. 1/2 small head Napa cabbage halved, cored, and sliced very thinly
  5. 1 medium carrot peeled and grated
  6. 1 bell pepper seeded and very thinly sliced
  7. 2 green onions trimmed and thinly sliced
  8. 1/8 cup chopped peanuts
  9. 1 Tbs sesame oil
  10. 1 lb shrimp peeled and deveined
Instructions
  1. In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
  2. In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Adapted from Fine Cooking
Adapted from Fine Cooking
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for June 28, 2017

Enjoy more summer inspired recipes this week!

One Pan Eggplant Chicken Dinner
Serves 2
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 garlic cloves minced
  3. 1 small onion thinly sliced
  4. 1 eggplant cubed
  5. 2 chicken breasts
  6. 3 cups spinach
  7. 2 cups diced tomatoes
  8. 1 tablespoon Italian seasoning
  9. 1 tablespoon fresh basil roughly chopped
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground black pepper
  12. 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
  3. Add in fresh spinach, mix and let cook until spinach wilts.
  4. Add in diced tomatoes and seasonings. Mix and let simmer for 7-10 minutes.
  5. Taste and adjust spices as desired! Serve hot.
Adapted from Lexi's Clean Kitchen
Weekly Fig http://blog.weeklyfig.com/
Shrimp and Swiss Chard Saute
Serves 2
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Ingredients
  1. ½ lb shrimp peeled and deveined
  2. Salt and Freshly Ground Black Pepper to taste
  3. 2 Teaspoons Honey
  4. 1 Tablespoon Olive oil divided
  5. 1 Small Onion thinly sliced
  6. 1 Red Bell Pepper thinly sliced
  7. 1 Large Bunch Rainbow Swiss Chard washed and thinly sliced (separate leaves and stems)
  8. 3 Garlic Cloves finely minced
  9. Pinch or Two of Red Pepper Flakes optional
  10. 1 Tablespoon Balsamic Vinegar
  11. Fresh Chives sliced
Instructions
  1. In a medium bowl toss the shrimp with salt, pepper, and honey. Set aside while you prepare the rest of the ingredients.
  2. Heat half of the olive oil in a wok or large skillet over high heat. Once hot, add in the shrimp and stir-fry until they are pink and opaque throughout. Reserve to a plate. (You may have to do the shrimp in 2 batches so that they don’t overcrowd the pan)
  3. Heat the remainder of the olive oil over high heat and add in the onion, pepper, and swiss chard stems. Season with salt and pepper and stir-fry until the vegetables start to soften and are crisp-tender.
  4. Add in the swiss chard leaves and garlic and stir-fry until wilted.
  5. Season the whole thing again with salt and pepper. Add in the red pepper flakes if desired and balsamic vinegar.
  6. Toss the shrimp back in to heat through. Serve topped with chives.
Adapted from Fashionable Foods
Adapted from Fashionable Foods
Weekly Fig http://blog.weeklyfig.com/
Grilled Cabbage Steaks with Blue Cheese and Bacon
Yields 4
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Ingredients
  1. 4 slices bacon
  2. 1 teaspoon paprika
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 tablespoons olive oil
  6. 1 1/2 tablespoons apple cider vinegar
  7. 1 1/2 tablespoons pure maple syrup
  8. 1 cabbage cut into 4 steaks
  9. 1/3 cup bleu cheese crumbled
  10. 2 tablespoons chives thinly sliced
Instructions
  1. Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble bacon; set aside.
  2. Mix paprika, salt, pepper, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  3. Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade.
  4. Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.
Adapted from Dad With A Pan
Adapted from Dad With A Pan
Weekly Fig http://blog.weeklyfig.com/
Corn Salsa
Yields 3
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Ingredients
  1. 4 ears of corn
  2. 1 tablespoon olive oil
  3. 3 medium tomatoes diced
  4. ½ a red onion finely chopped
  5. ½ cup chopped cilantro
  6. the juice of 2 limes
  7. 1 jalapeno pepper seeded and diced
  8. 4 small cloves garlic minced
  9. ½ teaspoon salt
  10. ½ teaspoon fresh ground pepper
Instructions
  1. Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly.
  2. Add the garlic and sauté for about 30 seconds. Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir. Serve warm, room temperature or cold.
Adapted from Saving Dessert
Adapted from Saving Dessert
Weekly Fig http://blog.weeklyfig.com/
Apple Walnut Celery Salad
Serves 2
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Ingredients
  1. 1 Tbsp fresh lemon juice
  2. 1 Tbsp Dijon mustard
  3. 1 teaspoon honey
  4. 2 Tbsp olive oil
  5. 1 stalk celery with leaves
  6. 1 granny smith apple peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
  7. 1/3 cup walnuts toasted, chopped
Instructions
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil.
  2. Trim celery leaves and chop enough to measure 1/4 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  3. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Serve.
Adapted from Kayln's Kitchen
Adapted from Kayln's Kitchen
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for June 21, 2017

