Fig recipes

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Fig and Walnut Pasta with Gorgonzola

1 cup (5 oz.) figs

2 tablespoons butter

1 large onion, sliced

8 ounces vermicelli or linguine

2 tablespoons olive oil

1?2 cup chopped walnuts

1?2 teaspoon salt

1 1?2 cups (6 oz.) crumbled Gorgonzola cheese

 

 

 

 

Remove fig stems and coarsely chop; set aside. Heat butter in large

skillet. Add onion and sauté over medium-

high heat 10-12 minutes, stirring frequently, until golden brown.

Meanwhile prepare pasta according to package

directions. Drain; toss with olive oil and set aside. Stir figs,

walnuts and salt into onions; cook 2 minutes or until

heated through. Pour mixture over pasta. Sprinkle with Gorgonzola

and toss gently. Serve immediately.

Serves 4-6

Time to prepare: 20 minutes

 

MC format by Chupa Babi:01.16.05

Source: Valley Fig Growers

 

This vegetarian fig and walnut pasta dish with Gorgonzola cheese has

an incredibly rich flavor.

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Mediterranean Fig Kebabs on Mixed Greens

Fig Kebabs:

1 cup figs

1/4 medium eggplant

1/2 medium red onion

1 medium red bell pepper

Sherry Marinade:

1/2 cup dry sherry

1/4 cup water

1 tablespoon orange juice concentrate

1 tablespoon soy sauce

2 cloves garlic, finely chopped

Citrus Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons orange juice concentrate

1 teaspoon dried thyme leaves

 

 

 

 

 

Trim stems off figs. Combine figs with marinade ingredients in a

small saucepan. Cover and bring to boil. Reduce

heat and simmer for 1 minute. Remove from heat and cool for 15

minutes. Meanwhile, slice eggplant into thin

wedges, about 1/4-inch thick. Cut pepper and onion into 1 1/2 -inch

squares. Remove figs with slotted spoon,

reserving marinade and 2 figs. For kebabs, alternate eggplant, onion,

pepper and figs on skewers. Set aside and

prepare dressing. Dice the 2 reserved figs and combine with 1/4 cup

reserved marinade; add to Citrus Dressing.

Grill or broil kebabs 5 inches from heat source, brushing with

remaining marinade and turning every 3 minutes.

Grill for 6 to 10 minutes or until eggplant is soft. Toss 8 cups

lettuce with remaining dressing; place on 4 plates.

Sprinkle with 2 oz. feta cheese and 1/4 cup pine nuts then top with

kebabs.

 

Makes 4 servings

 

Nutrients per serving: Calories 330; Protein 8g; Fat 15g;

Carbohydrate 40g; Sodium 370mg; Dietary Fiber 8g.

 

MC format by Chupa Babi:01.16.05

Source: Valley Fig Growers

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Barley & Bow-Tie Pilaf with Figs, Lemon and Thyme

2 tablespoons olive oil, divided use

1 cup chopped yellow onion

1/2 cup pearl barley

1 1/4 to 1 1/2 cups broth

8 ounces bow-tie pasta

1 cup figs, stemmed and halved or quartered

1/2 cup chopped, toasted almonds, walnuts or pecans (optional)

3 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried thyme

leaves)

3 tablespoons chopped fresh parsley

1 1/2 teaspoons finely grated lemon zest

Salt, to taste (optional)

 

 

 

Heat 1 tablespoon oil in small saucepan over medium heat. Add onion.

Cook, stirring frequently, until onion is golden. Add barley; stir

for 1 1/2 to 2 minutes to toast. Add 1 1/4 cups broth, cover and

bring to a boil, then reduce heat and simmer gently for 35 minutes.

 

Add figs (and remaining broth if needed), recover and continue

cooking for 5 minutes or until barley is tender and liquid is

absorbed.

Meanwhile, cook pasta as package directs. Drain pasta and turn into

serving bowl. Toss with remaining tablespoon of olive oil. Stir in

cooked barley and figs, nuts, thyme, parsley, lemon zest and salt.

Serve warm.

 

Entrée Variation: Stir in 1/2 pound browned lean TVP or tofu chunks.

 

Leftover Lunch: Toss chilled pilaf with your favorite salad dressing

and serve in a cantaloupe or bell pepper half.

