figgy figgy mmmm!

Fabulous Figs

  • Recipes

  • Jan 20 2012

Fresh figs may just be my absolute favorite fall fruit. Due to their plump exterior and sweet, seedy and slightly juicy interior, not to mention the extra bennies you’ll get in there!

Figs are packed with:

-30% of your daily value of dietary fiber, keeps you lean + lovely!

-Potassium

- Figs even contain calcium if you can believe that yo!? for strong bones+teeth.

-Manganese

- May aid in cardiovascular health

- May help battle nasty cancer cells!

So… why not go for figs next time you run to the grocer, try them fresh, on top of Greek yogurt, on a flatbread pizza,  or try my recipe here for Roasted Fig Salad.

Roasted Fig and Blue Cheese Salad with Dijon Balsamic Vinaigrette

Serves 4

To roast the figs:

  • 2 cups fresh black mission figs
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil

To create the salad:

  • 1/2 cup blue cheese, cut into elegant wedges/thin slices
  • 6 cups mixed arugula salad greens
  • sea salt to taste

For the dressing:

2 tablespoons honey

2 tablespoons spicy Dijon  mustard

1/4 cup balsamic vinegar

1/4 teaspoon sea salt

1- To roast the figs, preheat a 350 degree oven. Remove the stems off the end of each fig, then slice each fig in half.

2- In a small mixing bowl, mix the balsamic vinegar and honey. Toss in the   figs and toss to coat evenly. Marinate for 5-10 minutes.

3- Make your dressing, and set aside.

4- Prep the salad, in a large salad bowl, toss in your salad greens add in the candied walnuts.

5- Roast your figs in a 350 degree oven for approx 20 minutes or until a bit golden brown. Remove and cool slightly.

6- Plate up the salad greens, toss in a large bowl with a small serving of dressing. Serve 2 fig halves on top of each salad with a blue cheese wedge.

 

Candice’s Candied Walnuts (make ahead, prior to recipe)

-In a small bowl mix 1/3 cup granulated sugar with 2½ TBS brown sugar, ½ tsp kosher salt, ½ tsp ground cinnamon and a pinch of nutmeg.

-In a large bowl beat 1 room temperature egg white until frothy and then whisk in 1 TBS water until combined.

-Add ½ pound walnut halves to the egg whites and stir to coat.  Add the sugar mixture and stir to evenly distribute.

-Line a baking sheet with some parchment paper or a nonstick baking mat and spread the nuts out into a single layer.

-Bake for 15 minutes, stir and then bake for about another 15 minutes until the sugar is caramelized.  Let the nuts cool.


  • http://www.cookinginstilettos.org Lys ~ CookingInStilettos

    Great recipe!

  • http://www.cookinginstilettos.org Lys ~ CookingInStilettos

    Great recipe!

  • http://www.facebook.com/people/Michael-Malcom/100000601341836 Michael Malcom

    Ingredients say “baking soda”, but Step 2 says “baking powder”. Sorry to quibble!

  • http://www.facebook.com/people/Michael-Malcom/100000601341836 Michael Malcom

    Ingredients say “baking soda”, but Step 2 says “baking powder”. Sorry to quibble!

  • Lana

    Candice, you never mention 3/4 cup (1 15 oz. can) pureed pumpkin in the recipe. The fact that you have to mix it with the butter? Also, is soda 2tbs ok? I used 2 tsp and it doubled in size. Thanks!

    • CandiceKumai

      Lana and Michael! so sorry sometimes i make those mistakes!! nn Go ahead and use baking soda 2 tsp is cool:) and yes use 3/4 C pumpkin puree and mix wet with wet and dry with dry always then gently marry the two! xxx enjoy!! ck

  • Lana

    Candice, you never mention 3/4 cup (1 15 oz. can) pureed pumpkin in the recipe. The fact that you have to mix it with the butter? Also, is soda 2tbs ok? I used 2 tsp and it doubled in size. Thanks!

    • CandiceKumai

      Lana and Michael! so sorry sometimes i make those mistakes!!

      Go ahead and use baking soda 2 tsp is cool:) and yes use 3/4 C pumpkin puree and mix wet with wet and dry with dry always then gently marry the two! xxx enjoy!! ck

  • Lili

    dear candice.. how many time do youu00a0recommendu00a0eating any kind of bread.. is it fine eating itu00a0onceu00a0a week? or no?

    • CandiceKumai

      I believe that all bread/foods with high carbs.. should be eaten in moderation! That’s 2x a week or so..Besides that dont calorie count like crazy.. enjoy your life, eat well + be well! xx

  • Lili

    dear candice.. how many time do you recommend eating any kind of bread.. is it fine eating it once a week? or no?

    • CandiceKumai

      I believe that all bread/foods with high carbs.. should be eaten in moderation! That’s 2x a week or so..Besides that dont calorie count like crazy.. enjoy your life, eat well + be well! xx

  • http://www.thehealthmagic.com/calorie-counter-track-your-increasing-calories.html calorie counter

    better eat chocolate, that don’t contain Carbs at all…..

  • http://www.thehealthmagic.com/calorie-counter-track-your-increasing-calories.html calorie counter

    better eat chocolate, that don’t contain Carbs at all…..

  • Segsmudge

    Made this recipe with the 2 Tbsp of baking soda and it was crazy terrible tasting!! The flavor was delicious but it was ruined with too much baking soda. IF YOU MAKE THIS RECIPE – DON’T USE 2 TBSP OF BAKING SODA! Trying again tonight with 2 tsp. of baking soda.   Can you update the recipe to spare others from doing the same?

  • Liesl

    Seriously, 2 TABLESPOONS of baking soda? I wish I would have read the comments before making this. It tasted horrible. Also nowhere in the directions does it say when to specifically add in the pumpkin. Honestly, I spaced and forgot almost altogether to add the pumpkin until the very end. Waste of time and ingredients!

  • Bea

    Hi Miss Candice! So excited to try this recipe and break out the pumpkin.
    I have a question about your raspberry oat muffins from Pretty Delicious: the recipe calls for quick oats, but could I use old-fashioned? Thanks.

  • Bea

    Hi Miss Candice! So excited to try this recipe and break out the pumpkin.
    I have a question about your raspberry oat muffins from Pretty Delicious: the recipe calls for quick oats, but could I use old-fashioned? Thanks.

  • Shoshana

    i would definitely suggest adding salt to this recipe. all the flavors are there, its a great moist bread but it needs salt to bring out the flavors

  • Shoshana

    i would definitely suggest adding salt to this recipe. all the flavors are there, its a great moist bread but it needs salt to bring out the flavors

  • Alanna Taylor-Tobin

    Hey Candice, I met you at Ryan and Jen’s wedding many years ago, and am psyched to have found your blog! (Clicked here through Foodie’s newsletter) All your recipes look amazing, and congrats on publishing your second book! Looking forward to reading more. : )

  • Alanna Taylor-Tobin

    Hey Candice, I met you at Ryan and Jen’s wedding many years ago, and am psyched to have found your blog! (Clicked here through Foodie’s newsletter) All your recipes look amazing, and congrats on publishing your second book! Looking forward to reading more. : )

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