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Category: Meal Plans (page 1 of 5)

Meal Plan for December 13, 2017

Sweet Potato Chicken Chili
Serves 2
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Ingredients
  1. 1/2 lb. chicken breasts
  2. 2 cups chicken broth
  3. 1/2 onion minced
  4. 1 clove garlic minced
  5. 1 poblano pepper seeded and diced
  6. 1 tablespoon butter or olive oil
  7. 1 teaspoon chili powder
  8. 1/4 teaspoon salt
  9. 1 sweet potato peeled and diced
  10. 1 14 oz can can fire roasted tomatoes with garlic undrained
  11. 1 14 oz can black beans drained
  12. cilantro and Cotija cheese for topping
  13. 1 bell pepper diced
Instructions
  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, poblano pepper, and bell pepper and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add cornstarch slowly until you reach desired thickness.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
Roasted Chioggia Beets
Serves 2
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Ingredients
  1. 6 beets more or less depending on size
  2. 1 Tbsp. olive oil
  3. 2 sprigs thyme leaves roughly pulled off and torn
  4. salt
  5. pepper
Instructions
  1. Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste.
  2. Bake for 30 min until golden and cooked through. Serve immediately.
Adapted from Noshing with the Nolands
Weekly Fig http://blog.weeklyfig.com/
Arugula Beet Salad
Serves 2
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Salad Ingredients
  1. 2 medium beets cooked*, peeled, diced into bite-sized pieces
  2. 2 handfuls arugula
  3. 4 Tbsp goat cheese about 1.5 ounces
  4. 1/4 cup roughly chopped walnuts
Dressing ingredients
  1. 3 Tbsp olive oil
  2. 1 1/2 Tbsp lemon juice
  3. 1/4 teaspoon mustard
  4. 1/2 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
Instructions
  1. Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  2. Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
  3. Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)
Notes
  1. * To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender
  2. ** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
Serves 2
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For the cauliflower mash
  1. 1/2 tablespoon olive oil
  2. 1/2 head cauliflower cut into small florets
  3. 1 clove garlic minced
  4. 1/2 cup milk
  5. 1 1/2 cups vegetable or chicken broth
  6. 1/2 can white beans rinsed and drained
  7. 1/4 cup cornmeal
  8. 1/4 cup shredded cheese like sharp cheddar or havarti
  9. 1/2 teaspoon salt
For the kale
  1. 1/2 tablespoon butter or olive oil
  2. 1 1/2 cups kale chopped
  3. 1 clove garlic minced
For the shrimp
  1. 1/2 tablespoon olive oil
  2. 1/2 lb. shrimp enough for 2 people
  3. a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper chili powder, cayenne, and/or black pepper
Instructions
  1. For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
  2. For the kale: Heat the butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.
  3. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
  4. Serve the shrimp and kale over a big pile of cauliflower mash!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for December 6, 2017

Cheesy Chicken and Broccoli Spaghetti Squash
Serves 2
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Ingredients
  1. 1 large spaghetti squash
  2. 1 large chicken breast or 2 small cut into bite sized pieces
  3. 2 teaspoons olive oil
  4. 1/4 cup finely chopped shallot
  5. 1 clove garlic minced
  6. 1/4-1/2 teaspoon red pepper flakes depending on how spicy you like things
  7. 2 cups broccoli florets
  8. 1 ounce cream cheese room temperature
  9. 1/4 cup low sodium chicken broth
  10. 1/2 cup shredded mozzarella cheese
  11. 1/2 cup shredded sharp cheddar cheese
  12. 1/4 cup plain Greek yogurt
  13. salt and black pepper to taste
Spaghetti Squash
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Cut the spaghetti squash in half and scoop out the seeds.
  3. Rub or spray the interior with oil and season with salt and black pepper.
  4. Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
  5. Remove from the oven and let the squash cool until it can be handled.
  6. Using a fork scoop out the flesh in long strands and put them in a bowl.
  7. Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
  1. Preheat oven to broil.
  2. Spray a large non-stick skillet with oil and heat over medium high heat.
  3. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
  4. Remove the chicken from the skillet onto a plate.
  5. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
  6. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
  7. Sauté for about a minute then add in the broccoli florets.
  8. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
  9. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
  10. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
  11. Add in half of the shredded cheese and stir until melted.
  12. Remove from the heat and stir in the Greek yogurt until combined.
  13. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
  14. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
  15. Broil in the oven until the cheese is melted then serve.
Adapted from Recipe Runner
Adapted from Recipe Runner
Weekly Fig http://blog.weeklyfig.com/
Watercress Citrus Salad
Serves 2
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Ingredients
  1. 1 satsuma mandarin or orange zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos)
  2. 2 ounces watercress
  3. 1 ripe avocado peeled and cut into wedges
  4. a few very thin slices of red onion optional
Dressing
  1. 2 tablespoons olive oil
  2. 2 tablespoons lemon or lime juice
  3. 1 tablespoon orange zest
  4. 2 teaspoons honey
  5. 1 teaspoon grated turmeric root or sub ½ teaspoon ground turmeric
  6. ⅛ teaspoon salt
  7. pepper to taste
Instructions
  1. Zest the orange and set aside.
  2. Arrange watercress, avocado, onion and oranges on two plates.
  3. Mix dressing ingredients together in a small bowl.
  4. Spoon dressing over salad when ready to serve.
Adapted from Feasting at Home
Adapted from Feasting at Home
Weekly Fig http://blog.weeklyfig.com/
Red Cabbage Slaw
Serves 2
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Ingredients
  1. 1/4 red cabbage thinly sliced
  2. 1/4 cup green onions sliced
  3. 1 medium carrot shredded
  4. 4 tbsp rice vinegar
  5. 1 tsp sugar
  6. 1 tsp honey
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
Instructions
  1. Toss all ingredients in a bowl and allow to sit for at least an hour before serving.
Adapted from Real House Moms
Adapted from Real House Moms
Weekly Fig http://blog.weeklyfig.com/
Roasted Chicken, Sweet Potatoes, and Brussels Sprouts
Serves 2
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Ingredients
  1. 2 chicken breasts
  2. 2 tablespoons olive oil divided
  3. 2 cloves garlic minced
  4. 1 tablespoon chopped fresh rosemary divided
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon salt divided
  7. 1/2 teaspoon black pepper divided
  8. 2 cups Brussels sprout trimmed and halved (quarter if very large)
  9. 1 small sweet potato peeled and cut into 1/2-inch cubes
  10. 1/2 a red onion chopped
  11. 1 small Granny smith apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place the chicken breasts in a large ziptop bag. Drizzle with 1 tablespoon olive oil, then add the garlic, 1/2 tablespoon rosemary, cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
  3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 tablespoons olive oil, then sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
  4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1/2 tablespoon fresh rosemary. Serve warm with the rested chicken.
Adapted from Well Plated
Adapted from Well Plated
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for November 29, 2017

