Sep
28
Meal Plan for October 3, 2018

We hope you are staying dry as much as possible this week! Our hearts go out to our friends and neighbors in Soddy Daisy who have taken the brunt of the damage from the storms this week. I suspect we will be rounding the corner to fall weather finally and that is something to be happy about after the brutal extended summer heat!

By now, we hope you have had a chance to play with customizing your  veggie box to get more of what you like and less of what you don’t. If not, please try it out and help us work out the bugs by sending us any problems to members@weeklyfig.com. We are excited about the capacity to offer substitutions you want in your box digitally! The minimum order for free delivery is $35. Don’t worry, we offer a lot more than veggies. Check out over 900 other locally made items in the market from bread to coffee to meats and more. Thank you for supporting our local farmers and artisans!

Cheesy Bacon Stuffed Snack Peppers
Ingredients
  • 6 mini sweet peppers sliced in half seeds and membranes removed
  • 4 oz cream cheese
  • 2 Tablespoons green onions sliced
  • 4 slices bacon cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese + extra for topping
  • chopped cilantro for topping optional
Instructions
  1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
  2. In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar with an electric mixer until smooth.
  3. Fill the sliced peppers with the filling, about a heaping tablespoon each.
  4. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
  5. Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Recipe Notes

Recipe from Belle of the Kitchen

 

Chicken Bacon Avocado Ranch Lettuce Wraps
Ingredients
  • 2 chicken breasts or thighs
  • 1 to mato diced
  • 1 avocado diced
  • 1/2 lb bacon
  • Ranch dressing
  • Boston Bibb romaine, or iceberg lettuce
  • 1/4 cup chopped cilantro
  • 1 lime
  • Salt and pepper for seasoning
Instructions
  1. Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
  2. Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
  3. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
  4. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.
  5. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the lime over the avocado, tomato, and chicken.
  6. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!
Recipe Notes

Recipe from The Search for Imperfection

 

Sweet Potato Mushroom and Kale Hash
Ingredients
ROASTED POTATOES
  • 1 lb organic sweet potatoes washed and cubed bite-size
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/8 tsp pepper
ROASTED MUSHROOMS AND KALE
  • 4 oz mushrooms of your choice
  • 1 bunch organic kale stems removed coarsely chopped
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 1 Tbsp extra-virgin olive oil
Instructions
ROASTED POTATOES
  1. Mix the cubed potatoes in a medium-size bowl with some olive oil. Then add all the spices, and mix really well until coated.
  2. Preheat oven to 375F.
  3. Put on a large baking sheet with parchment paper on it, spread the potatoes around so they are not touching.
  4. Bake at 375F for 25-30 minutes, or until nicely golden and roasted on the edges.
ROASTED MUSHROOMS AND KALE
  1. Warm a large pan over medium heat. Add a bit of olive oil and immediately put in the sliced mushrooms. Sauté for about 8-10 minutes or until roasted on the edges.
  2. Mix in the chopped kale and the minced garlic, and sauté for about 4-5 minutes until the kale starts to wilt.
  3. Sprinkle with salt, and add the roasted potatoes in the pan when they're ready. Enjoy right away!
Recipe Notes

Recipe from Eye Candy Popper

 

Cinnamon Roasted Butternut Squash
Ingredients
  • 1 large butternut squash peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.
Recipe Notes

Recipe from Chew Out Loud

 

Okra Pilaf
Servings: 2 people
Ingredients
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
Instructions
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes

 

Brown Sugar Bacon Green Beans
Ingredients
  • 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
Instructions
  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: https://www.sixsistersstuff.com/recipe/brown-sugar-bacon-green-beans/

 

Pickled Watermelon Radish
Ingredients
  • 4 c. filtered water
  • 2 Tbsp. fine sea salt
  • 1 bunch watermelon radishes
  • 1 tsp. of whatever spices you want to use: Coriander seeds black peppercorns, celery seed, red chili flakes, fennel seed
  • Sterilized glass jars weight helpful to submerge radish
Instructions
  1. Warm the water on the stove in a small pot. Pour in the salt and stir until dissolved. Cover and allow to cool.
  2. Wash the radishes and slice into 1/8 inch thick rounds. Add the slices to your clean jars with enough room for the weight and cover with brine. Add spices if using.
  3. Make sure the radish slices are completely submerged in the brine. This prevents them from spoiling. Gently place the weight on top to help release air bubbles. Cover and close jar loosely.
  4. Place a plate under the jar for spillage as it starts to ferment and allow to ferment on the counter for 2-7 days. Taste the radishes after 36 hours and if they are ready stick them in the fridge to prevent further fermentation. If they are not ready leave them on the counter and taste again in a day or two.
  5. Enjoy them as a snack, on top of salads, or as a side dish.
Recipe Notes

Recipe from Ashley Neese

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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.