Fig and Arugula Salad, w/ Goat Cheese & Pecans

Here’s one of our all-time favorite summer salads- Fig and Arugula Salad with Goat Cheese, Pecans and Basil tossed in a simple Balsamic Vinaigrette. Updated 08/3/20 (original recipe 9/2010) Say hello to one of the very first recipes on the blog,…

Here's one of our all-time favorite summer salads- Fig and Arugula Salad with Goat Cheese, Pecans and Basil tossed in a simple Balsamic Vinaigrette. #figsalad #figarugulasalad

Here’s one of our all-time favorite summer salads- Fig and Arugula Salad with Goat Cheese, Pecans and Basil tossed in a simple Balsamic Vinaigrette. Updated 08/3/20 (original recipe 9/2010) Say hello to one of the very first recipes on the blog, now over 10 years old- Fig and Arugula Salad! We gave it a little...

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Homemade Fig Syrup

This homemade fig syrup is made from dried mission figs and turbinado sugar, resulting in a uniquely sweet and fruity syrup that’ll have your tastebuds clamoring for more! Whether drizzled over buttermilk pancakes or served as part of the perfect party cheese platter, fig syrup is a unique and flavorful alternative to honey that has […]

This homemade fig syrup is made from dried mission figs and turbinado sugar, resulting in a uniquely sweet and fruity syrup that’ll have your tastebuds clamoring for more!

Whether drizzled over buttermilk pancakes or served as part of the perfect party cheese platter, fig syrup is a unique and flavorful alternative to honey that has a multitude of delicious uses.

Jar of Homemade Fig Syrup made with dried mission figs

Drizzle it, just a little bit (or a lotta bit – no judgement here!)

I love making homemade fruit syrups, from blueberry to elderberry to peach; they’re a great way to add flavor and sweetness to drinks and cocktails, but they can really be used for so much more. This fig syrup is no exception, in fact I’d argue it’s even more versatile than my previous syrup recipes: the possibilities for it are endless!

I’ve always used fresh fruit when making fruit-flavored sugar syrups. However, in this case I opted to use dried figs: I find the flavors are so much more robust since the sugars in the fruit have already been concentrated during the drying process. Not to mention fresh figs are fickle, only in season for a short time and, when you do manage to get ahold of them, they too easily bruise and ooze and spoil in what seems like mere minutes; dried figs are much more practical to have in your pantry.

Orchard Choice California Dried Mission Figlets give this syrup a complex molasses-like flavor and stunning garnet hue. Using raw turbinado sugar instead of plain white sugar enhances the caramel undertones, resulting in a flavorful, full-bodied syrup that’s incredibly versatile.

Spoon and drizzle of Homemade Fig Syrup Homemade Fig Syrup made with Orchard Choice Mission Figlets.

The beauty of dried figs is their flavor is already so intensely concentrated. By simmering chopped dried figs in a sugar syrup, they infuse the syrup with a much more intense, almost balsamic-like flavor than you’d get doing the same thing with fresh fruit.

I opted to use dried mission figs (or, more specifically, Figlets which are smaller than standard sized figs). Mission figs are a brown fig variety that has a smoother and mellower flavor than their green counterparts. You could certainly use Golden Figs here instead (like Sunmaid Dried California Golden Figs), just know your syrup will be lighter in color with a slightly brighter, fruitier flavor.

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Almond Butter Baked Oatmeal with Sticky Cinnamon Figs.

I’m ready to start off every morning with almond butter baked oatmeal. Seriously, this stuff is ridiculously GOOD. If you want to eat breakfast for dessert, I’m here for you. With you. Beside you. Making it for you. Serving it all to you.  So I don’t eat it all!  No but really, the baked oatmeal? […]

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I’m ready to start off every morning with almond butter baked oatmeal.

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

Seriously, this stuff is ridiculously GOOD. If you want to eat breakfast for dessert, I’m here for you. With you. Beside you. Making it for you. Serving it all to you. 

So I don’t eat it all! 

No but really, the baked oatmeal? Fantastic.

making baked oatmeal

What goes on top? Even more fantastic. Sticky cinnamon figs made in a saucepan with butter and honey. Ohhhh my gosh. I want to make a pan of those and eat them for a snack. 

Fresh figs are one of my favorite fruits and honestly, I like them in their fresh form best. Yes, I know I’ve put them in focaccia bread, but there is nothing like a fresh ripe fig. So juicy! The pop of flavor is ridiculously appealing to a texture lover too. 

sticky cinnamon figs

The sticky cinnamon figs are one of my exceptions – a way to make and eat the figs that could possibly be even better than fresh figs. Or at least on the same level. 

I mean, just look at them!

sticky cinnamon figs

So!

I’ve shared the base of this baked oatmeal before. You can find the classic version here, and boy oh boy… this is like dessert for breakfast. I almost go as far as saying that this is oatmeal cake. It’s basically oatmeal dessert, served like a cake. 

It is DELICIOUS.

