Fresh Lettuce with Cilantro and Walnuts

Combining cilantro, lettuce and walnuts makes for a delicious combination!

The Ingredients You Need:

2 tbsp vegetable oil

2 tbsp white wine vinegar

1 tbsp lemon juice: fresh squeezed is best

Salt & Fresh ground black pepper

10 medium size radishes: thinly sliced

5 scallions: sliced thinly

1 head lettuce: Use small leaves and tear the larger leaves

2 tbsp cilantro leaves: chopped

3 tbsp walnuts: chopped

How To Make It:

  • This part is almost too easy!
  • Place lemon juice, oil and vinegar in a large bowl and whisk.
  • Add salt & pepper, cilantro, lettuce, radishes, and scallions then toss well. Garnish with the walnuts.
  • Serve.

Green Beans with Tomatoes

By briefly boiling the fresh green beans, you bring the flavor out to be enjoyed when tossed with fresh tomatoes in the buttery basil sauce, using ingredients from your Figbo box!  An excellent side dish for Sunday dinner.

The Ingredients You Need:

1 1/2 lbs fresh green beans: Trim and cut up in 2 inch pieces

1 and half cup water

One-fourth cup organic unsalted butter

3/4 tsp garlic

¼ tsp pepper

1-1/2 tsp fresh basil: chopped

2 c fresh tomato halves

How To Make It:

  • Fill large saucepan with water and green beans. Cover pan with lid and bring contents to a boil.
  • Now lower heat and allow beans to simmer for approximately 10 minutes or until tender.
  • Drain water and put to the side.
  • In a skillet, melt butter over medium high heat.
  • Add basil, garlic, pepper and salt.
  • Add the cut tomatoes then stir gently as it cooks until soft.
  • Pour the mixture over the green beans then gently toss.

Plum Raspberry Crumble

This is a very easy recipe that can be adapted with other fruits for those who don’t care for a sour taste. Or pair with vanilla ice cream that will make this dessert melt in your mouth.

The Ingredients You Need:

2 lbs red plums: cut in half, remove pit and then cut into 1-inch wedges
2/3 c granulated sugar: to be divided
1 1/4 c all-purpose flour: to be divided
2 tbsp orange juice
1/2 pt raspberries: fresh is best from  your Figbo box
1/3 c packed light brown sugar
1/4 tsp kosher salt
8 tbsp (or 1 stick) cold butter: unsalted & diced
1/2 c quick-cooking oats
1/2 c almonds: sliced with some extra for sprinkling

Make The Filling

  • Set oven at 350 degrees to start preheating.
  • Put the sliced plums, 1/4 cup of flour, 1/3 cup of sugar, and all of the orange juice in large bowl then toss well
  • Add the raspberries then lightly toss.
  • Pour into a 9 by 12 baking dish.


Make The Topping

  • Use the remaining flour, granulated sugar, the brown sugar, and the kosher salt and mix in a food processor, using the steel blade.
  • Run on pulse a couple of times.
  • Add the butter and run on pulse again so that butter becomes pea size.
  • Pour into a large bowl then add the oats, mixing well with hands to create large crumbles.
  • Add the 1/2 cup of almonds and mix by hand again.
  • Spread over the plums evenly, covering the fruit.
  • Sprinkle with the extra almonds.
  • Bake in oven for 40 minutes, or until bubbly and top is golden brown.

 

Serve warm or at room temperature.

Collard Greens and Kale Pesto

We normally don’t recommend blanching tender herbs like basil, but when you blanch it with collards and kale, it can make for a delicious dish.

The Ingredients

  • 1 bunch collard greens with stems removed
  • 1 bunch Tuscan kale with stems removed
  • Kosher salt
  • 3 chopped garlic cloves
  • ½ cup grated Parmesan
  • 1 c olive oil
  • ½ c roasted peanuts, unsalted
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp lemon juice
  • Ground black pepper

 

The Pre-Prep

Make your pesto the day before and place plastic wrap over as you directly press it against surface of the pesto then chill until you’re ready for it.

