Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

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And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
  • Print

only the best


    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil


  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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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!

Chia Pudding with Figs & Pistachio

Who are we kidding, fresh figs really go with everything, but putting them in your breakfast makes waking up easier, right? almost…

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Chia puddings love them or hate them? They are certainly an interesting texture when you get it right, bit also really easy to mess it up. The recipe I am sharing today is my favorite way to do it.

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Chia Pudding with Figs & Pistachios

  • Servings: 1
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figs for breakfast makes mornings better


    – 1 tablespoon figs butter (Trader Joes) – 6 oz of non fat plain greek yogurt

  • 1/4 cup milk (skim, soy or almond)
  • 2 TBSP chia seeds
  • 2-3 figs, sliced in 4
  • 6-8 pistachios


  1. In a bowl, add the yogurt, milk, and chia seeds, Mix until incorporated.
  2. In a glass/bowl add the fig butter to the bottom and spread evenly.
  3. Pour the yogurt mixture into the glass. Place in the fridge overnight of at least 4 hours.
  4. In the morning, top the yogurt with fresh figs and pistachios.
  5. 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!

Fig & Burrata Galette with Kale Walnut Pesto

no words. what is there to dislike?

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flaky dough-no (well it’s half whole wheat-if you need to complain)

kale walnut pesto-no (unless you have to complain about kale)

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but pretty much there is nothing to complain about. it’s just that awesome. And the best part is that you don’t have to wait for the dough for the galette to rise, it just needs an hour or so to chill!

so if you are still wondering, yes you can make this tonight! go do it!

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Fig & Burrata Galette with Kale Walnut Pesto

  • Servings: 4
  • Print

figs, burrata, and pesto wrapped into a flaky whole wheat crust.


    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 cup of kale
  • 2 TBSP walnuts
  • 2 TBSP parmesan cheese
  • 2 TBSP (+ 1 more if needed) olive oil
  • 1 4 oz ball of burrata
  • -4 figs sliced in 4


  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour.
  4. Make the pesto. Add the kale, walnuts, Parmesan, and 2 TBSP of olive oil to a food processor. Pulse until combined. Add the extra olive oil if needed.
  5. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  6. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  7. Carefully transfer dough to baking shset.
  8. Spread the kale walnut pesto on the dough.
  9. Spread the burrata over the pesto.
  10. Slice the figs, place over the burrata.
  11. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  12. Bake in the over for 35-40 minutes.
  13. Enjoy warm!

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Ingredient of the week: Figs

Finally! It’s fig season on the east coast! I have been extremely jealous all of the west coast bloggers who have been posting beautiful figs recipes for weeks! Literally, every week I go from store to store asking if any figs have come in and finally last week I spotted them! I think our fig season is quite short on the east coast so I grabbed a bunch and started cooking! It is my namesake after all!

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Cherry Blueberry Salsa & Swordfish

Taking the vibrant colors I was talking about the other day to the next level today by adding purple potatoes! Growing up my favorite color was always purple so this dish reminds me of my purple painted walls in my bedroom.

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Cherry Blueberry Salsa & Swordfish

  • Servings: 1 serving
  • Print

Purple Power


  • 1 4-6 oz piece of swordfish
  • juice of 1 lemon
  • 3-4 small purple potatoes
  • 1 pat of salted butter
  • 1 serving of cherry blueberry salsa


  1. Preheat the oven to 350 degrees.
  2. Spray a glass pyrex dish with cooking spray.
  3. Place the swordfish in the pan.
  4. Pour the lemon juice over the swordfish.
  5. Place in the oven for 15-20 minutes, the internal temperature should be 145 degrees.
  6. Meanwhile, scrub the potatoes and poke holes.
  7. Bring a pot of water to a boil, and place the potatoes into the pot. Cook for about 10 minutes.
  8. Drain the water from the pot. Use a fork to match the potatoes. Add the pat of butter.
  9. To assemble the dish, add potatoes to plate and place the piece of swordfish on top. Add the cherry blueberry salsa on top of the fish.
  10. Enjoy 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!

Cherry Blueberry Fruit Salsa

Are you surprised? Another fruit salsa! Summer fruit salsas just make me happy! And the vibrant colors just make for beautiful photos.

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Check back tomorrow for the perfect pairing for this sweet salsa.

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Cherry Blueberry Fruit Salsa

  • Servings: 2-4
  • Print

summer fruit salsas just make me happy


    – 1 cup cherries, pits removed – 1 cup blueberries,

  • 2 TBSP red onion
  • 1/4 cup cilantro, chopped
  • 2 limes, juiced


  1. Remove pits from cherries.
  2. Add cherries, blueberries, red onion and cilantro to a bowl.
  3. Juice the two limes.
  4. Pour the lime juice over the fruit and mix together until incorporated.
  5. Serve with (tomorrow’s recipe!)

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!

Like I said I have made quite a few fruit salsas… do you have a favorite?

