Weekly Fig

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Partner Spotlight: Alchemy Spice Company

“Why buy the best vegetables and meats, then season them with lifeless, salt-ridden spice powders?” This is the question that the owners of Alchemy Spice Company asked themselves. Their answer was to create fresh, all natural, high quality spices right here in Chattanooga. They offer 24 different spice blends which are mostly sugar free, and 5 blends that are completely salt free. All of their spices are free from preservatives, flavor enhancers, MSG, soy, gluten, and dairy. 

Revolutionizing the Spice Aisle

The Alchemy Spice Company believes in micro-batch production which means none of their spices are mass produced and left on a shelf until delivery. Each shipment is made to order, so when you buy their spices, they are guaranteed to be no older than two weeks. It’s no secret that freshly ground spices have the best flavor. Did you know that some of the spices people settle for in grocery stores may be up to five years old? At Alchemy, they buy whole spices and grind them shortly before packaging and shipping to ensure freshness.

Thankfully, in Chattanooga there is a huge market for small batch, local items like Alchemy’s spices. Ben Gordon says, “There are a lot of local businesses willing to work with local farmers/producers to get local products.” Our community embraces small businesses and supports one another in order to let these businesses thrive. 


See which spice blends Weekly Fig carries here

Visit The Alchemy Spice Company’s website.


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


Partner Spotlight: 2 Angels Mushroom Farm

Weekly Fig is able to provide our members with gorgeous and tasty mushrooms, thanks to 2 Angels Mushroom Farm, located in Harrison, TN. This company started with two avid hikers with an interest in foraging wild mushrooms. This interest grew into an official business in 2013. They now grow over 13 varieties of gourmet mushrooms with a wide range of flavors and textures.

What sets them apart?

2 Angels focuses on specialty mushrooms that you most likely won’t find in grocery stores. Their mushrooms aren’t sprayed with any chemicals, pesticides, or herbicides. Since the mushrooms are grown locally and naturally, they are fresher and more nutritious. Mushrooms have numerous benefits, just as Angel Miller explains, “Many people are surprised to find that we grow medicinal mushrooms because they have never considered that mushrooms have medicinal properties.” They are low in calories, yet have more than twelve vitamins and minerals in addition to unique antioxidants. They are also a good plant based protein source. Because these nutritious foods are grown right in Chattanooga’s backyard, you are able to get the optimum benefits. 

True Chattanoogans

2 Angels Mushroom Farm loves Chattanooga because of the amazing people and the city’s entrepreneurial spirit. Angel continues, “Because Chattanoogans support local food with their dollar, whether shopping at local farmers markets every week, selecting restaurants that feature local food, or joining Weekly Fig, those choices make small family farms a viable option for families like us.” 


2 Angels Mushroom Farm


Read our Vegucation article on oyster mushrooms here

Visit the 2 Angels Mushroom Farm website


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

Homemade Marshmallows

Homemade marshmallows are always a hit and we love that we can make it with everything we already stock at home rather than making a run to the store.  Give them a try and let us know what you think. 

Homemade Marshmallows
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  1. 6 tsp Great Lakes grass fed beef gelatin
  2. 1 cup ice cold water, divided
  3. 1.5 cups evaporated sugar
  4. 1/4 teaspoon sea salt salt
  5. 1 teaspoon vanilla extract
  6. 1/4 cup arrowroot powder
  7. 1/4 tsp cinnamon (optional)
  1. Place gelatin in your mixer along with 1/2 cup of the water.
  2. In a small saucepan combine the remaining 1/2 cup water, sugar, and salt.
  3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
  5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  6. Combine the arrowroot powder and cinnamon in a small bowl.
  7. Move mixture around in rectangle pan to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. (Pro-Tip: Line your pan with parchment paper and sprinkle the mixture the bottom.
  8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining arrowroot mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  1. This Alton Browns's recipe altered with a couple changes. Original recipe called for corn syrup. Did not feel that affected the recipe and eliminates an item that contains high fructose corn syrup and something I don't keep at home. Also called for powdered sugar mixed with arrowroot. My family felt it was too sweet so we leave it out.
  2. Michele Reneau
  3. Real Food Realtor
Weekly Fig http://blog.weeklyfig.com/

Homemade Marshmallows
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Homemade Marshmallows
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Meal Plan for December 20, 2017

