Ingredient of the week: Rainbow Swiss Chard

I’ll be honest, before this week, I have never had rainbow swiss chard/ or swiss chard. But i have been eyeing it at the Farmer’s Market the past few weeks because let’s face it, bright colored food is a food bloggers best friend.

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So yes, I am eating for “insta” but it’s a healthy #eeeeeats

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Let’s talk about how to store swiss chard because I made a big mistake with my first bundle. The main takeaway is to only wash what you plan on eating. If you wash it all and leave it in the fridge this will happen…

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The exposure to water encourages spoilage. It is best to place chard in a plastic storage bag and wrap the bag tightly around the chard. Try to squeeze out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days.

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Strawberry Pistachio Brie Crostini

Toast is so trendy right now.

But what is trendier than toast… mini toast!

So today I am sharing a recipe for a perfect bite sized appetizer.

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I have shared a recipe for this pistachio pesto before and I believe I said “it goes with everything.” Well, I am sticking to my word and pairing the pistachio pesto with strawberries and Brie cheese.

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The recipe for pistachio pesto I shared earlier made plenty of pesto, but if you are looking for just a little less you can try this ratio. There is also no kale in this version of the pesto.

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  • 20 shelled pistachios
  • 4 tsp olive oil
  • 1 TBSP Parmesan
  • small bunch of basil

I was able to use a small food processor instead of putting in the extra effort to clean out my big one.

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Also speaking of things cute and miniature and bite sized, how awesome are these individual brie cheeses. I found them at Trader Joes.  They are the perfect serving for 1!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Almond Oat Bars

Strawberries in season are usually to good to bake with. You buy them and before you know it you have stood in front of the fridge and finished them all.

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But since strawberries are so sweet and delicious, they obviously are perfect in baked treats. However, why ruin a naturally sweet fruit with lots of added sugar and butter.

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These strawberry almond oat bars are the perfect anytime snack. They are baked with healthy fats from almonds and olive oils.

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Make these on Sunday and you have the perfect after dinner sweet all week long!
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Strawberry Shortcake Overnight Oats

It’s Friday so Treat Yo Self! Right?

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Today’s overnight oats is a little more on the decadent side but can still fit within a healthy eating style. For this breakfast, oats, nonfat Greek yogurt and milk combine with fresh strawberries and a little bit of angel food cake to make these overnight oats a little special.

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And let’s talk about angel food cake for a quick second. Back when fat was mortal enemy number one, angel food cake was all the rage. I remember eating it often with strawberries and cool whip (because fat was evil). Now as our nutrition knowledge has expanded through advances in science…YES SCIENCE… we know that not all fat is bad. In fact, some fats like monounsaturated and polyunsaturated fats found in olive oil, nuts, and avocados can actually be good for your health in moderation.

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Now it turns out we should be paying more attention to our sugar intake. Angel food cake which used to be a good food happens to have a pretty good amount of sugar. But let’s be careful from calling sugar the devil and branding angel food cake as bad. Instead let’s resolve to eat less of it. And for many Americans this means quite a lot less.

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So today I am eating some sugar in my angel food cake. And I think you might enjoy some too!

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Strawberry Tabbouleh

I think I’ve said this a few times before, here, here, here oh yeah and here too, that I truly hate tomatoes. This has kind of been a problem in my life but I have made it this far and I am not about to change today. I never ate pizza at my friend’s birthday parties or school field trips, but I never complained (or at least tried) because I knew I was the only person stopping me from joining in.

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This is one of the reasons I like to cook. At restaurants, I always find myself thinking, I would like this dish without this food or that dish without that food. At home, I just make things to my own liking and I am happy as a clam.

Today I wanted to revamp an old recipe and give it a new twist. Once again, I am removing the tomatoes and adding something much more delicious, yes strawberries!

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Today’s recipe is for strawberry tabbouleh. Tabbouleh is a traditional Mediterranean dish consisting of tomatoes, cucumbers, onion, parsley, mint, and bulgur. For my version I swapped out tomatoes for strawberries, mint for basil and added pistachios, because why not. Ever since I made pistachio pesto, I’ve decided that pistachios go really well with basil and strawberries… more of that coming soon.

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Strawberry Tabbouleh

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Ingredient of the week: Strawberries

Depending on where you live in the US it’s finally (or almost) strawberry season. I feel like on the east coast it is a little late this year. I have been going to the farmer’s market every week hoping to see rows and rows of strawberries, but I am still waiting.

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Strawberries are just the best! They are super sweet and go with everything. From salads to desserts they truly make everything better.