Here are some fresh new recipes to guide you when using the produce you got this week. Don’t forget to tag us on social media with pictures of the recipes you recreate, @weeklyfig. Enjoy!

 

Low Country Boilcountry boil

 Recipe adapted from  Eating Well
 
Servings: 2 people
 
Ingredients
  • 2 quarts water
  • 1 teaspoon Old Bay seasoning
  • 1/4 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 1/4 pound baby red potatoes
  • 2 ounces kielbasa sausage thickly sliced
  • 6 raw shrimp
  • 1/4 pound green beans trimmed
  • 2 ears corn husked and cut in half
  • 1/2 cup sliced sweet onion
  • 3 tablespoons unsalted butter or ghee melted
 
Instructions
  1. Combine water, Old Bay, cumin, cayenne, tarragon, allspice and bay leaf in a large stockpot. Bring to a boil. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

  2. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.

  3. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

 

Barbecue Chicken and Veggie Foil Packs

bbq chicken foil packs

Recipe adapted from  Diethood 
 
Servings: 2 people
 
Ingredients
  • 4 aluminum foil sheets large enough to wrap around one chicken breast
  • 2 chicken breasts
  • 1/4 cup barbecue sauce
  • 1/2 zucchini sliced into rounds
  • 1/2 bell pepper any color
  • 6 asparagus spears
  • salt and fresh ground pepper to taste
  • olive oil
 
Instructions
  1. Preheat the grill to medium-high heat.
  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.

  4. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil.

  5. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

  6. Chicken is done when thermometer reads 165 F. Allow the chicken to rest for a few minutes before serving. 

If cooking in the oven:
  1. Preheat oven to 400F. Prepare chicken as directed above.

  2. Seal the packets closed and transfer to a baking sheet. Bake in the oven for 25 minutes, or until done.

  3. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  4. Remove from broiler. Brush with more barbecue sauce. (optional)

     

Warm Collard Quinoa Saladcollard quinoa salad

Recipe adapted from  Primavera Kitchen 
 
Servings: 2 people
 
Ingredients
For the Quinoa:
  • 1/2 cup Quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1 garlic clove pealed
For the collard greens:
  • 1/2 bunch collard greens
  • 1 garlic clove minced
  • 1/4 onion diced
  • 1/2 cup cherry tomatoes
  • 1/2 tsp olive oil
  • Red pepper flakes to taste
  • Ground black pepper
  • Salt
 
Instructions
  1. First, place quinoa in a fine strainer, rinse under cold running water for 2 or 3 minutes and drain for a few minutes.
  2. Bring water to a boil in a medium pan, add the quinoa, a clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy. Remove the garlic clove from the pan as it was only used for flavouring.

  3. Cut and trim the stems away from the collard. Stack a few the leaves on top of each other, roll tightly and slice the leaves. Wash and set aside to drain.

  4. In a skillet, add the extra virgin olive oil over medium heat. Add onions, garlic and red pepper flakes. Cook until the onions are soft and golden.

  5. Add tomatoes and cook until soft. Turn the heat to low and add the collard greens, stirring until wilted. Turn the heat to low and add the collard greens, stirring until wilted.

