Meal Plan for March 28, 2018

Enjoy this week’s meal plan corresponding to the veggies in  your Weekly Fig bag. Let us take a load off by meal planning for you. Don’t forget to pick up speciality products like Crumbleberry Cashew Cheese, Smiling Hara Tempeh and Olive Chattanooga Balsamic Vinegar to complete the meal plan. Review it now before you Friday at 1pm and add any items to restock the fridge, freezer and pantry.


This recipe contains a vegan substitute option which is also a great dairy free option. You can also add your favorite protein to the mixture.

Broccoli Cheese Stuffed Potatoes
  • 2 medium russet potatoes washed and dried
  • 1 teaspoon olive oil
  • 2 tablespoons salted butter softened or oil of choice
  • 1/2 cup yogurt or sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chives or green onions
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1.5 cooked broccoli chopped, divided
  • 2 cups cheddar cheese shredded, divided (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese)
  • 1/2 cup milk
  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.

  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. OR place potatoes in Instant pot on rack with 1/2 cup water on Manual for 10 minutes. Allow to natural pressure release.

  3. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. 

  4. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.

  5. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add yogurt or sour cream, milk, salt, pepper, chives, garlic powder, paprika, broccoli and 3/4 cup of the cheese (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese). 

  6. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! 

Recipe Notes

Feel free to add in your favorite protein. Use a different cheese or substitute cashew cheese for vegan products. Crumbleberry Cashew cheese makes it easy. Just take 2 tbsp of Cashew Cheese and mix it with 1/2 cup of hot water to substitute for milk and yogurt. Try Five Pepper Jack or Sun Dried Tomato. 

You could really eat this delicious salsa on tortilla chips or by the spoonful. Or try it on top of your favorite baked fish, grilled poultry or even on tacos. Or mix it into quinoa, millet or couscous.

Mango Cucumber Salsa

  • 2 ripe mango diced
  • 1 small cucumber diced
  • 1/3 cup diced red onions
  • 1/4 cup chopped cilantro
  • Juice from 1 lime
  • Freshly ground black pepper
  • Pinch of sea salt
  • 2-3 tbsp Olive Chattanooga Jalapeno Balsamic Vinegar
  1. Stir together all of the ingredients in a medium bowl. Olive Chattanooga Jalapeno Balsamic Vinegar is a lovely addition to use when you want a little pizzazz without having to go through the trouble of deseeding a jalapeno.

    Chill if needed or enjoy immediately.

Recipe Notes

Recipe adapted from:

Try this recipe with tempeh or substitute for your favorite pastured, non GMO protein options from one of our many local farmers.

Tempeh Lettuce Cups with Pickled Carrots and Cucumber

Use your favorite protein or try Smiling Hara Tempeh through Weekly Fig.
Recipe from:

  • 1 Carrot, shredded
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 8 oz Smiling Hara Tempeh, Crumbled
  • 2 Cloves garlic, minced
  • Sea salt and black pepper
  • ½ CUP Roasted peanuts, chopped
  • 1 Cucumber, Shredded
  • 1 Green Onion, Shredded
  • 1 Small Lettuce, Leaves separated
  • 1/2 cup Cilantro, Chopped
  • 2 tbsp Sriracha Chili Sauce, Optional
  1. Place the carrot and vinegar in a medium bowl and toss to combine. Set aside to pickle for 10 minutes, stirring occasionally to coat the carrot.

  2. Heat the oil in a large frying pan over high heat, add Smiling Hara tempeh and cook, stirring, for 6 minutes or until lightly browned. 

  3. Add the garlic, sriracha, salt, pepper and half the peanut. Cook further for 2 minutes.

  4. Divide the carrot, Smiling Hara tempeh, cucumber and onion between the lettuce cups. Top with the coriander and remaining peanut to serve.  


Brown Sugar Bacon Green Beans
  • 1 lb green beans trimmed
  • 6 pieces bacon cut into 1 inch pieces
  • 2 tbsp butter
  • 2 tbsp brown sugar or sucanat
  • Sea salt and Black Pepper
  1. Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes.
  2. While beans are cooking, in a large skillet, fry the bacon over medium heat until done (but not quite crisp).
  3. Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.
  4. Drain the water from the beans, season with salt and pepper, and stir in the sugar and bacon mixture. Serve immediately.
Recipe Notes

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Recipe adapted from:

You can now get Bleu Fox Cheese Shop cheese through Weekly Fig! If you haven’t tried the suggested Gouda, you must! It goes lovely with this salad. Totally optional but you won’t regret it.

Shaved Brussel Sprout Salad
  • 1 lb Brussel sprouts
  • 1/2 Red onion sliced thin
  • 1 Lemon
  • 1/4 cup Olive Chattanooga Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 3 tablespoons Finely grated L'Amuse Signature Gouda from Bleu Fox Cheese shop Optional but recommended
  1. Using an adjustable-blade slicer or knife to thinly slice leaves of Brussels sprouts into a medium bowl.
  2. Add red onions and cheese (if using).
  3. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl.
  4. Add Dijon mustard and olive oil. Season with salt and pepper.

  5. Add to salad and toss to combine.
Recipe Notes

Recommend making this in 1-2 hours in advance to allow flavors to marinate. 
You can use any hard cheese but highly recommend the Gouda from Bleu Fox Cheese Shop, now available through Weekly Fig.


Meet the Author

Michele Reneau

Michele and her husband relocated to Chattanooga, TN from Charleston, SC in 2009. Leaving a successful real estate career upon relocation, and shortly after became a mom, she transferred her passion of helping people into health matters. She became a Certified Health Coach and enthusiast for local real food. Michele is the Chattanooga Chapter leader of the Weston A Price Foundation. The Reneaus who now have 4 children started a family farm in 2015 on Signal Mountain. Michele loves to cook, eat and teach others about real food.