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Category: Meal Plans (page 1 of 2)

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.

 

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

 

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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/
 

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

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.

Meal Plan for May 24, 2017

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

 

Sausage and Collard Green Risotto
Serves 2
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Ingredients
  1. 1/3 lb Italian sausage
  2. 1 teaspoon olive oil
  3. 1 small shallot finely chopped
  4. 1/2 teaspoon minced garlic
  5. 1 cup arborio rice
  6. 2 cups chicken stock plus 1/3 cup separated
  7. 1/4 bunch collard greens rinsed and chopped
  8. 1/8 cup grated parmesan cheese
  9. 1 tablespoon cold butter
Instructions
  1. Bring the 2 cups of chicken stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients.
  2. In a large skillet, over medium high heat, heat the olive oil and, once hot, add the sausage and sauté until brown, about 3 minutes, breaking it apart with a wooden spoon.
  3. Remove the sausage with a slotted spoon and reserve.
  4. Lower the heat to medium low. Add the shallots and garlic to the skillet and sauté until translucent, about 5 minutes. Then, add the rice and let it fry with the onion and garlic for a couple of minutes.
  5. Add the 1/3 cup of chicken stock and cook until almost absorbed, about 2 minutes.
  6. Start adding the hot stock, 1/2 cup at a time, simmering until almost all absorbed and then adding the following cup. Continue to do this , stirring often, until the rice is al dente and mixture is creamy. The whole process should take about 25 to 30 minutes and you might not need all the stock.
  7. When the rice is almost al dente but not quite there yet, add the chopped collard greens and the sausage and keep adding the stock.
  8. When the rice is done, remove from heat and add the cold butter and the parmesan cheese, stirring vigorously.
  9. Season with salt and pepper and serve immediately with more Parmesan cheese on the side!
Adapted from Olivia's Cuisine
Adapted from Olivia's Cuisine
Weekly Fig http://blog.weeklyfig.com/
Parmesan Chicken with Roasted Romaine
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. salt to taste
  3. pepper to taste
  4. 1/4 cup grated Parmesan
  5. 1/4 cup panko
  6. 2 tablespoons extra-virgin olive oil divided
  7. 1 tablespoon chopped flat-leaf parsley
  8. 1 clove garlic chopped, divided
  9. 1 romaine heart halved lengthwise
  10. 1/2 lemon cut into wedges
Instructions
  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  2. Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Garnish with lemon wedges for squeezing over.
Adapted from Bon Appetit
Adapted from Bon Appetit
Weekly Fig http://blog.weeklyfig.com/
Chicken, Snow Pea, and Carrot Stir Fry
Serves 2
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For the sauce
  1. 1/2 tbsp soy sauce
  2. 1/2 tbsp fresh lime juice
  3. 1 tbsp water
  4. 1/2 tsp cornstarch
For the Stir Fry
  1. 1/2 lb chicken breast sliced
  2. salt to taste
  3. 1/2 tbsp canola or coconut oil
  4. 1 tsp fresh garlic minced
  5. 1/2 tsp fresh ginger grated
  6. 1/2 cup sugar snap peas
  7. 1/2 cup carrots sliced diagonally
  8. scallions for garnish
Instructions
  1. Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
  2. Season chicken lightly with salt. Heat a large wok over high heat.
  3. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
  4. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
  5. Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
  6. Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
  7. Serve immediately and top with fresh scallions.
Adapted from Skinny Taste
Adapted from Skinny Taste
Weekly Fig http://blog.weeklyfig.com/
Sheet Pan Steak with Broccoli and Potatoes
Serves 2
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Ingredients
  1. 1 lb flat iron steak
  2. 1/8 cup olive oil
  3. 1 tablespoons balsamic vinegar
  4. 5 cloves garlic minced and separated
  5. salt
  6. Fresh cracked black pepper
  7. 1 pound new potatoes halved
  8. 1 tablespoon fresh rosemary minced (or 2 teaspoons dry, crushed)
  9. 1/2 head of broccoli cut into florets
Instructions
  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil.
  2. Place the steak in a large zipper top bag with the 1 tablespoon of olive oil, balsamic vinegar, 2 cloves of garlic, salt, and pepper. Turn to coat and let marinate at least 15 minutes or up to 1 hour.
  3. Scatter potatoes and rosemary on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently to coat and spread them out evenly.
  4. Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
  5. Combine remaining 2 tablespoons olive oil, broccoli, and remaining garlic in a bowl; season with salt and pepper and toss to coat. Place on the baking sheet along with the potatoes.
  6. Place an ovenproof wire rack over the broccoli and potatoes. Remove the steak from the zip top bag and shake of the excess marinade. Lay the steak on the rack.
  7. Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 125, about 10 to 15 minutes.
  8. Remove from the oven and let rest for 5 to 10 minutes before slicing.
Adapted from Bobbi's Kozy Kitchen
Weekly Fig http://blog.weeklyfig.com/
Cabbage, Celery, and Apple Slaw
Serves 2
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For the dressing
  1. 1 cup mayonnaise
  2. 2 tbsp sugar
  3. 2 tbsp apple cider vinegar
  4. 2 tsp salt
For the salad
  1. 4 cups chopped cabbage
  2. 1 Granny Smith apple cored and thinly sliced
  3. 1/2 cup sliced celery
  4. 1/4 cup golden raisins
  5. 1/3 cup walnuts chopped
  6. 1/4 cup crumbled blue cheese
Instructions
  1. Combine all dressing ingredients in a small bowl.
  2. In a large bowl, combine all salad ingredients. Drizzle the dressing over the salad ingredients and toss well. Serve room temperature or chilled.
Adapted from Marzetti Kitchens
Adapted from Marzetti Kitchens
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for May 17, 2017

