Oh boy am I excited to share this with you. Sorry about the long title…I had to mention every ingredient that went into this to give you the full picture!
This is the first thing I’ve ever done with fresh figs. I love dried figs and that fig butter from Trader Joe’s, but I had yet to try these plump, seasonal, and colorful fruits fresh. This is inspired from a recipe I saw in Whole Living magazine.
Plain Greek yogurt works best – it adds a tartness and creaminess that really make the dish. I use the nonfat version because it has more protein per serving, but any plain Greek yogurt would be great.
- 1 cup plain Greek yogurt
- 1/4 cup toasted almonds
- 1 tsp dried rosemary (I suspect fresh will be much better…maybe try 1/2-1 tbs fresh chopped rosemary)
- 1 tbs honey (or to taste)
- 4-5 fresh figs
Halve the figs.
In a saute pan over medium heat, drizzle about 1 tsp of the honey. Smear the honey around so the fig halves (cut side down) each are lightly covered. Cook over medium heat about 5 minute until the figs are soft and, well, caramel-y looking.
Meanwhile, chop the almond and rosemary if you are using fresh.
Mix the almonds, rosemary, and remaining honey in the yogurt.
When the figs are done, divide the yogurt into two little bowls (if you are sharing 😉 ) and arrange the figs on top. If you like, sprinkle with more almonds and rosemary.
Makes a fabulous breakfast with black coffee or mildly sweet dessert.
Can you tell they were very fun to take pictures of? 😉
So, I really love salads. And not those wimpy barely-nutritious-colorless-leaves-dripping-in-some-boring-dressing salads you choke down because you feel obligated to. I’m talkin’ fresh, colorful, satisfying and sustaining, veggie dishes boasting lots of exciting flavors and textures.
For the record, there are LOTS of non-salad foods that we vegetarians eat. 🙂 I understand that a vegetarian eating salads is a little cliche.
Anyway, I hope you like this one. I make this or a version of this at least a couple times a week for lunch. Kale is unique in that you can dress it in the morning or the night before, and it’s still crispy for lunch much later!
Also, feel free to change up the veggies according to what you have on hand.
Serves one as an entree, or two as a side
- 3-4 cups fresh kale, washed and chopped
- 1/2 cup chopped cauliflower
- 1/2 cup chopped broccoli
- 1/2 ripe avocado, chopped
- 1 tbs diced red onion
- 2 tbs dried cranberries
- 2-3 tbs parmesan cheese (omit for a vegan option. Goat cheese, sharp white cheddar, or feta would work well too)
- 1 tbs extra virgin olive oil
- 1 tbs lemon juice
- 1 tbs dijon mustard (either smooth ground or whole grain)
- lots of freshly milled black pepper
Chop up the veggies. Mix them in a large bowl with the cranberries and cheese. Toss in the dressing ingredients (olive oil, lemon juice, and mustard). Top with black pepper. You could also mix the dressing ingredients separately, but I’m usually a little too lazy to do that…
I hope you enjoy this one as much as I have!
Here is a quick, end-of-summer refresher to kick off your weekend. Maybe it’s just me, but basil seems to be all the rage right now…popping up in everything from ice cream to smoothies and cocktails. Since lemon and basil are such a killer combination for savory dishes, I had to try it sweetened and summer-d up! Loved how it turned out.
- 1/3 cup lemon juice
- 14 ice cubes
- sweetener of choice (I used 1/4 cup agave nectar…use more/less to taste. How tart do you like it?)
- 3 large leaves (or 5 sm/md leaves) of fresh basil
- Water (just a splash)
In a blender, add the lemon juice and ice cubes. Add a little water as necessary to keep the ice crushing smoothly.
Add the basil and sweetener…
and blend until smooth.
Best enjoyed with a good book in the sun.
Hello everyone! I am back after a
brief long absence. I’m looking forward to catching up with all your posts! 🙂
Here’s a quick and tasty idea for you. It certainly was not my idea…apparently curry ketchup is quite popular in Canada and Europe. But I had never heard of it until my husband returned from a business trip to Toronto and whipped this up in the kitchen one day. So, just in case, some of you haven’t tried it, I thought I’d share. You MUST try it!
We brought this to a barbecue a while back. The whole container was gone by the end of the party. Good sign, right? 🙂
- curry powder or curry paste (mild or spicy)
Mix ingredients. We went by taste, and ending up using about 2 tsp powder per 2 cups of ketchup. Adjust as necessary, depending on how much curry you like. If you’re using curry powder, add a tiny drop of warm water to turn it into a paste (mixes more evenly that way).
It’s amazing with french fries, veggie sausage, chickpea burgers…well, just about anything that goes with ketchup.