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

Now hear me out. It’s not an oatmeal I would necessarily eat every day during the week, but I think it’s a great recipe to have in your arsenal for this coming season. It’s amazing served at a brunch for guests. Or if you just want an extra special weekend treat, you could make it for breakfast and freeze some of it for later. 

It is satisfying and decadent as far as oatmeal is concerned. 

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

Maybe even top it with whipped cream? Uh yes please.

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

Almond Butter Baked Oatmeal with Sticky Cinnamon Figs

Almond Butter Baked Oatmeal with Sticky Cinnamon Figs

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

  • 4 1/2 cups quick oats
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups milk – whatever you prefer! ((dairy or nondairy))
  • ½ cup almond butter, (melted)
  • ¼ cup butter, (melted)
  • 2 teaspoons vanilla extract
  • milk or cream for drizzling
  • sliced almonds, (for topping)

sticky cinnamon figs

  • 8 to 10 figs
  • 2 tablespoons unsalted butter
  • 4 tablespoons honey
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  1. Preheat the oven to 350 degrees Spray a 9×13 inch baking dish with nonstick spray.
  2. In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk and vanilla extract. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and almost butter until combined. Pour the mixture in the dish.
  3. Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven. Let cool slightly, then cut into squares. Serve with the sticky figs and a drizzle of milk or cream.

sticky cinnamon figs

  1. Slice the figs in half or in quarters. Heat a skillet over medium heat and add the butter.
  2. Place the figs in the skillet and drizzle with honey. Sprinkle them with cinnamon and a pinch of salt.
  3. Cook the figs, tossing once or twice, for 5 to 6 minutes. You want honey and butter to create a syrupy sticky sauce in the bottom of the pan. Once the figs are finished, serve them immediately on top of the oatmeal.

figs recipe from bbc good food 

This almond butter baked oatmeal with sticky cinnamon figs is the perfect weekend treat or great for when you have brunch guests!

Fall brunch here I come!

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Fresh Fig and Farro Grain Bowls with Lemon Lavender Vinaigrette.

Fig grain bowls are my ideal September dish!  Okay can you TELL I’m all about fig season? I live for them! These little juicy jewels that have pops of flavor might just be my favorite fruit. Obviously my fruit favorites change constantly and with the season, but right now, I’m in a full blown fig […]

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Fig grain bowls are my ideal September dish! 

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Okay can you TELL I’m all about fig season? I live for them!

These little juicy jewels that have pops of flavor might just be my favorite fruit. Obviously my fruit favorites change constantly and with the season, but right now, I’m in a full blown fig obsessed. And I’m living for it.

fresh figs

Grain bowls are ridiculously trendy and even I roll my eyes every time I see a new “bowl” recipe. I mean, I may be the first to roll my eyes! However! They are delicious. In fact, I love them more than regular salads because they have so much more satiety to them. 

And the other thing I love about them is that you can use tons of leftovers to create a super flavorful bowl on the fly.

That is GOLDEN!

That’s how most of my grain salads/bowls come about. I take whatever is hiding out in my fridge and toss it all together with some quinoa or rice or farro or whatever. Adding in some greens makes me feel better about life. Roasted veg or grilled chicken from the night before. Truly, anything lurking in that fridge that is about to meet its demise? Done for. Going in the bowl.

lemon lavender dressing

This bowl took more of a seasonal twist. For me, it’s too early for pumpkin and squash but as of this week, our corn and tomatoes have pretty much bit the dust. First of all, that is basically all I’ve eaten for months. Second, I’ve been searching for recipes to bridge the gap before full-blown comfort food makes an appearance. 

The texture of the bowl is perfect. The farro and quinoa have a little chew. Oh oh and. My go-to secret for a grain bowl is to mix the grains! This was life-changing for me – made me love grain bowls ever more and utilize them for lots of meals. The almonds are crunchy. The greens and shallots are a bit crisp. And the cheese is creamy and tangy and smoky. Each bite is perfection. 

Because YES.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

You could totally do your own twist, use pickled onions instead of raw, walnuts instead of almonds, feta instead of blue cheese. It works!

P.S. I’ve been on a huuuuuge smoked blue cheese kick lately. Hence all the recipes. Feel free to sub in your favorite! And be on the lookout for a delish cauflilower salad coming your way that really allows the blue cheese to shine.

Ooooooh yes.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

This vinaigrette is SO good. If you are finding yourself with some leftover herbs, this is the way to use them. A lightly flavored lavender vinaigrette with lots of lemon. The combo isn’t anything new but it is delish. A very slight floral flavor with lots of bright, refreshing lemon is exactly what this bowl needs.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

It’s also incredible for a make-ahead meal or lunch. Store it in a jar or bowl and you’re good!

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Fig Grain Bowls

Fig and Farro Grain Bowls

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaiagrette make this bowl irresistible.