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

Rosemary Chicken and Wilted Spinach
Serves 2
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Ingredients
  1. 1 head garlic roasted
  2. 2 Tbsp olive oil
  3. 4 oz fresh mushrooms sliced
  4. 2 chicken breasts pounded to an even thickness
  5. salt & pepper to taste
  6. 1 Tbsp fresh rosemary chopped
  7. 1/2 cup chicken broth
  8. 2 Tbsp unsalted butter divided
  9. 1 1/2 cups fresh spinach
Instructions
  1. Very carefully separate the cloves from the heads of roasted garlic. Set them aside. Cook mushrooms in oil in a large skillet over medium high heat for 5 minutes. Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
  2. Season chicken with salt and pepper on both sides. Add chicken to skillet. Sprinkle rosemary all over chicken and mushrooms. Cook chicken breasts on both sides until browned and cooked through. Remove chicken to a plate and cover to keep warm, leave mushrooms in skillet.
  3. Stir in chicken broth and 1 Tbsp butter to skillet and cook over medium/low heat until sauce reduces. (about 10 minutes) Stir in the reserved cloves of roasted garlic.
  4. Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
Adapted from Aunt Bees Recipes
Adapted from Aunt Bees Recipes
Weekly Fig http://blog.weeklyfig.com/
Shrimp, Zucchini, and Snow Pea Stir Fry
Serves 2
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Ingredients
  1. 2 tsp olive oil
  2. 1 clove garlic minced
  3. 2 tbsp shallot diced
  4. 1 cup zucchini sliced
  5. 1 cup snow peas
  6. 10 shrimp peeled and deveined
Instructions
  1. In a wok or skillet, add olive oil, garlic, and shallot, cook until tender about 2 -3 minutes. Add snow peas and zucchini, cook for about another 3 minutes and then add your shrimp. Cook until shrimp is no longer pink about 2 to 3 minutes longer.
Adapted from Peanut Butter and Peppers
Weekly Fig http://blog.weeklyfig.com/
Roasted New Potato and Lentil Kale Salad
Serves 2
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Lemon Caper Dressing
  1. 1 tablespoon capers drained and roughly chopped
  2. 2 tablespoons dijon mustard
  3. 3 tablespoons freshly squeezed lemon juice
  4. 1/3 cup olive oil
  5. salt + pepper to taste
Salad
  1. 14 ounces new potatoes sliced in half
  2. 1/3 cup lentils
  3. 2-3 stalks dino kale stems removed, roughly chopped
  4. 1/4 cup freshly chopped flat leaf parsley
Instructions
  1. Preheat the oven to 375 F. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.
  2. Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. Or follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.
  3. To prep the kale, remove the leaves from the stalks. Roughly chop the leaves. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.
  4. Make the lemon caper dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil while whisking. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.
  5. Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into two bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.
Adapted from Happy Hearted Kitchen
Weekly Fig http://blog.weeklyfig.com/
Kale and Scrambled Egg Breakfast Tacos
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Ingredients
  1. 4 tortillas
  2. 2 tablespoons olive oil divided
  3. 15 eggs
  4. 2 tablespoons water
  5. 2 cups dino kale ribs removed and roughly chopped
  6. 3 ounces smoked gouda shredded
Instructions
  1. Preheat oven to 350 degrees (F). Line a large baking sheet with tortillas and set aside.
  2. Crack eggs into a large mixing bowl, add salt and pepper and beat well; set aside.
  3. Add 1 tablespoon of oil to a large skillet over medium heat. Add kale, stirring well to coat, then cook, stirring occasionally, for about 10 minutes. Once the kale has reduced by half (you will be amazed at how much it shrinks down!), reduce heat to low and let it cook – stirring occasionally – for another 4 minutes while you make your eggs.
  4. At this point you can place your tortillas in the oven to warm up!
  5. Add remaining oil to a medium-sized non-stick skillet over medium-low heat. Once the oil is sizzling, add eggs and scramble. Then gently fold in cheese until melted.
  6. Season kale with salt and pepper, stir, then remove from heat.
  7. Remove tortillas from the oven, and fill each shell with a scoop of eggs, then top with crispy kale.
  8. Serve warm, with hot sauce if you like a little spice!
Adapted from Baker by Nature
Adapted from Baker by Nature
Weekly Fig http://blog.weeklyfig.com/
 

