Weekly Fig

A Private Membership Association

Category: Uncategorized (page 1 of 5)

Meal Plan for August 23, 2017

Here are your meals for the week. Enjoy!

Sheet Pan Chicken Fajitas
Serves 2
Write a review
Print
Ingredients
  1. 2 boneless chicken breasts cut into strips
  2. 1/2 tablespoon chili powder
  3. 1/2 teaspoon cumin
  4. 1/2 teaspoon smoked paprika
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon salt and pepper
  7. 1 1/2 tablespoons olive oil
  8. 1 bell/Italian pepper sliced
  9. 1/2 poblano pepper sliced
  10. 1/2 sweet onion thinly sliced
  11. juice of 1 lime plus more for serving
  12. 1/8 cup fresh cilantro chopped, plus more for serving
  13. 4 taco shells warmed
  14. 1 cup steamed rice for serving
  15. shredded cheddar, avocado, sour cream, etc. for serving
Instructions
  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, salt and pepper, and 1 tablespoon olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.
  3. To the opposite side of the pan, add the peppers, onions and remaining 1/2 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
  4. Remove from the the oven and toss everything together with the lime juice and cilantro.
  5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and any other toppings. Enjoy!
Adapted from Half Baked Harvest
Weekly Fig http://blog.weeklyfig.com/
Okra Pilaf
Serves 2
Write a review
Print
Ingredients
  1. 2 slices of bacon chopped
  2. 1/2 cup chopped yellow onion
  3. 1/4 cup chopped green bell pepper
  4. 1 cup okra sliced into disks
  5. 1/8 teaspoon cayenne or to taste
  6. 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  7. 1/2 cup long-grain rice
  8. 3/4 cup chicken stock*
Instructions
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.
  2. Add the onion and green pepper and sauté for 2 to 3 minutes.
  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.
  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.
  5. Fluff up the rice with a fork and stir in the chopped bacon.
Notes
  1. *Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Onion Salad
Serves 2
Write a review
Print
Ingredients
  1. 1 lb heirloom tomatoes
  2. 1/8 lb red onion sliced
  3. 8 small basil leaves
  4. 8 small parsley leaves
  5. 1/2 tsp salt
  6. 1/2 tsp ground black pepper
  7. 1 tbsp olive oil
  8. 1/2 tbsp balsamic vinegar
  9. 1/2 tbsp honey
Instructions
  1. Coarsely chop up the tomatoes, removing any stems or rough patches. thinly slice the onion and wash the herb leaves after they’ve been plucked from the stem.
  2. Toss all the ingredients together in a large bowl.
  3. Serve immediately or the tomatoes will give off a lot of liquid. You definitely don’t want to make this ahead of time and stick it in the fridge for long or the tomatoes will get mealy and lose their smooth texture.
Adapted from Sweet Beet and Green Bean
Weekly Fig http://blog.weeklyfig.com/
Chicken Salad in Roasted Acorn Squash
Serves 2
Write a review
Print
Ingredients
  1. 1 acorn squash halved and seeds removed
  2. olive oil as needed
  3. salt and freshly ground black pepper to taste
  4. 1/2 cup shredded chicken
  5. 2 cups lettuce or spinach
  6. 1/4 cup pomegranate arils
  7. balsamic vinegar to taste
Instructions
  1. Preheat the oven to 425˚F. Drizzle the squash with olive oil and season with salt and pepper. Place cut side down on a parchment paper lined baking tray. Roast for about 30-35 minutes, or until tender.
  2. Let squash cool slighly, then divide the lettuce and chicken among the 4 halves. Add pomegrante arils, season with salt and pepper and drizzle with balsamic to taste.
Adapted from The Feed Feed
Adapted from The Feed Feed
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for August 2, 2017

Here are your suggested meals for the week. Enjoy!