  • 1 cup cooked farro
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • 1 cup arugula microgreens
  • pinch of kosher salt
  • freshly ground black pepper
  • 8 whole figs (chopped or sliced)
  • 1 shallot (thinly sliced)
  • ¼ cup toasted (sliced almonds)
  • ¼ cup crumbled blue (goat or feta cheese (your choice!))

lemon lavender vinaigrette

  • 3 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves finely minced or pressed
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried culinary lavender
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  1. (As a note, it will take about 15 to 30 minutes to cook your quinoa/farro. You can cook both ahead of time and/or use leftover grains of your choice for this bowl!)

    In a large bowl, stir together the farro, quinoa, spinach and microgreens. Add a pinch of salt and pepper in and toss again.

  2. Top with the figs, shallot, almonds and cheese. Drizzle on the lavender lemon dressing and toss it all together. If you grow it/find it, garnish the bowl with a fresh lavender sprig.Serve!

lemon lavender vinaigrette

  1. In a bowl or measuring cup, whisk together the vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper.
  2. Continue to whisk and stream in the olive oil until the dressing is emulsified. You can make this ahead of time and store it in the fridge for a few days! If desired, you can strain out the dried lavender, but I like to leave them in there!

 

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Pretttty much every bite I want right now.

The post Fresh Fig and Farro Grain Bowls with Lemon Lavender Vinaigrette. appeared first on How Sweet Eats.

Stuffed Fig Focaccia Bread.

This is how we make the best fig focaccia bread! Remember earlier this year when I made that caramelized onion focaccia?! It’s one of my favorite recipes of this year because it’s JUST SO GOOD. And I’ve been dying to make something else similar. See? That’s what happens to me. It’s how so many of […]

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This is how we make the best fig focaccia bread!

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

Remember earlier this year when I made that caramelized onion focaccia?! It’s one of my favorite recipes of this year because it’s JUST SO GOOD.

And I’ve been dying to make something else similar.

See? That’s what happens to me. It’s how so many of my recipes are born. I make something… and I love it. And I decide that because I love it so much, I should try to recreate it in another form.

Honestly, it barely works out. Usually the thing I make/do is never as good as the original that I love the most.

But! In this case?

WE HAVE A WINNER.

fresh figs

Figs on focaccia bread. If you’re a freak for alliteration like I am, enjoy. 

Not only does this focaccia bread have tons of fresh rosemary and garlic and lots of sliced figs, it also has prosciutto wrapped blue cheese stuffed figs.

YES.

Let me say that again. Prosciutto wrapped. Blue cheese stuffed. FIGS.

The prosciutto wrapped blue cheese stuffed figs aren’t a crazy phenomenon here. I’ve made a similar version before for my summer cheese plate (you still have time to make that happen, FYI!) and they are always a favorite appetizer when fig season rolls around.

But putting said prosciutto wrapped blue cheese stuffed figs ON something? Or IN something?

I mean, that’s a mouthful. Literally. 

focaccia dough

So I did it. And it works! 

The key is to just make a few of the stuffed figs. Kind of “stud” your bread with the figs. That means that now, it’s prosciutto wrapped blue cheese stuffed fig studded focaccia.

Aren’t you so glad I didn’t name the entire recipe that above?

Once baked, the stuffed figs work their magic in the bread. The prosciutto that is exposed crisps up, as expected. The inside of the fig and blue cheese gets a little jammy, almost like you spread actual fig jam on the bread. 

Speaking of that, you could totally spread fig jam on the bread if you wanted. I wouldn’t turn it down. 

fig focaccia dough

This is an appetizer. Or a pizza. Or a side dish. It’s actually whatever you want it to be. Where does it fit into your life?

For me, it fits right in with a late summer greens salad. So good.

For Eddie, it’s basically a starter to a larger meal. Shocking, right?

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

Stuffed Fig Focaccia Bread

Stuffed Fig Focaccia Bread

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It’s delicious and pretty!

  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 5 cups all-purpose flour, (plus more for your workspace)
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 cup extra virgin olive oil
  • 6 whole fresh figs, (sliced)
  • 6 whole fresh figs
  • 2 to 3 ounces blue cheese, (plus more for sprinkling)
  • 3 slices prosciutto
  • 4 tablespoons chopped fresh rosemary, (plus more for garnish)
  • pinch of flaked sea salt
  1. In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
  2. In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it’s super sticky, sprinkle in a bit of extra flour. You want it to be silky!
  3. Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it’s doubled in size.
  4. After it’s doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it’s going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
  5. Preheat the oven to 425 degrees Slice the fresh figs. To stuff the whole figs, take each fig and slice and “x” in the bottom center to create a little opening. Press about 1/2 an ounce of goat cheese inside the center of the fig. Wrap each fig with half a slice of prosciutto.prosciutto is crispy on the outside.
  6. Press the slice figs and the stuffed figs into the focaccia bread dough. Sprinkle with fresh rosemary and flaked salt. Bake the focaccia for 20 to 25 minutes, or until golden on top and crunchy on the edges. Let cool slightly before slicing!

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

This is a ridic amount of flavor. Because figs. And cheese!

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