Grilled Peach Caprese

Grilled Peach Caprese

In addition to having an ingredient theme each week, this week being peaches, there seems to be another theme you may have recognized. That is an endless discussion of ingredients that I hate… and won’t budge on, and one of those that has come up again and again are tomatoes. But have no fear, I had found a much better replacement for tomatoes for my caprese – grilled peaches! Once you try my version, I am guessing you will have no reason to ever look back!

Grilled Peach Caprese

And if I may pat myself on the back one more time, look at those grill marks! This year I bought a small grill pan from Target and it was 100% worth it! If you don’t have an actual grill at home, I highly recommend it!

Grilled peach Caprese Grilled Peach Caprese

Grilled Peach Caprese
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Grilled Peach Caprese

a simple caprese salad recipe that features grilled peaches instead of tomatoes 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 2 peaches
  • Cooking Spray
  • 4 oz fresh mozzarella
  • 8-14 basil leaves

optional

  • balsamic glaze

Instructions

  1. Wash the peaches and basil.

  2. Slice peaches. I got about 4 slice per peach

  3. Spray a grill pan with cooking spray. Put on medium heat. 

  4. Add the peach slices. Cook for 4 minutes, than rotate each slice slightly to get cross marks. Cook for another 4 minutes

  5. Slice the mozzarella into thin slices. 

  6. Rotate the peaches, mozzarella and basil into a pattern of your choosing. 

  7. Serve with balsamic glaze if desired. 

Grilled Peach Caprese

Grilled Peach Caprese 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!

Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

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

Spinach & Feta Hummus

Scallion Pancakes-Two Ways

Scallion pancakes

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There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

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I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

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What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

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Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

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Scallion Pancakes
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Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese

Instructions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!

scallion pancakes chalkboard

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

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Cranberry Pomegranate Pistachio Baked Brie & cheese plate

I am trying something a little different for the next few weeks. Instead of featuring an Ingredient, I will cook one dish at a time a Thanksgiving menu (sans the Turkey) I refuse to be responsible for the turkey.

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So let’s start at the very beginning, a very good place to start.

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I am told there is a debate on whether it’s worth it to have on appetizers on Thanksgiving or if its better to just stick to the main event.

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In my family, there is no a question. Appetizers are essential. How could one possibly wait until late afternoon to start the Thanksgiving feast. A true Thanksgiving means feasting all day.

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For my thanksgiving menu, I think the ultimate appetizer is cheese. I have long admired How Sweet It Is cheese plate making abilities so I figured Thanksgiving was the perfect time to put my cheese plate making abilities to the test.

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For my cheese plate, I started out with a baked brie because why not. A baked brie is always the best cheese on a cheese plate. For thanksgiving, cranberries and pomegranate seem like the natural topping for brie, right. I actually think I made this one last year too.

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After the brie, I went with a Creamy Toscano Cheese Soaked in Syrah from Trader Joe’s and a Berry Goat Cheese to stick to the red/pink/purple color palette. I added two “butters” apple butter and fig butter as well as dried cranberries. Last but not least, you need a baguette and then I went with Rosemary Raisin Crisps from Trader Joe’s and a multi-grain cracker.

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Cranberry Pomegranate Pistachio Baked Brie

  • Servings: 8
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a Thanksgiving version of the always perfect baked brie

Ingredients

    – 1 8oz brie wheel

  • 1 TBSP apple butter
  • – 1/4 cup whole fresh cranberries
  • 1/4 cup pomegranate arils
  • 1-2 TBSP chopped pistachios

Directions

  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Deseed the pomegranate, chop the pistachios.
  4. Place the brie on the parchment paper, spread the apple butter on top.
  5. Add the cranberries, pomegranates, and chopped pistachios on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm!

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I’m thinking not bad for a cheese plate especially one that doesn’t break the bank! What are must haves on your cheese plate?

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

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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 & whipped fet (1 of 1)

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!

Baby Bella Mushroom Burgers

Portabella mushroom burgers are being added to burger chain menus across the country. I have tried them at Shake Shack and some Boston chains like Wahlburgers and a local spot by me, Lee’s. Although they are delicious at these restaurants… the mushrooms are typically deep fried. For me, deep frying vegetables is an oxymoron… so I’d rather eat my portabella’s sautéed.

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These bite-sized bella’s are perfect for cute mini slider buns. I found these at Trader Joes. Food is always more fun bite sized or extra large, isn’t it? And large portabella burgers are hard to eat. You take one bite and then the whole thing falls apart. Problem solved when you make them mini!

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These portabella’s are topped with barbeque sauce, onion jam, and cheddar-gruyere cheese. Barbeque sauce + cheese+ onions are always the right choice for burgers in my book and it still hold true for portabella burgers. You can find my recipe for onion jam here, but caramelized onions will also do if you want to go that route. And a note on cheese: cheese has a lot of saturated fat. I chose a cheddar-gruyere mix I found at Trader Joes. One ounce already has 5g of sat fat, so I didn’t want to use any more. If you use a reduced fat version-you could add a little more cheese if you like.

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Serve these burgers with a small side salad or homemade fries. I am planning on sharing a few varieties in the coming weeks so stay tuned!

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and they all fall down….

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Cheesy Cauliflower Bread

Have you heard… it’s the Superbowl this weekend! I am sure your Facebook, Instagram and every blog you follow has shared with you hundreds of recipes to make for the big game. Well I don’t want to miss out on the fun either… so I am sharing one more!

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Let’s be honest Superbowl food is typically heavy and greasy and loaded with butter and oil. But that’s why we love it, right! This year I wanted to find a happy medium when it comes to a Superbowl recipe, so I am sharing cauliflower cheesy bread. It still has all the flavor of cheesy bread or mozzarella sticks but with cauliflower instead of bread, flour, oil or eggs. The best part is that it couldn’t be easier to make! The recipe is nearly identical to my cauliflower crust pizza so if you loved that recipe you will love this too.

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Actually the best part was that a room full of 20-year-old guys inhaled every last one!

The worst part: I made these for the AFC championship game and the Patriots lost.

 

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I stuck to my theme of one ingredient and I also made honey garlic and buffalo cauliflower bites. While I thought they were delicious, they didn’t go over as well… I am gonna work on them again and share those recipes soon.

When I was shopping for groceries before the AFC game I saw GRONK hot sauce. I had to buy it! I watch most of the games with some very superstitious fans and I felt like the hot sauce could be the thing to help that Pats win, but I guess it just wasn’t our day…

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Cauliflower Cheesy Bread

Who are you rooting for?