Or, spoon into whole grain pita bread for an on-the-go lunch.

 

Makes about 6 cups (8 servings)

 

Nutrients per serving (3/4 cup): Calories 248 (15% calories from

fat); Protein 6 g; Total Fat 4 g (Saturated Fat 1 g); Carbohydrate 47

g; Cholesterol 0 mg; Dietary Fiber 6 g; Sodium 160 mg.

 

MC format by Chupa Babi: 01.16.05

Source: Valley Fig Growers

 

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Fruit Salsa with Figs, Pineapple and Mango

1 1/2 cups diced red bell pepper

1 cup Figs, stems removed

1/2 cup diced fresh pineapple

1/2 cup diced fresh mango, peach or nectarine

1/2 cup diced red onion

1/4 cup finely chopped cilantro or parsley

1/2 to 1 jalapeno chili pepper, seeded and finely chopped

3 tablespoons lime juice

1 teaspoon finely chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground cumin (optional)

1/2 cup toasted pine nuts or chopped almonds

 

Combine all ingredients except nuts in medium bowl. Cover and chill

for about 1 hour. Stir in nuts just before

serving with grilled chicken or turkey.

Makes about 3 cups.

MC format by Chupa Babi: 01.16.05

Source: Valley Fig Growers

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Jeweled Rice

1 1/2 tablespoons light olive oil

2 cups long-grain rice, preferably Basmati

1/2 teaspoon salt

4 cups hot water

1 large fresh, ripe red or green USA pear, cored and diced

2/3 cup chopped Blue Ribbon Orchard Choice or Sun-Maid

Calimyrna or Mission Figs

1 carrot, peeled and grated

2/3 cup Georgia pecan halves, toasted

 

 

 

 

In a medium pot, heat oil over medium heat. Add rice and salt; cook,

stirring frequently, until rice is lightly

toasted. Add hot water, cover and simmer on low heat 15 to 20 minutes

or until rice is almost tender. Remove

from heat and let stand, covered, 5 to 10 minutes or until tender.

Transfer rice to a large platter. Scatter pears,

figs, carrots and pecans over rice. Gently toss.

 

Serves 8.

MC format by Chupa Babi:01.16.05

Source: Valley Fig Growers

 

Make Ahead Tip: This dish tastes great at room temperature so it can

be made a few hours ahead. However, to

avoid browning, add pears just before serving.

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Cream Cheese, Dried Fig, and Walnut Spread

6 large dried Calimyrna figs, stems trimmed, quartered

8 ounces cream cheese, at room temperature

1/4 cup chopped walnuts

1/2 teaspoon kosher salt

2 tablespoons thinly sliced green scallion tops, optional

 

 

Finely chop the figs in a food processor. Add the cream cheese and

process until combined. Add the walnuts and salt; pulse just to

blend. Scrape into a bowl. Add the scallions, if desired.

Serve the spread on crisped endive leaves, celery boats, crackers,

apple or pear slices, or toast, or use it as a sandwich spread.

 

 

MC format by Chupa Babi: 01.16.05

From Fig Heaven© 2004 by Marie Simmons

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Fig and Gorgonzola Toasts

1 cup figs

1/3 cup Gabbiano Chianti

1/4 cup orange juice

1 (2 X 4-inch) strip orange peel

2 small sprigs fresh rosemary

20 (2-inch) squares rustic Italian bread

2 tablespoons extra virgin olive oil

1/2 cup Gorgonzola cheese

1/4 cup butter, softened

20 tiny rosemary springs (optional)

 

 

Remove stems from figs; cut each into 4 slices. Bring wine, orange

juice, orange peel and rosemary to a boil in small saucepan; add fig

slices. Reduce heat and simmer 5 minutes or until most of the liquid

has been absorbed; set aside. Preheat oven to 450°F. Brush bread

squares with olive oil and place on baking sheet. Bake 5 minutes

or until lightly browned; let cool. Combine cheese and butter in

small bowl. Spread mixture onto toasts and top with fig slices.

Garnish with tiny rosemary sprigs, if desired.

 

Makes 20 appetizers

MC format by Chupa Babi: 01.16.05

Source: Fig and Gorgonzola Toasts

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