Mushroom, Pecan, and Kale Stuffed Acorn Squash
Serves 2
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For the Acorn Squash
  1. 1 acorn squash halved & seeded
  2. Coconut or Olive Oil
  3. Salt
  4. Pepper
For Stuffing
  1. 3/4 cup wild rice
  2. 1/2 a vegetable bullion cube
  3. 1/2 tbsp coconut or olive oil
  4. 1 garlic clove minced
  5. 1/2-1 cup mushrooms sliced
  6. 1/2 bunch of kale chopped
  7. 1/4 cup chopped pecans
Instructions
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well.
  8. Scoop into acorn halves. Serve.
Adapted from OM Livin'
Adapted from OM Livin'
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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Ingredients
  1. 1 pound flank steak sliced into 1/4 inch thick strips
  2. 3 cups small broccoli florets
  3. 1/2 cup beef stock
  4. 5 cloves garlic minced
  5. 2 tablespoons corn starch
  6. 1 tablespoon olive oil
  7. For the sauce
  8. 1/2 cup soy sauce
  9. 1/4 cup brown sugar
  10. 2 teaspoons corn starch
Instructions
  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat olive oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
Spinach Ricotta Stuffed Peppers
Serves 2
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Ingredients
  1. 2 tablespoons oil divided
  2. ¾ cup diced onion
  3. 3 cloves garlic
  4. 3 cups packed fresh baby spinach chopped
  5. Salt & pepper to taste
  6. 2 bell peppers cut in half, seeds removed
  7. 1½ cups ricotta
  8. 6 tablespoons Parmesan cheese grated
  9. 10 ounce container grape or cherry tomatoes
For the Garnish
  1. Parmesan cheese grated
  2. Fresh flat parsley or basil
Instructions
  1. Preheat oven to 425.
  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
  6. Serve over rice, orzo, or quinoa.
Adapted from Lil Luna
Adapted from Lil Luna
Weekly Fig http://blog.weeklyfig.com/
Caramelized Herb Roasted Carrots
Serves 2
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Ingredients
  1. 1/2 lb. petite carrots
  2. 1 tbsp. olive oil
  3. salt & pepper to taste about ¼ tsp.
  4. 1/2 tsp. brown sugar
  5. 1/2 tbsp. fresh thyme
  6. 1/2 tsp. fresh rosemary chopped small
Instructions
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil.
  3. Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
  4. Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.
Adapted from Peanut Butter and Peppers
Weekly Fig http://blog.weeklyfig.com/
Apple Pecan Rosemary Chicken Salad Lettuce Wraps
Serves 2
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Ingredients
  1. Lettuce leaves for serving
For the Salad
  1. 2 small boneless skinless chicken breasts cooked, cooled and diced into small cubes
  2. 3/4 cup chopped golden delicious gala or fuji apple (chop small)
  3. 1/3 cup chopped pecans
  4. 1/3 cup dried cranberries roughly chopped
For the Dressing
  1. 1/2 cup plain greek yogurt
  2. 2 Tbsp mayonnaise
  3. 1 Tbsp red wine vinegar or apple cider vinegar
  4. 2 1/2 tsp finely chopped rosemary
  5. 1 tsp dijon mustard
  6. 1/2 tsp honey
  7. 1/2 tsp onion powder
  8. Salt and freshly ground black pepper to taste
Instructions
  1. Add chicken, apples, pecans and cranberries to a large mixing bowl.
  2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.
  3. Pour over chicken mixture then toss to evenly coat. Serve in lettuce wrap style.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Immune Boosting Chicken Veggie Soup
Serves 2
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Ingredients
  1. 1 Tbsp olive oil
  2. 1/2 onion chopped
  3. 1 large celery stalk chopped
  4. 1 large carrot peeled and chopped
  5. 1/2 cup mushrooms sliced
  6. 5 cloves garlic minced
  7. 4 cups chicken stock
  8. 1 bay leaf
  9. 1/4 tsp. turmeric
  10. 1/4 tsp. crushed red pepper
  11. 3/4 tsp. sea salt
  12. 1/2 cup chickpeas, drained and rinsed
  13. 1 1/2 cups shredded cooked chicken
  14. 1 cup baby kale leaves
Instructions
  1. In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaf, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaf, serve and enjoy!
Adapted from Eat Yourself Skinny
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for November 21, 2017