  6. Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.
 

Chicken Cabbage Stir Frychicken stir fry

Recipe adapted from  Eat Drink Paleo
 
Servings: 2 people
 
Ingredients
  • 1 tablespoon coconut oil plus a little extra added later
  • 2 chicken breast sliced into thin strips
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 teaspoon grated ginger
  • 3 cups sliced cabbage
  • 1 cup broccoli florets
  • 1 large carrot sliced
  • 2 cloves garlic finely diced
  • tablespoons coconut aminos or 3 tablespoons Tamari sauce
  • Juice of ½ lime
  • 1 teaspoon sesame oil
 
Instructions
  1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
  2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. 

  3. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

Sauteed Purple Kale with a Fried Eggkale and fried egg

 Recipe adapted from Tasty Kitchen
 
Servings: 2 people
 
Ingredients
  • ½ cup olive oil divided
  • 2 cloves garlic minced
  • 4 cups curly kale cleaned and cut into bite sized pieces
  • 6 small shallots peeled and cut in half lengthwise
  • 2 eggs
  • 2 dashes fresh ground pepper
  • ½ teaspoons salt
 
Instructions
  1. Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
  2. While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
  3. In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
  4. Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.

 

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Meal Plan for June 14, 2017

Many of these fresh beginning-of-summer veggies make great salads and side dishes. You can pair most of these recipes with your favorite protein, whether that’s chicken, fish, beef, or plant based. Enjoy your Fig box this week!

Garlicky New Potatoes and Chard
Serves 2
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Ingredients
  1. 1/2 pound new potatoes scrubbed
  2. 2 cloves of garlic minced
  3. 1/2 tablespoon olive oil
  4. 1/2 bunch chard stems removed
  5. 1/2 cup vegetable or chicken broth
  6. 1/2 tablespoon freshly squeezed lemon juice
  7. salt
  8. freshly ground black pepper
Instructions
  1. Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size.
  2. Drain and halve the potatoes if large and set aside while you prepare the broth.
  3. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for a minute until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock.
  4. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped.
  5. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.
Adapted from Scaling Back Blog
Adapted from Scaling Back Blog
Weekly Fig http://blog.weeklyfig.com/
Garlic Parmesan Cauliflower Radish Salad
Yields 8
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Ingredients
  1. 1 head cauliflower broken into florets
  2. 1/2 cup sliced radishes
  3. 3 green onions sliced into rounds
  4. 6 slices cooked bacon crumbled
  5. 1/4 cup sunflower seeds
  6. 1 teaspoon chopped fresh rosemary
Instructions
  1. Combine all ingredients in a large bowl; mix well to combine.
  2. Cover with plastic wrap and chill at least 4 hours or overnight. Keep leftovers in refrigerator for a few days.
Adapted from Diethood
Adapted from Diethood
Weekly Fig http://blog.weeklyfig.com/
Cucumber, Dill, Feta, and Pistachio Salad
Yields 6
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Ingredients
  1. 1/4 cup apple cider vinegar
  2. 1/2 teaspoon kosher salt
  3. 2 tablespoons minced red onion or shallot
  4. 2 English cucumbers sliced thin
  5. 2 tablespoons chopped fresh dill
  6. 2 ounces feta cheese crumbled
  7. 1/3 cup unsalted pistachios roughly chopped
  8. 2 teaspoons olive oil
  9. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
  2. Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
  3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.
  4. Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
  5. Toss everything together until coated then serve. Leftovers can be stored in the refrigerator for a few days.
Adapted from Spoonful of Flavor
Weekly Fig http://blog.weeklyfig.com/
Middle Eastern Romano Beans with Tomatoes
Serves 2
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Ingredients
  1. 1 tablespoons olive oil
  2. 1/2 medium red onion coarsely chopped
  3. 1 garlic clove minced
  4. 1/2 lb Roma beans cut into 2-3" pieces
  5. 1 tomato diced
  6. 1/2 teaspoon coriander
  7. 1/4 teaspoon allspice
  8. 1 cup water
Instructions
  1. Heat olive oil over medium heat in large pan.
  2. Add red onion and saute until translucent; (a couple minutes) add garlic and cook a little longer, until fragrant.
  3. Add Romano beans, tomatoes, and cup of water. Bring to a simmer and cook for about 20 minutes.
  4. Add spices, stir to combine, then add salt and pepper as needed.
  5. Serve warm.
Adapted from A Dish of Daily Life
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/
 

