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Category: Recipes

Healthy Zucchini Bread Recipe

Looking for ways to use all that summer zucchini? This bread recipe is the perfect way to use up your veggies before they spoil. It also allows you to satisfy your sweet tooth without indulging in processed food. It’s refined sugar free and is easily made gluten free, too. 

This recipe makes one 9×5 loaf and ten one-slice servings. 

Ingredients:

  • 2 eggs
  • 2 cups whole wheat flour (or gluten free flour)
  • 1/2 cup raw local honey
  • 1/4 cup coconut oil, melted
  • 1/4 cup plain greek yogurt
  • 1/4 cup buttermilk
  • 2 cups shredded zucchini, not squeezed dry
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • Optional add-ins: chopped walnuts, raisins, or dark chocolate chips

Directions:

1.Preheat oven to 350 degrees. Grease a 9×5 loaf pan with butter or coconut oil.

2. After you shred the zucchini, place it on a paper towel to drain while you prepare the other ingredients. Squeezing it is not necessary.

3. In a large bowl, whisk together the eggs, melted coconut oil, yogurt, honey, buttermilk, and vanilla.

4. Sift the flour, salt, baking soda, baking powder, and cinnamon into the bowl of wet ingredients. This ensures there are no dry clumps in your batter. Stir until incorporated.

zucchini bread batter

5. Stir in the zucchini and any add-ins you choose. Then poor into your prepared loaf pan. Sprinkle the top with a little more cinnamon.

zucchini bread before

6. Bake for 50 minutes, or until a toothpick inserted comes out clean. Let cool in pan for about 10 minutes, then transfer to a wire rack to finish cooling. 

 

The bread will last a day or two on the counter, but it tastes better when fresh. Enjoy with a cup of coffee or tea, or bring it to your next brunch. 

 

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

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Homemade Granola Recipe with Local Honey

Using local, raw honey is one of the best things you can do for your body and your community. Not only are you supporting bee keepers in your area, you are also receiving many health benefits. Eating honey regularly can reduce pollen allergies, maintain a healthy weight, and protect against certain diseases. This homemade recipe uses real ingredients like local honey to replace artificial store bought granolas that are filled with preservatives. 

Serving Size: 1/4 cup   

Makes about 28 servings. 

Ingredients

  • 4 cups rolled oats
  • 1 1/2 cups local, raw honey (get it here)
  • 1 Tbsp cinnamon
  • 1 Tbsp vanilla extract
  • 4 tsp melted coconut oil
  • 1 cup raw almonds
  • 1 cup pecan pieces
  • 1 cup pumpkin seeds

Directions

  1. Preheat oven to 350 degrees. Spread the oats out on a baking sheet in a single layer. Toast them for 10-15 minutes, stirring occasionally. They should have a nutty aroma when ready.
  2. While the oats are toasting, mix the honey, coconut oil, vanilla extract, and cinnamon in a large bowl. honey
  3. Add the toasted oats, almonds, pecan pieces, and pumpkin seeds to the honey mixture. Combine until all the dry ingredients are covered with honey.
  4. Spread the mixture onto your baking sheet in an even layer. Use parchment paper if you want to prevent your baking sheet from getting sticky. Turn your oven off, and put the granola in the oven for 5 minutes to warm. granola on baking sheet
  5. Let the granola cool completely, then break apart into crumbles. Keep your granola in an airtight container and eat within 2 weeks. This recipe makes about 28 servings that are 1/4 a cup. 

To Make Granola Bars

Add half a cup more honey to the mixture. Press the granola together into a solid sheet, then leave it in the oven for 5 minutes longer. Let cool completely, then cut into bar shapes with a knife. Keep in an airtight container, and eat within 2 weeks.