Heirloom Tomato Basil Frittata
Yields 6
Write a review
Print
Ingredients
  1. 2 Tablespoons olive oil
  2. 2 Tablespoons butter cubed
  3. 6 eggs
  4. ¼ pound ground sausage
  5. 6-8 thin slices of red onion
  6. 3 Tablespoons finely grated Parmesan cheese
  7. 3 Tablespoons grated gruyere cheese
  8. 1 garlic clove minced
  9. 1 Tablespoon chopped basil
  10. 1 handful fresh basil leaves
  11. salt and freshly ground black pepper
  12. 1 1/2 pounds ripe heirloom tomatoes mixed colors & sizes, cut crosswise into 1/4" slices
Instructions
  1. Preheat oven to 350°.
  2. Brown sausage in a 10-inch (2-inch-deep) ovenproof skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.
  3. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, chopped basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, red onion cirlces and basil leaves on top of egg mixture. (Some tomato slices may sink.)
  4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
Adapted from F for Food
Adapted from F for Food
Weekly Fig http://blog.weeklyfig.com/
Sweet Corn and Black Bean Tacos
Yields 6
Write a review
Print
Corn and feta salad
  1. 1 ear of corn shucked
  2. 1/8 cup chopped cilantro
  3. 2 medium radishes thinly sliced into small strips
  4. 1/2 medium lime zested and juiced
  5. 1 jalapeño pepper seeded and minced
  6. 1/2 tablespoon olive oil
  7. 1/8 teaspoon sea salt
  8. 1/4 cup crumbled feta
Black beans
  1. 1 can black beans rinsed and drained (or 1 1/2 cups cooked black beans)
  2. 1/2 tablespoon olive oil
  3. 1/2 small yellow or white onion chopped
  4. 1/2 tablespoon ground cumin
  5. 3 tablespoons water
  6. Salt and black pepper to taste
Toppings
  1. 6 small round corn tortillas
  2. 1 large avocado sliced into thin strips
  3. salsa or hot sauce optional
Instructions
  1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
  2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
  3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
  4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional salsa or hot sauce.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Weekly Fig http://blog.weeklyfig.com/
One Pan Salmon with Crispy Kale and Cabbage
Serves 2
Write a review
Print
Ingredients
  1. 1/2 bunch kale tough stems removed, leaves thinly sliced (about 2 1/2 cups)
  2. 1/4 head cabbage cored and thinly sliced (about 2 cups)
  3. 3 tablespoons olive oil divided
  4. salt
  5. 2 salmon fillets about the same size and thickness
  6. 1/2 teaspoon lemon zest plus 1 tablespoon juice
  7. 2 tablespoons chopped fresh dill
  8. 1/2 teaspoon Dijon mustard
Instructions
  1. Preheat oven to 450ºF.
  2. On a quarter-sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer; season with salt and bake 6 minutes. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes. Salmon should be easily flaked with a fork when done.
  3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt.
  4. Drizzle salmon and vegetables with dressing before serving.
Adapted from Popsugar
Adapted from Popsugar
Weekly Fig http://blog.weeklyfig.com/
Turkey Apple Lettuce Wrap
Serves 2
Write a review
Print
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/
Purple and Yellow Green Bean & Potato Salad
Serves 2
Write a review
Print
Ingredients
  1. 4 yukon potatoes
  2. 1/2 pound purple or yellow green beans
  3. 1/2 tomato
  4. 1 tablespoon olive oil
  5. ½ a fresh lemon
  6. salt & pepper
  7. fresh parsley
Instructions
  1. Start by cleaning and quartering the potatoes. Boil them til tender.
  2. Cut the beans in one inch pieces and trim the ends off. Stem the beans for a few minutes - until slightly cooked, but still crunchy. Once ready allow the potatoes and beans to cool on the counter.
  3. Dice the tomato and toss with oil and juice from lemon. Toss in potatoes and beans. Salt and pepper to taste.
  4. Top with fresh chopped parsley.
  5. Place in refrigerator for at least an hour (the longer the better).
Adapted from Honest Cooking
Adapted from Honest Cooking
Weekly Fig http://blog.weeklyfig.com/
 

 

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

Meal Plan for July 18, 2017

Enjoy your meals and fresh produce this week!