 

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

Meal Plan for June 7, 2017

As summer approaches, we start to see the beautiful produce that Tennessee has to offer. Many of these recipes can be adjusted depending on what fresh summer veggies you have on hand. Enjoy your Fig box this week!

Parmesan Chicken and Zucchini
Serves 2
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Ingredients
  1. 2 Chicken Breasts
  2. 4 Tablespoons butter
  3. 1/4 cup Italian Bread Crumbs
  4. 1/4 cup grated parmesan
  5. 1/8 cup flour
  6. 1 medium zucchini or yellow squash* sliced
  7. 1 garlic clove minced
Instructions
  1. In a large skillet over medium heat melt 1 Tablespoon butter. To make the chicken, melt 2 Tablespoons butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 1 Tablespoon of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Notes
  1. *Yellow squash is a good substitute for zucchini.
Adapted from The Recipe Critic
Adapted from The Recipe Critic
Weekly Fig http://blog.weeklyfig.com/
Stir Fry Chickpeas, Snow Peas, and Kale
Serves 2
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Ingredients
  1. 3/4 cup chickpeas cooked
  2. 2 tbsp soy sauce
  3. 1 garlic clove minced
  4. 1 tbsp white wine vinegar
  5. ½ tsp honey
  6. 2 tbsp coconut oil
  7. 1 white onion peeled and sliced
  8. 2 cups kale washed and roughly chopped
  9. 1 cup snow peas rinsed and ends chopped
  10. 1/2 tsp red pepper flakes
  11. 1/4 cup vegetable stock
Instructions
  1. Marinate the chickpeas in the soy sauce, white wine vinegar, honey and the garlic for 10-20 minutes.
  2. In a hot wok, add the coconut oil, kale, snow peas, and onion and stir-fry for 3 minutes. Then add the stock, and stir through.
  3. Add the chickpeas to the wok and cook for a further 2 minutes. Serve.
Adapted from Good Chef Bad Chef
Weekly Fig http://blog.weeklyfig.com/
Sausage, Potato, and Green Bean Foil Packs
Serves 2
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Ingredients
  1. 1/2 package andouille sausage thinly sliced
  2. 1/2 pound red potatoes quartered
  3. 1/2 pound green beans trimmed
  4. 4 ounces cremini mushrooms halved
  5. 1/2 onion chopped
  6. 2 tablespoons unsalted butter divided
  7. 2 teaspoons cajun seasoning divided
  8. salt and freshly ground black pepper to taste
  9. 1 tablespoon chopped fresh parsley leaves
Instructions
  1. Preheat a gas or charcoal grill over high heat.
  2. Cut 2 sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 2 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.
Notes
  1. *Foil packets can also be cooked in the oven at 425 degrees for 18-20 minutes.
Adapted from Damn Delicious
Adapted from Damn Delicious
Weekly Fig http://blog.weeklyfig.com/
Turmeric Maple Roasted Beets and Carrots
Serves 2
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Ingredients
  1. 2 beets peeled and cut into rounds
  2. 3 carrots cut into strips
  3. 1 tbsp ghee or butter melted
  4. 1/2 tbsp ground turmeric
  5. 1/2 tbsp pure maple syrup
  6. 1/2 tsp salt
Instructions
  1. Preheat your oven to 425 degrees fahrenheit.
  2. Start by prepping your vegetables. Peel and slice your beets into rounds. Then, cut your carrots into strips. Place your beets and carrots in a large mixing bowl.
  3. Add the rest of the ingredients to your mixing bowl and toss until your vegetables are coated.
  4. Spread your beets and carrots out on a baking sheet, and place in your oven to roast.
  5. Roast for 15 minutes, and then remove from the oven and toss your vegetables around. Place back in the oven and cook for another 15 minutes, or until your veggies are tender but retain just a little crunch.
  6. Serve with your favorite protein and enjoy!
Adapted from Real Simple Good
Adapted from Real Simple Good
Weekly Fig http://blog.weeklyfig.com/
Grilled Garden Salad
Serves 2
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Ingredients
  1. 1/2 pound asparagus ends trimmed
  2. 2 tomatoes quartered
  3. 3 pattypan squashes halved
  4. 1/2 medium red onion cut into 1/2 inch slices
  5. 1 red bell pepper thickly sliced
  6. 1 portobello mushroom cap cut into 1/2-inch slices
  7. 1/2 cup extra-virgin olive oil for brushing
  8. Coarse salt and freshly ground pepper to taste
  9. 1 teaspoon fresh lemon juice
  10. 1 1/2 teaspoons fresh thyme leaves
Instructions
  1. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.)
  2. Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable).
  3. Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.
Adapted from Martha Stewart
Adapted from Martha Stewart
Weekly Fig http://blog.weeklyfig.com/
 

