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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
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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
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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
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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
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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
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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. 

Meal Plan for April 19, 2017

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

Salmon with Red Potato, Asparagus, and Collard Green Hash
Serves 2
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Lemon Aioli
  1. 2 tablespoons mayo
  2. 1/2 tablespoon whole grain Dijon mustard
  3. 1 small clove garlic crushed or grated
  4. 1/2 tablespoon fresh lemon juice or more to taste
  5. Salt and black pepper
Hash
  1. 1 tablespoon olive oil divided
  2. 1/2 pound red potatoes scrubbed and cubed
  3. 1 small shallot chopped
  4. 1/4 bunch asparagus woody ends removed and chopped on the diagonal into 2-inch pieces
  5. 1/4 bunch collard greens de-stemmed and chopped
  6. 1/8 cup water
  7. Salt and black pepper
Salmon
  1. 1/2 tablespoon olive oil
  2. 2 salmon fillets
  3. 1/2 tablespoon salmon hash spice blend
  4. Salt and black pepper
For Serving
  1. 1 fresh lemon cut into 4 wedges
Instructions
  1. For the aioli, whisk together the mayo, mustard, garlic, and lemon juice with a pinch of salt and pepper. Cover and refrigerate until serving.
  2. For the hash, add 1/2 tablespoon of oil to a large skillet over medium-high heat. Add the potatoes in an even layer and season with a sprinkle of salt and pepper. Cook (uncovered) until browned outside and softened inside, about 10 to 12 minutes, stirring occasionally. Add the shallot and 1/2 tablespoon oil to the potatoes and cook until the onion starts to soften, about 2 to 4 minutes, stirring occasionally. Stir in the asparagus, collard greens, and water, and season with a sprinkle of salt and pepper. Cook until the collard greens are wilted, the water is evaporated, and the other vegetables are fork-tender, about 4 to 6 minutes, stirring occasionally.
  3. Meanwhile, cook the salmon. Pat each fillet dry with a paper towel and season with the salmon hash spice blend, salt, and pepper. Add oil to a large skillet over medium-high heat; once the oil is hot, add the salmon fillets and cook until browned on both sides and cooked in the center, about 4 minutes per side. (Turn the heat down as necessary to prevent the salmon from burning outside before it’s fully cooked inside. Once the salmon is browned outside, you can turn the heat down to low and cover the skillet with a lid or piece of foil to help the salmon seam inside.)
  4. To serve, divide the hash between 2 plates and add 1 piece of salmon to each; serve along with the aioli and fresh lemon wedges.
Adapted from An Edible Mosaic
Adapted from An Edible Mosaic
Weekly Fig http://blog.weeklyfig.com/
One Pot Spinach Chicken Pasta
Serves 2
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Ingredients
  1. 4 Tablespoons olive oil
  2. 2 chicken breasts cut into bite size pieces
  3. 16 ounces sliced mushrooms
  4. 4 garlic cloves
  5. 2 cups pasta
  6. 4 cups water
  7. 1 teaspoon salt
  8. ¼ teaspoon pepper
  9. 2 Tablespoons basil
  10. 3 cups chopped spinach
  11. 1 cup heavy cream
  12. ½ cup grated Parmesan cheese
  13. ¼ cup fresh Parmesan cheese for garnish
Instructions
  1. In a large sauce pan over medium heat, heat oil. Once oil is heated, add chicken and cook chicken over medium high heat for about six minutes until almost done.
  2. Add mushrooms and garlic and cook for another 4 minutes until mushrooms are tender.
  3. Add pasta, water, salt, pepper and basil. Bring to a boil and cook until pasta is tender about 10 to 13 minutes. Water should be almost gone.
  4. Add spinach, cream and grated Parmesan and bring to simmer.
  5. Serve immediately.
  6. Garnish with fresh Parmesan.
Adapted from Chef in Training
Adapted from Chef in Training
Weekly Fig http://blog.weeklyfig.com/
Greek Chickpea Cucumber Salad
Serves 2
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Ingredients
  1. 1 15 oz can chickpeas
  2. 1 cucumber
  3. 1 tomato
  4. 1 oz feta cheese
  5. 1/2 lemon juiced
  6. 2 Tbsp extra-virgin olive oil
  7. 1/2 tsp dijon mustard
  8. 1/2 tsp honey
  9. 2 Tbsp coarsely chopped fresh dill
  10. Salt and fresh ground black pepper
Instructions
  1. Open, drain and rinse the chickpeas, and then add to a large bowl.
  2. Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomato into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
  3. In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Notes
  1. Make-Ahead: This salad can be made a few hours in advance. If you plan to make it a day in advance, we recommend leaving the tomatoes out of the salad, and then cutting and adding them just before serving since they are more fragile and will wilt more quickly than the cucumbers and chickpeas.
Adapted from Inspired Taste
Adapted from Inspired Taste
Weekly Fig http://blog.weeklyfig.com/
Shrimp Lettuce Wraps with Peanut Sauce
Serves 2
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For the Lettuce Wraps
  1. 1/2 head of Lettuce.
  2. 1/2 lb large shrimp peeled and deveined
  3. Salt and Pepper to taste
  4. 1/2 Tbsp olive oil
  5. 1 Avocado sliced into strips
  6. 1/2 Cucumber sliced into strips
  7. 1/2 bunch Cilantro
  8. 1/2 medium Carrot cut into matchsticks
For the Peanut Sauce
  1. 1/4 cup sesame ginger dressing
  2. 1 Tbsp creamy peanut butter microwave 30 sec if peanut butter refrigerated
Instructions
  1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1/2 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
  2. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips.
  3. Make your dressing by whisking together the sesame ginger dressing with the peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake it up until it's nice and smooth. This sauce is so so tasty and way too easy!
  4. Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Then drizzle the top with the peanut dipping sauce.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Enjoy your Fig box this week!

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

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