Fried Green Tomato BLT
Serves 2
Write a review
Print
Fried Green Tomatoes
  1. 4 eggs
  2. 4 tbsp milk
  3. 3 cups panko crumbs
  4. 1 1/2 cup flour or cornstartch
  5. 1/2 cup parmesan grated
  6. salt and pepper to taste
  7. 3 green tomatoes
  8. butter and oil for pan frying
Sandwich Ingredients
  1. 4 tsp butter
  2. 4 pieces bread
  3. 4 leaves lettuce
  4. 2 handfulls micro greens
  5. 4 pieces cooked bacon
  6. 2 tbsp mayo
  7. 6 slices fried green tomatoes
Instructions
  1. Cook your bacon, wash the lettuce, get out the micro greens, slice your bread.
To make the fried green tomatoes
  1. Get out three bowls. In the first, crack the eggs and add milk and beat together. In the second bowl add the flour. In the last bowl add the panko crumbs, cheese, and seasonings.
  2. Dip each of the tomato slices in the flour first and coat evenly then dip into the egg mixture evenly and lastly into the panko crumb. Place on a plate and repeat for all the sliced tomatoes.
  3. Heat a large skillet pan to med high and add butter and oil enough to cover the bottom completely to get the crumbs coated so they brown nicely.
  4. Add the tomatoes. When the tomatoes are nicely browned on one side flip and add a little more oil and butter mixture till the other side is nicely brown. Remove with a flipper and set aside.
To make the sandwiches
  1. You can either toast your bread and then butter it, or butter it on the outside pieces and grill in a hot pan for a few mins on each side. We love it done in a pan because it gets all crispy and delicious because of the butter.
  2. Then put it all together. Add the mayo to both pieces of bread and then layer the insides on top.
Adapted from Cooks with Cocktails
Weekly Fig http://blog.weeklyfig.com/
Baked Romanesco Cauliflower
Serves 2
Write a review
Print
Ingredients
  1. Salt and pepper
  2. 1 head romanesco broccoli
  3. 1 1/2 tablespoons extra-virgin olive oil plus more for baking dish
  4. 1/2 pound fresh mozzarella sliced
  5. 1/2 cup grated Parmesan
  6. 1/2 dozen black olives pitted
  7. 1 teaspoon roughly chopped capers
  8. 2 garlic cloves minced
  9. 1/4 teaspoon crushed red pepper
  10. Pinch of dried oregano
Instructions
  1. Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  2. Cut cauliflower into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
  3. Lightly oil a baking dish. Arrange blanched cauliflower in one layer. Season lightly with salt and pepper.
  4. Tear mozzarella slices and scatter over the top, then sprinkle with parmesan. Arrange olives here and there. In a small bowl, stir together capers, garlic, red pepper and 1 1/2 tablespoons olive oil. Drizzle mixture evenly over the top.
  5. Bake for about 30 minutes, until cheese has browned a bit and cauliflower is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Adapted from New York Times Cooking
Weekly Fig http://blog.weeklyfig.com/
Chicken and Sausage Gumbo
Serves 2
Write a review
Print
Ingredients
  1. 4-6 oz andouille sausage sliced into 1/4-inch rings
  2. 1 tablespoon butter
  3. 1 tablespoon olive oil
  4. 1/8 cup all-purpose flour
  5. 1 chicken breast
  6. 1 medium yellow onion diced
  7. 1/2 green bell pepper diced
  8. 1 celery stalk thinly sliced
  9. 3 garlic cloves minced
  10. 1/2 tablespoon cajun spice/seasoning
  11. salt and fresh ground pepper to taste
  12. 1 1/2 cups chicken broth
  13. 1 cup fresh diced tomatoes
  14. 1/2 cup slices of okra
  15. 2 prepared brown rice
  16. chopped fresh parsley for garnish
Instructions
  1. Set a large pot over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside.
  2. Add butter and oil to the pot; melt and swirl to coat.
  3. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown.
  4. Add chicken and continue to cook for 5 minutes, stirring frequently.
  5. Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper.
  6. Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently.
  7. Pour in chicken broth and add tomatoes; bring mixture to a boil.
  8. Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes.
  9. Remove from heat.
  10. Serve over prepared brown rice and garnish with parsley.
Adapted from Diethood
Adapted from Diethood
Weekly Fig http://blog.weeklyfig.com/
Spaghetti with Kale and Cherry Tomatoes
Serves 2
Write a review
Print
Ingredients
  1. 1/2 lb spaghetti
  2. 1/2 lb cherry tomatoes halved
  3. 1/2 bunch of kale destemmed and chopped
  4. Zest of 2 lemons
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
  7. Pinch of red pepper flakes (optional)
  8. Salt and pepper to taste
  9. Grated Parmesan cheese for serving
Instructions
  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water and bring to a boil.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!
Adapted from The Iron You
Adapted from The Iron You
Weekly Fig http://blog.weeklyfig.com/
Leek and Red Potato Gratin
Yields 8
Write a review
Print
Ingredients
  1. 2 Tbs olive oil
  2. 2 leeks halved lengthwise then thinly sliced
  3. 1 tsp chopped fresh thyme
  4. 1 1/2 tsp salt
  5. 1/4 tsp freshly ground pepper
  6. 1 1/2 lb red potatoes cut into thick rounds
  7. 1 1/2 cups chicken broth
Instructions
  1. Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
  2. In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
  3. Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serves 8.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Weekly Fig http://blog.weeklyfig.com/
 