Garlic Herb Chicken and Zucchini
Serves 2
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  1. 1 1/2 tablespoons butter
  2. 2 garlic cloves minced
  3. 1/8 cup fresh oregano chopped (or 1 tablespoon dried)
  4. 1/2 teaspoon fresh rosemary chopped (or a pinch dried)
  5. 1/2 teaspoon fresh thyme chopped (or a pinch dried)
  6. 2 boneless skinless chicken thighs or breasts
  7. salt and pepper to taste
  8. 1 medium sized zucchini sliced
  1. In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
  2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
Adapted from The Recipe Critic
Adapted from The Recipe Critic
Weekly Fig http://blog.weeklyfig.com/
Italian Stuffed Collard Greens
Serves 2
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  1. 1/2 bunch of collard greens about 6 leaves
  2. 1/2 jar marinara
  3. 1 pot salted boiling water about 1 Tbsp salt
  1. 1/2 lb. Italian sausage chicken or pork, casings removed
  2. 1/4 cup diced sweet onion
  3. 1 clove minced garlic
  4. 3/4 cup cooked brown rice
  5. 3/4 cup shredded mozzarella cheese
  6. 1/8 cup parmesan cheese
  7. 1/8 cup fresh basil
  1. Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.
  2. Cook the rice per package instructions.
  3. Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat to cool so that it doesn't melt the cheese when added.
  4. Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.
  5. Line a baking dish with the jar of marinara sauce.
  6. Place 1/3-1/2 cup (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.
  7. Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.
Adapted from Simple Seasonal
Adapted from Simple Seasonal
Weekly Fig http://blog.weeklyfig.com/
Brussels Sprouts Salad
Serves 2
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  1. 1 1/2 cups brussels sprouts
  2. 1 cup lettuce shredded
  3. 2 slices bacon
  4. 1/4 cup slivered almonds
  5. 1/4 cup coarsely grated Parmesan
  6. salt and fresh-ground black pepper to taste
  7. 1/4 cup dried cranberries
Dressing Ingredients
  1. 1 1/2 Tbsp olive oil
  2. 1 Tbsp fresh-squeezed lemon juice
  3. 1/2 Tbsp Dijon mustard
  4. 1 Tbsp red wine vinegar
  5. 1/2 Tbsp maple syrup or honey
  1. Trim brussels sprouts if needed and cut in half. Thinly slice brussels sprouts with a sharp knife or mandolin. Put the shredded brussels sprouts into a salad bowl along with the shredded lettuce.
  2. Measure out the almonds, then toast the almonds in a dry pan over medium-high heat until they’re fragrant, about 2 minutes (but watch them carefully!)
  3. Slice bacon into pieces. Cook the bacon in a hot pan until it’s very crisp; then drain on paper towels and let cool. (I use a paper towel on top to press down on the bacon and absorb as much grease as possible.)
  4. Pour out the bacon grease. Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup to a small bowl and whisk until well-combined.
  5. Put the dressing mixture into the same pan you cooked the bacon in and heat until it’s bubbling. Pour over the brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds, cranberries, and Parmesan. Season to taste with salt and fresh-ground black pepper.
Adapted from Kalyn's Kitchen
Adapted from Kalyn's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Thyme Carrots and Potatoes
Serves 2
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  1. ⅓ lemon cut into slices
  2. 2 boneless chicken breasts with skin
  3. olive oil for drizzling
  4. real salt and coarsely ground black pepper
  5. 2 to 3 shakes paprika
  6. ⅓ pound small potatoes any larger ones halved
  7. 3 carrots sliced in half lengthwise
  8. 5-10 fresh thyme sprigs
  9. 1-2 fresh rosemary sprigs or 1-2 tsp dried
  1. Preheat the oven to 450 degrees F.
  2. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Sprinkle the chicken with a few dashes of paprika, then move on to the other half of the sheet.
  3. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.
  4. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  5. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary (if fresh), thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
Adapted from Food Network
Adapted from Food Network
Weekly Fig http://blog.weeklyfig.com/
Mushroom and Cabbage Bowl
Serves 2
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  1. 1 tablespoon ghee or butter
  2. ¼ pound ground pork
  3. ¼ cup mushrooms chopped
  4. ½ medium onion chopped
  5. ½ clove garlic minced or pressed
  6. ½ teaspoon fresh grated ginger or ¼ teaspoon dried ginger
  7. 1 small carrot grated
  8. 1 tablespoon coconut aminos or tamari sauce
  9. ¼ pound raw wild caught shrimp peeled, deveined and coarsely chopped
  10. ¼ head cabbage sliced thinly
  11. ⅛ teaspoon fish sauce
  12. Real salt to taste
  13. Finely ground black pepper to taste
  14. Thai sweet chili sauce or other hot sauce (optional)
  15. Cauliflower rice (homemade cooked white rice)
  16. ¼ cup green onion
  1. In a large stainless steel or cast iron skillet, over medium heat, cook ground pork, mushrooms, carrots, onion and garlic in ghee (or butter). Cook 3-5 minutes or until pork is fully cooked.
  2. Add your chopped shrimp, thinly sliced cabbage and remaining ingredients to your skillet and season to taste with sea salt and pepper. Continue to cook until vegetables are soft and shrimp is cooked through. When done, remove from heat and set aside.
  3. Serve with cauliflower rice (or cooked white rice) immediately, garnish with green onions and drizzle with Thai Sweet Chili Sauce.
Adapted from Health Starts in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
Kielbasa, Cabbage, and Potato Skillet
Serves 2
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  1. 1/2 pound potatoes chopped into bite size pieces
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1/2 tablespoon olive oil
  5. 1/2 small onion diced
  6. 2 cloves garlic minced
  7. 1/2 pound kielbasa thinly sliced
  8. 1/2 head of cabbage sliced into ribbons
  9. 1 tablespoon water
  1. Chop the potatoes, rinse them, and put them in a medium-size glass bowl. Sprinkle the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's simmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, add 1 tablespoon water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
  1. For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking.
Adapted from Bare Feet in the Kitchen
Weekly Fig http://blog.weeklyfig.com/

