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Tag: recipe ideas

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 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/

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