Enjoy your Fig box this week!
- 2 Tbsp Sliced Red Onion
- 1/2 cup Green Beans
- 1/2 cup bell pepper slices
- 1 Tbsp Cilantro
- 8 oz cut of lamb
- 2 Tbsp Lime Juice
- 1/4 Teaspoon Salt
- 2 1/2 Tbsp olive oil divided
- 1/4 teaspoon black pepper
Preheat grill to high (450°F to 550°F). Stir together lime juice, salt, and 2 tablespoons olive oil in a small bowl. Add 2 tablespoons sliced red onion set aside and let stand for at least 10 minutes.
Meanwhile, sprinkle lamb with black pepper and drizzle with remaining olive oil. Grill until internal temperature reaches 145° F, about 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes, then slice if needed.
Lightly saute green beans and bell pepper in 1 teaspoon of olive oil until warm, but still crunchy.
Chop cilantro, and add green beans, red peppers, and cilantro to the red onion mixture; toss to combine. Serve slaw with lamb
Recipe adapted from Fresh Realm
- 1/2 lb sweet potato
- 1/2 lb turnips
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 Tbsp fresh thyme chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp butter or ghee
Preheat oven to 425.
Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl.
Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet.
Cover with foil and bake for 30 minutes.
Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy.
Let it cool for a few minutes and top with more fresh thyme if desired.
Recipe adapted from Jessi's Kitchen
- 1/2 bunch turnip greens
- 1/2 lb mushrooms sliced
- 1/2 tsp finely grated fresh ginger
- 1 garlic clove crushed
- 1 Tbsp extra virgin coconut oil
- 1/8 cup orange juice
- 1/2 Tbsp coconut aminos or reduced-sodium tamari soy sauce
- 1 tsp flour
Wash turnip greens really well. Slice stems and combine with the mushrooms. Chop up the green into big bite sized pieces and put aside.
Heat a large skillet on medium high heat. Once hot, add the coconut oil, garlic and ginger. Once fragrant (about 1-2 minutes), add the mushrooms and turnip green stems.
Cook, stirring frequently, until they start to stick (if too much water is coming out of the mushrooms, increase the heat slightly). Add the orange juice and continue to cook until the stems are starting to soften.
Add the rest of the turnip leaves. Cook, stirring frequently, until the leaves are fully wilted.
Add the coconut aminos and sprinkle the flour over the top. Stir well. Let the flour thicken the juices left in the bottom of the wok for 3-4 minutes (still stirring frequently). Serve!
Recipe adapted from The Paleo Mom
- 2 Tbsp fresh lime juice
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 1/2 cup thinly sliced cabbage
- 2 carrots peeled and julienned
- 2 green onions sliced thin
- 1/4 cup coarsely chopped cilantro
- kosher salt to taste
Add the lime juice and honey into a large bowl and slowly pour in the olive oil while whisking.
Next, add in the cabbage, carrots, green onions and cilantro. Toss to combine, taste and season with salt as desired.
Serve immediately or see note.
If making this slaw in advance, keep the dressing separate. Refrigerate until ready to toss together and serve.
Recipe adapted from Simply Scratch
- 2 apples sliced thin
- 1 tablespoon honey or maple syrup
- ½ cup flour
- ¼ cup old-fashioned oats
- 2 tablespoons honey or maple syrup
- ¼ teaspoon salt
- 3 tablespoons coconut oil solid
Preheat the oven to 350°F. Lightly grease a small glass casserole dish or two ramekins.
Add the flour, oats, 2 Tbsp honey or maple syrup, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.
Combine sliced apples and 1 Tbsp honey or maple syrup in a bowl, tossing to coat completely. Place in the prepared dish or ramekins. Top with the crumble topping.
Bake for 30 minutes or until the top is lightly golden brown and the apples have cooked down. Tent with foil to prevent the topping from oven browning if necessary. Serve immediately.
Recipe adapted from Bakerita
Weekly Fig is a private membership association for local sustainable foods.