Vegucation: Poblano Peppers

Poblano peppers contain some capsaicin (the molecule that makes peppers spicy), but so little that they are less hot than a jalapeño pepper. Their smoky flavor goes with a variety of dishes, and they even have some amazing health benefits that may surprise you. 

Why are they beneficial?

One poblano pepper contains more B2 (riboflavin) than an egg, which is known for its B vitamin content. Riboflavin has been shown to fight against cancer cells and is needed to make glutathione, another antioxidant. Capsaicin has also been shown to protect against cancerous cells. Even though poblanos don’t have much, there is still enough to reap the benefits. Capsaicin can also help you lose weight. It supports a fast metabolism, lower fat percentage, and a good blood lipid profile. 

When are they in season?

Poblanos grow best in cooler temperatures, so they are abundant in the fall, winter, and spring. 

How long will they keep? poblano

Just like a bell pepper, they are best if kept in the refrigerator. However, the flavor will be best when eaten fresh. You can also chop up your poblano and freeze it to add to soups and sauces later. 

How can I prepare them?

Poblano peppers add a kick to any dish. Here are a few ideas for incorporating them into your diet:

  • Add diced pepper to your chili or black bean soup.
  • Add them to pasta sauce for a little more spice.
  • You can stuff them with ground beef, corn, and tomatoes and bake in the oven until wilted.
  • Roast them and make your own salsa
  •  Sauté them with bell peppers, onions, and mushrooms to make smoky veggie tacos. 