Kohlrabi radish Slaw
Serves 2
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Ingredients
  1. 3 Tbs white wine vinegar
  2. 1 tsp Dijon mustard
  3. 1 tsp honey
  4. 1/4 tsp ground cumin
  5. salt and freshly ground black pepper to taste
  6. 5 Tbs olive oil
  7. 5 radishes grated
  8. 3 medium carrots grated
  9. 2 small unpeeled kohlrabi bulbs trimmed and cut into matchstick pieces
  10. 1/2 medium head green cabbage thinly sliced
  11. 1/3 cup chopped fresh cilantro
Instructions
  1. In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.
  2. Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
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 May 9, 2017

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

Beet and Cabbage Sauerkraut
Serves 2
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Ingredients
  1. ½ medium cabbage head finely diced
  2. 1 medium beet peeled and grated
  3. 2 inch ginger piece peeled and grated
  4. 1 tsp salt
Instructions
  1. Add all ingredients in a large bowl, and use your hands for scrunching the mixture for two or three minutes, until the vegetable juices start to collect into the bowl bottom.
  2. Transfer the mixture into a clean glass jar and press well. If the juices don't cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
  3. Cover with a lid and let sit on room temperature for up to one week, until the taste becomes sour.
  4. Keep in the refrigerator.
Adapted from Detox DIY
Adapted from Detox DIY
Weekly Fig http://blog.weeklyfig.com/
Beef and Kale Stir Fry
Serves 2
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For the meat
  1. 1/2 lb lean beef cut into thin slices
  2. 1/2 tbsp corn starch
  3. 1/2 tsp honey
  4. 1/2 tbsp soy sauce
  5. 1 tsp olive oil
For the sauce
  1. 3 tbsp water
  2. 3 tbsp soy sauce
  3. 1/2 tbsp honey
For the vegetables
  1. 1 clove garlic minced
  2. 1/2 bell pepper sliced
  3. 4 oz snow peas
  4. 2 cups chopped kale
  5. cooked rice (optional)
Instructions
  1. In a medium bowl, combine the beef, corn starch, honey, and soy sauce and let marinade at room temperature for 15 minutes.
  2. In a small bowl, combine the sauce ingredients and set aside.
  3. Heat a large skillet or wok over medium-high heat. Add 1/2 tsp of oil to the pan, then add in the meat. Cook the meat until it's seared on the outside, then remove the meat from the pan and set aside. Immediately add the remaining oil, then the garlic, bell pepper, and snow peas. Stir-fry the vegetables until they are tender. Once the vegetables are slightly tender, add the kale and stir-fry a minute more.
  4. Add the sauce ingredients and the meat to the vegetables and cook until the kale is slightly wilted and the sauce has thickened. Serve with cooked rice if desired.
Adapted from Chow Bella
Adapted from Chow Bella
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/
Greek Cucumber Bowl
Serves 2
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Ingredients
  1. 4 cups kale divided
  2. 1 cup white cannelini beans divided
  3. 1.5 cups cooked quinoa divided
  4. 6 thick slices of cucumber divided
  5. sliced olives
  6. fresh dill for topping
Tzatziki Sauce
  1. 3/4 cup plain greek yogurt
  2. 1/2 lemon juiced
  3. 1/2 cup fresh dill
  4. 1 tablespoon chopped green onion
  5. 1 teaspoon honey
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon minced garlic
  8. 1/4 teaspoon pepper
Instructions
  1. Divide and arrange all ingredients into two bowls.
  2. In a food processor, add all ingredients for tzatziki sauce and blend until smooth and creamy, scraping down the sides every so often. Taste test and adjust salt, lemon, etc.
  3. Divide sauce between the two bowls and serve.
Adapted from The Glowing Fridge
Weekly Fig http://blog.weeklyfig.com/
Blueberry and Lavender Smoothie
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Ingredients
  1. 1 cup frozen blueberries
  2. ½ banana
  3. ½ avocado
  4. ¼ cup swiss chard
  5. 1 tablespoon fresh lavender chopped
  6. 1 cup coconut or almond milk
  7. 1 teaspoon pure vanilla extract
  8. ½ cup ice
Instructions
  1. Throw everything in a blender and blend until smooth!
Adapted from Emily Kyle Nutrition
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for May 3, 2017

Here are come meals that accompany what’s in your box this week. 

