Watermelon, Cantaloupe & Mozzarella Skewers

This is another “recipe” I have been seeing all over Instagram that I wanted to recreate.

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When I started working on this recipe, it was probably 9:30 am on a Saturday morning. As I was carefully balling watermelon & cantaloupe (which by the way is very hard for me to spell), I was thinking to myself, I bet I am the only person who woke up early this morning to ball fruit. But hey I am not complaining. Actually I found it quite relaxing as is cooking to me in general.

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This is another one of the recipes I made when I spent a weekend testing weeks of blog recipes and invited all my friends over to eat everything. It’s super simple, looks fancy and is easy to serve as an appetizer. I highly recommend it for your next party!

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Watermelon, Cantaloupe & Mozzarella skewers

  • Servings: 8 skewers
  • Print

impress your friends with this fun and easy snack

Ingredients

  • 25-30 watermelon balls
  • 25-30 cantaloupe balls
  • 8-10 fresh mozzarella balls
  • 5-6 small basil leaves
  • 5-6 mint leaves
  • 8 skewers

Directions

  1. Cut a small watermelon in half, use a melon baller to make watermelon balls
  2. Cut a small cantaloupe in half, use a melon baller to make cantaloupe balls
  3. 3.Alternate adding watermelon, canaloupe, mozzarella balls, and herbs to each skewer, in any pattern you like.
  4. Enjoy!

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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!

Watermelon Pizza

Watermelon pizzas are popping up everywhere on instagram and even Target’s newest commercial features one! So naturally I wanted to join in on the fun! You can make both savory and sweet watermelon pizzas, but today I am sharing one with fruit fruit and more fruit and I loved it! It’s the perfect every night dessert that can be personalized to your liking which is my favorite kind of recipe!

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Watermelon Pizza

  • Servings: 4 slices
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because everyone's doing it

Ingredients

  • 1 thick slice of watermelon (full circle)
  • 1/2 cup plain non-fat greek yogurt
  • 1 peach, sliced
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • – 1 tsp honey

Directions

  1. Slice a thick round piece of watermelon
  2. Spread yogurt on watermelon covering all the pink
  3. Top the yogurt with peach slices, raspberries, and blueberries
  4. Drizzle 1 tsp honey over the watermelon.
  5. Slice into fours.
  6. Enjoy!

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To share or not to share that’s up to you!

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!

Zucchini Feta Chickpea Burger

When it comes to veggies burger’s don’t judge a book by its cover. No matter how hard I try, I always have a lot of trouble keeping my patties from crumbling apart. That being said, regardless how it looks, I promise these ones taste awesome!

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Zucchini, feta, and chickpeas are just the perfect combination. These veggie burgers have a real Mediterranean flair with a creamy tahini sauce adding a real depth of flavor. These burgers are a match made in veggie Mediterranean heaven!

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And in case you are wondering, you can never have too much zucchini! Serve your burgers with yesterday’s zucchini fries!

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Zucchini Feta Chickpea Burger

  • Servings: 4 Burgers
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description

Ingredients

  • 1 1/4 chickpeas
  • 3/4 cup of zucchini, chopped
  • 1 egg
  • 2 oz of feta
  • 1/2 cup seasoned breadcrumbs
  • 2 TBSP whole wheat flour
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • cooking spray
  • handful of arugula
  • 4 whole wheat buns
  • For the lemon tahini sauce:

  • 1/2 a lemon, juiced
  • 1 TBSP tahini
  • 2 tsp water
  • 1 clove garlic, minced
  • 1 TBSP plain non fat yogurt

Directions

  1. Add the chickpeas to a food processor, pulse until the chickpeas resemble a paste.
  2. Pour the chickpea paste into a large bowl.
  3. Whisk the egg.
  4. Add the zucchini, feta, egg, bread crumbs, whole wheat flour, garlic, and
  5. Put the mixture in the refrigerator for 1 hour.
  6. To make the sauce, add the lemon juice, tahini, water, garlic and yogurt into a small bow. Whisk until well combined.
  7. Form the mixture into 4 large patties.
  8. Spray a large skillet with cooking spray
  9. Turn the burner on medium. Cook the patties for 4 minutes on each side.
  10. Toast the buns in a toaster oven on low.
  11. To assemble the patties, spread the lemon tahini sauce on the buns. Add arugula on top of the sauce. Place a patty on top of the arugula. Top the patty with the top bun.
  12. Enjoy warm!