Sweet Potato and Ground Bison Shepherd's Pie
Serves 4
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The sweet potatoes
  1. 1/2 lb. sweet potatoes peeled & cut into ½-inch dice
  2. 1/2 tbsp unsalted butter
  3. 1/8 cup nonfat milk
  4. pinch salt
  5. pinch pepper
The filling
  1. 1 tsp olive oil
  2. 1/2 medium yellow onion diced
  3. 1/2 lb. ground bison
  4. 1 tbsp tomato paste
  5. 2 cloves garlic minced
  6. 1/4 tsp ground pepper
  7. 1/4 tsp salt
  8. 1/4 tsp dried thyme
  9. 1/4 tsp crushed rosemary
  10. 1/2 cup chicken or beef broth
  11. 1/2 cup frozen peas defrosted
Instructions
  1. Preheat the oven to 375 degrees F. Lightly grease a baking dish.
The sweet potatoes
  1. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
  2. Drain and return the potatoes to the saucepan. Mash the potatoes with the butter, milk, salt and pepper until smooth.
The filling
  1. Heat the olive oil in a large nonstick saucepan set over medium-high heat. Add the onions and cook until they are starting to brown, about 4 minutes.
  2. Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.
  3. Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
  4. Transfer the filling to the prepared baking dish.
  5. Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking.
  6. Place the baking dish on top of a baking sheet. Bake until the potatoes are just starting to brown, about 30 minutes. Let rest for 10 minutes. Serve.
Adapted from Cooking Canuck
Adapted from Cooking Canuck
Weekly Fig http://blog.weeklyfig.com/
Black Eyed Pea and Collard Green Soup
Serves 2
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Ingredients
  1. 1/2 tablespoon extra-virgin olive oil
  2. 1/3 cup chopped yellow onion
  3. 1/2 cup peeled and sliced carrots
  4. 1/2 tablespoon fresh minced garlic
  5. 1/2 teaspoon thyme leaves
  6. 2 cups chicken broth
  7. 1 can diced tomatoes
  8. 2 cups tightly packed chopped collard greens tough stems removed
  9. 1 can black-eyed peas, drained and rinsed
  10. ¼ teaspoon salt or to taste
  11. ¼ teaspoon pepper or to taste
Instructions
  1. In a dutch oven or large soup pot, heat oil over medium heat. Add onions and carrots and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine.
  2. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender. Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
Adapted from The Blonde Cook
Adapted from The Blonde Cook
Weekly Fig http://blog.weeklyfig.com/
Wild Mushroom and Pumpkin Pasta
Serves 2
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Ingredients
  1. 1/4 cup your favorite store-bought or homemade alfredo sauce
  2. 1 cup pumpkin puree fresh or canned
  3. 1/4 cup vegetable stock
  4. 4 oz mushrooms
  5. 1 small shallot minced
  6. ¼ teaspoon dried thyme
  7. A pinch of salt and pepper
  8. 5 oz pasta, any variety you like
  9. Chopped fresh parsley for garnish
  10. 1 clove garlic minced
Instructions
  1. Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Adapted from Cilantro and Citronella
Weekly Fig http://blog.weeklyfig.com/
Learn how to make your own pumpkin puree here

 

Garlic, Lemon, and Parmesan Roasted Brussels Sprouts
Serves 2
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Ingredients
  1. ½ lb brussels sprouts rinsed and dried, ends trimmed, sliced in half lengthwise
  2. 1-2 cloves garlic minced
  3. 1 Tbsp extra virgin olive oil
  4. 1 tsp fresh lemon juice plus more for serving
  5. ¼ tsp real salt or to taste
  6. ¼ tsp freshly ground black pepper
  7. ⅛ cup freshly grated parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
  2. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Thanksgiving Meal Plan

From breakfast to dessert to leftovers the next day, Weekly Fig has you covered. We wish you a happy and bountiful Thanksgiving!