Kielbasa, Cabbage, and New Potato Skillet
Serves 2
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Ingredients
  1. 1/2 pound new potatoes chopped into bite size pieces
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1/2 tablespoon olive oil
  5. 1/2 small onion diced
  6. 2 cloves garlic minced
  7. 1/2 pound kielbasa thinly sliced
  8. 1/2 head of cabbage sliced into ribbons
  9. 1 tablespoon water
Instructions
  1. Chop the potatoes, rinse them, and put them in a medium-size glass bowl. Sprinkle the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's simmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, add 1 tablespoon water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
Notes
  1. For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking.
Adapted from Bare Feet in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
Grilled Caesar Salad
Serves 2
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Ingredients
  1. 1 romaine heart
  2. 3 strips of bacon
  3. shaved parmesan for topping
  4. 1 radish sliced
Dressing
  1. 1 teaspoon of Dijon mustard
  2. 1 egg yolk
  3. 1 teaspoon of anchovy paste
  4. 1 small smashed into a paste
  5. ¼ cup olive oil
  6. ¼ cup grated Parmesan
  7. Salt and freshly ground pepper
Instructions
  1. To make the dressing, add the egg yolk, mustard, anchovy paste and garlic in a bowl. Whisk until the mixture looks homogeneous. Slowly add the oil, continuously whisking. Make sure that the oil gets well incorporated. Add the Parmesan. Taste and adjust the seasoning with salt and pepper. Reserve.
  2. Cut the bacon in small strips and sauté on medium high heat. Sauté for 3-4 minutes or until the bacon is nice and crisp. Place the bacon strips on paper towels to soak up excess fat. Break into pieces once cooled. Reserve.
  3. Set your grill to medium high heat. Cut the romaine hearts in half, vertically. Grill the romaine hearts (placing the inside of the romaine down) for 2-3 minutes. Remove from the heat and set on your serving platter. Add the radishes, bacon pieces and shaved Parmesan and drizzle with the dressing.
Adapted from Our Chocolate Shavings
Weekly Fig http://blog.weeklyfig.com/
Honey Garlic Shrimp and Broccoli
Serves 2
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Ingredients
  1. 1/2 lb shrimp shelled and deveined
  2. 1 tbsp garlic minced
  3. 1/2 tsp ginger minced
  4. 1/4 cup honey
  5. 3 tbsp soy sauce
  6. 1 cup broccoli florets
Instructions
  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce.
  2. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce mixture in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
  3. Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey soy sauce drizzled on top.
Adapted from Homemade Hooplah
Adapted from Homemade Hooplah
Weekly Fig http://blog.weeklyfig.com/
Spring Spinach Quinoa Salad
Serves 2
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Ingredients
  1. 2 cups cooked quinoa
  2. 1 avocado peeled, pitted and diced
  3. 1 bunch parsley
  4. 2 cups fresh spinach leaves
  5. ½ cup broccoli florets finely diced
  6. 1 cucumber finely diced
  7. 2 green onion springs sliced
  8. ½ inch ginger knob grated
  9. 1 tbsp sunflower seeds
  10. 1 tbsp freshly squeezed lemon juice
  11. 2 tsp olive oil
  12. salt
  13. Freshly ground black pepper
Instructions
  1. Add all the ingredients into a large bowl, drizzle with olive oil and lemon juice, season with salt and freshly ground black pepper, toss to combine and serve.
Adapted from The Awesome Green
Adapted from The Awesome Green
Weekly Fig http://blog.weeklyfig.com/
Oven Roasted Chicken and Snap Peas
Serves 2
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Ingredients
  1. 2 chicken thighs
  2. 1 tablespoon olive oil
  3. 1 teaspoon rosemary*
  4. 1 clove garlic sliced
  5. 1/2 lemon sliced into rounds
  6. salt and pepper
  7. 1 cup sugar snap peas
  8. 2 cups cooked quinoa
Instructions
  1. In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice with a sprinkle of lemon juice.
Adapted from I Am a Food Blog
Adapted from I Am a Food Blog
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for April 19, 2017

Here you can find the meals that accompany what’s in your box this week. 

