Recipe coming from: My romancing of fresh figs and all the recipes out there that I tried to find a perfect combination
If I were to be given three wishes, one of them, naturally, would be to make fresh figs available all year around. Ridiculous, I know. I have a car that tells me how to get to new places and a robot that sweeps and mops the floor. Yet we still have not figured out how we can produce this most delicious fruit throughout the year? I mean, I see bean sprouts any time of the year, and everybody I know seems to hate them. Seriously, people… PRIORITIES.
With the promise of the 21st century science failing me, I have no choice but continue to obsess and have as many of these little gems as possible from the moment they hit the fresh produce section mid to late summer until the end of September when the short season ends. That means – A few more trips to Trader Joe’s, and I have to endure many figless months all over again. Continue reading
Recipe adjusted from: Food & Wine Magazine (Contributed by: Yotam Ottolenghi)
I *adore* beets. It is my typical weekend routine to buy and roast a bunch so that I can enjoy them throughout the coming week. Whether with a quick lemon-balsamic vinaigrette and toasted nuts on the bed of greens or in creamy yogurt sauce with fresh herbs and spices, their intense sweetness always comes through even in simplest preparations and never ceases to amaze me. As if that is not enough, I also tend to order a beet appetizer when I eat out if the restaurant has one on the menu. I feel by now I have tried every possible combination of ingredients when it comes to eating beets.
So when I say this may be my favorite way of eating beets – You should know it’s not just good, it’s CRAZY good. Do consider yourself warned; Ever since I discovered this recipe, I have been making and eating it non-stop. I may have possibly exceeded my lifetime quota of beet consumption at this point. Continue reading