The patties also make a great addition to a salad. I added a leftover patty to a bed of arugula and used the sauce as a dressing. It was delicious!

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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!

Zucchini Fries with Whipped Feta Dip

Warning! These zucchini fries are addicting and the whipped feta dip only adds to the problem.

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I made these fries for the first time a few weeks ago. I was staying in town for the weekend (which hasn’t happened in a while), so I wanted to take advantage of the extra time to test a lot of recipes. That leaves only one problem…who is going to eat it all? So I invited all my friends over to taste test the recipes with me. And although they liked everything (really, I promise they did), these fries were the first to go!

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If you cook them for 16 minutes they end up nice and crisp. And the feta dip could not be easier to make. It’s just non fat plain greek yogurt and low fat feta, that’s it !

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Zucchini Fries

  • Servings: 2-4
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Crispy zucchini fries are as addicting as the real thing!

Ingredients

  • 2 zucchini’s
  • 1 egg
  • 1/2 cup of seasoned bread crumbs
  • 1 TBSP Parmesan cheese
  • 1 tsp of garlic powder
  • 1/2 cup of non fat greek yogurt
  • 4 oz of low-fat feta cheese

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the zucchini’s in half and then slice each half lengthwise into 4-5 strips. You should have between 16-20 strips.
  3. Beat an egg in a small bowl.
  4. Add the breadcrumbs, parmesan, and garlic powder to a plate and mix together gently with a fork.
  5. Lay a piece of parchment paper on a large cookie sheet.
  6. One by one, dip the zucchini into the eggs and then roll in the bread crumbs.
  7. Repeat this step until all zucchini are coated.
  8. Place the zucchini in the oven for 16 minutes.
  9. To make the whipped feta dip: add 1/2 cup of non fat greek yogurt and 4 oz of low-fat feta cheese.
  10. Pulse in a food processor until incorporated and smooth.
  11. Enjoy zucchini fries warm.

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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!

Avocado Basil Zoodles & Shrimp

There is nothing like carrying your groceries on a humid 100 degree day, nothing. This is especially true when you decide it’s necessary that you buy a watermelon on said day (perhaps a hint for next week).

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Carrying watermelons and groceries reminds me of growing up and going to pick pumpkins. My mom’s rule was always “you only can pick a pumpkin that you can carry.” However, she never specified the distance that one must carry said pumpkin. So my sister and I (especially my sister) always pushed the limit.

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me (right) and my sister carrying our pumpkins (like i said we pushed the limit)                      we were also 90s fashion icons

That is exactly how i feel about walking with groceries. I always can carry what I buy at the store but I never factor in the distance. I make the same mistake every time and today was no exception.

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So after carrying my groceries in the DC heat (which never lets up), I crave something fresh and cool. That is where the zoodles come in. Zucchini is totally a trendsetter when it comes to spiralizing phase. And as is the case with zucchini, nothing beats the original. I find it easy to mess up when I am spiralizing other veggies but zucchinis always come out perfect and this recipe is no exception!

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Avocado Basil Zoodles & Shrimp

  • Servings: 1 bowl
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A creamy avocado basil sauce pairs perfectly with spiralized zucchini

Ingredients

  • 1 large zucchini’s
  • 2 tsp olive oil
  • 8-10 medium basil leaves
  • 1/2 an avocado
  • 1 clove garlic, minced
  • 1 TBSP Parmesan cheese
  • 5 shrimp (if frozen, defrosted)

Directions

  1. Spiralize the zucchini
  2. In a large skillet add 1/2 tsp of olive oil and the spiralized zoodles. Cook for 3-5 minutes
  3. In a small food processor or blender, add the bail, avocado, garlic, and 1 tsp of olive oil. Pulse until well combined.
  4. Add the cooked zoodles to a bowl. Pour the avocado sauce over the zoodles.
  5. In the same pan, add the last 1/2 tsp of olive oil. Add the shrimp (I defrosted frozen wild shrimp). Cook the shrimp for 5-8 minutes.
  6. Add the shrimp to the bowl of zoodles, sprinkle the Parmesan on top.
  7. Enjoy

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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!

Zucchini Veggie Sandwich

I have another messy sandwich for you this week. A couple weeks ago I shared this Apricot Blackberry Grilled Cheese and told you that I made a mess. Today’s sandwich is no exception.