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

Meal Plan for May 30, 2017

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

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

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

Meal Plan for April 26, 2017

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

Steak, Greens, and Potatoes with Fig Jam
Serves 2
Write a review
Print
Ingredients
  1. olive oil
  2. salt
  3. pepper
  4. 10 oz potatoes
  5. 1-2 sprigs fresh thyme
  6. 10 oz sirloin steak
  7. 2 cups chard and spinach combined packed
  8. 1-2 cloves garlic peeled
  9. 3 Tbs gorgonzola crumbles
Fig Jam
  1. cup ½ shallot diced small
  2. 6 Tbs balsamic vinegar
  3. 2 Tbs honey
  4. 1 Tbs water
  5. 5-6 dried figs roughly chopped
Potatoes
  1. Preheat oven to 375 degrees. Cut potatoes into quarters (or slices, if your potatoes are huge).
  2. Spread in a single layer on a foil-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and whole thyme sprigs. Roast 15-20 minutes, or until cooked through.
Fig Jam
  1. Heat ½ tablespoon olive or coconut oil in a pot over medium-high heat. Add diced shallot, salt, and pepper, stir. Cook 1 minute, or until shallots soften. Add chopped figs and stir. Reduce heat to medium-low.
  2. Add honey and balsamic vinegar and about 1 tablespoon water to pan; stir. Bring to a low boil. Simmer 8-10 minutes, or until syrupy, stirring frequently.
Steak
  1. Meanwhile, heat 1 ½ tablespoons oil in a large pan over medium-high heat.
  2. Season both sides of steak and add to hot pan. Sear 4-5 minutes on each side for medium.
  3. Mince garlic. Roughly chop greens.
  4. Transfer steak to cutting board, allow to rest.
Greens
  1. Return pan used for steak to stovetop.
  2. Heat 1 tablespoon oil over medium heat. Add garlic to hot pan and cook 30 seconds. Add greens. Season with salt and pepper; stir.
  3. Add 2 tablespoons water. Cook 4-5 minutes, or until greens are wilted.
To Serve
  1. Divide roasted potatoes between plates. Pile greens alongside potatoes. Thinly slice steak against the grain and divide between the plates. Top with fig jam (include plenty of the syrup) and sprinkle with Gorgonzola.
Adapted from Yummly
Adapted from Yummly
Weekly Fig http://blog.weeklyfig.com/
Teriyaki Chicken Lettuce Wraps
Serves 2
Write a review
Print
Ingredients
  1. 1 3/4 lbs chicken breasts diced
  2. 2 1/2 Tbsp olive oil divided
  3. 1/2 cup Teriyaki sauce
  4. 2 Tbsp water
  5. 1 Tbsp cornstarch
  6. 1 Tbsp honey
  7. 1 cup sliced green onions divided
  8. 1 clove garlic minced
  9. 1 red bell pepper diced
  10. 1 8 oz can sliced water chestnuts chopped
  11. 1 cup shredded carrots
  12. butter lettuce leaves
  13. 1/2 cup cashews roughly chopped
Instructions
  1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. Serve over lettuce leaves with remaining 1/4 cup green onions.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Tomato Cucumber Pasta Salad
Serves 8
Write a review
Print
Dill & Garlic Vinaigrette
  1. 3/4 cup olive oil
  2. 6 tablespoons red wine vinegar
  3. 2 teaspoons sugar
  4. 1 large clove garlic minced
  5. 1 1/2 tablespoons fresh dill minced
  6. 1 1/2 teaspoons dried oregano
  7. 3/4 teaspoon garlic powder
  8. 1/2 teaspoon salt
  9. Freshly ground black pepper to taste
Pasta Salad
  1. 1/2 pound pasta
  2. 1 pound tomatoes diced
  3. 1 pound cucumbers diced
  4. 1/2 cup pitted olives
  5. 1/2 cup crumbled feta cheese
  6. 2-3 avocados diced
  7. 2 tablespoons fresh dill
For the vinaigrette
  1. Place ingredients in a jar, tighten the lid, and shake until incorporated.
For the pasta salad
  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool.
  2. In a large bowl, combine all salad ingredients. Toss with about 2/3 of the vinaigrette until everything is evenly coated (reserve the remaining 1/3 of the vinaigrette to add just before serving).
  3. Cover salad and refrigerate for at least 4 hours. Remove from the refrigerator, add diced avocado, and stir in remaining vinaigrette (to taste). Garnish with dill, if desired.
Adapted from Five Heart Home
Adapted from Five Heart Home
Weekly Fig http://blog.weeklyfig.com/
Radish, Orange, and Goat Cheese Salad
Serves 2
Write a review
Print
Ingredients
  1. 1 shallot minced
  2. 2-3 tbsp white balsamic vinegar
  3. salt
  4. 2-3 radishes
  5. 2-3 small oranges sliced
  6. A handful of walnuts chopped
  7. Goat cheese to taste
  8. green onion chopped
  9. Olive oil to taste
Instructions
  1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
  2. Peel the radishes if you wish, though it is by no means necessary. Then thinly slice them. Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season lightly with salt.
  3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
  4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour shallots and vinegar over top. Drizzle olive oil to taste (1 to 2 tablespoons) over top. Scatter green onions on top.
  5. Let sit a few minutes before serving.
Adapted from Popsugar
Adapted from Popsugar
Weekly Fig http://blog.weeklyfig.com/
 

