Jul 252014
 

Sometimes the best dishes appear when I pick up a random ingredient with no plan in mind as to how to use it. This is one of those times. I’ve been noticing beautiful black figs at the grocery store lately, so I decided to pick up a box and think of a way to use them. I love the flavor of figs paired with the sweet/acidic flavor of balsamic vinegar, so I made two dishes using this combination.
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Both of these dishes could not be easier. All I did was halve the figs, brush with EVOO and a tiny pinch of salt, and grill for a few minutes. For the “sundae”, I used store bought greek frozen yogurt (of course you can make your own too) and topped with the grilled figs and the balsamic reduction. This is the perfect dessert for someone who doesn’t like overly sweet desserts. If you’re like me and DO love overly sweet desserts very very much, no worries, you’ll still like it. It’s a perfect light summer dessert and putting balsamic reduction on frozen yogurt makes you feel like a grown up.
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The salad was delicious in it’s simplicity as well. To the same grilled figs, I added mixed greens, sliced peaches, roasted almonds, shaved manchego, and topped with balsamic reduction. It was sweet and savory and super fresh with just enough acidity.
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Nutritional Highlights: Figs are a great source of fiber and potassium, and even though most people eat them dried, they’re even more delicious and healthy when you eat them fresh. These grilled fig dishes are both incredibly healthy, and highlight the natural sweetness. This sundae is way better for you than your average chocolate whip cream covered vat of deliciousness. I used fat free greek frozen yogurt which is lower in sugar, fat, and higher in protein than ice cream. Balsamic reduction and figs are much lower calorie and sugar toppings, sadly, than hot fudge and sprinkles. The salad is also incredibly healthy, getting a little extra protein from the almonds and even though higher in fat, I shaved the manchego very thinly so you get the bold flavor without adding too much.
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Grilled Figs & Balsamic Reduction – Two Ways
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You really don’t even need recipes here, but I’ll give you the synopsis

For the grilled figs: Halve your fresh figs and spray or lightly brush with olive oil. Sprinkle with just a pinch of salt. Grill on a medium-hot grill cut side down for about 3-4 minutes or until slightly charred and softened.

For the balsamic reduction/syrup: Add 1 cup balsamic vinegar and 1 tablespoon of honey to a heavy sauce pan. Bring to a boil and then simmer for about 10-15 minutes until it has reduced significantly in volume (to 1/3 cup). Let cool completely.

To make a salad: Toss your favorite greens with a little olive oil, salt, and pepper and top with grilled figs, fresh peach slices (I did this mostly for color, so you can just let the figs stand alone), a few roasted salted almonds, and shaved manchego. Drizzle with the balsamic reduction. You can also swap goat cheese for the manchego, or any nut for the almonds.

To make a sundae: Use store bought or homemade vanilla greek frozen yogurt (or ice cream if you musttt) and top with a few grilled figs, chopped toasted nuts, and a drizzle of balsamic reduction.

Enjoy some figs outside of the newton for once!

Jul 102014
 
Mini Summer Vegetable & Quinoa Frittatas

Ever get into a breakfast rutt? Are you a serial cereal eater? Do you wish your toast was toast? Looking to scramble your egg routine a bit? (Insert additional breakfast puns here). I find that more than any other meal, I am a creature of habit and often go months eating the exact same breakfast. [read more...]

Jun 302014
 
Patriotic Fruit Kebabs & Honey-Yogurt Dip

If you’re anything like me, there’s really no such thing as summer “vacation” anymore. If your summer has been as busy as mine has been, and you’re looking for literally the easiest possible festive 4th of July treat, here it is. There is no culinary skill needed here, just some delicious red and blue fruit, [read more...]

Jun 202014
 
Marissa Dreams of Sushi

OK so maybe I’m not quite Jiro (yet), but I did finally learn how to make sushi! Sushi making has been on the “things I want to learn how to do” list for quite some time, so I decided to sign Jeff and me up for a class with Sushi by Simon. Not only was [read more...]

Jun 082014
 
Zucchini Boats with Ratatouille, Quinoa, and Goat Cheese

It finally feels like summer is here and more and more fresh veggies are starting to appear in the farmers markets. To celebrate the start of summer, I wanted to make a super healthy and vegetable focused meal. I’ve stuffed a lot of vegetables before…bell peppers with southwestern turkey-quinoa filling, baby peppers with ricotta, peas, [read more...]

May 272014
 
Red Lentil Dal with Roasted Cauliflower

If you’re a regular tush cook reader (hi, mom), you have probably noticed that I don’t make a whole lot of Indian food. It’s not that I have anything against it, but more that I find it a bit daunting. With other types of food, I feel like I understand the flavors enough to whip [read more...]

May 182014
 
Vegetable "Noodle" Bowl with Tahini Sauce

There are 2 important things you should get out of this post. 1) This tahini sauce is epic. I could put it on everything I eat from now until forever and be very happy. 2) Spiralizers are amazing. If you’ve never seen or used one, it’s this awesome device that basically turns any vegetable into [read more...]