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Meal Plan for May 17, 2017

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

Rosemary Chicken and Wilted Spinach
Serves 2
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Ingredients
  1. 1 head garlic roasted
  2. 2 Tbsp olive oil
  3. 4 oz fresh mushrooms sliced
  4. 2 chicken breasts pounded to an even thickness
  5. salt & pepper to taste
  6. 1 Tbsp fresh rosemary chopped
  7. 1/2 cup chicken broth
  8. 2 Tbsp unsalted butter divided
  9. 1 1/2 cups fresh spinach
Instructions
  1. Very carefully separate the cloves from the heads of roasted garlic. Set them aside. Cook mushrooms in oil in a large skillet over medium high heat for 5 minutes. Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
  2. Season chicken with salt and pepper on both sides. Add chicken to skillet. Sprinkle rosemary all over chicken and mushrooms. Cook chicken breasts on both sides until browned and cooked through. Remove chicken to a plate and cover to keep warm, leave mushrooms in skillet.
  3. Stir in chicken broth and 1 Tbsp butter to skillet and cook over medium/low heat until sauce reduces. (about 10 minutes) Stir in the reserved cloves of roasted garlic.
  4. Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
Adapted from Aunt Bees Recipes
Adapted from Aunt Bees Recipes
Weekly Fig http://blog.weeklyfig.com/
Shrimp, Zucchini, and Snow Pea Stir Fry
Serves 2
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Ingredients
  1. 2 tsp olive oil
  2. 1 clove garlic minced
  3. 2 tbsp shallot diced
  4. 1 cup zucchini sliced
  5. 1 cup snow peas
  6. 10 shrimp peeled and deveined
Instructions
  1. In a wok or skillet, add olive oil, garlic, and shallot, cook until tender about 2 -3 minutes. Add snow peas and zucchini, cook for about another 3 minutes and then add your shrimp. Cook until shrimp is no longer pink about 2 to 3 minutes longer.
Adapted from Peanut Butter and Peppers
Weekly Fig http://blog.weeklyfig.com/
Roasted New Potato and Lentil Kale Salad
Serves 2
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Lemon Caper Dressing
  1. 1 tablespoon capers drained and roughly chopped
  2. 2 tablespoons dijon mustard
  3. 3 tablespoons freshly squeezed lemon juice
  4. 1/3 cup olive oil
  5. salt + pepper to taste
Salad
  1. 14 ounces new potatoes sliced in half
  2. 1/3 cup lentils
  3. 2-3 stalks dino kale stems removed, roughly chopped
  4. 1/4 cup freshly chopped flat leaf parsley
Instructions
  1. Preheat the oven to 375 F. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.
  2. Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. Or follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.
  3. To prep the kale, remove the leaves from the stalks. Roughly chop the leaves. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.
  4. Make the lemon caper dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil while whisking. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.
  5. Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into two bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.
Adapted from Happy Hearted Kitchen
Weekly Fig http://blog.weeklyfig.com/
Kale and Scrambled Egg Breakfast Tacos
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Ingredients
  1. 4 tortillas
  2. 2 tablespoons olive oil divided
  3. 15 eggs
  4. 2 tablespoons water
  5. 2 cups dino kale ribs removed and roughly chopped
  6. 3 ounces smoked gouda shredded
Instructions
  1. Preheat oven to 350 degrees (F). Line a large baking sheet with tortillas and set aside.
  2. Crack eggs into a large mixing bowl, add salt and pepper and beat well; set aside.
  3. Add 1 tablespoon of oil to a large skillet over medium heat. Add kale, stirring well to coat, then cook, stirring occasionally, for about 10 minutes. Once the kale has reduced by half (you will be amazed at how much it shrinks down!), reduce heat to low and let it cook – stirring occasionally – for another 4 minutes while you make your eggs.
  4. At this point you can place your tortillas in the oven to warm up!
  5. Add remaining oil to a medium-sized non-stick skillet over medium-low heat. Once the oil is sizzling, add eggs and scramble. Then gently fold in cheese until melted.
  6. Season kale with salt and pepper, stir, then remove from heat.
  7. Remove tortillas from the oven, and fill each shell with a scoop of eggs, then top with crispy kale.
  8. Serve warm, with hot sauce if you like a little spice!
Adapted from Baker by Nature
Adapted from Baker by Nature
Weekly Fig http://blog.weeklyfig.com/
 

