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!
- 1 pound carrots preferably with leafy tops
- olive oil
- salt and freshly ground black pepper
- 2 tablespoons pure maple syrup
- 1/3 cup dried cranberries
- 1/3 cup orange juice
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove minced
- 1 cup lettuce or mixed greens packed
- 3 ounces goat cheese
- 1/3 cup roasted almonds
Preheat the oven to 425 degrees.
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.
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.
Recipe adapted from Tasting Table.
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.
- 1 Tbsp olive oil
- 1 garlic clove crushed
- 1 cup fresh spinach packed
- 1 tomato diced
- 1 Tbsp minced onion
- 2 eggs
- Salt and pepper
- Paprika sprinkle as garnish
- Fresh fruit as side dish
Preheat oven to 350.
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.
Place the sauteed spinach into an ovenproof dish (you could use ramekins), creating divets for the eggs. Crack 1 egg into each hole.
Bake the spinach and eggs for about 8 to 10 minutes, or until your desired egg doneness.
Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
Serve with fresh fruit for a well balanced breakfast!
Recipe adapted from 5 Dollar Dinners.
Here’s a hearty meal that’s easy to prepare and easy to clean up. Double the recipe to make some leftovers.
- 2 chicken thighs or breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 slices bacon
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon smoked paprika
- 1 Tablespoons butter
- 1/2 small yellow onion chopped
- 2-3 small potatoes or 1 large potato diced
- 1/2 Tablespoon fresh chopped parsley
Preheat oven to 450°F. Season chicken with salt and pepper and set aside.
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.
Meanwhile, whisk together the broth, vinegar, mustard, garlic, and paprika in a small bowl. Set aside.
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.
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.
Recipe adapted from I Heart Nap Time.
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.
- 2 medium cucumbers
- 6-7 radishes
- 1 bunch scallions
- 1 cup cottage cheese
- salt and pepper
Peel, half, seed, and slice cucumbers.
Wash and thinly slice the radishes.
Chop the scallions.
Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper.
Stir everything together and enjoy!
Recipe adapted from Cooktoria.
Weekly Fig is a private membership association for local sustainable foods.