Persian Celery Stew
Serves 2
Write a review
Print
Ingredients
  1. 1 tbsp olive oil
  2. 1/2 big yellow onion diced
  3. 3-4 celery stalks chopped
  4. handful fresh mint chopped
  5. 1/2 bunch parsley chopped
  6. 1/2 cup cooked red kidney beans drained
  7. 1/4 tsp turmeric
  8. 1/4 tsp paprika
  9. 1/4 tsp black pepper
  10. 1/2 lime juiced
  11. 1/2 tsp salt
  12. 1-1.5 cups water
Instructions
  1. Heat the oil in a pot over medium heat.
  2. Saute onion and spices (except lime juice) until translucent.
  3. Add celery, mint, parsley and cooked red kidney beans and mix well.
  4. Add water.
  5. Cover and let the stew cook for 45 minutes until celery pieces are soft.
  6. Minutes before serving, add the lime juice.
  7. Serve hot over cooked rice.
Adapted from Unicorns in the Kitchen
Weekly Fig http://blog.weeklyfig.com/

Enjoy your Fig box this week!

 

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

Vegucation: Golden Beets

About Golden Beetsgolden beets

People have known about the health benefits of beets since Ancient Rome. There are even historic texts describing them in hanging gardens in Babylon. Beets are actually the second largest source of natural sugar next to cane sugar, so it’s no wonder they have been around so long. Beets come in many varieties like red, white, golden, and striped, but golden beets have the sweetest and mildest flavor. They are much less earthy-tasting than your common red beet. 

Why are they beneficial?

Golden beets are full of nutrients like vitamins C and A, iron, potassium, and antioxidants. All of these nutrients work to keep your heart healthy, cleanse your kidneys and liver, lower blood pressure, and promote healthy skin and eyes. Beets are especially good for athletes because they give you natural energy and improve endurance. Eating beets or drinking beet juice before a big event can improve your athletic performance. 

When are they in season?