Kohlrabi radish Slaw
Serves 2
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Ingredients
  1. 3 Tbs white wine vinegar
  2. 1 tsp Dijon mustard
  3. 1 tsp honey
  4. 1/4 tsp ground cumin
  5. salt and freshly ground black pepper to taste
  6. 5 Tbs olive oil
  7. 5 radishes grated
  8. 3 medium carrots grated
  9. 2 small unpeeled kohlrabi bulbs trimmed and cut into matchstick pieces
  10. 1/2 medium head green cabbage thinly sliced
  11. 1/3 cup chopped fresh cilantro
Instructions
  1. In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.
  2. Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
Adapted from Fine Cooking
Adapted from Fine Cooking
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.

Meal Plan for May 3, 2017

Here are come meals that accompany what’s in your box this week. 

Kielbasa, Cabbage, and New Potato Skillet
Serves 2
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Ingredients
  1. 1/2 pound new 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
Instructions
  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!
Notes
  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/
Grilled Caesar Salad
Serves 2
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Ingredients
  1. 1 romaine heart
  2. 3 strips of bacon
  3. shaved parmesan for topping
  4. 1 radish sliced
Dressing
  1. 1 teaspoon of Dijon mustard
  2. 1 egg yolk
  3. 1 teaspoon of anchovy paste
  4. 1 small smashed into a paste
  5. ¼ cup olive oil
  6. ¼ cup grated Parmesan
  7. Salt and freshly ground pepper
Instructions
  1. To make the dressing, add the egg yolk, mustard, anchovy paste and garlic in a bowl. Whisk until the mixture looks homogeneous. Slowly add the oil, continuously whisking. Make sure that the oil gets well incorporated. Add the Parmesan. Taste and adjust the seasoning with salt and pepper. Reserve.
  2. Cut the bacon in small strips and sauté on medium high heat. Sauté for 3-4 minutes or until the bacon is nice and crisp. Place the bacon strips on paper towels to soak up excess fat. Break into pieces once cooled. Reserve.
  3. Set your grill to medium high heat. Cut the romaine hearts in half, vertically. Grill the romaine hearts (placing the inside of the romaine down) for 2-3 minutes. Remove from the heat and set on your serving platter. Add the radishes, bacon pieces and shaved Parmesan and drizzle with the dressing.
Adapted from Our Chocolate Shavings
Weekly Fig http://blog.weeklyfig.com/
Honey Garlic Shrimp and Broccoli
Serves 2
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Ingredients
  1. 1/2 lb shrimp shelled and deveined
  2. 1 tbsp garlic minced
  3. 1/2 tsp ginger minced
  4. 1/4 cup honey
  5. 3 tbsp soy sauce
  6. 1 cup broccoli florets
Instructions
  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce.
  2. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce mixture in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
  3. Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey soy sauce drizzled on top.
Adapted from Homemade Hooplah
Adapted from Homemade Hooplah
Weekly Fig http://blog.weeklyfig.com/
Spring Spinach Quinoa Salad
Serves 2
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Ingredients
  1. 2 cups cooked quinoa
  2. 1 avocado peeled, pitted and diced
  3. 1 bunch parsley
  4. 2 cups fresh spinach leaves
  5. ½ cup broccoli florets finely diced
  6. 1 cucumber finely diced
  7. 2 green onion springs sliced
  8. ½ inch ginger knob grated
  9. 1 tbsp sunflower seeds
  10. 1 tbsp freshly squeezed lemon juice
  11. 2 tsp olive oil
  12. salt
  13. Freshly ground black pepper
Instructions
  1. Add all the ingredients into a large bowl, drizzle with olive oil and lemon juice, season with salt and freshly ground black pepper, toss to combine and serve.
Adapted from The Awesome Green
Adapted from The Awesome Green
Weekly Fig http://blog.weeklyfig.com/
Oven Roasted Chicken and Snap Peas
Serves 2
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Ingredients
  1. 2 chicken thighs
  2. 1 tablespoon olive oil
  3. 1 teaspoon rosemary*
  4. 1 clove garlic sliced
  5. 1/2 lemon sliced into rounds
  6. salt and pepper
  7. 1 cup sugar snap peas
  8. 2 cups cooked quinoa
Instructions
  1. In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice with a sprinkle of lemon juice.
Adapted from I Am a Food Blog
Adapted from I Am a Food Blog
Weekly Fig http://blog.weeklyfig.com/
 