Salmon with Red Potato, Asparagus, and Collard Green Hash
Serves 2
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Lemon Aioli
  1. 2 tablespoons mayo
  2. 1/2 tablespoon whole grain Dijon mustard
  3. 1 small clove garlic crushed or grated
  4. 1/2 tablespoon fresh lemon juice or more to taste
  5. Salt and black pepper
Hash
  1. 1 tablespoon olive oil divided
  2. 1/2 pound red potatoes scrubbed and cubed
  3. 1 small shallot chopped
  4. 1/4 bunch asparagus woody ends removed and chopped on the diagonal into 2-inch pieces
  5. 1/4 bunch collard greens de-stemmed and chopped
  6. 1/8 cup water
  7. Salt and black pepper
Salmon
  1. 1/2 tablespoon olive oil
  2. 2 salmon fillets
  3. 1/2 tablespoon salmon hash spice blend
  4. Salt and black pepper
For Serving
  1. 1 fresh lemon cut into 4 wedges
Instructions
  1. For the aioli, whisk together the mayo, mustard, garlic, and lemon juice with a pinch of salt and pepper. Cover and refrigerate until serving.
  2. For the hash, add 1/2 tablespoon of oil to a large skillet over medium-high heat. Add the potatoes in an even layer and season with a sprinkle of salt and pepper. Cook (uncovered) until browned outside and softened inside, about 10 to 12 minutes, stirring occasionally. Add the shallot and 1/2 tablespoon oil to the potatoes and cook until the onion starts to soften, about 2 to 4 minutes, stirring occasionally. Stir in the asparagus, collard greens, and water, and season with a sprinkle of salt and pepper. Cook until the collard greens are wilted, the water is evaporated, and the other vegetables are fork-tender, about 4 to 6 minutes, stirring occasionally.
  3. Meanwhile, cook the salmon. Pat each fillet dry with a paper towel and season with the salmon hash spice blend, salt, and pepper. Add oil to a large skillet over medium-high heat; once the oil is hot, add the salmon fillets and cook until browned on both sides and cooked in the center, about 4 minutes per side. (Turn the heat down as necessary to prevent the salmon from burning outside before it’s fully cooked inside. Once the salmon is browned outside, you can turn the heat down to low and cover the skillet with a lid or piece of foil to help the salmon seam inside.)
  4. To serve, divide the hash between 2 plates and add 1 piece of salmon to each; serve along with the aioli and fresh lemon wedges.
Adapted from An Edible Mosaic
Adapted from An Edible Mosaic
Weekly Fig http://blog.weeklyfig.com/
One Pot Spinach Chicken Pasta
Serves 2
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Ingredients
  1. 4 Tablespoons olive oil
  2. 2 chicken breasts cut into bite size pieces
  3. 16 ounces sliced mushrooms
  4. 4 garlic cloves
  5. 2 cups pasta
  6. 4 cups water
  7. 1 teaspoon salt
  8. ¼ teaspoon pepper
  9. 2 Tablespoons basil
  10. 3 cups chopped spinach
  11. 1 cup heavy cream
  12. ½ cup grated Parmesan cheese
  13. ¼ cup fresh Parmesan cheese for garnish
