At the Farmers’ Market: Figs

Figs. Delicious, honey-ed, sweet figs.  I love them.  I don’t know what it is about these little guys—perhaps it’s because they remind me of Dutch still-life paintings, or Thanksgiving table centerpieces, or the sun-drenched Mediterranean where they grow in abundance.  While I don’t live in the Mediterranean,  I am lucky enough to live in California, where 98% of the nation’s fresh figs are grown, and Black Mission Figs (my favorite!) are beginning to show themselves at the farmers market.  There are so many ways to enjoy this sweet treat—quarter them and wrap in slices of prosciutto, stuff them with goat cheese and broil in the oven, or just pop them in your mouth.

For breakfast today I decided to top my plain goat’s milk yogurt with figs and strawberries, drizzled with honey.  The tang of the goat’s milk was the perfect complement to the honey-like sweetness of the figs.  Yum!

Here’s some pics of my gorgeous and delicious breakfast—plus some recipes to get you inspired about using figs in the kitchen.

Honey-Drizzled Figs and Strawberries over Goat Milk Yogurt

• Frisée Salad with Prosciutto, Roasted Figs, and Walnuts http://www.epicurious.com/recipes/food/views/Frisee-Salad-with-Prosciutto-Roasted-Figs-and-Walnuts-105668

• Chicken with Figs in Ras-el-Hanout and Couscous (Try to find organic, pastured chicken, if possible) http://www.epicurious.com/recipes/food/views/Chicken-with-Figs-in-Ras-el-Hanout-and-Couscous-354852

• Pork Loin with Fig and Port Sauce (Look for good quality, all-natural pork, such as Niman Ranch) http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html

• Cornmeal and Fig Cake with Pine Nuts http://www.epicurious.com/recipes/food/views/Cornmeal-and-Fig-Cake-with-Pine-Nuts-232103

• Grilled Honey-Orange Figs with Mascarpone and Pistachios http://www.foodnetwork.com/recipes/bobby-flay/grilled-honey-orange-figs-with-mascarpone-and-pistachios-recipe/index.html

Did you know: The fig tree is one of the oldest cultivated plants in the world?   Traces of cultivated fig trees dating to over 11,000 years have been found in several parts of the Mediterranean.

Protein Powerhouse: Tuna and Cannellini Bean Salad

After dying in yoga this morning (thank you, Elizabeth!) I was craving protein.  What I really wanted was a tuna salad sandwich, but with all that mayonnaise and added saturated fat I knew I should eat something a bit lighter and healthier.  Something that would feed my body better.  So, I looked in my cupboard and found a can of cannellini beans and a can of tuna, a classic Italian combination.  Here is the result: Tuna and Cannellini Bean Salad

Ingredients

1- Can of tuna packed in water and drained (I prefer to buy a brand that is MSC certified and pole-caught, such as American Tuna or Wild Planet – better quality tuna and better for the planet, too!)

½ Cup cannellini beans, drained and rinsed

1 Teaspoon fresh dill, chopped

1 Teaspoon fresh flat-leaf parsley, chopped

1 Tablespoon lemon zest

Juice from half a lemon

Kosher salt and pepper to taste

Drizzle of extra virgin olive oil

*Feel free to change the herbs.  I used dill and parsley because that’s what I had on-hand.  But fresh basil would be delicious, too.

 

Tuna and Cannellini Bean Salad with Fresh Spinach

 

Directions

Mix together the drained tuna and cannellini beans.  Add the fresh herbs, lemon zest and juice and mix.  Season with salt and pepper to taste.  Serve over a mixed green salad or fresh spinach with lemon vinaigrette.  Drizzle the greens and tuna with a little extra olive oil.  Enjoy!

 

So Good!

 

 

 

Updated Succotash

Over the weekend I couldn’t help myself at the grocery store and bought several ears of fresh white corn.  I haven’t had much of this summer sweetie and now that I’ve bought so much I’ll need to come up with some easy recipes.  Here’s a super-quick recipe for succotash—sans lima beans.  This recipe doesn’t require much cooking time, in fact, it’s best to cook only until just heated through.  You want the veggies to still retain their crunch.  This would also be equally delicious raw, served as a summer salad with a homemade red wine vinaigrette.