  1. In a large pot, place the collard greens & kale in boiling water with the salt. Boil until the contents are a bright green & tender. Pour into a bowl with ice water to stop it from cooking as well as seal in the color. Drain and squeeze the liquid out as much as possible.
  2. Chop the greens then put in food processor. Add the garlic, lemon zest, Parmesan cheese, oil, lemon juice. Blend on low speed until coarse and well-blended. You want to have a little bit of texture. Now season to taste with salt and pepper.

 

Mediterranean Baked Penne

This recipe takes a classic American casserole and adds an Italian inspiration, creating a one-dish delight that provide bone health, healthy aging and is great for the diabetic. Not only is it delicious, but it is high in calcium, fiber but low in calories, making it hearth healthy too.

The Ingredients

  • 1/2 c dry breadcrumbs, finely chopped
  • 1 TBSP extra-virgin olive oil
  • 2 small chopped zucchini
  • 1lb eggplant, (medium size), chopped
  • 1 green bell pepper, remove seeds and chop
  • 1 medium chopped onion
  • 1 sliced stalk celery
  • 1 minced clove of garlic
  • 1/4 c dry white wine
  • 1 can plum tomatoes, 28 oz size, drained and chopped, set juice aside
  • Salt & ground pepper
  • 1 lb dried penne rigate
  • 1 and half c grated mozzarella cheese (part skim)
  • 2 lg slightly beaten eggs
  • 2 tbsp grated Parmesan cheese

The Preparation

  1. Set to preheat at 375 °F and spray 3 qt baking dish with cooking spray.
  2. Line the baking dish half of the breadcrumbs.
  3. Boil a pot of water for the pasta.
  4. In large skillet, heat the oil on a medium-high heat, then add bell pepper, celery, eggplant, onion and zucchini. Cook while stirring occasionally, until mixture is tender.
  5. Add the garlic and then cook for one more minute while stirring constantly.
  6. Add wine and stir until it has evaporated.
  7. Add juice and tomatoes and bring to a simmer, then cook until thick.
  8. Season with salt & pepper and then pour into a large bowl. Let it cool.
  9. As mixture cools, cook the pasta in salted water, then drain & rinse once done.
  10. Toss the pasta and vegetable mixture together then add mozzarella.
  11. Pour the pasta mixture into the baking dish, then drizzle eggs over the top.
  12. In a small bowl, mix the rest of the 1/4 cup breadcrumbs and Parmesan Cheese.
  13. Sprinkle over the top then place in oven to bake 40 to 50 minutes.

Ready To Serve

Let dish stand for ten minutes then serve.

Salad with Roasted Beets and Citrus Reduction Dressing

Fresh beets are one of the healthiest vegetables we can have in our diet. They provide a great color, and a rich flavor. But it can be intimidating to prepare them if you don’t have any direction to go toward. We have found a delicious salad recipe you can enjoy with the beets you receive in your Figbo box.

The Ingredients

4 medium size beets

Cooking spray

Three-forth c fresh orange juice

Half teaspoon sugar

1 TBSP minced shallots

2 TBSP white wine vinegar

Three-forth tsp kosher salt (to be divided)

Half teaspoon fresh black pepper

One-fourth c extra-virgin olive oil

4 c Boston lettuce, torn

2 c watercress lettuce, trimmed

2 c radicchio, torn

1/2 c goat cheese, crumbled

The Preparation

1. Set oven at 400° to preheat.

2. Line a jelly-roll pan with foil and coat with cooking spray.

3. Place the beets on prepared pan and then lightly spray cooking spray over them.

4. Place in oven and bake for one hour or until tender with a fork.

5. Let the beets cool slightly and then cut off the roots and stems; & rub the skin off.

6. Cut beets into half-inch wedges.

7. Bring orange juice and sugar to a boil and let cook for 10 minutes. This should reduce

the mixture to 2 tablespoons. Pour into a medium-sized bowl and allow to cool.

8. Add the shallots, vinegar, half teaspoon salt, and one-fourth teaspoon pepper.

9. Stir with a whisk as you add the oil gradually.

10. Combine the lettuce, radicchio, and watercress. Sprinkle one-fourth teaspoon of salt and

one-fourth of the pepper over the lettuce mixture and gently toss.

Time To Serve It

Place 1 cup of the lettuce mixture on 8 plates and divide beets among them. Drizzle

approximately one tablespoon of dressing over each then sprinkle 1 tablespoon cheese over

each.

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