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

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.

Meal Plan for April 12, 2017

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

Cabbage, Radish, and Apple Slaw
Serves 2
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Ingredients
  1. 1 1/4 cups shredded cabbage red or green
  2. 1/4 cup Granny Smith apple cut into matchstick pieces
  3. 1/4 cup radish cut into matchstick pieces
  4. 1/2 tbsp white onion very finely diced
  5. 1 Tbsp sugar
  6. 1 Tbsp cider vinegar
  7. 2 tsp water
  8. 1/2 tbsp olive oil
  9. a shake of powdered mustard
  10. a shake of salt and pepper
Instructions
  1. Combine cabbage, apple, radish and onion in large mixing bowl.
  2. In a small jar, add sugar, vinegar, water, oil, powdered mustard, salt and pepper. Shake or stir until well combined.
  3. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.
Adapted from Blackberry Babe
Adapted from Blackberry Babe
Weekly Fig http://blog.weeklyfig.com/
Sautéed Kale and Chickpeas
Serves 2
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Ingredients
  1. 3 cloves garlic finely minced
  2. 1/3 cup olive oil
  3. 2 tsp lemon juice
  4. 1 lb kale stems removed
  5. 1 can chickpeas drained and rinsed
  6. Red pepper flakes to taste
  7. Salt to taste
Instructions
  1. In a large skillet, heat olive oil over low to medium heat. Sautee garlic for 8-9 minutes until brown. Stir in lemon juice until it begins to emulsify.
  2. Add half of the kale. With a tongs, turn kale until coated with olive oil, garlic and lemon juice mixture. Wilt for two minutes.
  3. Add remainder of kale. Toss again. Cover and heat until kale is softened, about 15-20 minutes.
  4. Add chickpeas. Season with pepper flakes and sea salt. Raise temp to medium-high and cook 5 additional minutes.
  5. Serve immediately.
Adapted from Beach Ready Now
Adapted from Beach Ready Now
Weekly Fig http://blog.weeklyfig.com/
Korean Spicy Green Onion Salad
Serves 2
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Ingredients
  1. 4 ounces green onion thinly sliced lengthwise
Dressing
  1. 1 Tbsp soy sauce
  2. 1/2 Tbsp raw sugar
  3. 1/2 Tbsp sesame oil
  4. 1/2 Tbsp sesame seeds
  5. 1 tsp Korean chili powder
  6. 1 tsp white vinegar
  7. 1/2 tsp minced garlic
Instructions
  1. Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain to remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).
  2. Mix the green onion with the dressing lightly but thoroughly.
  3. Serve.
Adapted from My Korean Kitchen
Adapted from My Korean Kitchen
Weekly Fig http://blog.weeklyfig.com/
Cucumber Quinoa Salad
Serves 2
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For the salad
  1. 2 cucumbers diced
  2. 1 cup chilled* cooked quinoa
  3. 1/4 cup diced red onion
  4. 1/4 cup crumbled feta cheese
  5. 2 Tbsp roughly-chopped fresh basil leaves
For the lemony vinaigrette
  1. 2 Tbsp olive oil
  2. 1 Tbsp apple cider vinegar or red wine vinegar
  3. 1/2 Tbsp fresh lemon juice
  4. 1/4 teaspoon Italian seasoning homemade or store-bought
  5. pinch of salt and black pepper
To make the salad
  1. Toss cooked quinoa, cucumbers, red onion, feta, and basil until combined.
To make the vinaigrette
  1. Whisk oil, vinegar, lemon juice, and spices together in a small bowl until combined. Coat the salad ingredients and serve immediately.
Notes
  1. *If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly!