Vibrant veggie confetti

Serves 4

Active Time: 10 minutes

Ingredients:

2 Ears fresh corn, shucked and cut from cob

1 Red bell pepper, diced

1 Handful fresh Blue Lake green beans, cut into ½ inch pieces (approximately ½ cup)

3 Sprigs fresh thyme, stems removed, finely chopped

1 Tablespoon fresh dill, chopped

1 Tablespoon fresh flat-leaf parsley, chopped and reserved

1 Tablespoon extra virgin olive oil

1 Tablespoon butter

Kosher salt and pepper to taste

Directions:

Preheat a skillet on the stove and add olive oil and butter.  Once the olive oil has heated and the butter has melted, add the vegetables and fresh herbs—except parsley.  Stir the veggies every couple minutes.  Serve once the veggie mixture is heated through and top with a scattering of the reserved parsley.

Enjoy!

Labor Day Weekend

This Labor Day weekend, my boyfriend BH and I wanted to get out of town, but couldn’t find a hotel.  So, instead we opted to stay local and just enjoy Los Angeles.  Saturday I was thrilled to realize the Greek Festival was going on in Long Beach.  For some reason, I simply can’t miss a Greek Festival.  I’m not sure if it’s the food I love (which I do!) or that it reminds me of my vacation in Greece years ago (which it does!)—but either way I love Greek festivals!  So, we braved the heat and wandered in and amongst the booths selling icons of the Virgin, souvlaki, frappes (which always remind me of Greek island ferry rides) and so many delicious things enveloped in crispy, delicate phyllo dough.  BH and I shared spanakopita,—flaky phyllo pastry filled with spinach, feta and fresh herbs—salty kalamata olives, hunks of crumbly feta cheese, and lots of crisp Greek white wine.  Oh, and don’t forget the desserts!  We were seriously full by the time we left.

Spanakopita, Kalamatas and Feta

Juicy Rotisserie Chicken at the Greek Festival

On Sunday we decided we needed to get out of town and headed for the mountains. Gorgeous lakes and clean pine-scented air was just what we needed!  Instead of heading straight to our destination of Big Bear, we first drove to Lake Arrowhead as I was on a pilgrimage for the gorgeous, heavenly and huge cinnamon rolls found only at Razzbearies Bakery & Café.  These are serious pastries.  I wish I had taken pictures—they are that spectacular.  After picking up the goods, BH and I drove on to the village of Lake Arrowhead to stroll lakeside, window shop and take in the gorgeous day.  I knew I wanted to have lunch further up the mountain in Big Bear, so we drove on to Mountain Munchies—a deli that, as a kid, my family always made sure to stop by.  After a day spent in the hot sun we found a great place for dinner in Twin Peaks—The Grill at Antler’s Inn.  BH loved his pasta bolognese, but since I don’t eat beef I had to take his word for it.  Definitely the best place to eat in the area.  I can’t wait to come back and try more of their menu!  Here are some pics from our dinner:

Creamy Tomato Basil Bisque

My dinner from The Grill--Gorgonzola Pear Pizza

BH's dinner of Pasta Bolognese

Monday was a lazy day.  BH woke with a craving for Charlie’s at the Farmer’s Market, so we went in search of pancakes and fried eggs.  This was my first time at Charlie’s, but the diner-style food was great.  Nothing fancy, but really well done.  The real goal of the day was to find a great patio in which to sit, drink a glass of wine and watch the world go by.  We ended up at The Little Next Door and wiled away the afternoon with nibbles and cold drinks.  Here’s a pic of BH, so happy with his chocolate pot de crème.

Chocolate Pot de Creme at The Little Next Door

Full of Chocolate and Wine at The Little Next Door

This was a decadent weekend, to be sure.  Since we didn’t take an official vacation, BH and I took a vacation from sensible eating.  All things in moderation, right?  Back on track this week.

 

I hope everyone enjoyed their holiday weekend!