Peak seasons for golden beets in Tennessee are usually spring and fall. They may come earlier or later depending on the weather. 

 How long will they keep?

Separate the beet root from the beet greens. Store them in separate bags in the refrigerator. The greens are edible, but they will only last a few days in the refrigerator. The beet roots will keep for around two weeks. You’ll know they’re still fresh if the root is firm. 

 

beets close upHow do I prepare them?

You’ll need to clean the beets before you cook with them. Peel any parts that look too tough to eat, but keep as much of the skin on as possible to preserve the nutrients. Peel your beets completely if they are not organic to avoid ingesting any pesticides. With golden beets, you don’t have to worry about the juice staining countertops or clothes. 

You can eat golden beets in a variety of different ways:

  • Roast them in the oven alone or with other hearty vegetables like carrots or sweet potatoes. Just coat in olive oil and seasoning of your choice. 
  • Make homemade pickled beets. This is a good idea if you have a large quantity and won’t be able to eat them all before they go bad.
  • Juice them! The flavor of golden beets goes well with citrus and ginger. 

Although the flavor of beets might not appeal to you at first, try them prepared different ways to find the way you like them. Then reap the benefits!

 

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

Veggie of the Week: Mustard Greens

When most of us hear the words “mustard greens”, we probably think of the traditional southern side dish that we grew up hating as kids. The good news is there are many different ways of preparing this leafy vegetable other than the mushy green stuff  put on your plate at Grandma’s house. This soul food even has plenty of health benefits that most people aren’t aware of. 

How did Mustard Greens become a thing?

The traditional style of cooking greens came from Africa during the slave trade. The slaves that lived on southern plantations passed down their traditional cooking techniques and eventually gave us the southern soul food we have today. 

Why are they beneficial?

We usually don’t think of southern food as being super nutritious, but mustard greens are! They contain the important antioxidants vitamins A and C. Antioxidants protect the body from free-radicals that cause cell damage. These greens also contain vitamin K, which is important for bone health. Mustard greens are very high in chlorophyll, which is the substance that gives certain plants their green color. But it’s also important for humans because chlorophyll can help pull toxins out of the liver.

When are they in season?

You can usually find local mustard greens in the spring (May-June) and fall (September-November) in Tennessee. However, this is subject to change depending on weather. Look for greens that are vibrant, not yellow or wilted. The smaller the leaves, the more tender that will be once cooked. 

How long will they keep?

Mustard greens will stay fresh for about a week if properly stored. Only wash the amount you are going to cook at a time. When you first get them, go through the bunch and remove the bad leaves. This will keep the rest of the bunch fresher. Place the greens in a breathable produce bag and store in a crisper drawer. You can poke holes in a regular Ziploc bag if you don’t have produce bags. Placing a paper towel in the bag with them will wick away moisture if your refrigerator is very humid. 

Now that I have them, how do I cook them?

Be sure to wash your greens thoroughly before eating since leafy vegetables tend to hold onto dirt and debris. Most recipes tell you to soak or rinse the greens in cold water for a few minutes before cooking them. You can cut as much of the stem off as you want. The good stuff is in the leaves! 

Now it’s time to get creative. Here’s a few ideas to get you started:

  • Add them to your favorite stew or soup in the crockpot. Just don’t cook them in there the whole time. Add them about 15 minutes before you serve. (Less time on high heat)
  • Make them Jamaican style. Recipe can be found here on Weekly Fig’s meal plan. 
  • Add them to  your weekend brunch menu. Saute the greens with roasted sweet potatoes, red peppers, and sweet onions. Add some whisked eggs, and season with thyme or rosemary, salt, and pepper. 
  • Make them the traditional way, but with unexpected seasonings. Want them spicy? Add cayenne or red pepper flakes. Craving something Asian inspired? Add tahini and sesame seeds. 

The sky is the limit! With all the different possible combinations of flavors, everyone is sure to find their favorite way to eat their greens. No matter how you prepare them, you are still receiving the wonderful health benefits of this staple food. 

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

What’s in Your Farm Box? 10/26/16

For your October 26, 2016 delivery, here’s what you can expect in your sprout bag:

Sprout Box

Bok Choy and Cilantro from Albert Family Farm

Green Cabbage from The Healthy Kitchen

Kale From Nathaniel Family Farm

Sweet Potatoes From Johns Family Farm

Fruit: Bosc Pears and Bananas

*Items are subject to change due to weather and may be exchanged.

