May
03
Meal Plan for May 3, 2017

Honey-Garlic-Shrimp-and-Broccoli-Meals

Here you can find the meals that accompany what’s in your box this week.

 

 

 

 

 

 

 

 

Kielbasa, Cabbage, and Potato Skillet
Servings: 2 people
Ingredients
  • 1/2 pound potatoes chopped into bite size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tablespoon olive oil
  • 1/2 small onion diced
  • 2 cloves garlic minced
  • 1/2 pound kielbasa thinly sliced
  • 1/2 head of cabbage sliced into ribbons
  • 1 tablespoon water
Instructions
  1. Chop the potatoes, rinse them, and put them in a medium-size glass bowl. Sprinkle the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.

  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's simmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.

  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, add 1 tablespoon water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!

Recipe Notes

For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking. Recipe adapted from Bare Feet in the Kitchen.

 

Grilled Caesar Salad
Servings: 2 people
Ingredients
  • 1 romaine heart
  • 3 strips of bacon
  • shaved parmesan for topping
  • 1 radish sliced
Dressing:
  • 1 teaspoon of Dijon mustard
  • 1 egg yolk
  • 1 teaspoon of anchovy paste
  • 1 small smashed into a paste
  • ¼ cup olive oil
  • ¼ cup grated Parmesan
  • Salt and freshly ground pepper
Instructions
  1. To make the dressing, add the egg yolk, mustard, anchovy paste and garlic in a bowl. Whisk until the mixture looks homogeneous. Slowly add the oil, continuously whisking. Make sure that the oil gets well incorporated. Add the Parmesan. Taste and adjust the seasoning with salt and pepper. Reserve.
  2. Cut the bacon in small strips and sauté on medium high heat. Sauté for 3-4 minutes or until the bacon is nice and crisp. Place the bacon strips on paper towels to soak up excess fat. Break into pieces once cooled. Reserve.

  3. Set your grill to medium high heat. Cut the romaine hearts in half, vertically. Grill the romaine hearts (placing the inside of the romaine down) for 2-3 minutes. Remove from the heat and set on your serving platter. Add the radishes, bacon pieces and shaved Parmesan and drizzle with the dressing.

Recipe Notes

Recipe adapted from Our Chocolate Shavings.

 

Honey Garlic Shrimp and Broccoli
Servings: 2 people
Ingredients
  • 1/2 lb shrimp shelled and deveined
  • 1 tbsp garlic minced
  • 1/2 tsp ginger minced
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 1 cup broccoli florets
Instructions
  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce.
  2. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce mixture in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.

  3. Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey soy sauce drizzled on top.
Recipe Notes

Swap shrimp for tofu chunks or chickpeas to make it vegan/vegetarian. 

 

Recipe adapted from Homemade Hooplah

 

Spring Spinach Quinoa Salad
Servings: 2 people
Ingredients
  • 2 cups cooked quinoa
  • 1 avocado peeled, pitted and diced
  • 1 bunch parsley
  • 2 cups fresh spinach leaves
  • ½ cup broccoli florets finely diced
  • 1 cucumber finely diced
  • 2 green onion springs sliced
  • ½ inch ginger knob grated
  • 1 tbsp sunflower seeds
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp olive oil
  • salt
  • Freshly ground black pepper
Instructions
  1. Add all the ingredients into a large bowl, drizzle with olive oil and lemon juice, season with salt and freshly ground black pepper, toss to combine and serve.
Recipe Notes

Recipe adapted from The Awesome Green

 

Oven Roasted Chicken and Snap Peas
Servings: 2 people
Ingredients
  • 2 chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary*
  • 1 clove garlic sliced
  • 1/2 lemon sliced into rounds
  • salt and pepper
  • 1 cup sugar snap peas
  • 2 cups cooked quinoa
Instructions
  1. In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice with a sprinkle of lemon juice.

Recipe Notes

Recipe adapted from I Am a Food Blog

 

Enjoy your Fig box meals this week!

 

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


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.