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

Meal Plan for December 13, 2017

Sweet Potato Chicken Chili
Serves 2
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  1. 1/2 lb. chicken breasts
  2. 2 cups chicken broth
  3. 1/2 onion minced
  4. 1 clove garlic minced
  5. 1 poblano pepper seeded and diced
  6. 1 tablespoon butter or olive oil
  7. 1 teaspoon chili powder
  8. 1/4 teaspoon salt
  9. 1 sweet potato peeled and diced
  10. 1 14 oz can can fire roasted tomatoes with garlic undrained
  11. 1 14 oz can black beans drained
  12. cilantro and Cotija cheese for topping
  13. 1 bell pepper diced
  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, poblano pepper, and bell pepper and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add cornstarch slowly until you reach desired thickness.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
Chicken, Broccoli, and Mushroom Stir Fry
Serves 2
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  1. 2 chicken breasts cut into bite size pieces
  2. 1/2 tablespoon + 1/2 teaspoon olive oil
  3. 1 cup small broccoli florets
  4. 1/2 cup sliced mushrooms
  5. 1 teaspoon minced fresh ginger
  6. 1/2 teaspoon minced garlic
  7. 1/8 cup chicken broth or water
  8. 1/2 teaspoon sugar
  9. 1 teaspoons sesame oil
  10. 1/2 teaspoon soy sauce
  11. 1/2 teaspoon cornstarch
  12. salt and pepper to taste
  1. Heat 1/2 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Weekly Fig http://blog.weeklyfig.com/
Roasted Chioggia Beets
Serves 2
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  1. 6 beets more or less depending on size
  2. 1 Tbsp. olive oil
  3. 2 sprigs thyme leaves roughly pulled off and torn
  4. salt
  5. pepper
  1. Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste.
  2. Bake for 30 min until golden and cooked through. Serve immediately.
Adapted from Noshing with the Nolands
Weekly Fig http://blog.weeklyfig.com/
Arugula Beet Salad
Serves 2
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Salad Ingredients
  1. 2 medium beets cooked*, peeled, diced into bite-sized pieces
  2. 2 handfuls arugula
  3. 4 Tbsp goat cheese about 1.5 ounces
  4. 1/4 cup roughly chopped walnuts
Dressing ingredients
  1. 3 Tbsp olive oil
  2. 1 1/2 Tbsp lemon juice
  3. 1/4 teaspoon mustard
  4. 1/2 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  1. Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  2. Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
  3. Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)
  1. * To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender
  2. ** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
Serves 2
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For the cauliflower mash
  1. 1/2 tablespoon olive oil
  2. 1/2 head cauliflower cut into small florets
  3. 1 clove garlic minced
  4. 1/2 cup milk
  5. 1 1/2 cups vegetable or chicken broth
  6. 1/2 can white beans rinsed and drained
  7. 1/4 cup cornmeal
  8. 1/4 cup shredded cheese like sharp cheddar or havarti
  9. 1/2 teaspoon salt
For the kale
  1. 1/2 tablespoon butter or olive oil
  2. 1 1/2 cups kale chopped
  3. 1 clove garlic minced
For the shrimp
  1. 1/2 tablespoon olive oil
  2. 1/2 lb. shrimp enough for 2 people
  3. a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper chili powder, cayenne, and/or black pepper
  1. For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
  2. For the kale: Heat the butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.
  3. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
  4. Serve the shrimp and kale over a big pile of cauliflower mash!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/

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

Meal Plan for December 6, 2017

Cheesy Chicken and Broccoli Spaghetti Squash
Serves 2
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  1. 1 large spaghetti squash
  2. 1 large chicken breast or 2 small cut into bite sized pieces
  3. 2 teaspoons olive oil
  4. 1/4 cup finely chopped shallot
  5. 1 clove garlic minced
  6. 1/4-1/2 teaspoon red pepper flakes depending on how spicy you like things
  7. 2 cups broccoli florets
  8. 1 ounce cream cheese room temperature
  9. 1/4 cup low sodium chicken broth
  10. 1/2 cup shredded mozzarella cheese
  11. 1/2 cup shredded sharp cheddar cheese
  12. 1/4 cup plain Greek yogurt
  13. salt and black pepper to taste
Spaghetti Squash
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Cut the spaghetti squash in half and scoop out the seeds.
  3. Rub or spray the interior with oil and season with salt and black pepper.
  4. Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
  5. Remove from the oven and let the squash cool until it can be handled.
  6. Using a fork scoop out the flesh in long strands and put them in a bowl.
  7. Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
  1. Preheat oven to broil.
  2. Spray a large non-stick skillet with oil and heat over medium high heat.
  3. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
  4. Remove the chicken from the skillet onto a plate.
  5. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
  6. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
  7. Sauté for about a minute then add in the broccoli florets.
  8. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
  9. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
  10. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
  11. Add in half of the shredded cheese and stir until melted.
  12. Remove from the heat and stir in the Greek yogurt until combined.
  13. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
  14. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
  15. Broil in the oven until the cheese is melted then serve.
Adapted from Recipe Runner
Adapted from Recipe Runner
Weekly Fig http://blog.weeklyfig.com/
Watercress Citrus Salad
Serves 2
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  1. 1 satsuma mandarin or orange zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos)
  2. 2 ounces watercress
  3. 1 ripe avocado peeled and cut into wedges
  4. a few very thin slices of red onion optional
  1. 2 tablespoons olive oil
  2. 2 tablespoons lemon or lime juice
  3. 1 tablespoon orange zest
  4. 2 teaspoons honey
  5. 1 teaspoon grated turmeric root or sub ½ teaspoon ground turmeric
  6. ⅛ teaspoon salt
  7. pepper to taste
  1. Zest the orange and set aside.
  2. Arrange watercress, avocado, onion and oranges on two plates.
  3. Mix dressing ingredients together in a small bowl.
  4. Spoon dressing over salad when ready to serve.
Adapted from Feasting at Home
Adapted from Feasting at Home
Weekly Fig http://blog.weeklyfig.com/
Red Cabbage Slaw
Serves 2
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  1. 1/4 red cabbage thinly sliced
  2. 1/4 cup green onions sliced
  3. 1 medium carrot shredded
  4. 4 tbsp rice vinegar
  5. 1 tsp sugar
  6. 1 tsp honey
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  1. Toss all ingredients in a bowl and allow to sit for at least an hour before serving.
Adapted from Real House Moms
Adapted from Real House Moms
Weekly Fig http://blog.weeklyfig.com/
Roasted Chicken, Sweet Potatoes, and Brussels Sprouts
Serves 2
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  1. 2 chicken breasts
  2. 2 tablespoons olive oil divided
  3. 2 cloves garlic minced
  4. 1 tablespoon chopped fresh rosemary divided
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon salt divided
  7. 1/2 teaspoon black pepper divided
  8. 2 cups Brussels sprout trimmed and halved (quarter if very large)
  9. 1 small sweet potato peeled and cut into 1/2-inch cubes
  10. 1/2 a red onion chopped
  11. 1 small Granny smith apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)
  1. Preheat the oven to 425 degrees F.
  2. Place the chicken breasts in a large ziptop bag. Drizzle with 1 tablespoon olive oil, then add the garlic, 1/2 tablespoon rosemary, cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
  3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 tablespoons olive oil, then sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
  4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1/2 tablespoon fresh rosemary. Serve warm with the rested chicken.
Adapted from Well Plated
Adapted from Well Plated
Weekly Fig http://blog.weeklyfig.com/