 

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

Meal Plan for 3/29/17

Roasted Root Vegetable Stew
Serves 2
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Ingredients
  1. 1 rutabaga peeled and diced
  2. 1/2 pound fingerling potatoes cleaned and diced
  3. 1 large carrot peeled and sliced into rounds
  4. 2 cloves garlic peeled
  5. 2 Tbsp olive oil divided 1 Tbsp and 1 Tbsp
  6. 1/2 teaspoon salt
  7. 1/4 cup onion chopped
  8. 1 Tbsp tomato paste
  9. 1/2 16 ounce can of whole peeled tomatoes
  10. 1 cup of chopped kale packed
  11. 1/2 teaspoon Italian seasoning or dried oregano
  12. Black pepper to taste
Instructions
  1. Preheat oven to 450°F. Into a large baking pan, mix together the chopped vegetables, garlic, and 1 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, stirring halfway through.
  2. Meanwhile in a large saucepan, heat 1 Tbsp of olive oil over medium high heat. Once the oil is hot, add the onions and sauté until brown and soft. Stir in the tomato paste, and cook a minute longer.
  3. Tear the canned tomatoes into large pieces as you add them to the pot, then add some of the liquid from the can and stir. Add the Italian seasoning or oregano. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables finish roasting.
  4. When the root vegetables are ready (they should be easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, just a few minutes. Stir in the root vegetables. Season with salt and pepper to taste.
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Chicken Fajita Lettuce Wraps
Serves 2
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Ingredients
  1. 2 chicken breast
  2. 2 cups warm water
  3. 1/8 cup salt
  4. 1 clove garlic peeled and smashed
  5. 1/2 medium sweet onion thinly sliced
  6. 2 bell pepper thinly sliced
  7. 1 can black beans
  8. green leaf lettuce leaves separated
  9. avocado
  10. fresh salsa
  11. sour cream
  12. fresh cilantro
  13. 1 Tbsp olive oil
  14. 1 lime
  15. 1 tsp chili powder
  16. 1/2 tsp cumin
  17. 1/2 tsp paprika
  18. 1/8 tsp cayenne pepper
  19. 1/2 tsp salt
Instructions
  1. For the brine: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts and garlic (optional). Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
  4. Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.
  5. In a small bowl, stir together the olive oil, chili powder, cumin, paprika, salt, and cayenne pepper. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning.
  6. Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
  7. Remove the chicken from the oven and top with fresh lime juice, to taste. There will be some juices on the bottom of the pan and depending on personal preference, you can remove the chicken to a serving platter with tongs or serve in the baking pan. Taste for salt before serving with lettuce leaves and toppings.
Adapted from Little Broken
Adapted from Little Broken
Weekly Fig http://blog.weeklyfig.com/
 

Grilled Salmon with Avocado Salsa
Serves 2
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Ingredients
  1. 2 filets salmon
  2. 1 tbs olive oil
  3. 1 tsp salt
  4. 1 tsp ground cumin
  5. 1 tsp paprika powder
  6. 1 tsp onion powder
  7. 1/2 tsp ancho chili powder
  8. 1 tsp black pepper
  9. 1 avocado cut into cube shapes
  10. 1/2 small red onion sliced thinly
  11. 2 limes juiced
  12. 1 tbsp cilantro finely chopped
  13. salt to taste
Instructions
  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, then rub the salmon filets with olive oil and the mixture.
  2. Refrigerate for at least 30 minutes. Preheat the grill while refrigerating.
  3. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
  5. Top with avocado salsa and enjoy!
Adapted from The Cookie Rookie
Adapted from The Cookie Rookie
Weekly Fig http://blog.weeklyfig.com/
Apple, Celery, and Walnut 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 Epicurious
Adapted from Epicurious
Weekly Fig http://blog.weeklyfig.com/
Buttered Beets with Spring Herbs
Serves 2
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Ingredients
  1. 2 beets rinsed, tops trimmed
  2. 1/3 cup water
  3. 1 Tbsp butter
  4. 1/2 teaspoon minced garlic
  5. 2 Tbsp chopped fresh chives or green onion tops
  6. 1 teaspoon minced fresh parsley
  7. 1/2 teaspoon minced fresh tarragon
  8. 1/2 Tbsp red wine vinegar
Instructions
  1. Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
  2. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
Adapted from Epicurious
Adapted from Epicurious
Weekly Fig http://blog.weeklyfig.com/