  2. **Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Weekly Fig http://blog.weeklyfig.com/
Smoky Baked Sweet Potato Fries with Avocado Dipping Sauce
Serves 2
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For the Sweet Potatoes
  1. 2 sweet potatoes skins removed sliced, then cut into fries
  2. 2 Tbsp olive oil
  3. 1/4 tsp chipotle powder
  4. 1/2 tsp smoked paprika
  5. 3 tsp corn starch
  6. salt to taste
For the Avocado Dipping Sauce
  1. 1 avocado
  2. 1 lime juiced
  3. 1 handful cilantro
  4. 1/4 cup unsweetened coconut milk
  5. salt to taste
For the fries
  1. Preheat the oven to 450 degrees.
  2. Slice a chunk off of the sides of each sweet potato to make a flat surface to cut from. This will keep the sweet potato still while you are slicing it.
  3. Slice lengthwise. Cut them into fries from there. Don't slice them too small because they will shrink in the oven.
  4. Mix the spices and corn starch together.
  5. Coat potato slices in olive oil, then the spices and corn starch mixture. Don't salt until they come out of the oven. Salt will extract moisture and will make them soggy.
  6. Place a cooling rack on a sheet pan and cover with parchment paper. Top with the sweet potatoes, but don't overcrowd the pan! It's better to use two pans if your sheet pan isn't big enough.
  7. Bake in the oven for 20-25 minutes, or until they are cooked and the edges have darkened. Let cool for a few minutes before serving.
For the avocado dipping sauce
  1. While the fries are baking, make the sauce by adding all the avocado, cilantro, coconut milk, lime, and salt to a food processor or blender and puree.
  2. Serve with the fries!
Adapted from Bessie Bakes
Adapted from Bessie Bakes
Weekly Fig http://blog.weeklyfig.com/
Balsamic Jerusalem Artichokes
Serves 2
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Ingredients
  1. 1/2 Tbsp olive oil
  2. 1/2 pound small Jerusalem artichokes scrubbed, quartered
  3. salt and freshly ground black pepper
  4. 1 sprig rosemary
  5. 1 Tbsp unsalted butter ½ stick
  6. 1 Tbsp balsamic vinegar
Instructions
  1. Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and 1 Tbsp water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
  2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Adapted from Bon Appetit
Adapted from Bon Appetit
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 4/5/17

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

This roasted Carrot Recipe is perfect for dressing up your usual salad. It would also be a great, fresh recipe for Easter!

Maple Roasted Carrot Salad
Serves 2
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Ingredients
  1. 1 pound carrots preferably with leafy tops
  2. olive oil
  3. salt and freshly ground black pepper
  4. 2 tablespoons pure maple syrup
  5. 1/3 cup dried cranberries
  6. 1/3 cup orange juice
  7. 1 1/2 tablespoons balsamic vinegar
  8. 1 garlic clove minced
  9. 1 cup lettuce or mixed greens packed
  10. 3 ounces goat cheese
  11. 1/3 cup roasted almonds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in even, large diagonal slices and place in a medium bowl with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the lettuce in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Adapted from Tasting Table
Adapted from Tasting Table
Weekly Fig http://blog.weeklyfig.com/
These baked eggs are great for brunch or a light dinner. You can easily swap the spinach for whatever greens you have on hand. Kale or collards would be good substitutes.

