Here you can find the meals that accompany what’s in your box this week.
- 1 1/4 cups shredded cabbage red or green
- 1/4 cup Granny Smith apple cut into matchstick pieces
- 1/4 cup radish cut into matchstick pieces
- 1/2 tbsp white onion very finely diced
- 1 Tbsp sugar
- 1 Tbsp cider vinegar
- 2 tsp water
- 1/2 tbsp olive oil
- a shake of powdered mustard
- a shake of salt and pepper
Combine cabbage, apple, radish and onion in large mixing bowl.
In a small jar, add sugar, vinegar, water, oil, powdered mustard, salt and pepper. Shake or stir until well combined.
Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.
Recipe adapted from Blackberry Babe.
- 3 cloves garlic finely minced
- 1/3 cup olive oil
- 2 tsp lemon juice
- 1 lb kale stems removed
- 1 can chickpeas drained and rinsed
- Red pepper flakes to taste
- Salt to taste
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.
Add half of the kale. With a tongs, turn kale until coated with olive oil, garlic and lemon juice mixture. Wilt for two minutes.
Add remainder of kale. Toss again. Cover and heat until kale is softened, about 15-20 minutes.
Add chickpeas. Season with pepper flakes and sea salt. Raise temp to medium-high and cook 5 additional minutes.
Recipe adapted from Beach Ready Now.
- 4 ounces green onion thinly sliced lengthwise
- 1 Tbsp soy sauce
- 1/2 Tbsp raw sugar
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 1 tsp Korean chili powder
- 1 tsp white vinegar
- 1/2 tsp minced garlic
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).
Mix the green onion with the dressing lightly but thoroughly.
Recipe adapted from My Korean Kitchen.
- 2 cucumbers diced
- 1 cup chilled* cooked quinoa
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 2 Tbsp roughly-chopped fresh basil leaves
- 1 colored bell pepper seeded and diced
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar or red wine vinegar
- 1/2 Tbsp fresh lemon juice
- 1/4 teaspoon Italian seasoning homemade or store-bought
- pinch of salt and black pepper
Toss cooked quinoa, cucumbers, red onion, feta, and basil until combined.
Whisk oil, vinegar, lemon juice, and spices together in a small bowl until combined. Coat the salad ingredients and serve immediately.
*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!
**Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa.
Recipe adapted from Gimme Some Oven.
- 2 sweet potatoes skins removed sliced, then cut into fries
- 2 Tbsp olive oil
- 1/4 tsp chipotle powder
- 1/2 tsp smoked paprika
- 3 tsp corn starch
- salt to taste
- 1 avocado
- 1 lime juiced
- 1 handful cilantro
- 1/4 cup unsweetened coconut milk
- salt to taste
Preheat the oven to 450 degrees.
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.
Slice lengthwise. Cut them into fries from there. Don't slice them too small because they will shrink in the oven.
Mix the spices and corn starch together.
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.
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.
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.
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.
Serve with the fries!
Recipe adapted from Bessie Bakes.
- 1/2 tablespoons olive oil
- 1/2 pound small Jerusalem artichokes scrubbed, quartered
- salt and freshly ground black pepper
- 1 sprig rosemary
- 1 Tbsp unsalted butter ½ stick
- 1 Tbsp balsamic vinegar
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.
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.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Recipe adapted from Bon Appetit.
Enjoy your Fig box this week!
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