Here are your meals for the week. Enjoy!

Sheet Pan Chicken Fajitas
Serves 2
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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
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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
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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
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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.