Blueberry, Feta & Mint Salad with Salmon

Are you surprised? The first blueberry recipe I am sharing is a salad. But this isn’t just any salad. It’s a salad packed with antioxidants and protein and heart healthy omega 3s. And it’s a salad packed with unique flavor. The sweetness of blueberries is matched with the saltiness of feta and the mint just adds a unique twist. I dressed this salad with a homemade honey lime vinaigrette that brings everything together!

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There is not much else to say besides you’ve got to try it!

Blueberry Feta Mint Salad with Salmon

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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: Blueberries

Just in time for July 4th, this week I am sharing recipes with blueberries. As the only naturally blue food you cannot celebrate July 4th without them! How will you make the blue square in the American flag?!

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Blueberries have also been linked to improved cardiovascular health, improved cognition, increased insulin response and cancer protection. Many of the published research deals with small samples or animal studies so the jury is still out on exactly how blueberries improve our health in each of those areas.

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Apricot Galette

Sweet summertime! Every day feels like a good day to eat a pie (but not really). I am rounding off the last two weeks of delicious apricot recipes with an Apricot Galette. Galettes are like pies but definitely more forgiving and require less time for the busy or impatient.

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Today’s crust recipe I adapted from one of my other favorite bloggers: Sally at Sally’s Baking Addiction. Baking measurements are not something to play around with so when it doubt follow someone you trust! Sally I trust you completely!  I just used a little less sugar than her…

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I love the sweet and tart nature of Apricots that I think goes perfectly with this galette. And if its as hot as it is here-there is no question a scoop of vanilla ice cream is necessary.

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Even though I have been sharing some extra sweet recipes this week. Just remember balance and moderation. Since you can buy apricots individually you don’t have to eat all these recipes in the same week 😉 

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Apricot Galette

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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!

Apricot Blackberry Brie Grilled Cheese

hold on one moment as I wipe the drool of the computer and continue to share this recipe.

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but seriously isn’t this sandwich drool worthy.

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Let me just warn you upfront-this was quite messy to make and involved pushing blackberries back into the sandwich over and over again. But trust me it was well worth it!

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If you have been reading my blog for some time, you know i like to create healthy recipes that meet a set of nutrition guidance. This recipe is going to be a little above this guidance namely due to the added sugar in jam. If you plan on making this for lunch or dinner, just try to choose other foods that are lower in sugar throughout the rest of the day.

Stop staring already and go make it!

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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!

Apricot, Grilled Corn & Burrata Salad

Updated 9/09/16

So those of you who know me well know i have been called a bit of a perfectionist. So in true perfectionist form. I have remade this recipe and re done all the photos.

A few notes… it was no longer fresh apricot season so i used a mix of dry apricots and nectarines. I also used Buratta !

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Oh the joys of eating corn on the cob. I honestly cringe now thinking about how I used to eat corn on the cob. I would slather butter on a piece of bread and use the bread to slather butter all over my corn and then I would enjoy that butter soaked bread to my hearts content.

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But if you were like me…the joys of corn on the cob dissipated around middle school. The day you had those metal brackets glued to your teeth was the end of corn on the cob as you knew it. And I had it quite bad. I had braces not once but twice, pretty much the entirety of my teenage years. From 12-16 and then again when I turned 18 through my first year of college. The only glimmer of luck was that when I had those wretched braces placed on my teeth a second time, I was allowed to get clear brackets since I was 18. But senior prom, graduation, even my college photo id picture… I had braces for all of those.

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So needless to say, there was not a lot of corn on the cob eating. This recipe brings back those memories of cutting all the corn of the cob. I adapted this recipe from Jessica at How Sweet It Is. She is really a true culinary genius. Her flavor combinations are out of this world. I kept the same ingredients as Jessica however I changed the recipe to make this salad for 2. I also switched up the dressing and made a homemade Lemon Poppy Seed Dressing.

 

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you’ve got to try it!

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everyone ‘fess up… who else had braces forever!

Here is one photo of the “before” it doesn’t really compare…

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Shrimp Tacos with Apricot Strawberry Salsa

Are you shocked? I am putting yesterday’s fruit salsa on tacos. yes it’s predictable. I don’t care, do it anyway.

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I am all about convenience when it comes to healthy cooking. I usually like to buy frozen shrimp (only if it’s wild that is). But now that I am not 10 steps from Trader Joes, I couldn’t find wild frozen shrimp. So I went ahead and bought a few fresh ones.

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I got home and realized all over again why I buy them frozen. I had to peel and devein them. And it’s not just any vein its the intestine… enough said.

So moral of the story, sometimes buying frozen shrimp is not only quicker, it’s more appealing.

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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!

Apricot Strawberry Avocado Salsa

I am calling this recipe part fruit salad, part salsa, part guacamole, because it really is a little bit of everything. Apricots and Strawberries, red onion, avocado and cilantro must equal

fruitalsamole

or

guacsalsuit

What do you think?!

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I really like the pairing of apricots and strawberries for the tart and sweet flavors. And I really love avocado period. So there is nothing wrong with this dish!

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Check back tomorrow for some ideas on how to use this, besides of course eating it straight from the bowl.

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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!

Miso Swiss Chard Quinoa Bowls

Cloudy rainy days are the worst for food photography! And now with my new job, I have been trying to cook and photograph after work some days. Last month when I was making this dish, it rained every single day. The sun never came out. I had the intention to cook on Tuesday then Wednesday and then Thursday came by and it was still cloudy. I thought I would give it a try but as I expected the pictures weren’t great.

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So a week later I was at it again! This time maybe a little too ambitious, I tried to cook two things at once and photograph two dishes from after work until the sun set. Since there was sun they came out much better, however, it was definitely getting close by the time I finished this recipe.

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Swiss Chard is really like any leafy green in terms of taste. I think it goes well in the quinoa bowl, but you can also use any other green you like. But if/when you have Swiss chard leftover from a recipe it’ easy to find another use for it! It can be added to lots of different rice/quinoa bowl combination.

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If you have some, give this one a try! 

Swiss Chard Gremolata with Roasted Cauliflower & Quinoa Spaghetti

Gremolata is traditionally made with Parsley rather than swiss chard. But today I am sharing with you a pasta sauce that packs 75% of the daily value for Vitamin C and 100% of Vitamin A. And to be honest the sauce tastes more garlicky than anything, you (or your family) wont even know they are eating a super healthy vegetable! And store bought pasta sauces (besides containing my least favorite vegetable or fruit ever-tomatoes) usually contains lots of added sodium as a preservative. This sauce adds none. And don’t get me started on white cream sauces… its best to just stay far away from those!

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So the choice is quite clear! I dare you to try this one! As long as you like garlic you will really love it! And if your not the biggest garlic fan, try adding just half a clove.

And now for the pasta… have you ever tried quinoa pasta. I had before and I liked it. When I was at the grocery store this week though, all I could find was this quinoa corn mix. I had never had it before but I figured it would be similar. It really wasn’t it was a pretty odd texture, too chewy. I would suggest using quinoa only pasta or 100% whole grain pasta instead.

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The cauliflower is the perfect addition to this dish. It’s delicious with the gremolata and adds some fiber to keep you full. It helps to mitigate my main issue with eating pasta… it never fill you up. I chose quinoa pasta for that reason but adding the cauliflower definitely makes the difference!

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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!