Baked Eggs with Spinach and Tomatoes
Serves 2
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Ingredients
  1. 1 Tbsp olive oil
  2. 1 garlic clove crushed
  3. 1 cup fresh spinach packed
  4. 1 tomato diced
  5. 1 Tbsp minced onion
  6. 2 eggs
  7. Salt and pepper
  8. Paprika sprinkle as garnish
  9. Fresh fruit as side dish
Instructions
  1. Preheat oven to 350.
  2. To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
  3. Place the sauteed spinach into an ovenproof dish (you could use ramekins), creating divets for the eggs. Crack 1 egg into each hole.
  4. Bake the spinach and eggs for about 8 to 10 minutes, or until your desired egg doneness.
  5. Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
  6. Serve with fresh fruit for a well balanced breakfast!
Adapted from 5 Dollar Dinners
Adapted from 5 Dollar Dinners
Weekly Fig http://blog.weeklyfig.com/
Here’s a hearty meal that’s easy to prepare and easy to clean up. Double the recipe to make some leftovers.

One Pan Dijon Chicken and Potatoes
Serves 2
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Ingredients
  1. 2 chicken thighs or breasts
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground black pepper
  4. 2 slices bacon
  5. 1/2 cup chicken broth
  6. 2 tablespoons apple cider vinegar
  7. 2 tablespoons Dijon mustard
  8. 1/2 teaspoon minced garlic
  9. 1/4 teaspoon smoked paprika
  10. 1 Tablespoons butter
  11. 1/2 small yellow onion chopped
  12. 2-3 small potatoes or 1 large potato diced
  13. 1/2 Tablespoon fresh chopped parsley
Instructions
  1. Preheat oven to 450°F. Season chicken with salt and pepper and set aside.
  2. Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
  3. Meanwhile, whisk together the broth, vinegar, mustard, garlic, and paprika in a small bowl. Set aside.
  4. Add 2 Tablespoons butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
  5. Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.
Adapted from I Heart Nap Time
Adapted from I Heart Nap Time
Weekly Fig http://blog.weeklyfig.com/
This salad is great for those days with warmer weather. It’s light, healthy, and refreshing. You could also make a large batch and bring this to a potluck or a barbecue instead of the traditional potato salad.

Creamy Cucumber Radish Salad
Serves 2
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Ingredients
  1. 2 medium cucumbers
  2. 6-7 radishes
  3. 1 bunch scallions
  4. 1 cup cottage cheese
  5. salt and pepper
Instructions
  1. Peel, half, seed, and slice cucumbers.
  2. Wash and thinly slice the radishes.
  3. Chop the scallions.
  4. Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper.
  5. Stir everything together and enjoy!
Adapted from Cooktoria
Adapted from Cooktoria
Weekly Fig http://blog.weeklyfig.com/