Meal Plan for 3/22/17

Honey Rosemary Chicken and Potatoes
Serves 2
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Ingredients
  1. 2 chicken breasts or thighs
  2. 1 tsp olive oil
  3. 1/2 lb Yukon Gold Potatoes
  4. 1/2 yellow onion, cut into thin wedges
  5. 1 garlic clove, minced
  6. 1 Tbsp honey
  7. 1 Tbsp fresh lemon juice
  8. 2 tbsp cornstarch
  9. 1 tbsp coarsely chopped fresh rosemary, plus sprigs for garnish
  10. 1 tsp salt
  11. ¼ tsp freshly ground pepper
Instructions
  1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning until browned on all sides, about 8 min.
  2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
  3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low for 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
Adapted from Tara Teaspoon
Adapted from Tara Teaspoon
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
For the sauce
  1. 1/2 cup soy sauce
  2. 1/4 cup brown sugar
  3. 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/
Shrimp, Tomato, and Spinach Fettuccine
Serves 2
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Ingredients
  1. 1/2 pound fresh shrimp, shelled
  2. 2 medium tomatoes, fresh, chopped into large cubes
  3. 1 cup cooked spinach
  4. 2 garlic cloves, minced
  5. 2 Tbsp butter
  6. 1 Tbsp olive oil
  7. 1/4 small lemon
  8. salt to taste
  9. dash of paprika
  10. 1/4 teaspoon crushed red pepper (or more)
  11. 5 oz whole wheat fettuccine pasta
  12. 1/4 cup Parmesan cheese, grated, for serving
Instructions
  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1/2 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it's cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  2. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/4 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don't add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
  5. To serve, top with grated Parmesan cheese.
Adapted from Julia's Album
Adapted from Julia's Album
Weekly Fig http://blog.weeklyfig.com/
Bacon Spinach Goat Cheese Spaghetti Squash
Serves 2
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Ingredients
  1. 1 medium spaghetti squash
  2. 1 tablespoon olive oil
  3. salt and freshly ground pepper
  4. 6 slices bacon, cut in 1-inch pieces
  5. 1 tablespoon red wine vinegar
  6. 1 tablespoon maple syrup
  7. 1 5-ounce bag baby spinach
  8. 2 ounces goat cheese, crumbled
Instructions
  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Adapted from Buzzfeed
Adapted from Buzzfeed
Weekly Fig http://blog.weeklyfig.com/
Golden Beet Pecan Salad
Serves 2
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Ingredients
  1. 2 golden beets
  2. 1 cup mini carrots
  3. 2 cups chopped greens
  4. 1 Tbsp dried cranberries
  5. 1 Tbsp pecans
  6. 2 Tbsp tahini
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and chop the beets into small pieces.
  3. Place on an oiled baking sheet and roast for 15 minutes (or until soft).
  4. Chop the carrots and greens.
  5. Combine everything in a salad bowl, serve, and top with tahini.
Adapted from Jar of Lemons
Adapted from Jar of Lemons
Weekly Fig http://blog.weeklyfig.com/
Jerusalem Artichoke and Mushroom Saute
Serves 2
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Ingredients
  1. 1/2 lb jerusalem artichokes, washed and scrubbed clean
  2. 1 Tablespoon extra virgin olive oil or butter
  3. 1/2 lb cremini mushrooms, thinly sliced
  4. Pinch of salt
  5. Freshly ground black pepper
  6. 1/4 cup chopped flat leaf parsley
  7. 1 garlic clove, finely chopped
  8. 1 teaspoon of lemon zest
  9. The juice of ½ a small lemon
Instructions
  1. Thinly slice the jerusalem artichokes and place them immediately in a medium sized saucepan filled with salted water.
  2. Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for about 4 to 5 minutes or until the sunchoke slices are tender but not falling apart. Drain and set aside.
  3. In the meantime make the persillade by finely chopping the flat leaf parsley, lemon zest and garlic together. Set aside.
  4. Heat oil or butter in a large saute pan or skillet on medium heat. Add the mushrooms and a pinch of salt and pepper and turn to coat them well.
  5. Cook, turning the mushrooms over from time to time, until the water in the mushrooms has completely evaporated and the they feel tender to the fork. Add the cooked sunchokes and continue to cook stirring occasionally for another 2 to 3 minutes or so to lightly brown. Add the persillade and stir and cook for an additional minute before removing from heat and adding the lemon juice.
  6. Serve immediately.
Adapted from Gourmande in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
 

 

Meal Plan 3/8/17

The meal plan for your Weekly Fig box this week can be found here.