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Meal Plan for May 30, 2017

Here you can find the meals that go with what’s in your box this week. Enjoy!

Roasted Sausage, Swiss Chard, and Cannellini Beans
Serves 2
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Ingredients
  1. 1/2 bunch roughly chopped swiss chard stems and ribs removed
  2. 1/2 can cannellini beans
  3. zest and juice of one lemon
  4. 1/2 teaspoon Dijon mustard
  5. 1/2 teaspoon paprika
  6. 1 1/2 tablespoons olive oil
  7. 1-2 links sausage sliced
  8. Finely grated parmesan for garnish
Instructions
  1. Heat oven to 400° F. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.
  2. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat.
  3. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.
  4. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.
Adapted from Food 52
Adapted from Food 52
Weekly Fig http://blog.weeklyfig.com/

Salmon and Potato Foil Packets
Serves 2
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Ingredients
  1. 1 medium potato sliced into very thin rounds about 1/16th-inch thick, divided
  2. 4 tablespoons olive oil divided
  3. salt and pepper to taste divided
  4. 2 salmon filets
  5. 1 orange halved
  6. 1 lemon halved
Instructions
  1. Preheat oven to 400F. To a 12-inch long sheet of foil add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
  2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
  3. Top each pile of potatoes with 1 salmon filet. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
  4. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet. Season each salmon filet with salt and pepper.
  5. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Adapted from Averie Cooks
Adapted from Averie Cooks
Weekly Fig http://blog.weeklyfig.com/
Yellow Squash and Cauliflower Curry
Serves 2
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For the quinoa
  1. 1/2 cup quinoa rinsed
  2. 3/4 cup water
  3. 1/4 teaspoon salt
For the roasted vegetables
  1. 1 tablespoons olive oil
  2. salt as needed
  3. 2 yellow squash
  4. 1 1/2 cups cauliflower florets
For the curry
  1. 1/2 tablespoon ground coriander
  2. 1/2 teaspoon ground cumin
  3. 1/8 teaspoon ground black pepper
  4. 1/2 tablespoon butter
  5. 1/2 onion
  6. 2 garlic cloves minced
  7. 1 (1″) chunk of fresh ginger
  8. 1 teaspoon ground turmeric
  9. 1/4 teaspoon salt
  10. 1/4 cup water or chickpea broth
  11. 1/2 can full-fat coconut milk
  12. 1/2 cup chickpeas drained
  13. 1 handful parsley washed and chopped
  14. lime wedges and plain yogurt for serving
Make the quinoa
  1. Place the rinsed and drained quinoa in a medium saucepan with the water and salt. Bring to a boil, then reduce the heat to very low, cover, and let steam until tender and all the water is absorbed, about 15 minutes. Then fluff with a fork.
Roast the vegetables
  1. Preheat oven to 400ºF. Halve the squash lengthwise and slice into half moons. Add the cauliflower florets and toss with 1 tablespoon oil and salt, spread in an even layer on a baking pan, and roast until golden and tender, 20-30 minutes, turning the veggies when the bottoms are golden.
Make the curry
  1. Peel the onion, halve it, and cut it into thin slices. Peel the garlic cloves, and slice them thinly. Peel the ginger chunks and cut them into slivers.
  2. Melt the butter in a wide skillet over medium heat. When it simmers, add the onion, garlic, and ginger, and cook, stirring frequently, until the onion is wilted and tender, 10 minutes. Add all spices and 1/2 teaspoon salt, and cook for 5 minutes longer. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the cilantro. Taste, adding more salt if you feel the curry needs it.