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

Meal Plan for 3/29/17

Roasted Root Vegetable Stew
Serves 2
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Ingredients
  1. 1 rutabaga peeled and diced
  2. 1/2 pound fingerling potatoes cleaned and diced
  3. 1 large carrot peeled and sliced into rounds
  4. 2 cloves garlic peeled
  5. 2 Tbsp olive oil divided 1 Tbsp and 1 Tbsp
  6. 1/2 teaspoon salt
  7. 1/4 cup onion chopped
  8. 1 Tbsp tomato paste
  9. 1/2 16 ounce can of whole peeled tomatoes
  10. 1 cup of chopped kale packed
  11. 1/2 teaspoon Italian seasoning or dried oregano
  12. Black pepper to taste
Instructions
  1. Preheat oven to 450°F. Into a large baking pan, mix together the chopped vegetables, garlic, and 1 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, stirring halfway through.
  2. Meanwhile in a large saucepan, heat 1 Tbsp of olive oil over medium high heat. Once the oil is hot, add the onions and sauté until brown and soft. Stir in the tomato paste, and cook a minute longer.
  3. Tear the canned tomatoes into large pieces as you add them to the pot, then add some of the liquid from the can and stir. Add the Italian seasoning or oregano. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables finish roasting.
  4. When the root vegetables are ready (they should be easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, just a few minutes. Stir in the root vegetables. Season with salt and pepper to taste.
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Chicken Fajita Lettuce Wraps
Serves 2
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Ingredients
  1. 2 chicken breast
  2. 2 cups warm water
  3. 1/8 cup salt
  4. 1 clove garlic peeled and smashed
  5. 1/2 medium sweet onion thinly sliced
  6. 2 bell pepper thinly sliced
  7. 1 can black beans
  8. green leaf lettuce leaves separated
  9. avocado
  10. fresh salsa
  11. sour cream
  12. fresh cilantro
  13. 1 Tbsp olive oil
  14. 1 lime
  15. 1 tsp chili powder
  16. 1/2 tsp cumin
  17. 1/2 tsp paprika
  18. 1/8 tsp cayenne pepper
  19. 1/2 tsp salt
Instructions
  1. For the brine: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts and garlic (optional). Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
  4. Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.
  5. In a small bowl, stir together the olive oil, chili powder, cumin, paprika, salt, and cayenne pepper. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning.
  6. Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
  7. Remove the chicken from the oven and top with fresh lime juice, to taste. There will be some juices on the bottom of the pan and depending on personal preference, you can remove the chicken to a serving platter with tongs or serve in the baking pan. Taste for salt before serving with lettuce leaves and toppings.
Adapted from Little Broken
Adapted from Little Broken
Weekly Fig http://blog.weeklyfig.com/
 

Grilled Salmon with Avocado Salsa
Serves 2
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Ingredients
  1. 2 filets salmon
  2. 1 tbs olive oil
  3. 1 tsp salt
  4. 1 tsp ground cumin
  5. 1 tsp paprika powder
  6. 1 tsp onion powder
  7. 1/2 tsp ancho chili powder
  8. 1 tsp black pepper
  9. 1 avocado cut into cube shapes
  10. 1/2 small red onion sliced thinly
  11. 2 limes juiced
  12. 1 tbsp cilantro finely chopped
  13. salt to taste
Instructions
  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, then rub the salmon filets with olive oil and the mixture.
  2. Refrigerate for at least 30 minutes. Preheat the grill while refrigerating.
  3. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
  5. Top with avocado salsa and enjoy!
Adapted from The Cookie Rookie
Adapted from The Cookie Rookie
Weekly Fig http://blog.weeklyfig.com/
Apple, Celery, and Walnut Salad
Serves 2
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Ingredients
  1. 1 Tbsp fresh lemon juice
  2. 1 Tbsp Dijon mustard
  3. 1 teaspoon honey
  4. 2 Tbsp olive oil
  5. 1 stalk celery with leaves
  6. 1 granny smith apple peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
  7. 1/3 cup walnuts toasted, chopped
Instructions
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil.
  2. Trim celery leaves and chop enough to measure 1/4 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  3. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Serve.
Adapted from Epicurious
Adapted from Epicurious
Weekly Fig http://blog.weeklyfig.com/
Buttered Beets with Spring Herbs
Serves 2
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Ingredients
  1. 2 beets rinsed, tops trimmed
  2. 1/3 cup water
  3. 1 Tbsp butter
  4. 1/2 teaspoon minced garlic
  5. 2 Tbsp chopped fresh chives or green onion tops
  6. 1 teaspoon minced fresh parsley
  7. 1/2 teaspoon minced fresh tarragon
  8. 1/2 Tbsp red wine vinegar
Instructions
  1. Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
  2. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
Adapted from Epicurious
Adapted from Epicurious
Weekly Fig http://blog.weeklyfig.com/