Eggs with Collard Greens and Feta
Serves 3
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 cloves garlic minced
  3. 1 small shallot minced
  4. 1 tablespoon minced fresh ginger
  5. 1/4 tsp crushed red pepper
  6. 2 bunches of collards stemmed and chopped
  7. 1/2 teaspoon salt or to taste
  8. 1.5 teaspoons lemon juice
  9. 1/2 cup water or broth
  10. 1 tablespoon butter divided
  11. 3-4 eggs
  12. 1/2 cup Rafting Goat crumbled feta
  13. a few cracks of freshly ground black pepper
Instructions
  1. In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the collards and half the salt. Saute until starting to wilt and then add in the other half of the collards along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
  2. Increase the heat to medium high and stir in the water or broth. Make nests in the collards for your eggs. I usually do one per person. Divide the butter between the eggs and put a pat in each little nest you've made for the eggs. When the butter melts crack each egg into the hole in the collards and sprinkles the feta on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot!
Adapted from Local Milk Blog
Adapted from Local Milk Blog
Weekly Fig http://blog.weeklyfig.com/
Roasted Brussels Sprouts and Butternut Squash
Serves 6
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Roasted Brussels Sprouts
  1. 3 cups Brussels sprouts ends trimmed, halved
  2. 2 tablespoons olive oil
  3. Salt to taste
Roasted Butternut Squash
  1. 1 butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  2. 2 tablespoons olive oil
  3. 3 tablespoons maple syrup
  4. ½ teaspoon ground cinnamon
Other Ingredients
  1. 2 cups pecan halves
  2. 1 cup dried cranberries
  3. 2-4 tablespoons maple syrup optional
Roasted Brussels sprouts
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly
  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Adapted from Julia's Album
Adapted from Julia's Album
Weekly Fig http://blog.weeklyfig.com/
Thanksgiving Slaw
Serves 6
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For the dressing
  1. 1/3 cup vegetable oil
  2. 1/4 cup apple cider vinegar
  3. 2 tablespoons maple syrup
  4. 4 teaspoons Dijon mustard
  5. 1/2 teaspoon salt
  6. 1/2 medium red onion finely chopped
For the salad
  1. 1 small head green cabbage
  2. 3/4 cup sliced almonds
  3. 3/4 cup dried cranberries
  4. 3/4 cup fresh Italian parsley leaves coarsely chopped
  5. salt
  6. Freshly ground black pepper
Instructions
  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
Notes
  1. Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.
  2. Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.
Adapted from The Kitchn
Adapted from The Kitchn
Weekly Fig http://blog.weeklyfig.com/
Cauliflower Stuffing
Serves 6
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Ingredients
  1. 4 tbsp. butter
  2. 1 onion chopped
  3. 2 large carrots peeled and chopped
  4. 2 celery stalks chopped or thinly sliced
  5. 1 small head cauliflower chopped or pulsed in a food processor
  6. 1 cup chopped mushrooms
  7. salt
  8. black pepper
  9. 1/4 cup chopped fresh parsley
  10. 2 tbsp. chopped fresh rosemary
  11. 1 tbsp. chopped fresh sage
  12. 1/2 cup vegetable or chicken broth
Instructions
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.
Adapted from Delish
Adapted from Delish
Weekly Fig http://blog.weeklyfig.com/
Roasted Broccoli and Sweet Potatoes
Serves 6
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Ingredients
  1. 2 large sweet potatoes peeled and diced
  2. 2 large heads broccoli chopped
  3. 2 to 3 Tbsp olive oil
For the seasoning mixture
  1. ¾ tsp. paprika
  2. ½ tsp. garlic powder
  3. ¼ tsp. onion powder
  4. ¼ tsp. dried oregano
  5. ¼ tsp. dried thyme
  6. ½ tsp. salt
  7. ¼ tsp. black pepper
Instructions
  1. Preheat oven to 425 degrees F and mix together seasonings.
  2. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
  3. Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Adapted from Eat Yourself Skinny
Weekly Fig http://blog.weeklyfig.com/
Rosemary Roasted Carrots
Serves 6
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Ingredients
  1. 1 bunch carrots peeled
  2. 2 Tbsp butter
  3. 1/8 cup real maple syrup
  4. 2 Tbsp Rosemary
  5. 1 teaspoon whole grain mustard
  6. Salt and pepper to taste
  7. Butter and rosemary and sea salt for top at the end.
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
  3. Peel carrots, and slice into thirds. You want the carrots to all be about the same size. (Some of them I half down the middle longways to match the thinner ends.) Add carrots to a bowl; set aside.
  4. In a microwave-safe bowl or saucepan, combine butter and maple syrup. Heat until butter has melted and liquid is warm. Add the (fresh or dried) rosemary and mustard. Stir.
  5. Pour mixture over carrots.