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

Vegucation: Bell Pepper

Bell peppers are actually a fruit, but widely considered a vegetable. Although they are called peppers, they contain no capsaicin, which is what gives peppers their spice. Their array of different colors and flavors make it one versatile food that fits into many different cuisines. 

Why are they beneficial?

Bell peppers are full of immune boosting vitamins like A and C. Red, orange, and yellow bell peppers have the most vitamin A content. They are also high in B vitamins that will give you energy. One bell pepper only contains about 37 calories and 8 percent of your daily fiber intake, so they make a great food for weight loss. 

When are they in season?

You can find bell peppers in the summer and fall. The length of the season depends on weather, but they are around for a good portion of the year. 

How long will they keep?

Bell peppers will last a few days in the refrigerator. You can also slice them up and freeze them to use in cooking. Freezing preserves the nutritional value in the peppers. 

How do I prepare them?

You can eat bell peppers raw or cooked. Raw peppers make a great snack with hummus or tzatziki dip or on a sandwich. Here are some ways to eat them cooked:

  • Stuff them with ricotta and spinach or ground beef, tomatoes, and lettuce. Roast in the oven at 350 degrees. You could even crack an egg in the pepper for a healthy breakfast.
  • Slice them and sauté with chicken and taco seasoning for a fajita style dinner. 
  • Sauté sliced pepper with broccoli and serve with a poached egg and brown rice. 


