Beet Date Apple & Pistachio Salad

I have a confession, I wasn’t quite sure if I actually liked beets until I recently had a few amazing dishes at a couple of restaurants. One in particular was a beet salad at Ripple in Washington DC. For all of my top chef fans out there, until recently, Marjorie Meek-Bradley was the Executive Chef. Last month, I had a friend visiting for a conference near the restaurant so we decided to check it out. Everything we ordered was absolutely amazing, but the beet salad had a taste unlike anything I have ever had. For better or worse, they change the menu quite often, and when I went to look up the dish a week later in hopes of recreating it, to my horror, it was no longer on the menu. But have no fear, I went to great lengths to learn what was in that salad! I was finally able to connect with the restaurant through Instagram to find out the ingredients in the salad. The recipe included beets, date chocolate puree, orange puree, macadamia nuts, and pickled apple.


However, I am by no means a professional chef, I have never taken a cooking class in my life. That being said,  date chocolate puree seemed a bit above my comfort zone, a bit intensive for a salad, and perhaps a recipe that wouldn’t quite fit with my goal of sharing fairly easy recipes. The recipe below is my take on the salad, reigning in on the skill level and time need to create the dish. I think the salad turned out great, but I have to admit, I still think the one at Ripple was better, if you ever have a chance to go there, you have to try it!



Beet Date Apple & Pistachio Salad

A salad, yes, a salad to satisfy anyone's sweet tooth.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1


  • 1 small beet
  • 1 small golden beet
  • 1/2 orange peeled
  • 1 cup sugar
  • 1 cup water
  • 2 dates pitted
  • 1/2 apple
  • 10 pistachios
  • 1 cup mixed greens
  • optional: balsamic vinegar


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet and chop into cubes.
  3. Using a mandolin, thinly slice the golden beet.
  4. Cover the red beets in tinfoil and the golden beets in tinfoil and place them on a cookie sheet
  5. Roast for 20-25 minutes.
  6. In a small sauce pan had 1 cup of sugar and 1 cup of water. Mix into the sugar dissolves in water
  7. When the sugar is dissolved, add half of the orange into the pan. Let the orange soak up the sugar mixture for 15-20 minutes.
  8. Let the orange mixture cool for a couple of minutes.
  9. Pour the mixture into a food processor/blender. Blend on high until the mixture becomes a smooth orange sauce.
  10. 10. Chop the dates, the apples into matchsticks, and shell the pistachios.
  11. 11. Assemble the salad, add the two types of beets, greens, dates, apples, and pistachios.
  12. 12. Spread orange sauce on the plate with the greens.
  13. 13. To eat mix the greens with the sauce, add some balsamic vinegar if you please.





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Apple Cranberry Pie

There are so many great desserts for Thanksgiving, it’s really impossible to choose just one. However, this week, I didn’t really have time to go all out, so I decided to combine two thanksgiving classics, apples and cranberries.


This pie is the perfect pie to make if you are short on time. Pies can be a daunting undertaking and on Thanksgiving when you have so many things to cook, you might not have the time to make a pie from scratch. So every once in a while its okay to cut corners. And I think store-bought pie crusts works just fine in this recipe.


Apple Cranberry Pie

  • Servings: 10
  • Print

An easy pie that doesn't have to take all day.


– 1 pie crust (I used a store bought crust) You will need part of a second crust if you want to make leaves. – 4 apples – 1/3 cup of fresh cranberries – 1/2 cup of unsalted butter – 3 TBSP whole wheat flour – 1/2 a cup of water – 1/2 cup of white sugar – 1/2 cup of brown sugar – 1/2 tsp cinnamon – 1 tsp vanilla – optional: vanilla ice cream (but ice cream is never optional in my book)


  1. Defrost pie crust according to instructions.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Wash apples, slice in half, remove core, thinly slice length wise. (if you have an apple corer, use it to core the apples. I really like apple skin so I left it on.
  4. Grease a large skillet and lay the pie crust.
  5. Place the bundles of sliced apples into the pie, fitting as many bundles as you can.
  6. In a medium sauce pan, melt the butter.
  7. Add the water, flour, both sugars, cinnamon and vanilla. Mix until well incorporated.
  8. Pour the mixture into the pie.
  9. Add cranberries to the pie in all the gaps left from the apples.
  10. If you want to make leaves. Cut leaves from a second piece of pie crust. Add to the edges of the pie.
  11. Cook for 50-55 minutes.
  12. Enjoy warm a la mode!


What are you making for dessert this Thanksgiving?


Store bought pie crusts, yay or nay?


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Love & Lemons: Roasted Squash with Apple Salsa

The Love & Lemons cookbook is so perfect! After reading the first few pages I came to understand that Jeanine shares the same passion and sensible attitude towards cooking that I do. She believes in using local, seasonal produce, cooking with lots of veggies, and taking creative licensing when it comes to recipe. Most importantly, the entire cookbook is organized by vegetable! What a great idea 😉


So now that I have finished gushing over the cookbook, I chose to cook a recipe from her blog! Because like Jeanine, I believe in cooking with what you have and I had a lot of Delicata Squash.


