I had three fresh figs that were at their outer limit. I knew I would have to remove most of the skins to be able to use them, so I decided to try making a fig yogurt. This is too easy for words and so delicious.
I scooped the flesh out of three very ripe fresh figs and put it in a small bowl. I added 1/2 cup of nonfat plain yogurt and stirred them together. Then I added the smallest dash of balsamic vinegar and stirred. It was delicious, but I was hungry and wanted to make a larger snack, so I peeled and sliced up a Pink Lady apple and put the slices in a bowl with the yogurt. It made a great dip/sauce for the apples.
I have always though blueberry yogurt was the ultimate yogurt flavor, but it might just be knocked down a peg by this fig yogurt. It was sweet and tart and that bit of vinegar really just brought out the fig flavor without adding vinegar tang, It was delicious and something I hope to make again and again.
Made one serving.
There are no real measurements for this simple salad. Cut some watermelon into one inch chunks and wash and quarter some fresh figs. Toss them in a bowl, sprinkle a bit of salt. Add a tablespoon or two of feta depending on your preferences and drizzle a tiny bit of balsamic vinegar on it. You end up with a pretty and delicious salad. The feta adds just the right amount of tartness and creaminess. The balsamic vinegar cuts the sweetness. You can’t really taste the salt, but you can taste how it brings out the flavor of the fruit.
Makes one serving.
This was a revelation. Certainly pork loves fruit, but I think it’s soul mate might be figs. This was a super simple recipe. I made some rice separately to serve with the pork and sauce. To make the rest, I heated a skillet to medium, adding some olive oil and put the loin chop on to fry. Meanwhile I cut up 1/2 of a yellow onion, sliced up 6 green figs and cut a lemon in half.
Even the mise en place looks delicious.
After the loin chop was cooked on one side, I flipped it over and added the onions in the other half of the skillet. I let them cook until caramelized. Then I added the figs and 1/2 tsp of ground nutmeg. Nutmeg is a delicious spice with fish, pork and beef. You need to use enough so it adds a bit of heat. I also added some salt and pepper. I let the figs and onions cook until the pork was done. I removed the pork and let it rest while I squeezed the lemon juice into the sauce and let it simmer a bit.
This was delicious, sweet, tangy and a bit spicy thanks to the nutmeg. This makes enough sauce for two servings. This was delicious with the rice, and could be made with just olive oil, no meat drippings for a vegan alternative.
This is made with a super simple fruit dressing that adds just a bit of depth to the sweetness of the fruit. I stirred 1/2 teaspoon of buckwheat honey into the juice of 1 fresh squeezed lemon. I heated it in the microwave just a bit to help it dissolve. Buckwheat honey is earthier and significantly less sweet that most honey. It has a malty flavor and is very thick and dark. After dissolving all the honey in the lemon juice, I added 1/3 tsp of sumac, a tart Middle Eastern spice that adds some pungency to the dressing.
I then cut up some figs, half a nectarine and about 1 oz of chevre, mixed them together with the dressing and served. Out of this world! The fruit alone is delicious, with the cheese, it fabulous and with the cheese, fruit and dressing, it’s amazing.
Rinse and chop 2-3 leaves of romaine lettuce and toss in a bowl with 2 chopped figs, 1/2 sliced pear and 2 oz of feta. Add about 8 almonds lightly toasted and chopped. Add some salt, pepper and a bit of walnut oil and balsamic vinegar to your taste.
I doubt this really calls for a recipe post, but seriously what can be more delicious and refreshing than a lovely bowl of fruit?
A lovely bowl of fruit with a bit of chevre, that’s what.
In this bowl, one peach, on plucot (plum/apricot hybrid) and 3 figs and about an ounce of Chevre.
I had company over and tossed this together quickly. She liked it so much that she went home and made it for her husband who loved it as well. It’s a very easy recipe.
I began by heating my skillet and adding just a touch of olive oil so that the pan was hot when I put the chops on. Cooking 6 minutes on one side, I turned it over to cook on the other.
In another pan, I added 1/4 cup of white wine and about half that of water and tossed in about half of a finely chopped onion to braise in the wine sauce. Meanwhile I cleaned and cut up two nectarines and 4 figs. I did not peel the figs. I cut the figs in half and cut the nectarines so they were in chunks the same size as the figs. I tossed the fruit into the wine and let it simmer. I added salt, pepper and 2 tbsp of dijon mustard. I occasionally added a dash of water to keep it from burning while the fruit broke down. When it was done, I squeezed the juice of one lemon in it.
Meanwhile, I chopped up a bit of lettuce, tossed on some red grapes and chevre cheese and dressed with a bit of balsamic vinegar and oil. When the pork chops were done, I put them on the plate and served with a some of the nectarine-fig sauce.
Saute the chicken breast in a small pan with 1/2 tbsp of olive oil, some salt and pepper. After it gets nicely browned on the outside, finish it by braising in Savory Cherry Sauce. I made this ahead and stored in the fridge.
The vinaigrette is made from 2 pounds of cherries cooked with one finely sliced and diced onion, a cup of white win, 2 tsp of tarragon and 2 tsp of dry mustard cooked together nicely with just a bit of balsamic vinegar added at the end to taste. i used about 2 TBSP.
Meanwhile bring 1/2 water to a boil, add a bit of chicken stock (1/4 cup) and cook from frozen pre-made pierogies. While that’s cooking, you can make the nectarine-fig chutney.
Finely chop 1/2 onion and saute until softened in 1 TBSP of olive oil. While it’s cooking, cut up two nectarines and 6 figs. Add to the onions and pour in a little white wine for them to cook in. Add salt and pepper and cook until they soften. Add 1 or 2 TBSP of Dijon Mustard (to taste). Works beautifully on pork, pierogies, chicken.
The Kale Salad is made with
- 1 bunch of curly kale, stems removed and chopped into small pieces.
- 2 carrots
- 1/4 cup of pecans
and the salad dresssing. Mix the following together before adding to the above.
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 TBSP tamari
- 2 TBSP vinegar
- 1 TBSP olive oil
- 1/4 tsp cumin
- 1/4 tsp cayenne
The easiest and tastiest breakfast ever. I cleaned the fruit, pitted the cherries, cut up a nectarine and four figs and served with 3 oz. of chevre.