Instructions
  1. In a large sauce pan over medium heat, heat oil. Once oil is heated, add chicken and cook chicken over medium high heat for about six minutes until almost done.
  2. Add mushrooms and garlic and cook for another 4 minutes until mushrooms are tender.
  3. Add pasta, water, salt, pepper and basil. Bring to a boil and cook until pasta is tender about 10 to 13 minutes. Water should be almost gone.
  4. Add spinach, cream and grated Parmesan and bring to simmer.
  5. Serve immediately.
  6. Garnish with fresh Parmesan.
Adapted from Chef in Training
Adapted from Chef in Training
Weekly Fig http://blog.weeklyfig.com/
Greek Chickpea Cucumber Salad
Serves 2
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Ingredients
  1. 1 15 oz can chickpeas
  2. 1 cucumber
  3. 1 tomato
  4. 1 oz feta cheese
  5. 1/2 lemon juiced
  6. 2 Tbsp extra-virgin olive oil
  7. 1/2 tsp dijon mustard
  8. 1/2 tsp honey
  9. 2 Tbsp coarsely chopped fresh dill
  10. Salt and fresh ground black pepper
Instructions
  1. Open, drain and rinse the chickpeas, and then add to a large bowl.
  2. Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomato into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
  3. In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Notes
  1. Make-Ahead: This salad can be made a few hours in advance. If you plan to make it a day in advance, we recommend leaving the tomatoes out of the salad, and then cutting and adding them just before serving since they are more fragile and will wilt more quickly than the cucumbers and chickpeas.
Adapted from Inspired Taste
Adapted from Inspired Taste
Weekly Fig http://blog.weeklyfig.com/
Shrimp Lettuce Wraps with Peanut Sauce
Serves 2
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For the Lettuce Wraps
  1. 1/2 head of Lettuce.
  2. 1/2 lb large shrimp peeled and deveined
  3. Salt and Pepper to taste
  4. 1/2 Tbsp olive oil
  5. 1 Avocado sliced into strips
  6. 1/2 Cucumber sliced into strips
  7. 1/2 bunch Cilantro
  8. 1/2 medium Carrot cut into matchsticks
For the Peanut Sauce
  1. 1/4 cup sesame ginger dressing
  2. 1 Tbsp creamy peanut butter microwave 30 sec if peanut butter refrigerated
Instructions
  1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1/2 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
  2. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips.
  3. Make your dressing by whisking together the sesame ginger dressing with the peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake it up until it's nice and smooth. This sauce is so so tasty and way too easy!
  4. Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Then drizzle the top with the peanut dipping sauce.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Enjoy your Fig box this week!

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

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