Weekly Fig

A Private Membership Association

Category: Meal Plans (page 1 of 4)

Meal Plan for October 25, 2017

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

Learn how to make your own pumpkin puree here

 

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

Meal Plan for October 18, 2017

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

 

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

Meal Plan for October 11, 2017

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

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

Meal Plan for October 4, 2017

Enjoy your Fig box this week!

 

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

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

Meal Plan for September 27, 2017

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

 

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

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

Meal Plan for September 20, 2017

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

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

Meal Plan for September 13, 2017

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

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

Sweet Potato and Ground Bison Shepherd's Pie
Yields 4
Write a review
Print
The sweet potatoes
  1. 1/2 lb. sweet potatoes peeled & cut into ½-inch dice
  2. 1/2 tbsp unsalted butter
  3. 1/8 cup nonfat milk
  4. pinch salt
  5. pinch pepper
The filling
  1. 1 tsp olive oil
  2. 1/2 medium yellow onion diced
  3. 1/2 lb. ground bison
  4. 1 tbsp tomato paste
  5. 2 cloves garlic minced
  6. 1/4 tsp ground pepper
  7. 1/4 tsp salt
  8. 1/4 tsp dried thyme
  9. 1/4 tsp crushed rosemary
  10. 1/2 cup chicken or beef broth
  11. 1/2 cup frozen peas defrosted
Instructions
  1. Preheat the oven to 375 degrees F. Lightly grease a baking dish.
The sweet potatoes
  1. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
  2. Drain and return the potatoes to the saucepan. Mash the potatoes with the butter, milk, salt and pepper until smooth.
The filling
  1. Heat the olive oil in a large nonstick saucepan set over medium-high heat. Add the onions and cook until they are starting to brown, about 4 minutes.
  2. Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.
  3. Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
  4. Transfer the filling to the prepared baking dish.
  5. Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking.
  6. Place the baking dish on top of a baking sheet. Bake until the potatoes are just starting to brown, about 30 minutes. Let rest for 10 minutes. Serve.
Adapted from Cookin Canuck
Adapted from Cookin Canuck
Weekly Fig http://blog.weeklyfig.com/
Sausage and Apple Stuffed Acorn Squash
Serves 2
Write a review
Print
Ingredients
  1. 1 Acorn Squash halved
  2. Olive Oil as needed
  3. Salt & Pepper to taste
  4. 1/3 lb Italian Sausage
  5. 1/3 Small Onion finely chopped
  6. 1 Celery Stalk finely chopped
  7. 1 Apple diced
  8. 1/4 tsp sage
  9. 1/3 cup Bread Crumbs
  10. 1/4 cup Parmasean Cheese divided + more for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.
  4. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
  5. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
  6. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  7. Add apples and sauté for another 2 minutes or until softened. Stir in sage and bread crumbs.
  8. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  9. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  10. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  11. Remove from oven and top with more parmesan cheese.
Adapted from Cherished Bliss
Adapted from Cherished Bliss
Weekly Fig http://blog.weeklyfig.com/
Turmeric Roasted Carrots and Chickpea Salad
Yields 2
Write a review
Print
Ingredients
  1. 2-3 large Rainbow carrots
  2. 1 can drained chickpeas
  3. 1/8 cup olive oil
  4. 1/2 tsp balsamic vinegar
  5. 1/2 tsp ground turmeric
  6. 1/4 tsp paprika
  7. 1/4 tsp garlic salt
  8. 1/4 tsp pepper
  9. Fresh parsley
FOR THE APPLE CIDER TAHINI DRESSING
  1. 1/8 c tahini or almond butter
  2. 1/4 tbsp apple cider vinegar
  3. 1/4 tsp salt
  4. 1/2 tbsp maple syrup
  5. dash of black Pepper
  6. 2 tbsp warm almond or coconut milk
  7. Optional mustard powder 1/4tsp or 1/4 tsp cumin
Instructions
  1. Preheat oven to 425F. Rinse and slice carrots then drain chick peas. Place in large bowl together. Add the rest of your oil, spices, and balsamic vinegar.
  2. Toss all together. Lay flat on greased baking sheets. Roast at 425F for 25-30 minutes, turning half way. Remove and sprinkle with a bit of sea salt and crushed pepper.
To make the dressing
  1. Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy thick texture by add more tahini/almond butter.
  2. Place carrots and chickpeas in large serving bowl. Add dressing on top (as much or as little as you desire). Toss all together and garnish with parsley.
Adapted from Cotter Crunch
Adapted from Cotter Crunch
Weekly Fig http://blog.weeklyfig.com/
Black Pepper Chicken
Serves 2
Write a review
Print
Ingredients
  1. 1 skinless and boneless chicken breast cut into thin strips
  2. 2 tablespoons oil
  3. 1 onion sliced
  4. 1 green bell pepper cut into strips
  5. 1 teaspoon freshly ground black pepper
  6. 2 tablespoons soy sauce use 1 tablespoon for marinade
  7. 1/4 teaspoon sugar
Instructions
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.
  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Cucumber Salad
Yields 4
Write a review
Print
Ingredients
  1. 1 tablespoon fresh basil chopped
  2. 1/2 teaspoon fresh thyme leaves
  3. 1/2 teaspoon fresh oregano leaves chopped
  4. 1/2 teaspoon salt divided
  5. 1/2 teaspoon fresh ground black pepper
  6. 1 1/2 tablespoons red wine vinegar
  7. 1/8 cup extra virgin olive oil
  8. 2 cucumbers sliced
  9. 1/2 red onion thinly sliced
  10. 1 lb heriloom tomatoes/cherry tomatoes quartered/cut in half
  11. 1 can of cannellini beans rinsed and drained
Instructions
  1. Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
  2. Combine the basil, thyme, oregano, 1/4 teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.
  3. Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans and toss gently before serving.
Adapted from Saving Dessert
Adapted from Saving Dessert
Weekly Fig http://blog.weeklyfig.com/
Cold Brew Roselle Hibiscus Tea
Write a review
Print
Hibiscus Tea
  1. 1/2 cup dried hibiscus
  2. 4 cups water
  3. optional- cinnamon stick or handful fresh mint leaves
Simple Syrup
  1. 1 cup water
  2. 1 cup granulated sugar
  3. optional flavor- cinnamon stick or handful fresh mint leaves torn
Hibiscus Tea
  1. Place dried hibiscus and optional spices/herbs in a large pitcher. Pour in 4 cups water. Cover with lid and place in the fridge overnight or up to 24 hours.
  2. Strain tea and discard dried hibiscus.
  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Simple Syrup
  1. Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
  2. To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.
Adapted from The Little Epicurean
Weekly Fig http://blog.weeklyfig.com/
 

