Aug
23
Meal Plan for August 30, 2017

Lemon-Lavender-Shortbread-Cookies-1-of-1-6

This week we have a fun recipe for you–Lemon Lavender Shortbread Cookies! You can use the lavender in your box for more than aromatherapy. Reward yourself after a week full of healthy eating!

 

 

 

 

 

 

 

 

Chicken Avocado Pear Salad
Servings: 2 people
Ingredients
  • 2 chicken breast
  • 1/2 tablespoon chopped rosemary
  • 2 cups chopped greens of your choice
  • 1 avocado pitted and sliced
  • 2 pears sliced
  • 1 green onion cleaned and thinly sliced
  • ¼ cup walnuts
Dressing:
  • 1 tbsp dijon mustard
  • 1/2 tbsp honey
  • 1 tbsp olive oil
  • 1 pinch salt and pepper
Instructions
  1. Heat olive oil or butter in a skillet. When melted, add the chicken to the skillet and cook about 3 minutes on each side until browned. Sprinkle the chopped rosemary onto the chicken, cover the skillet and let the chicken cook until cooked throughout.

  2. Whisk all salad dressing ingredients together in the bottom of a large bowl until combined. Add the greens and toss.

  3. Assemble the remainder of the salad with the sliced avocado, pears, green onions, and walnuts.

  4. Slice the chicken when it's done and add to the salad. Serve.

Recipe Notes

Recipe adapted from Add a Pinch

 

Summer Succotash
Servings: 2 people
Ingredients
  • 1/4 pound okra tops and tails trimmed, cut into 1/2-inch-thick rounds
  • 1 large tomato seeded and coarsely chopped
  • 1/2 cup freshly cut corn kernels
  • 1 poblano pepper seeded and diced
  • Salt and pepper to taste
Instructions
  1. Combine okra and 1/2 cup water in a medium saucepan. Add tomatoes, corn and poblano, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. 

  2. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.

  3. Season with salt and pepper, and serve hot.

Recipe Notes

Recipe adapted from NY Times Cooking

 

One Pan Chicken with Sweet Potatoes and Green Beans
Servings: 2 people
Ingredients
  • 2 chicken breasts
  • 1 beauregard sweet potato diced
  • 1 cup half runner green beans
  • olive oil
  • spices*
Instructions
  1. Arrange the chicken and veggies in sections. Coat in olive oil and spices, then cover with aluminum foil and cook at 350 degrees for 1 hour.

Recipe Notes

*For my spices I used: salt, pepper all over; I used cinnamon on the sweet potatoes and I used garlic powder, red pepper flakes, oregano, thyme, a little basil, onion powder and some paprika on the chicken and the green beans.

Recipe adapted from Paleo Made Painless

 

Sausage, Pepper, and Potato Skillet
Servings: 2 people
Ingredients
  • 6 oz kielbasa sausage sliced
  • 1 green bell pepper diced
  • 1/2 onion diced
  • 1 large potato (or 2 small) peeled and diced
  • olive oil
  • salt and pepper
Instructions
  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.

  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
Recipe Notes

I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.

Recipe adapted from The Two Bite Club

 

Lemon Lavender Shortbread Cookies
Ingredients
  • 1 cup all-purpose flour*
  • 1/4 tsp. salt
  • 1/3 cup granulated sugar
  • 1 1/2 tsp. fresh lavender
  • 1 tsp. finely grated lemon zest
  • 1/2 cup unsalted butter softened
  • 1/2 tsp. vanilla extract
  • pure cane sugar for sprinkling
Instructions
  1. In a small bowl, sift together flour and salt. Set aside.
  2. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle, or use a bowl and the back of a spoon. 

  3. Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
  4. Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into desired shapes and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.

  5. Preheat oven to 325 degrees.
  6. Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be stored in an airtight container for 5 days.

Recipe Notes

Recipe adapted from The Beach House Kitchen

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

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Meet the Author

Rachel

Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.