  6. Mix together until the carrots are covered with the maple syrup mixture.
  7. Place carrots in a single layer on baking sheet and sprinkle with salt and pepper.
  8. Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.)
  9. Note: Cooking time depends on how thick you cut your carrots and how soft you like them.
  10. Place carrots in a serving bowl and add 1 tbsp. of butter, a dash of salt and a sprinkle more of rosemary.
  11. Serve.
Adapted from A Bird and a Bean
Adapted from A Bird and a Bean
Weekly Fig http://blog.weeklyfig.com/
Apple Crisp
Serves 6
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For the apples
  1. 5 apples (preferably firm ones)
  2. 1 tablespoon pure maple syrup
  3. 3 tablespoons water
  4. 2 teaspoons cinnamon
For the crumble topping
  1. 1 cup old-fashioned oats
  2. 1/2 cup almond flour
  3. 1/2 cup chopped almonds, walnuts, or pecans
  4. 3/4 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 1/4 cup melted coconut oil or butter
  7. 1/4 cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9x9 inch baking dish.
  2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
  3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  4. Serve hot with vanilla ice cream or whipped cream.
Adapted from Healthy Liv
Adapted from Healthy Liv
Weekly Fig http://blog.weeklyfig.com/
Homemade Pumpkin Pie
Serves 8
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Ingredients
  1. 1 pie pumpkin
For the pie crust
  1. 1 cup all purpose flour
  2. 1/2 teaspoon salt
  3. 1/3 cup plus 1 tablespoon unsalted butter
  4. 3 tablespoons cold water
For the pie filling
  1. 1 3/4 cups mashed cooked pumpkin
  2. 1/2 teaspoon salt
  3. 1 3/4 cups milk
  4. 3 eggs
  5. 2/3 cup packed brown sugar
  6. 2 tablespoons granulated sugar
  7. 1 1/4 teaspoon cinnamon
  8. 1/2 teaspoon ginger
  9. 1/2 teaspoon nutmeg
  10. 1/4 teaspoon ground cloves
To make the pumpkin puree
  1. Wash the pie pumpkin with plain water. Using a serrated knife, cut the pumpkin in half.
  2. Remove the seeds and dark orange stringy stuff. I found an ice cream scoop works best for this.
  3. Cut off the stem. Now you’re ready to cook the pumpkin. Put the pumpkin in a microwave safe dish with a couple inches water. I had to cut one of the halves again to make it all fit.
  4. Cover, and cook 10-15 minutes, or until the pumpkin is soft and can be easily removed from the rind.
  5. Using the ice cream scoop, remove the pumpkin from the rind. The last step is to puree the pumpkin. You can do this with a blender, hand mixer, or stick blender.
  6. if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
To make pie crust
  1. Preheat oven to 425 degrees F.
  2. Put butter in a medium size mixing bowl. Add flour and salt. Mix together with a fork until crumbly. Stir in water, one tablespoon at a time. Mixture will stick together.
  3. Form mixture into a ball with your hands, and place on a sheet of wax paper. Place another sheet on top, and then roll it out into a pie crust. Use another 9 inch pan to gauge the size needed.
  4. Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan, and then either crimp the top edge or use a fork to make an edge.
To make the filling
  1. Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl. Save any leftovers in a container in the fridge.
  2. Add salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.
  3. Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust, and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean.
  4. About halfway through the baking process, place a ring of aluminum foil over the crust. This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
  5. It can be kept in the fridge for 5 days, or frozen for 6 months.
Adapted from Window on the Prairie
Weekly Fig http://blog.weeklyfig.com/
Leftover Turkey Stuffed Acorn Squash
Serves 4
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Ingredients
  1. 2 acorn squash sliced in half, and seeded
  2. 2 cups leftover turkey diced
  3. 1 medium onion diced
  4. 1 carrot diced
  5. 3 stalks celery diced
  6. 3 garlic cloves minced
  7. 1 tablespoon rosemary minced
  8. 2 eggs
  9. 1 tablespoon olive oil plus more for drizzling
  10. Salt to taste
  11. Pepper to taste
Instructions
  1. Put the squash pieces on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.
  2. Bake at 400° for 20 minutes.
  3. Heat more olive oil in a big frying pan.
  4. Add onion, carrots, celery, salt, pepper, and rosemary. Sauté, stirring.
  5. Add garlic, then turkey, and sauté some more, stirring.
  6. Pour the vegetable mixture into a mixing bowl and stir in the eggs.
  7. Scoop the egg-vegetable mixture into the squash cups.
  8. Bake the stuffed cups at 400° for another 20 minutes.
Adapted from Buzzfeed
Adapted from Buzzfeed
Weekly Fig http://blog.weeklyfig.com/