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Apricot & Feta Brussels Sprouts

A few weeks ago, my mom came to visit me in DC to help me find an apartment. One night I lead us on a hunt to find a sushi burrito only to realize that it closed at 8 and it was 8:05. (On a side note, I have since visited Buredo and it did not disappoint). Anyways, we ended up going to a restaurant across the street from our hotel, and while it was a little more pricey than a sushi burrito, it did not disappoint.

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Today’s recipe is inspired by the Brussels sprout dish at Lincoln in downtown DC. Lincoln serves seasonally inspired small plates with ingredients supplied by local farmers. However, their Brussels sprout dish is so good, they serve it year round.

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As a picky eater, its truly quite shocking that I love Brussels Sprouts. Brussels Sprouts are all about how you cook them. And it’s the one vegetable I never skimp on fat (olive oil), brussels sprouts are only good (in my opinion) when they are cooked in olive oil.

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The Lincoln Brussels sprouts dish is served with an Apricot mostarda, feta and mint. For my rendition I used an Apricot preserve, fresh apricots and feta. My mom has been asking me to create this dish since the second we finished it and since my Grandma is the queen of apricots, it was a brussels sprouts match made in heaven. 

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Brussels Ceaser Salad

I absolutely love Ceaser Salads (that is Ceaser Salads without Anchovies-this is an important distinction). The idea of anchovies honestly makes my stomach turn. I love seafood in general, but anchovies are a whole different ball game.

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I have really never liked them- and had never tried them (by the way, I am very big on this- declaring I hate foods I have never tried-always have been always will). However, a couple of years ago, I did accidentally try them and I will truly never be the same.

We were at a fancy restaurant for my Grandpa’s birthday. The restaurant served Ceaser Salad tableside family style and since my 6 cousins and I are all obsessed with Ceaser Salad we figured we’d give it a try.

I was not paying attention to the server making the salad. Mistake #1.   I guess I kind of noticed specks in the salad but continued to eat it anyway. I wasn’t the hugest fan, but I did finish the salad. Fast forward to the car ride home, when someone asks me how the anchovies were. I was completely shocked and mortified and even upset. I could not believe I ate them. I really could not get over it. I could not get over it for the rest of the trip. Clearly I am still not over it.

So needless to say, I made a Ceaser Dressing without anchovies and eggs as well. And since they are usually high in saturated fat and calories, I made my version with greek yogurt. In fact, this Brussels sprout Ceaser Salad really gives the Kale Ceaser Salad fad a run for its money. Let me know what you think?

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Orange Brussels Sprouts with Mint Yogurt

I’m back! I am so happy to be be back in the kitchen. After nearly a month away, I am glad to be back blogging and sharing recipes with you. Thank you for bearing with me.

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The last month has been a whirlwind for me. I accepted a new job after finishing my Master’s Degrees in Nutrition and Public Health and moved a couple week’s later from Boston to Washington DC. After a few weeks of staying with friends (thanks Alex!) and sleeping on an air mattress waiting for my furniture and dishware to arrive, I am finally getting back in the kitchen.

One perk of living in a new city (and not having a kitchen) is trying new restaurants. Even though its Spring time (though it doesn’t always feel like it) wherever I ended up, I found Brussels sprouts on the menu. The dishes were so good I decided I couldn’t wait until the fall to try to make them. So luckily, even though Brussels sprouts are at their peak in the fall, they are fairly easy to find year round.

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Today’s recipe is from Ardeo + Bardeo located in Historic Cleveland Park. Ardea +Bardeo features Modern American Cuisine with Asian and Mediterranean influences. Although I can no longer find this dish on their menu- the dish was a small plate of Brussels sprouts with and orange sauce and a mint yogurt.

To recreate this dish I used an orange muscat champagne vinegar from Trader Joe’s with honey, olive oil and fresh orange zest. I made a mint yogurt with 0% Fage yogurt and fresh chopped mint leaves.

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I definitely recommend Ardeo +Bardeo, but if you’re not in DC I suggest you try my version tonight!

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Ingredient of the Week: Brussels Sprouts

This week I am sharing recipes featuring the vegetable powerhouse-Brussels Sprouts. Brussels Sprouts are typically harvested during the fall, however I have seen them on so many restaurant menus lately, that I decided to make them myself.

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In fact, 2 out of 3 recipes this week are copy cats from 2 restaurants that I have been to this month. After just one bite of these Brussels Sprout dishes I knew I had to recreate them! Does that ever happen to you? Do you like to recreate dishes or just leave it up to the professionals?

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