Sweet Potato, Kale, and Shrimp Skillet

This dish is an easy one-pan dinner. All you need is a cast iron pan and a few simple ingredients. Sweet potatoes are a healthy carb that have plenty of vitamin A and some B vitamins. You also get your daily dose of vitamin K and fiber from the kale. Shrimp offers many benefits other than just protein as well. It’s a good source for those omega-3 fatty acids that help all of these nutrients get absorbed and used by your body. 

 

Roasted Golden Beet, Carrot, and Chickpea Salad

This meal is on the lighter side. It makes two servings as whole meals or 4 servings as side dishes. Golden beets usually have a milder flavor than red beets. They have important minerals like iron and potassium, as well as vitamins C and A. There is often an abundance of antioxidants in yellow or orange colored foods. Beets are also very beneficial for athletes that are trying to improve their endurance. 

Lemon Chicken Spaghetti Squash

While it may take some time to cook a spaghetti squash, I promise it’s worth the wait and better for you than reaching for the box of pasta. This squash is roasted in the oven until soft then shredded to resemble pasta. Spaghetti squash has vitamins A and C, like most yellow colored vegetables. It also has plenty of dietary fiber to keep you full. The squash is topped with chicken in a tomato spinach sauce.

Garlic, Lemon, and Parmesan Roasted Brussels Sprouts

If you have never had roasted brussels sprouts before, I encourage you to try this recipe. The brussels sprouts are cooked in the oven until crispy and covered with herbs and parmesan. Brussels sprouts actually have some protein, as well as vitamin C and folate. Roasted veggies make perfect side dishes, and these brussels sprouts are no exception. 

Enjoy your Fig box this week!

 

Weekly Fig is a private membership for local sustainable foods.

This Week’s Meal Plan 2/22/17

The suggested meal plan for your fig box can be found here.

Callaloo Jamaican Style Mustard Greens 

This recipe combines a traditional southern style dish with Jamaican influence. Mustard greens are a great detox for the  liver because of their  antioxidants and fiber. They can also help lower cholesterol. If you grew up hating greens, I encourage you to try this modern take on the dish. 

Slow Cooker Beef and Squash Stew

This is the perfect meal to throw in the crockpot before work (or even prep the night before) and come home to a warm dinner already prepared. Any kind of squash contains beta-carotene which give the squash its orange color. Beta-carotene is converted into vitamin A in the body, which is essential for maintaining immunity, perfect for flu season! You can use Kabocha squash, butternut squash, acorn squash, or any combination of the three for this recipe.

Rainbow Hash

Roasted purple sweet potatoes, carrots, and kale make up this vibrant dish. Purple sweet potatoes contain higher levels of antioxidants than regular sweet potatoes. The antioxidants are what gives the potatoes their purple color, similar to blueberries or pomegranate. Combined with the carrots and kale, this  nutrient-dense side dish is the perfect addition to any meal. 

Spicy Roasted Broccoli

If you’ve never had roasted broccoli before, be prepared for it to become your new favorite! Broccoli is an alkaline food which means it keeps the body from being too acidic. It’s high in  fiber which keeps you feeling full longer. Broccoli also contains many essential minerals. This hearty side dish has a kick to it, but it can definitely be adjusted depending on personal preference.

Enjoy your Fig box this week!

This Week’s Meal Plan 2/15/17

The meal plan for your fig box can be found here.

http://www.skinnytaste.com/balsamic-chicken-with-roasted/

Slow Cooker White Bean Soup with Sausage and Collard Greens

Collard greens are a great source of calcium, iron, and essential vitamins. Combined with the protein from the beans and sausage, this soup is a hearty meal with minimal effort to recreate.

Balsamic Chicken and Roasted Vegetables

This recipe contains bell pepper, carrots, onions, mushrooms, and asparagus. With all of that variety, you’re sure to get all of your essential vitamins, specifically vitamins A, C, and K. These veggies also contain beta-carotene, which is an anti-inflammatory. 

Indian-Spiced Green Beans with Black Quinoa

The beans contain iron, manganese, and antioxidant vitamin C. Paired with protein rich quinoa, and covered in yummy spices, this dish is an easy vegetarian option. 

Lasagna Zucchini Boats

This recipe is a healthier version of many people’s favorite comfort food. The zucchini is a great source for magnesium, folate, and omega-3 fatty acids

Greek Tomato Cucumber Salad with Crispy Chickpeas

Here’s another great vegetarian option. Cucumbers help your body stay hydrated in this refreshing salad, and the chickpeas add a crunchy source of protein on top to complete the meal.

