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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. 

Vegucation: Tomatoes

About Tomatoes

The title says “Vegucation”, but tomatoes are really a fruit although they are commonly put in the vegetable category. In fact, Arkansas considers the tomato both its state vegetable and its state fruit. Tomatoes are thought to have originated in Peru, where their name literally means “plump thing with a navel.” They are the most common vegetable/fruit to be grown in a home garden. Heirloom tomatoes are grown true from seed unlike many modern hybrid tomatoes we see today making them a very desirable variety. 

tomato on vineWhy are they beneficial?

Tomatoes contain the antioxidant lycopene, which is a red pigment. This antioxidant has been shown to decrease the risk for heart disease and cancer. Tomatoes also contain the antioxidant vitamin C which protects your immune system and can also decrease cancer risk. Another nutrient found in tomatoes is vitamin A, which gives you healthy skin and hair. Tomatoes are also 95% water which helps keep you hydrated longer. 

When are they in season?

Non-greenhouse tomatoes are usually found in Tennessee from June to October, but you can find greenhouse grown tomatoes in the spring.

How long will they keep?

Ripe tomatoes should be kept at room temperature and used as soon as possible. Unripe tomatoes can be kept at room temperature until ripe.

heirloom tomatoesHow can I use tomatoes?

Tomatoes are extremely versatile from putting a slice on a sandwich to making homemade tomato sauce. Here’s some new ideas to rethink how you eat tomatoes:

  • Make a mango or peach salsa for taco night.
  • Make a tomato tart for your next brunch. I like this recipe from Food Network. You can make the homemade dough or just buy one pre-made.
  • Make your own “sun dried” tomatoes in the oven. Just sprinkle sliced tomatoes with salt and roast in the oven at 250 degrees for about four hours. These will last a day in the refrigerator, but be sure to bring to room temperature before serving.

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 3/22/17

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. 

This Week’s Meal Plan 2/15/17

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

http://www.skinnytaste.com/balsamic-chicken-with-roasted/

Slow Cooker White Bean Soup with Sausage and Collard Greens

Collard greens are a great source of calcium, iron, and essential vitamins. Combined with the protein from the beans and sausage, this soup is a hearty meal with minimal effort to recreate.

Balsamic Chicken and Roasted Vegetables

This recipe contains bell pepper, carrots, onions, mushrooms, and asparagus. With all of that variety, you’re sure to get all of your essential vitamins, specifically vitamins A, C, and K. These veggies also contain beta-carotene, which is an anti-inflammatory. 

Indian-Spiced Green Beans with Black Quinoa

The beans contain iron, manganese, and antioxidant vitamin C. Paired with protein rich quinoa, and covered in yummy spices, this dish is an easy vegetarian option. 

Lasagna Zucchini Boats

This recipe is a healthier version of many people’s favorite comfort food. The zucchini is a great source for magnesium, folate, and omega-3 fatty acids

Greek Tomato Cucumber Salad with Crispy Chickpeas

Here’s another great vegetarian option. Cucumbers help your body stay hydrated in this refreshing salad, and the chickpeas add a crunchy source of protein on top to complete the meal.

Cilantro Jalapeno Jicama Slaw

This slaw is the perfect addition to tacos, nachos, sandwiches, or as a side for any other meal. Jicama is a very nutrient dense food containing all of your essential vitamins and minerals. When added to the beautiful red cabbage, this slaw is full of fiber. This recipe is pretty spicy, but you can adjust the amount of jalapeño to your liking. 

Enjoy your Fig box!

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

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