  3. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the parsley. Taste, adding more salt if you feel the curry needs it.
  4. Serve the curry over the quinoa accompanied with a lime wedge to squeeze over it and a dollop of yogurt if you like.
  5. The curry and quinoa keep well, refrigerated airtight, for up to a few days. Reheat before serving.
Adapted from Bojon Gourmet
Adapted from Bojon Gourmet
Weekly Fig http://blog.weeklyfig.com/
Radishes Braised with Shallots and Vinegar
Serves 2
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Ingredients
  1. 1 tablespoon butter
  2. 2 slices bacon diced
  3. 2 large shallots finely sliced
  4. 1 pound radishes sliced in half
  5. 2 tablespoons balsamic vinegar
  6. 1/2 cup water
  7. 2/3 cup Italian parsley finely chopped
  8. Salt and freshly ground black pepper
Instructions
  1. Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
  2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
  3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
  4. Season with salt and pepper and serve.
Adapted from The Kitchn
Adapted from The Kitchn
Weekly Fig http://blog.weeklyfig.com/
Roasted Carrot and Beet Salad
Serves 2
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Ingredients
  1. 1/2 head garlic
  2. 2 tablespoons olive oil divided
  3. 1/2 bunch carrots peeled
  4. 1/2 bunch beets scrubbed and trimmed
  5. 1/2 bunch swiss chard washed, stems removed
  6. 1/2 tablespoon lemon juice
  7. ¼ cup raw pepitas
  8. salt to taste
  9. black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
  3. Turn the oven up to 425 degrees.
  4. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
  5. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
  6. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
  7. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining olive oil and combine until smooth.
  8. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
  9. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.
Adapted from With Food and Love
Weekly Fig http://blog.weeklyfig.com/
Homemade Dill PIckles
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Ingredients
  1. 1 quart water
  2. 1/2 cup apple cider vinegar
  3. 1/4 cup pickling salt
  4. 1 pound pickling cucumbers
  5. 4 large heads of dill
  6. 4 garlic cloves peeled and sliced
  7. 2 1 quart jars cleaned
Instructions
  1. Wash jars in hot soapy water and rinse well (or run through the dishwasher). Make sure the jars are hot when you add the brine.
  2. Measure the water, vinegar and salt into a sauce pan and set over high heat - you want the salt to dissolve and the mixture to come to a full boil.
  3. Meanwhile, make sure your cucumbers are good and clean. Cut them however you like - the smaller the pieces, the more that will fit in a jar.
  4. In the bottom of each jar, place 1 head of dill. You can also put in some of the fronds and stems. Then put 1 garlic clove in the bottom.
  5. Fill each jar with cucumbers. Leave a good inch of headspace at the top, so that the brine will be able to cover the pickles.
  6. Top the cucumbers in the jars with another clove of garlic, as well as another head of dill. You can just leave it at that, or for a little more complexity of flavor, add a scant teaspoon of mustard seed, a pinch of red pepper flake and 5 peppercorns to each jar.
  7. Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
  8. Screw on the lids. Leave the jars out in the counter for 2 or 3 days, and then store in the refrigerator for at least two weeks before opening them.
  9. They will keep well for several months at least, so long as you keep them refrigerated.
Adapted from The Creekside Cook
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.

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