Cilantro Jalapeno Jicama Slaw

This slaw is the perfect addition to tacos, nachos, sandwiches, or as a side for any other meal. Jicama is a very nutrient dense food containing all of your essential vitamins and minerals. When added to the beautiful red cabbage, this slaw is full of fiber. This recipe is pretty spicy, but you can adjust the amount of jalapeño to your liking. 

Enjoy your Fig box!

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

This Week’s Meal Plan 2/8

The accompanying meal plan for this week’s Fig Box is chock full of satisfying, wintery dishes. (found here)

Candy-Striped Beetroot Salad:

Not only does this recipe look beautiful, but it is a goldmine for essential vitamins and minerals. The beets alone contain folate, vitamin C,  iron, manganese, potassium, copper, magnesium, and plenty of fiber. The beets are piled on top of a bed of kale, and topped with goat cheese, maple pecans, and a fresh thyme vinaigrette. All of these simple ingredients come together to make a local powerhouse salad!

One-Pan Paprika Chicken with Potatoes and Tomatoes:

The perfect dish to go with your salad, this hearty meal contains lean protein, vitamins A, C, K, and B6 (just from the tomatoes alone!), and all of your essential fats from the olive oil. The purple potatoes add a powerful antioxidant called anthocyanin, which gives the potatoes their characteristic color. After 50-55 minutes in the oven, you have a nutritious dish for your family. 

Stuffed Cabbage Casserole:

The stuffed cabbage casserole is perfect if you’re craving a healthier version of Hamburger Helper. The ground beef and cooked cabbage offer plenty of protein, fiber, essential vitamins, and minerals like calcium. This is another easy one-pot dinner for a weeknight. And with the option to add in your favorite veggies, you can customize this as much as you want. 

Quinoa with Swiss Chard:

Quinoa is a great source of plant based protein (about 8 grams per 3/4 cup cooked) and is low on the glycemic index, so it will sustain you longer without spiking your blood sugar. Its nutty flavor goes great with the garlic and  swiss chard. Just like other leafy greens, swiss chard offers your essential vitamins and plenty of iron. The tomatoes and shallots add a perfect finishing touch to this quick meal. 

Enjoy your Fig Box this week!

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

Crustless Tomato Pie

It’s summer and tomatoes abound. One of my favorite summer dishes that my friend, Laura makes is tomato pie dinnertomato pie. With some overripe tomatoes on the counter, I really needed to make good use of them, but I had no pie crusts and really didn’t have the time to make one so I decided to give it a whirl to make one without a crust.  It turned out great! We ate the whole pie at dinner and I’m making another one tonight! Give it a try!

Eat well. Be well.

Michele

 

Crustless Tomato Pie
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Ingredients
  1. Tomatoes (2 large ones) or several more smaller ones
  2. 2 tbsp fresh basil, chopped
  3. 1 large candy onion, sliced thin
  4. 1 tbsp olive oil
  5. 1 tbsp pastured butter
  6. 2 garlic clove, minced
  7. 2 cups of cheese (I used a blend of Parmesan and Pepperjack)
  8. 1/2 cup of mayo. I used fresh homemade mayo which is a bit more runny so you might use less store-bought mayo.
  9. Sea salt and pepper
  10. 1 tsp sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. You can totally skip caramelizing the onions, but I don't recommend it.
  3. Heat cast iron skillet on high heat. Add olive oil and butter. Add onion slices and stir to coat the onions. Spread onions out evenly and let cook stirring occasionally.
  4. Sprinkle salt and sugar on them and continue to cook and scrap for about 30 minutes, stirring often until onions are brown.
  5. Slice tomatoes and put them in a colander. Salt them to help draw out the moisture. Transfer them to paper towels to continue to absorb moisture. If you don't do this, you'll have a mushy pie.
  6. Layer tomatoes in a round baking dish. I love my stoneware for this. Add a layer of onions and basil and repeat.
  7. Mix Mayo, minced garlic, salt and cheese together.
  8. Spread cheese mixture on top of the tomatoes.
  9. Put in the oven for 15 minutes or until the top is browned.
  10. Serve warm.
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