Your accompanying suggested meal plan can be found here.

Don’t forget to shop the online market for all your other weekly needs supplied by local farms and vendors. Get your eggs, bread and other pantry items delivered to your front door. Login into your account at www.weeklyfig.com to shop.

Eat well. Be well.

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

What’s in Your Farm Box? 10/19/16

For your October 19, 2016 delivery, here’s what you can expect:

 

Spaghetti Squash and White Potatoes from Martin Family Farm

Collards and Delicata Squash from Sandabama Farm

Zucchini from The Healthy Kitchen

Bibb Lettuce from Stone Creek Hydroponics

Jalapenos from Hidden Hills Farm

Red Rome Apples from Wheeler Orchard

Apple Cider from Apple Valley Orchard

*Items are subject to change due to weather and may be exchanged.

Your accompanying suggested meal plan can be found here.

Don’t forget to shop the online market for all your other weekly needs supplied by local farms and vendors. Get your eggs, bread and other pantry items delivered to your front door. Login into your account at www.weeklyfig.com to shop.

Eat well. Be well.

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

Benefits of Microgreens

We are excited to be including sunflower sprouts from Healthy Habits in Riceville, TN in your box this week.

Healthy Habits Wheatgrass and Microgreens has recently relocated to a farm off County Road 47 in Riceville.  Owner Kristy Kiser began her journey as an organic grower several years ago on Florida’s Space Coast.   A Chattanooga area native, Kristy moved to Melbourne, Florida in 2000 and discovered the many juice bars and vegan cafes where she was introduced to wheatgrass, microgreens and the power of nutrition to heal our bodies.  Growing one tray of wheatgrass for her family evolved into a business which now includes frozen wheatgrass juice, sunflower shoots and several other types of microgreens. 

Read about the 11 benefits of sunflower sprouts by Natural Society.  Sunflower sprouts can be eaten raw and often seen as garnish, but you can use it to replace lettuce. Put in on sandwiches, add to salads, or to just about anything. 

1. Sunflower greens offer one of the most balanced forms of a complete plant protein around. They provide all the essential amino acids and help to repair muscle tissue while supporting the enzymes of the body to do their jobs as well.

2. Sprouted sunflower greens, known as microgreens, also contain up to 100 times the enzymes of regular, full-grown greens. This means your body can more easily assimilate important phytonutrients, vitamins and minerals.

3. Sunflower greens are full of folate (folic acid), and B complex, vital nutrients for pregnant women and a developing baby.

4. High levels of antioxidants in sunflower greens can aid in heart health, slow aging, and support cellular recovery. High levels of vitamins C, E, and selenium can even reduce high blood pressure and improve arterial health.

5. Sunflower greens are packed with nutrition and have very low calories, so they are a perfect food for those who want to lose weight.

6. Sunflower greens contain lecithin which help to break down fatty acids in the body.

7. They also contain vitamins A, D, and E as well as important minerals including calcium, copper, iron, phosphorous, magnesium and potassium.

8. Eating sunflower seeds or greens helps to boost your reproductive health by providing the body with ample zinc. Zinc also works with over 300 enzymes in the body to keep things running smoothly.

9. Sunflower greens are incredible for boosting immunity. Leafy green sprouts, especially those of the sunflower variety are essential to creating innate lymphoid cells (ILC) important immunity-boosting cells found in the lining of the digestive system that help to keep our gut bacteria healthy. Many people realize by now that gut health is the primary form of fighting disease and foreign invaders in the body.

10. Sunflower sprouts are full of essential fatty acids that are needed to make a plant burst out of its seed shell. Start sprouting to receive up to 900% more nutrition from your food.

11. All sprouts, including sunflower sprouts are full of chlorophyll – the same substance which makes plants turn green. In human beings, this one constituent keeps our blood healthy, reduces inflammation, calms the nervous system, revitalizes tissues, and balances pH levels in the body.

 

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

Older posts

© 2017 Weekly Fig

Theme by Anders NorenUp ↑