Meal Plan for November 15, 2017

Autumn Apple and Kale Salad
Serves 2
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Salad
  1. 1/4 cup tricolor dry quinoa
  2. 3 cups slightly packed chopped kale
  3. 1 apple cored and chopped
  4. 1/2 cup walnuts roughly chopped
  5. 1/4 cup dried cranberries
  6. 2 oz goat cheese crumbled
Dressing
  1. 1/4 cup olive oil
  2. 1/8 cup fresh lemon juice
  3. 1 Tbsp honey
  4. 3/4 tsp dijon mustard
  5. Salt to taste
Instructions
  1. Cook quinoa according to directions on package and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
  2. Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Corned Beef and Cabbage Soup
Serves 2
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Ingredients
  1. 1/2 tablespoon oil
  2. 1/2 onion diced
  3. 1 carrot diced
  4. 1 celery stalk diced
  5. 1 clove garlic chopped
  6. 2 cups chicken broth or beef broth or veggie broth
  7. 1/2 pound raw corned beef in pickling juices diced
  8. 1 potato peeled and diced
  9. 1 cup cabbage shredded
  10. salt and pepper to taste
Instructions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
  2. Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.
Adapted from Closet Cooking
Adapted from Closet Cooking
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Bruschetta
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Ingredients
  1. 1 french baguette I used a whole wheat baguette
  2. Extra virgin olive oil for drizzling
  3. 2-3 cloves garlic peeled and just the very top of the cloves sliced off
  4. 2 heirloom tomatoes diced
  5. leaves Several fresh basil minced
  6. Fresh mozzarella cheese cut into small cubes
  7. Balsamic reduction glaze I use the one mentioned this post but you could make your own as well for drizzling
Instructions
  1. Line a baking sheet with aluminum foil or parchment paper and set aside.
  2. Chop up tomatoes, basil and mozzarella and set aside.
  3. Slice baguette either straight across or at an angle for a longer slice of bread. Arrange slices on prepared baking sheet and drizzle lightly with olive oil.
  4. Broil for a few minutes, until golden brown. Be careful, bread can burn FAST!
  5. When the bread is toasted, take your peeled garlic cloves and rub it all over the hot bread.
  6. Top with a mixture of tomatoes, basil, and mozzarella.
  7. Drizzle on the balsamic glaze and enjoy!
Notes
  1. To make your own balsamic glaze: Add 1 cup balsamic vinegar and a couple of tablespoons of brown sugar to a small saucepan. Stir to combine and bring to a simmer over MED-HIGH heat, then lower heat to LOW and simmer for 10-15 minutes. It's finished when the mixture is thick enough to coat the back of the spoon.
Adapted from The Chunky Chef
Adapted from The Chunky Chef
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
Instructions
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
Turkey Apple Lettuce Wrap
Serves 2
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Ingredients
  1. 2 lettuce leaves
  2. 1 tsp mayonnaise
  3. 1 tsp Dijon Mustard
  4. 4 oz Deli Turkey
  5. 4 slices cooked bacon
  6. 1/2 apple thinly sliced
  7. 1/4 red onion thinly sliced
Instructions
  1. On a flat surface, lay the lettuce leaves out flat
  2. Spread mayo and mustard (optional). Add apple slices, turkey, and bacon.
  3. Roll up like a sleeping bag and eat!
Adapted from The Kitcheneer
Adapted from The Kitcheneer
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.