Meal Plan for 3/22/17

Honey Rosemary Chicken and Potatoes
Serves 2
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Ingredients
  1. 2 chicken breasts or thighs
  2. 1 tsp olive oil
  3. 1/2 lb Yukon Gold Potatoes
  4. 1/2 yellow onion, cut into thin wedges
  5. 1 garlic clove, minced
  6. 1 Tbsp honey
  7. 1 Tbsp fresh lemon juice
  8. 2 tbsp cornstarch
  9. 1 tbsp coarsely chopped fresh rosemary, plus sprigs for garnish
  10. 1 tsp salt
  11. ¼ tsp freshly ground pepper
Instructions
  1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning until browned on all sides, about 8 min.
  2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
  3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low for 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
Adapted from Tara Teaspoon
Adapted from Tara Teaspoon
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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Ingredients
  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
For the sauce
  1. 1/2 cup soy sauce
  2. 1/4 cup brown sugar
  3. 2 teaspoons corn starch
Instructions
  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/
Shrimp, Tomato, and Spinach Fettuccine
Serves 2
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Ingredients
  1. 1/2 pound fresh shrimp, shelled
  2. 2 medium tomatoes, fresh, chopped into large cubes
  3. 1 cup cooked spinach
  4. 2 garlic cloves, minced
  5. 2 Tbsp butter
  6. 1 Tbsp olive oil
  7. 1/4 small lemon
  8. salt to taste
  9. dash of paprika
  10. 1/4 teaspoon crushed red pepper (or more)
  11. 5 oz whole wheat fettuccine pasta
  12. 1/4 cup Parmesan cheese, grated, for serving
Instructions
  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1/2 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it's cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  2. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/4 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don't add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
  5. To serve, top with grated Parmesan cheese.
Adapted from Julia's Album
Adapted from Julia's Album
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/
Golden Beet Pecan Salad
Serves 2
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Ingredients
  1. 2 golden beets
  2. 1 cup mini carrots
  3. 2 cups chopped greens
  4. 1 Tbsp dried cranberries
  5. 1 Tbsp pecans
  6. 2 Tbsp tahini
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and chop the beets into small pieces.
  3. Place on an oiled baking sheet and roast for 15 minutes (or until soft).
  4. Chop the carrots and greens.
  5. Combine everything in a salad bowl, serve, and top with tahini.
Adapted from Jar of Lemons
Adapted from Jar of Lemons
Weekly Fig http://blog.weeklyfig.com/
Jerusalem Artichoke and Mushroom Saute
Serves 2
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Ingredients
  1. 1/2 lb jerusalem artichokes, washed and scrubbed clean
  2. 1 Tablespoon extra virgin olive oil or butter
  3. 1/2 lb cremini mushrooms, thinly sliced
  4. Pinch of salt
  5. Freshly ground black pepper
  6. 1/4 cup chopped flat leaf parsley
  7. 1 garlic clove, finely chopped
  8. 1 teaspoon of lemon zest
  9. The juice of ½ a small lemon
Instructions
  1. Thinly slice the jerusalem artichokes and place them immediately in a medium sized saucepan filled with salted water.
  2. Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for about 4 to 5 minutes or until the sunchoke slices are tender but not falling apart. Drain and set aside.
  3. In the meantime make the persillade by finely chopping the flat leaf parsley, lemon zest and garlic together. Set aside.
  4. Heat oil or butter in a large saute pan or skillet on medium heat. Add the mushrooms and a pinch of salt and pepper and turn to coat them well.
  5. Cook, turning the mushrooms over from time to time, until the water in the mushrooms has completely evaporated and the they feel tender to the fork. Add the cooked sunchokes and continue to cook stirring occasionally for another 2 to 3 minutes or so to lightly brown. Add the persillade and stir and cook for an additional minute before removing from heat and adding the lemon juice.
  6. Serve immediately.
Adapted from Gourmande in the Kitchen
Weekly Fig http://blog.weeklyfig.com/
 

 

Meal Plan for 3/15/17

The meal plan for your weekly fig box can be found here.

