Many of these fresh beginning-of-summer veggies make great salads and side dishes. You can pair most of these recipes with your favorite protein, whether that’s chicken, fish, beef, or plant based. Enjoy your Fig box this week!

Garlicky New Potatoes and Chard
Serves 2
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Ingredients
  1. 1/2 pound new potatoes scrubbed
  2. 2 cloves of garlic minced
  3. 1/2 tablespoon olive oil
  4. 1/2 bunch chard stems removed
  5. 1/2 cup vegetable or chicken broth
  6. 1/2 tablespoon freshly squeezed lemon juice
  7. salt
  8. freshly ground black pepper
Instructions
  1. Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size.
  2. Drain and halve the potatoes if large and set aside while you prepare the broth.
  3. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for a minute until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock.
  4. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped.
  5. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.
Adapted from Scaling Back Blog
Adapted from Scaling Back Blog
Weekly Fig http://blog.weeklyfig.com/
Garlic Parmesan Cauliflower Radish Salad
Yields 8
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Ingredients
  1. 1 head cauliflower broken into florets
  2. 1/2 cup sliced radishes
  3. 3 green onions sliced into rounds
  4. 6 slices cooked bacon crumbled
  5. 1/4 cup sunflower seeds
  6. 1 teaspoon chopped fresh rosemary
Instructions
  1. Combine all ingredients in a large bowl; mix well to combine.
  2. Cover with plastic wrap and chill at least 4 hours or overnight. Keep leftovers in refrigerator for a few days.
Adapted from Diethood
Adapted from Diethood
Weekly Fig http://blog.weeklyfig.com/
Cucumber, Dill, Feta, and Pistachio Salad
Yields 6
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Ingredients
  1. 1/4 cup apple cider vinegar
  2. 1/2 teaspoon kosher salt
  3. 2 tablespoons minced red onion or shallot
  4. 2 English cucumbers sliced thin
  5. 2 tablespoons chopped fresh dill
  6. 2 ounces feta cheese crumbled
  7. 1/3 cup unsalted pistachios roughly chopped
  8. 2 teaspoons olive oil
  9. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
  2. Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
  3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.
  4. Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
  5. Toss everything together until coated then serve. Leftovers can be stored in the refrigerator for a few days.
Adapted from Spoonful of Flavor
Weekly Fig http://blog.weeklyfig.com/
Middle Eastern Romano Beans with Tomatoes
Serves 2
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Ingredients
  1. 1 tablespoons olive oil
  2. 1/2 medium red onion coarsely chopped
  3. 1 garlic clove minced
  4. 1/2 lb Roma beans cut into 2-3" pieces
  5. 1 tomato diced
  6. 1/2 teaspoon coriander
  7. 1/4 teaspoon allspice
  8. 1 cup water
Instructions
  1. Heat olive oil over medium heat in large pan.
  2. Add red onion and saute until translucent; (a couple minutes) add garlic and cook a little longer, until fragrant.
  3. Add Romano beans, tomatoes, and cup of water. Bring to a simmer and cook for about 20 minutes.
  4. Add spices, stir to combine, then add salt and pepper as needed.
  5. Serve warm.
Adapted from A Dish of Daily Life
Weekly Fig http://blog.weeklyfig.com/
Black Pepper Chicken
Serves 2
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Ingredients
  1. 1 skinless and boneless chicken breast cut into thin strips
  2. 2 tablespoons oil
  3. 1 onion sliced
  4. 1 green bell pepper cut into strips
  5. 1 teaspoon freshly ground black pepper
  6. 2 tablespoons soy sauce use 1 tablespoon for marinade
  7. 1/4 teaspoon sugar
Instructions
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.
  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
Weekly Fig http://blog.weeklyfig.com/
 

 

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