Thus, I made this delicious Roasted Squash with Apple Salsa. I love this recipe because it’s so unique. I wouldn’t have come up with the pairing on my own but I love finding new and creative ways to put ingredients together.


Find her recipe here: and the cookbook.



I cant wait to cook more of her recipes!


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How Sweet It Is: Oatmeal Apple Butter Squares

Welcome to my new monthly series: Friday Feature. The series will share some of my favorite bloggers cookbook recipes. The recipe will fit into the ingredient of the week and I will certainly look for recipes that fit my nutrition philosophy. If needed, I will also share some healthy swaps and modification.


First is up is one of my favorite bloggers! Jessica from How Sweet It Is. I can’t get over her ingredient pairs. They are ingenious. I mean, Pistachio Pancakes, Arugula Kale Reggiano Salad, butter roasted cherry-swirl overnight oats, Autumn Acai Bowls with Vanilla Bean Cashew Butter … I could go on…

However, there is no denying many of her recipes are quite rich and not exactly healthy, so I wanted to choose one of her recipes that was unique but also not too over the top.

So the feature is: Apple Butter Oat Bars.


I mean they really are quite ingenious combining peanut butter and apple butter… does it get any better? And since the recipe calls for peanut butter there is no added oil and just a little butter for the topping. However, if you are keeping track of your sugar intake (and really we all should) there is a good portion in here.


Check out her cookbook to find this and many other amazing recipes. (I think ill pass on infringing on copyright laws. My photos barely do her recipes justice so i highly highly suggest following her blog and buying her cookbook!



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!

Apple Dutch Baby

Have you ever had a dutch baby? I have seen them all over instagram but never had one before until now. Once you make one of these, I promise you will never look at pancakes the same way again. They are that good.



I usually do not like too much syrup on my pancakes. But in pursuit of the perfect picture, I had to keep pouring syrup and powdered sugar hoping to get the perfect shot. However, I think you really need a tripod to capture those types of shots. Next on my list.



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Apple Dutch Baby

  • Servings: 1-2
  • Print

better than pancakes


  • 1/4 cup of AP flour
  • 1/4 cup of Vanilla Soy Milk
  • 1 egg
  • 1 TBSP sugar
  • 1 tsp vanilla
  • – pinch of salt – 1 TBSP butter – 1 TBSP apple butter – 1/4 cup chopped apple
  • powdered sugar & syrup (optional)


  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, sugar, vanilla and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  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. Transfer the pancake to a plate and top the pancake with apple butter, chopped apples, powdered sugar and syrup.
  11. Enjoy!

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Apple Autumn Salad

Apples & Butternut Squash & Dried Cherries OH MY!


Just because the summer is over doesn’t mean fruit has to disappear from your bed of greens! Apples add the perfect crunch to an autumn salad. This salad packs double the apple power with an apple cider vinegar dressing that pairs perfectly.

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I am making this salad for Rosh Hashanah (the Jewish New Year) next week. Apples are of course the quintessential ingredient. I am going a little apple crazy and what I am calling “modern traditional” for my menu. I am upgrading the classics with Braised Chicken with Apples & Sage (+ white meat), Roasted Squash with Apple Salsa from Love & Lemons, and Pomegranate Roasted Carrots and then of course there will be a Brisket, Matzoh Ball Soup, and maybe a Kugel. Dessert is still up in the air, any suggestions? For those who are celebrating, what are you making?!

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Apple Autumn Salad

  • Servings: 2 servings
  • Print

Apples, & Butternut Squash, & Dried Cherries Oh My!


  • Butternut Squash
  • 1 TBSP olive oil
  • 2 sprigs of rosemary
  • 1 apple sliced or chopped
  • 2 cups of arugula
  • 2 TBSP dried cherries
  • 2 TBSP pepitas
  • Apple Cider Vinaigrette
  • (apple cider vinegar, olive oil, lemon, garlic, honey)


  1. Preheat the oven to 425 degrees
  2. Slice the squash in half length wise.
  3. Scoop out the seeds.
  4. Drizzle with olive oil and place rosemary on top.
  5. Cook in the oven for 25-30 minutes.
  6. When the butternut squash is cooked, remove the skin and cut into cubes.
  7. Make the apple cider vinaigrette
  8. Assemble the salad. Add squash, apples, dried cherries, and pepitas to a bed of arugula. Drizzle with 1-2 tbsp of the vinaigrette.
  9. Enjoy


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Also, this plate is so pretty.. had to eat the salad to show you!


Notes: To see my feeling on cutting butternut squash look here. (I got this one for free so clearly I was going to use it!) Interestingly, if you cook it with the skin on, the skin to just peels right off which saves you a lot of time instead of cutting off the skin raw.


