Hash Browns and Eggs with Microgreens
Serves 2
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Ingredients
  1. 2 strips of bacon
  2. 1 cup peeled and grated potatoes
  3. 1/4 cup grated or finely chopped onion
  4. 1 teaspoon minced garlic
  5. 1/4 cup breadcrumbs
  6. Olive oil for the pan if necessary
  7. 1/2 teaspoon sea salt
  8. Freshly ground black pepper
  9. 2 eggs
  10. A handful of micro-greens for garnish
Instructions
  1. Place a paper towel over a large plate and set aside.
  2. Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place 2 (4 X 2-inch, round) ramekins on a baking sheet.
  8. Crumble the bacon and line the bottom of each ramekin with it. If you don't have ramekins, bake it all together in a cast iron skillet or try a muffin tin.
  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
Adapted from Cooking on the Weekends
Weekly Fig http://blog.weeklyfig.com/
Roasted Brussels Sprouts and Apples
Serves 2
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Ingredients
  1. 1/2 lb brussels sprouts washed tops removed and cut in half
  2. 1 tsp olive oil + sea salt to taste for roasting
  3. 1 apple
  4. 2-3 slices bacon
  5. 1/2 Tbsp fresh rosemary finely chopped or 1/2 tsp dried
  6. additional salt and pepper to taste
Instructions
  1. For this recipe you will roast your brussels sprouts while cooking the bacon and apples in a skillet on the stovetop.
  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 1 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender.
  3. Core the apple and chop into small pieces, set aside.
  4. Heat a skillet over med-hi heat and cut your bacon into one inch pieces. Add the bacon to the skillet and cook, stirring until about 3/4 of the way done.
  5. At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat.
  6. Once brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!
Adapted from Paleo Running Momma
Weekly Fig http://blog.weeklyfig.com/
Roasted Green Beans with Almonds
Serves 2
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Ingredients
  1. 6 oz raw green beans ends trimmed
  2. 1/2 tablespoon olive oil
  3. Sea salt and cracked black pepper to taste
  4. 1 garlic clove minced
  5. 2 tablespoons sliced almonds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.
  3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.
Adapted from Emily Bites
Adapted from Emily Bites
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/
Sautéed Cabbage and Potatoes with Bacon
Serves 2
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Ingredients
  1. 10 ounces shredded green cabbage
  2. 1 potato peeled and diced
  3. 2 strips of bacon
  4. 2 cloves garlic minced
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
Instructions
  1. Cook bacon on a large pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into pieces.
  2. Add potatoes, cabbage, salt, and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir.
  3. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about a minute.
  4. Remove pan from heat. Add crumbled bacon and serve.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
 

 

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