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I have been eating this sandwich combination for a few years. I found a grilled veggie sandwich like this one on a menu  but with the addition of roasted red peppers. But as you have learned…surprise surprise… I hate roasted red peppers (and all peppers tbh). So like many of my recipes, I went home and creating a version to meet my taste specifications. And personally i think it’s even better without red peppers, but i guess i wouldn’t really know 😉

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Zucchini Veggie Sandwich

  • Servings: 1 sandwich
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Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level

Ingredients

  • 8-10 small/medium basil leaves
  • 1 TBSP sunflower seeds
  • 1 TBSP Parmesan cheese
  • 1 TBSP Olive oil, a little more if necessary
  • 2 slices of sourdough
  • Cooking Spray
  • half a zucchini, cut in 4 strips lengthwise
  • half a summer squash, cut in 4 strips lengthwise
  • portabello mushroom caps, just two large strips
  • 1 oz of fresh mozzarella

Directions

  1. Make the pesto: Add the basil, sunflower seeds, Parmesan, and olive oil into a small food processor/blend.
  2. Pulse/blend until fairly smooth. The pesto will likely still have some small pieces.
  3. Toast the sourdough bread on a low setting.
  4. Spray a medium/large pan with cooking spray.
  5. Add the mushrooms, zucchini, and summer squash.
  6. Cook for 5-8 minutes.
  7. Re-spray the pan. Add the bread to the pan.
  8. Spread the pesto on both pieces and add the fresh mozzarella.
  9. After 1-2 minutes, add the cooked veggies to the side with the cheese.
  10. Add the top slice of bread to the sandwich. Press down with a spatula.
  11. After 5 minutes, remove the sandwich from the pan.
  12. Enjoy warm. The sandwich is best served right away.

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Bloopers.

(this is what happens when you try to balance sandwiches)

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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: Zucchini

What would we do without zucchini? We need a vegetable that starts with z. How else would we say something like from apples to zucchini? We just wouldn’t.

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Zucchini has certainly gained popularity as the sprializing craze took off. Even though you can spiralize just about everything, I still think zoodles are the easiest vegetable to spiralize. (of course I will be sharing a zoodle recipe this week).

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zucchini

Did you know there is a variety of zucchinis with yellow skin and no they are not yellow squash.

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Mini Blueberry Crisp

Can you ever have one slice of pie?

 

blueberry crisp (1 of 1)-4Now I have just changed the game! Make these mini crisps in individual sized ramekins and you don’t have to worry. This recipe can easily be halved so that you really only have 1 serving but it can also be doubled or tripled and you can serve all of your guests their own mini crisp. Win Win in my book.

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And the smaller size dish cuts the cook time in half!

Mini Blueberry Crisp

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Mini Blueberry Crisp

  • Servings: 2 individual pies
  • Print

So you don’t have to share.

Ingredients

  • Cooking Spray
  • 2 tsp cornstarch
  • 1/4 cup of old fashioned oats
  • 2 TBSP brown sugar
  • 2 TBSP AP flour
  • 2 TBSP chilled butter, cubed
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat two small/medium ramekins with cooking spray
  3. Coat the blueberries with cornstarch and place 1/2 cup of blueberries in each ramekin.
  4. In a small bowl, add the remaining ingredients. Mix with a fork until the butter is well combined.
  5. Pour half of the mixture into each of the ramekins.
  6. Place a cookie sheet on the bottom rack of the oven. Place the two ramekins on the middle shelf of the oven. The cookie sheet will catch anything that spills over the sides of the ramekins.
  7. Cook in the oven for 30-35 minutes until the crisp is lightly browned.
  8. Enjoy warm! And with a scoop of vanilla ice cream!

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!

Blueberry Ombre Smoothie

Layered smoothies have been taking over instagram this summer, so naturally i had to join in on the fun! I wanted to stick with my theme this week so today I am sharing a blueberry ombre smoothie. By changing the ratio of blueberry to yogurt I have changed the color (and texture) of different layers.

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It has been so so hot in DC this week! Making a smoothie is truly the only way to get through it! Smoothies are a great make ahead breakfast or snack that can be enjoyed all week long. Definitely use plain unsweetened yogurt in this recipe! It’s plenty sweet without the added sugar. I highly recommend making a few smoothies ahead of time to ensure delicious healthy breakfast/snacks all week!

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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!