Meal Plan for November 8, 2017

Slow Cooker Rosemary Chicken and Butternut Squash
Serves 2
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Ingredients
  1. 1 small whole chicken
  2. 1 butternut squash peeled and cubed
  3. 1/2 tsp. salt
  4. 1/4 tsp. pepper
  5. 1/2 tsp. paprika
  6. 1 tsp. fresh rosemary or 1/2 tsp. dry
  7. 1/4 cup melted butter
  8. 1/4 large lemon
Instructions
  1. Pat the chicken dry and put in the slow cooker. Add the chopped butternut squash around the chicken.
  2. Sprinkle over the salt, pepper, paprika and rosemary over the chicken and squash.
  3. Squeeze the lemon over, then drizzle over the butter.
  4. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Adapted from The Magical Slow Cooker
Weekly Fig http://blog.weeklyfig.com/
Grilled Green Tomatoes
Serves 2
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Ingredients
  1. 1 lb green tomatoes
  2. 1/4 cup olive or grape seed oil
  3. 1 clove garlic minced
  4. 1/2 teaspoon brown sugar
  5. 3/4 Tablespoons soy sauce or Worcestershire sauce
  6. fresh cracked black pepper to taste
Instructions
  1. Heat grill and slice green tomatoes about 1/4 inch thick.
  2. In medium bowl, combine oil, garlic, brown sugar, black pepper and soy sauce or Worcestershire
  3. Add green tomatoes slices to bowl and evenly coat all the slices with the marinade.
  4. Grill each side of the tomato till your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.
  5. Serve as a side dish, on burgers or chopped in a salad
Adapted from White on Rice Couple
Weekly Fig http://blog.weeklyfig.com/
Sautéed Broccoli Leaves and Bell Pepper
Serves 2
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Ingredients
  1. 1 cup chicken or vegetable broth
  2. 1/4 cup soy sauce
  3. 1 teaspoon sesame oil
  4. 1 tablespoon cornstarch
  5. 1 tablespoon water
  6. 1 bunch broccoli leaves
  7. olive oil as needed
  8. 1/2 cup thinly sliced yellow onion
  9. 1/2 cup thinly sliced carrots
  10. 1/2 cup thinly sliced bell peppers
  11. 2 teaspoons minced fresh garlic
  12. 2 teaspoons minced fresh ginger
Instructions
  1. In a mixing bowl, combine the broth, soy sauce, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.
  2. Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."
  3. Heat a wok or large sauté pan over high heat. When the wok starts to smoke, add the oil, allow it to heat for a few seconds, then add the onions, carrots, and bell peppers. Stir and shake the pan constantly until the vegetables are soft and golden brown.
  4. Keeping the heat as high as possible, add the broccoli leaves and continue stirring and shaking until they're wilted. Add the garlic and ginger; stir and shake again for 30 seconds.
  5. Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.
Adapted from Fitness Magazine
Adapted from Fitness Magazine
Weekly Fig http://blog.weeklyfig.com/
Bok Choy and Mushroom Stir Fry
Serves 2
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Ingredients
  1. 1/2 of a baby bok choy
  2. 2 teaspoons olive oil
  3. 1 garlic clove chopped
  4. 1/2 teaspoon minced fresh ginger
  5. 3 ounces sliced mushrooms
  6. 1 tablespoon rice wine
  7. 1/2 tablespoon soy sauce
  8. 1 teaspoons sesame oil
  9. 1/8 teaspoon each salt and pepper
Instructions
  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.
  2. Heat a wok or large frying pan over medium-high heat until hot when you wave your hand over the bottom. Add olive oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
  3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
  4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Adapted from My Recipes
Adapted from My Recipes
Weekly Fig http://blog.weeklyfig.com/
Roasted Broccoli Radish Salad
Serves 2
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Ingredients
  1. 1 cup broccoli florets
  2. 1/2 cups radishes cut into 1/8ths
  3. 1 teaspoon olive oil
  4. 1/8 cup golden raisins
  5. 1/8 cup chopped red onion
For the Dressing
  1. 1 teaspoon lemon juice
  2. 1 teaspoon apple cider vinegar
  3. 1 small garlic clove minced
  4. 1/4 teaspoon Dijon mustard
  5. 2 teaspoons olive oil
  6. 1 pinch salt
  7. Freshly ground pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
  2. While the vegetables are roasting, cover raisins in hot water to rehydrate.
  3. To make salad dressing, whisk together lemon juice, vinegar, minced garlic, mustard, and olive oil.
  4. In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.
Adapted from Small Bites by Jessica
Weekly Fig http://blog.weeklyfig.com/
Mushroom, Pecan, and Kale Stuffed Acorn Squash
Serves 2
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For the Acorn Squash
  1. 1 acorn squash halved & seeded
  2. Coconut or Olive Oil
  3. Salt
  4. Pepper
For Stuffing
  1. 3/4 cup wild rice
  2. 1/2 a vegetable bullion cube
  3. 1/2 tbsp coconut or olive oil
  4. 1 garlic clove minced
  5. 1/2-1 cup mushrooms sliced
  6. 1/2 bunch of kale chopped
  7. 1/4 cup chopped pecans
Instructions
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well.
  8. Scoop into acorn halves. Serve.
Adapted from OM Livin'
Adapted from OM Livin'
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for November 1, 2017

