Weekly Fig

A Private Buying Club, Chattanooga TN

Tag: radish

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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  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
  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.
  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.
  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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  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
  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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  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
  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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  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
  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 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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  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
  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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  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
  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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  1. 4 ounces green onion thinly sliced lengthwise
  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
  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.
  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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  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
  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.

This Week’s Meal Plan 3/1/17

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

Watermelon Radish and Arugula Salad

This simple, fresh salad is perfect for the upcoming spring. The watermelon radishes give this dish a vibrant pop of color, in addition to being great for you. Radishes provide essential minerals and many B vitamins which are important for everyday body functions. Along with the vitamin-packed leafy green arugula, this salad is full of nutrients. A homemade citrus vinaigrette and feta or goat cheese top off this dish. 

Pork, Shrimp, Shiitake, and Cabbage Bowl

This meal is quick and easy for a weeknight. Shiitake mushrooms have been shown to help in weight loss and brain function. They contain many B vitamins and vitamin D. The mushrooms are paired with cabbage, which is full of fiber. Combined with the pork, shrimp, and rice, this is the perfect dinner for when you’re craving something savory.

Roasted Rosemary and Thyme Chicken, Carrots, and Potatoes

This recipe is another easy weeknight dinner because it only requires one pan. The chicken, carrots, and potatoes are all roasted together and seasoned with herbs and lemon. We all know carrots are good for us, but most people don’t think about herbs having benefits as well. Thyme can help heal an array of sicknesses from an upset stomach to a sore throat. It’s also an appetite stimulant, so you should be able to eat this dish up! 

Roasted Jerusalem Artichokes

These Jerusalem artichokes (or sun chokes) are roasted in the oven and topped off with feta cheese and dill. You can also substitute potatoes for the artichokes in this recipe if you don’t have any on hand in the future. Jerusalem artichokes support the good bacteria in your gut and help flush away the bad. They can also help support your immune system with vitamins A, C, and E. These artichokes make the perfect side dish or appetizer. 

Unstuffed Cabbage Roll Soup

This soup combines the flavors of beef stew with a traditional cabbage roll. It’s a great way to use the rest of your cabbage leftover from the Pork, Shrimp, Shiitake, and Cabbage Bowl. This soup has shredded carrots and diced tomato along with the cabbage. Tomatoes are high in vitamin C, which will kick any remaining cold you have from the winter. You can also double this recipe to make leftovers and eat it for lunch the next day.

Enjoy your fig box this week!

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

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