Here you can find the meals that accompany what’s in your box this week.
- 1 rutabaga peeled and diced
- 1/2 pound fingerling potatoes cleaned and diced
- 1 large carrot peeled and sliced into rounds
- 2 cloves garlic peeled
- 2 Tbsp olive oil divided 1 Tbsp and 1 Tbsp
- 1/2 teaspoon salt
- 1/4 cup onion chopped
- 1 Tbsp tomato paste
- 1/2 16 ounce can of whole peeled tomatoes
- 1 cup of chopped kale packed
- 1/2 teaspoon Italian seasoning or dried oregano
- Black pepper to taste
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.
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.
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.
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.
Recipe adapted from Simply Recipes.
- 2 chicken breast
- 2 cups warm water
- 1/8 cup salt
- 1 clove garlic peeled and smashed
- 1/2 medium sweet onion thinly sliced
- 2 bell pepper thinly sliced
- 1 can black beans
- green leaf lettuce leaves separated
- fresh salsa
- sour cream
- fresh cilantro
- 1 Tbsp olive oil
- 1 lime
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
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.
Preheat the oven to 400 degrees F.
Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.
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.
Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
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.
Make sure to use a short rimmed baking pan that is large enough to fit the chicken and veggies in a light layer without overcrowding too much to ensure plenty room for moisture to escape.
Add 30 minutes to time for chicken to brine.
Recipe adapted from Little Broken.
- 2 filets salmon
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1 tsp black pepper
- 1 avocado cut into cube shapes
- 1/2 small red onion sliced thinly
- 2 limes juiced
- 1 tbsp cilantro finely chopped
- salt to taste
Mix the salt, chili powder, cumin, paprika, onion and black pepper together, then rub the salmon filets with olive oil and the mixture.
Refrigerate for at least 30 minutes. Preheat the grill while refrigerating.
Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
Grill the salmon to desired doneness. (I grilled for about 5 minutes)
Top with avocado salsa and enjoy!
Recipe adapted from The Cookie Rookie.
- 1 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 teaspoon honey
- 2 Tbsp olive oil
- 1 stalk celery with leaves
- 1 granny smith apple peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
- 1/3 cup walnuts toasted, chopped
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil.
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.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Serve.
Recipe adapted from Epicurious.
The beets go great with chicken, pork, or duck.
- 2 beets rinsed, tops trimmed
- 1/3 cup water
- 1 Tbsp butter
- 1/2 teaspoon minced garlic
- 2 Tbsp chopped fresh chives or green onion tops
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon minced fresh tarragon
- 1/2 Tbsp red wine vinegar
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.
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.
Recipe adapted from Epicurious.
Enjoy your Fig box this week!