Collard Greens with Egg and Feta

This recipe comes from Beth at the Local Milk Blog, who is a Chattanoogan herself. It’s a simple but tasty breakfast dish. We know greens have lots of vitamins and antioxidants plus the protein from the eggs makes this meal a great way to start your day. 

tomato zucchini bakeParmesan Tomato Zucchini Bake

This is an easy side dish you can throw together last minute on a weeknight but make it seem like it took a lot of effort. Plus, the alternating sliced tomatoes, zucchini, and squash make a pretty arrangement and have plenty of health benefits. All of these vegetables help keep you hydrated and protect your body with antioxidants and minerals. This recipe is courtesy of The Nutritionist Reviews.

Quick Chicken Pho

Pho is a traditional Vietnamese dish with rice noodles and some kind of broth. There are many variations, but this recipe from Simply Recipes has chicken with garlic, cilantro, and lime. Once you have the recipe down, feel free to experiment with different flavors next time. Broths often contain large amounts of vitamins and minerals that have seeped out of the vegetables or meat it is made out of. That makes this chicken pho great for when you’re feeling sick or down. 

roasted vegetablesBalsamic Roasted Vegetables

Here’s another easy side dish, courtesy of Happy Healthy Mama. The combination of brussels sprouts, cauliflower, and carrots gives you all of your essential vitamins and many minerals. Pair these with your favorite type of protein (quinoa, chicken, pork roast, etc.) and you have a hearty meal. 

 

Grilled Beef with Sweet Potato and Cherry Tomato Salad

This recipe from Purpose Flavour is perfect for when you have guests over or want a fancier meal. It puts a twist on the traditional steak and potatoes dinner. The sweet potatoes and cherry tomatoes provide your healthy carbs and important vitamins for immune system and skin health. They also combine to make a sweet and tangy side dish. 

Enjoy your Fig box this week!

 

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

Meal Plan 3/8/17

The meal plan for your Weekly Fig box this week can be found here.

Sweet Potato, Kale, and Shrimp Skillet

This dish is an easy one-pan dinner. All you need is a cast iron pan and a few simple ingredients. Sweet potatoes are a healthy carb that have plenty of vitamin A and some B vitamins. You also get your daily dose of vitamin K and fiber from the kale. Shrimp offers many benefits other than just protein as well. It’s a good source for those omega-3 fatty acids that help all of these nutrients get absorbed and used by your body. 

 

Roasted Golden Beet, Carrot, and Chickpea Salad

This meal is on the lighter side. It makes two servings as whole meals or 4 servings as side dishes. Golden beets usually have a milder flavor than red beets. They have important minerals like iron and potassium, as well as vitamins C and A. There is often an abundance of antioxidants in yellow or orange colored foods. Beets are also very beneficial for athletes that are trying to improve their endurance. 

Lemon Chicken Spaghetti Squash

While it may take some time to cook a spaghetti squash, I promise it’s worth the wait and better for you than reaching for the box of pasta. This squash is roasted in the oven until soft then shredded to resemble pasta. Spaghetti squash has vitamins A and C, like most yellow colored vegetables. It also has plenty of dietary fiber to keep you full. The squash is topped with chicken in a tomato spinach sauce.

Garlic, Lemon, and Parmesan Roasted Brussels Sprouts

If you have never had roasted brussels sprouts before, I encourage you to try this recipe. The brussels sprouts are cooked in the oven until crispy and covered with herbs and parmesan. Brussels sprouts actually have some protein, as well as vitamin C and folate. Roasted veggies make perfect side dishes, and these brussels sprouts are no exception. 

Enjoy your Fig box this week!

 

Weekly Fig is a private membership for local sustainable foods.

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