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Cherry Blueberry Salsa

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Apricot Strawberry Avocado Salsa

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Pomegranate Cranberry Fruit Salsa

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Mango Guacamole 

Cherry & Grilled Corn Salad

How do you feel about herbs in your salad? Sometimes I am cool with it sometimes it a little too much. In today’s salad, I feel like I got a good proportion down… 2 cups lettuce 2 tbsp herbs.

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Sometimes, I create a dish and I am like this is delicious. But that’s about all I have to say. This one one of those times. Help! writers block.

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Now that I am more than 6 months in. I am trying to learn more techniques behind blogging and photography. Lately, I have been trying to understand lighting. I have mostly used natural light but I am trying to understand where to place extra light in order to enhance the photo without adding shadows. (I have always had this issue with a shadow on the bottom right corner that I can’t seem to eliminate). Anyone have good resources, let me know!

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Cherry & Grilled Corn Salad

  • Servings: 1 salad
  • Print

Celebrate the best of summer with this cherry & grilled corn salad


  • 1/2 cup grilled corn, cut off the cob
  • 8 cherries, halved, pits removed
  • 1/4 of an avocado, sliced
  • 2 cups of Arugula
  • 2 TBSP cilantro
  • 2 TBSP feta
  • 2 TBSP Honey Lime Vinaigrette


  1. Grill a piece of corn on the cobb outside or on a grill corn.
  2. Slice cherries in half remove the pit.
  3. Slice avocado
  4. In a medium bowl, mix together the arugula and cilantro.
  5. Cut the corn off the cob.
  6. Add the corn, cherries, avocado, and feta to the salad bowl.
  7. Add the dressing (see recipe below)

I shared the Honey Lime Vinaigrette recipe with my Blueberry, Feta, and Mint Salad with Salmon.

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who doesn’t love “things organized neatly”

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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!

Cherry Acai Bowl

Acai has been praised has a superfood, packed with antioxidants, polyphenols, and flavanoids. However, Acai has been found to have no more nutritional benefits than similar fruits like blueberries. Acai do however have mono and polyunsaturated fats which makes them more filling than traditional fruits. And regardless of all that they are delicious!

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Acai is perfect to continue to celebrate the Rio Olympics because the berry is harvested from the rain forests of Brazil and is unique to that habitat. I heard they even have an Acai bowl station at the Olympics!

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I first had an Acai bowl when I visited San Diego and fell in love with the delicious flavor (and eating outside in February). Slowly but surely, Acai bowls made their way to the east coast and now you can find Acai frozen packets at the grocery store! So now you make your very own Acai bowl no matter where you live! I served mine in a hollowed out watermelon after all my watermelon recipes!

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Cherry Acai Bowl

Summer in a bowl!


  • 1 packet of Sambazon Acai (100g)
  • 1 cup frozen cherries
  • 1/4 cup of vanilla soy milk
  • fruit for topping, (cherries, blueberries, strawberries, raspberries)
  • empty watermelon rind


  1. Run the acai packet under warm water, until the acai breaks up a little.
  2. Add the acai, frozen cherries, and soy milk into a blender/food processor. Pulse until smooth.
  3. Pour into a bowl.
  4. Add fruit as you wish!

I used these individual packets from Sambazon and found them at Yes! Organic Markets! 

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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!

Black Cherry Greek Yogurt Nutella Popsicles

Who else is mesmerized by the Olympics? I cannot get enough of any and all of the events but especially women’s gymnastics. I see those commercials about kids getting involved in USA Gymnastics and I am like yes sign me up! I want to be an Olympian.

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My Olympic dream began in 1996, I was 7 and appropriately, I was obsessed with the Magnificent 7. I begged my mom for the Dominique Moceanu book from the Scholastic Book Fair but definitely didn’t want any part in Kerry Strug’s haircut. I took gym and dance but to be honest gymnastics wasn’t my thing. I lacked upper body strength and overall coordination. I never made it past the standing back bend.

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Even still, since then, I have always been obsessed with Women’s Gymnastics and never will give up the #dream

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Since Chobani fuels the US Olympic team, I thought it was quite fitting to share a Chobani based recipe. And this recipe only has 2 ingredients which is perfect since if you are like me all your time is consumed with watching as many events as you can.

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Black Cherry Greek Yogurt Nutella Popsicles

  • Servings: 4-6 popsicles
  • Print

The easiest two ingredient Popsicle!


  • 4-6 6oz Chobani Black Cherry Greek Yogurts
  • 8-18 tsp of Nutella or Trader Joes Cocoa Almond Spread


  1. Each Popsicle uses about 1 6oz cup of yogurt and 2-3 tsp of Nutella. Depending on how many Popsicles you would like to make depends on the amount of yogurt and Nutella you will need.
  2. Make sure to mix the yogurt cup to evenly spread the black cherry on the bottom.
  3. Layer the Popsicle molds with yogurt and teaspoons of Nutella. There is really no science to this just do what looks good to you!
  4. Fill the mold to the top and place them in the freezer overnight.
  5. To remove the Popsicle from the mold, run under hot water for a few minutes.

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The Final Five call me!

What’s your favorite Olympic sport?

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!