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

Meal Plan for November 29, 2017

Mushroom, Pecan, and Kale Stuffed Acorn Squash
Serves 2
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For the Acorn Squash
  1. 1 acorn squash halved & seeded
  2. Coconut or Olive Oil
  3. Salt
  4. Pepper
For Stuffing
  1. 3/4 cup wild rice
  2. 1/2 a vegetable bullion cube
  3. 1/2 tbsp coconut or olive oil
  4. 1 garlic clove minced
  5. 1/2-1 cup mushrooms sliced
  6. 1/2 bunch of kale chopped
  7. 1/4 cup chopped pecans
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well.
  8. Scoop into acorn halves. Serve.
Adapted from OM Livin'
Adapted from OM Livin'
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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  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
  7. For the sauce
  8. 1/2 cup soy sauce
  9. 1/4 cup brown sugar
  10. 2 teaspoons corn starch
  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/
Spinach Ricotta Stuffed Peppers
Serves 2
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  1. 2 tablespoons oil divided
  2. ¾ cup diced onion
  3. 3 cloves garlic
  4. 3 cups packed fresh baby spinach chopped
  5. Salt & pepper to taste
  6. 2 bell peppers cut in half, seeds removed
  7. 1½ cups ricotta
  8. 6 tablespoons Parmesan cheese grated
  9. 10 ounce container grape or cherry tomatoes
For the Garnish
  1. Parmesan cheese grated
  2. Fresh flat parsley or basil
  1. Preheat oven to 425.
  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
  6. Serve over rice, orzo, or quinoa.
Adapted from Lil Luna
Adapted from Lil Luna
Weekly Fig http://blog.weeklyfig.com/
Caramelized Herb Roasted Carrots
Serves 2
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  1. 1/2 lb. petite carrots
  2. 1 tbsp. olive oil
  3. salt & pepper to taste about ¼ tsp.
  4. 1/2 tsp. brown sugar
  5. 1/2 tbsp. fresh thyme
  6. 1/2 tsp. fresh rosemary chopped small
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil.
  3. Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
  4. Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.
Adapted from Peanut Butter and Peppers
Weekly Fig http://blog.weeklyfig.com/
Apple Pecan Rosemary Chicken Salad Lettuce Wraps
Serves 2
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  1. Lettuce leaves for serving
For the Salad
  1. 2 small boneless skinless chicken breasts cooked, cooled and diced into small cubes
  2. 3/4 cup chopped golden delicious gala or fuji apple (chop small)
  3. 1/3 cup chopped pecans
  4. 1/3 cup dried cranberries roughly chopped
For the Dressing
  1. 1/2 cup plain greek yogurt
  2. 2 Tbsp mayonnaise
  3. 1 Tbsp red wine vinegar or apple cider vinegar
  4. 2 1/2 tsp finely chopped rosemary
  5. 1 tsp dijon mustard
  6. 1/2 tsp honey
  7. 1/2 tsp onion powder
  8. Salt and freshly ground black pepper to taste
  1. Add chicken, apples, pecans and cranberries to a large mixing bowl.
  2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.
  3. Pour over chicken mixture then toss to evenly coat. Serve in lettuce wrap style.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Immune Boosting Chicken Veggie Soup
Serves 2
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  1. 1 Tbsp olive oil
  2. 1/2 onion chopped
  3. 1 large celery stalk chopped
  4. 1 large carrot peeled and chopped
  5. 1/2 cup mushrooms sliced
  6. 5 cloves garlic minced
  7. 4 cups chicken stock
  8. 1 bay leaf
  9. 1/4 tsp. turmeric
  10. 1/4 tsp. crushed red pepper
  11. 3/4 tsp. sea salt
  12. 1/2 cup chickpeas, drained and rinsed
  13. 1 1/2 cups shredded cooked chicken
  14. 1 cup baby kale leaves
  1. In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaf, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaf, serve and enjoy!
Adapted from Eat Yourself Skinny
Weekly Fig http://blog.weeklyfig.com/

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

Vegucation: Pumpkin

Pumpkins aren’t just for carving. Eating the flesh and the seeds can be very beneficial to you. Read on for more information about this season’s trendiest vegetable and ways to eat it that aren’t in pie form. 

Why is it beneficial?

Pumpkins are a vibrant orange which means they contain beta carotene. This is good for your eye health and for preventing cancer. They’re also plentiful in fiber which is why you get so full eating it! This fiber will help keep your gut happy and can help you reduce snacking by keeping you full longer. A pumpkin’s vitamin C will help your immune system this season, and it’s seeds have healthy fats to keep your skin glowing. Eating pumpkin seeds can also protect your heart health with their phytosterols. 

When are they in season?

Fall, of course! Pumpkins are the epitome of fall festivities. You can find pumpkins from September to November.

How long will they keep?

Pumpkins will last for weeks uncarved and stored in a dry, cool place out of direct sunlight. Once cut, you will want to cook it right away to maintain its flavor. You can store the leftovers in the refrigerator for about 3 days. 

How can I prepare it?

Pumpkin can be very versatile. Many pumpkin baked goods require pumpkin puree. Learn how to make your own here. Using a pie or sugar pumpkin for baking and cooking is generally better than large carving pumpkins. They have more flesh and are smaller and easier to work with. Here are some healthy pumpkin recipes to inspire you:

  • Cut the pumpkin into cubes. Cover with oil and season with salt, pepper, honey, and balsamic vinegar. Roast at 400 degrees for 20 minutes. Sprinkle with feta cheese before serving. 
  • Roast the pumpkin like above, but with just salt and pepper. Blend the pumpkin with a clove of garlic, thyme, and milk to make a creamy pumpkin soup. 
  • Make this easy pumpkin loaf.
  • Or these healthy pumpkin scones.


You can always add your pumpkin puree to oatmeal, protein shakes, smoothies, pancake batter, etc. The possibilities are endless! Share your pumpkin creations with us on Facebook or tag us in your photos on Instagram, @weeklyfig.


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

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