Also,  you will have a lot of extra squash. You can either make this salad over and over and eat it all week (like me), or try any of these butternut squash recipes! Butternut Squash & Mushrrom Farro Risotto, Butternut Squash & Pear Pizza, or Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

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!

Turkey Apple Cheddar Burgers with Onion Jam

I won’t settle for just any burger… if I am gonna eat a burger it’s got to be special. This turkey burger is certainly special with chopped apples and cheddar cheese stuffed into the burger itself. And to really put it over the top I made some red onion jam (featured here for the first time).


Remember healthy eating is all about balance, so I paired this burger with butter lettuce wrap instead of buns. Buns aren’t out of the equation for me, I am a fan of carbs too (maybe not as much as Oprah loves bread) but I still eat plenty of it. But today I went for a “healthier” alternative.


These burgers would be perfect for game day served with sweet potato fries. But for me, Sunday without the patriots is no game day at all 🙁

Turkey Apple Cheddar Burgers with Onion Jam

  • Servings: 2 servings
  • Print

Turkey burgers stuffed with apple and cheddar cubes


  • Cooking Spray
  • 8-10 oz of ground white meat turkey
  • 1 sprig of rosemary
  • 2- 3 oz of cheddar, 1 oz cubed and 2 slices
  • 1/4 apple chopped
  • 1/4 cup onion jam
  • 4 leaves of butter lettuce


  1. Spray cooking spray on a grill pan.
  2. Make the onion jam (see the recipe for butternut squash pizza)
  3. Pull the rosemary off the stem.
  4. Form 2 patties with rosemary, cheddar and apples into the patty.
  5. Grill the patties for 6-10 minutes until done.
  6. On a plate, place one lettuce leaf, the burger, cheddar, and onion jam. Top with the other piece of lettuce. Enjoy immediately.

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!


Apple Chai Spice Overnight Oats

Today’s date says the first day of fall but today’s wether (per usual) says the dog days of summer. I am thoroughly confused. I want to enjoy cider donuts and pumpkin spice lattes, but in reality I am still drinking iced coffee.

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When you’re in this dilemma, apple chai spice overnight oats is truly the perfect solutions. All the fall flavors we love in cold form. Sign me up!


Apple Chai Spice Overnight Oats

  • Servings: 1 serving
  • Print

the perfect fall breakfast when the weather still feels like summer


  • 1/3 cup old fashioned oats
  • 1/3 cup Vanilla Soy Milk
  • 1 TBSP chia seeds
  • 1 tsp cardamon
  • 1 tsp cinnamon, + a pinch to sprinkle at the end
  • 1 pinch all spice
  • 1/3 cup nonfat greek yogurt
  • 1/2 apple, chopped
  • 1 TBSP slivered almonds
  • 1 tsp honey


  1. In a jar of tupperware, add the oats, soy milk, and spices.
  2. Cover and place in the fridge overnight.
  3. Add the yogurt and mix well until incorporated.
  4. Top with apples, cinnamon, almonds,and honey.


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: Apples

Apple season is one of the best seasons all year! I am never worried when I have a pound of apples in my kitchen. I can think of 100 things to do with them in addition to just eating them plain. With the exception of summer, I pretty much eat an apple a day. Do you remember that adage you learned in school, “an apple a day keeps the doctor away.” Well is it really true?

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Find more health benefits of apples on the well-being secrets.


The important thing to keep in mind about apples, is that the skin is the most nutritious part, so be sure to eat it too. I actually love apple skin. When I was younger and my mom  was baking with apples, I used to just eat all the skin that she would have thrown out. Did anyone else do that?


As far as a favorite, although I don’t really discriminate… I love a good granny smith. Is it true that the white dots on the skin indicate how tart they are? My sister and I always told my mom to buy the ones with the most dots because we thought they were extra tart.

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As for a least favorite… that’s easy…red delicious… those are by far the worst.

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Carrot Apple Muffins

I am anything but traditional when it comes to food. This is mostly because I am quite the picky eater. I hate tomatoes & tomato sauce, bananas, oranges, pineapple, and even cream cheese & cream cheese frosting. And that is just the top of the list. So one of the reasons I love to cook is that I can personalize any dish to match my taste preferences. Instead of going to restaurants and asking can I have this dish without this or that dish without that, I can only cook with the foods that I like!

So that is what I did with these carrot cake-esque muffins. Instead of including pineapple I added chopped apples. I also had extra craisins on my pantry so I figured I would add those to. And you should do the same! Choose a different nut or fruit and make it your own!

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I am loving this anthropologie cupcake tin (if you can’t tell!)

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I also mixed together a quick brown sugar glaze to pour on top. Just 1/4 cup confectioners sugar 2 tbsp brown sugar and 2 tbsp almond milk.

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