Learn how to dry your hibiscus buds here.

 

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

Meal Plan for September 6, 2017

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

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

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

 

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

Meal Plan for August 30, 2017

 
Chicken Avocado Pear Salad
Serves 2
Write a review
Print
Ingredients
  1. 2 chicken breast
  2. 1/2 tablespoon chopped rosemary
  3. 2 cups chopped greens of your choice
  4. 1 avocado pitted and sliced
  5. 2 pears sliced
  6. 1 green onion cleaned and thinly sliced
  7. ¼ cup walnuts
Dressing
  1. 1 tbsp dijon mustard
  2. 1/2 tbsp honey
  3. 1 tbsp olive oil
  4. 1 pinch salt and pepper
Instructions
  1. Heat olive oil or butter in a skillet. When melted, add the chicken to the skillet and cook about 3 minutes on each side until browned. Sprinkle the chopped rosemary onto the chicken, cover the skillet and let the chicken cook until cooked throughout.
  2. Whisk all salad dressing ingredients together in the bottom of a large bowl until combined. Add the greens and toss.
  3. Assemble the remainder of the salad with the sliced avocado, pears, green onions, and walnuts.
  4. Slice the chicken when it's done and add to the salad. Serve.
Adapted from Add a Pinch
Adapted from Add a Pinch
Weekly Fig http://blog.weeklyfig.com/
Summer Succotash
Serves 2
Write a review
Print
Ingredients
  1. 1/4 pound okra tops and tails trimmed, cut into 1/2-inch-thick rounds
  2. 1 large tomato seeded and coarsely chopped
  3. 1/2 cup freshly cut corn kernels
  4. 1 poblano pepper seeded and diced
  5. Salt and pepper to taste
Instructions
  1. Combine okra and 1/2 cup water in a medium saucepan. Add tomatoes, corn and poblano, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer.
  2. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
  3. Season with salt and pepper, and serve hot.
Adapted from NY Times Cooking
Adapted from NY Times Cooking
Weekly Fig http://blog.weeklyfig.com/
One Pan Chicken, Sweet Potatoes, and Green Beans
Serves 2
Write a review
Print
Ingredients
  1. 2 chicken breasts
  2. 1 beauregard sweet potato diced
  3. 1 cup half runner green beans
  4. olive oil
  5. spices*
Instructions
  1. Arrange the chicken and veggies in sections. Coat in olive oil and spices, then cover with aluminum foil and cook at 350 degrees for 1 hour.
Notes
  1. *For my spices I used: salt, pepper all over; I used cinnamon on the sweet potatoes and I used garlic powder, red pepper flakes, oregano, thyme, a little basil, onion powder and some paprika on the chicken and the green beans.
Adapted from Paleo Made Painless
Weekly Fig http://blog.weeklyfig.com/
Sausage, Pepper, and Potato Skillet
Serves 2
Write a review
Print
Ingredients
  1. 6 oz kielbasa sausage sliced
  2. 1 green bell pepper diced
  3. 1/2 onion diced
  4. 1 large potato (or 2 small) peeled and diced
  5. olive oil
  6. salt and pepper
Instructions
  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
Notes
  1. I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.
Adapted from The Two Bite Club
Adapted from The Two Bite Club
Weekly Fig http://blog.weeklyfig.com/
Lemon Lavender Shortbread Cookies
Write a review
Print
Ingredients
  1. 1 cup all-purpose flour*
  2. 1/4 tsp. salt
  3. 1/3 cup granulated sugar
  4. 1 1/2 tsp. fresh lavender
  5. 1 tsp. finely grated lemon zest
  6. 1/2 cup unsalted butter softened
  7. 1/2 tsp. vanilla extract
  8. pure cane sugar for sprinkling
Instructions
  1. In a small bowl, sift together flour and salt. Set aside.
  2. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle, or use a bowl and the back of a spoon.
  3. Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
  4. Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into desired shapes and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
  5. Preheat oven to 325 degrees.
  6. Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be stored in an airtight container for 5 days.
Adapted from The Beach House Kitchen
Weekly Fig http://blog.weeklyfig.com/
 

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

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
Write a review
Print
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
Write a review
Print
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
Write a review
Print
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
Write a review
Print
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. 

Older posts

© 2017 Weekly Fig

Theme by Anders NorenUp ↑