Black Eyed Pea and Collard Green Soup
Serves 2
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Ingredients
  1. 1/2 tablespoon extra-virgin olive oil
  2. 1/3 cup chopped yellow onion
  3. 1/2 cup peeled and sliced carrots
  4. 1/2 tablespoon fresh minced garlic
  5. 1/2 teaspoon thyme leaves
  6. 2 cups chicken broth
  7. 1 can diced tomatoes
  8. 2 cups tightly packed chopped collard greens tough stems removed
  9. 1 can black-eyed peas, drained and rinsed
  10. ¼ teaspoon salt or to taste
  11. ¼ teaspoon pepper or to taste
Instructions
  1. In a dutch oven or large soup pot, heat oil over medium heat. Add onions and carrots and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine.
  2. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender. Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
Adapted from The Blonde Cook
Adapted from The Blonde Cook
Weekly Fig http://blog.weeklyfig.com/
Mashed Sweet Potatoes and Turnips
Serves 2
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Ingredients
  1. 1 medium sweet potato peeled and diced
  2. 2 small turnips peeled and diced
  3. 1 clove of garlic
  4. 10 fresh sage leaves divided (4 left whole, the rest cut into strips)
  5. 1 tablespoon butter
  6. 1 teaspoon kosher or sea salt
  7. 1/2 teaspoon ground pepper
Instructions
  1. Place potatoes, turnips, garlic and 4 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes.
  2. Drain. Return the vegetables to the pan and keep covered. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  3. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Adapted from Eating Well
Adapted from Eating Well
Weekly Fig http://blog.weeklyfig.com/
Cilantro Lime Chicken
Serves 2
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Ingredients
  1. 2 chicken breasts cut into thin strips
  2. 1 bell pepper cut into thin slices (any color bell pepper)
  3. 2 cloves garlic minced
  4. ¼ cup Chopped cilantro
  5. 2 tablespoons olive oil
  6. Juice of 1 lime
  7. ½ teaspoon cumin
  8. ¼ teaspoon paprika
  9. sprinkle of salt and pepper
Instructions
  1. Pre-heat oven to 450 degrees F.
  2. In large bowl, combine the minced garlic, chopped cilantro, olive oil, lime juice, cumin, paprika. Add sliced chicken and bell peppers to bowl, sprinkle with salt and pepper and mix the chicken and spices until fully combined.This can also be done in a ziplock bag.
  3. Pour chicken mixture onto a large baking sheet. Bake for 15-20 minutes or until chicken is fully cooked and bell peppers are lightly charred. Serve with rice, tortillas, or salad.
Adapted from Gimme Delicious
Adapted from Gimme Delicious
Weekly Fig http://blog.weeklyfig.com/
Lemon Parmesan Salmon, Mushrooms, and Green Beans
Serves 2
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Ingredients
  1. 1/4 tablespoon butter
  2. 1 clove garlic
  3. 1 tablespoons lemon juice
  4. 1 tablespoon minced fresh parsley
  5. Salt and pepper to taste
  6. 2 salmon fillets
  7. 1/3 lb green beans trimmed
  8. 2 oz fresh mushrooms sliced
  9. 1/8 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400F. Lightly grease a baking sheet and set aside.
  2. In a small saucepan over medium-high heat, melt butter, then saute garlic in butter until lightly browned. Remove from heat and stir in lemon juice, parsley, and salt and pepper to taste.
  3. Arrange salmon, green beans, and mushrooms on baking sheet and drizzle butter mixture over top. Sprinkle with Parmesan cheese.
  4. Bake salmon at 400F 20-25 minutes or until fish is cooked through and vegetables are tender. Enjoy!
Adapted from Whole and Heavenly Oven
Weekly Fig http://blog.weeklyfig.com/
Cilantro Pickled Radishes
Yields 1
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Ingredients
  1. 1 bunch radishes
  2. 1 cup vinegar
  3. 2 Tbsp kosher salt
  4. 2 Tbsp sugar
  5. 1/8 tsp red pepper flakes
  6. 1 cup loosely packed chopped cilantro
Instructions
  1. In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.
  2. Trim radishes and slice thin.
  3. Fill mason jar with radishes and cilantro, layering to evenly distribute.
  4. Pour over cooled pickling liquid. Seal and refrigerate. Wait 24 hours to let flavors do their thing before using.
Notes
  1. If your jar is a little bigger, or for some reason the liquid doesn't quite reach the top of you jar, add a little more vinegar. No biggie!
Adapted from The Sea Salt
Adapted from The Sea Salt
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for October 25, 2017

Taiwanese Beef Noodle Soup
Serves 2
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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
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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
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Ingredients
  1. 6 beets, more or less depending on size
  2. 1 Tbsp. olive oil
  3. 2 sprigs thyme leaves roughly pulled off and torn
  4. salt
  5. pepper
Instructions
  1. Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste.
  2. Bake for 30 min until golden and cooked through. Serve immediately.
Adapted from Noshing with the Nolands
Weekly Fig http://blog.weeklyfig.com/
Wild Mushroom Pumpkin Pasta
Serves 2
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Ingredients
  1. 1/4 cup your favorite store-bought or homemade alfredo sauce
  2. 1 cup pumpkin puree fresh or canned
  3. 1/4 cup vegetable stock
  4. 4 oz mushrooms
  5. 1 small shallot minced
  6. ¼ teaspoon dried thyme
  7. A pinch of salt and pepper
  8. 5 oz pasta, any variety you like
  9. Chopped fresh parsley for garnish
  10. 1 clove garlic minced
Instructions
  1. Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Adapted from Cilantro and Citronella
Weekly Fig http://blog.weeklyfig.com/
Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
Serves 2
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Ingredients
  1. 1 1/2 Tbs seasoned rice vinegar
  2. 2 tsp granulated sugar
  3. salt and freshly ground black pepper
  4. 1/2 small head Napa cabbage halved, cored, and sliced very thinly
  5. 1 medium carrot peeled and grated
  6. 1 bell pepper seeded and very thinly sliced
  7. 2 green onions trimmed and thinly sliced
  8. 1/8 cup chopped peanuts
  9. 1 Tbs sesame oil
  10. 1 lb shrimp peeled and deveined
Instructions
  1. In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
  2. In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Adapted from Fine Cooking
Adapted from Fine Cooking
Weekly Fig http://blog.weeklyfig.com/
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 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

 

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Meal Plan for October 18, 2017

Sweet Potato and Apple Breakfast Bake
Serves 2
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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
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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
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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
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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
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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/
 

 

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