Beet & Goat Cheese Salad

This weekend I shared my pink “beet” flowers channeling all things pink for the Women’s March on Washington. Looking back, I will always remember that I was one of roughly 500, 000 in Washington, DC, and one of nearly 3.2 million (according to Nate Silver) around the country standing up against the policies and practices of the new administration. It’s quite a coincidence that the number of marchers in the country, is the same number of votes that Hillary Clinton had over Donald Trump in the popular votes, so yes, we did go out and vote.

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So, back to beets and these pretty flowers. Why are beets and goat cheese always a pair? At any restaurant a beet salad is always paired with goat cheese. I mean I get the crunchy creamy balance, but really is that it? There are lots of other creamy cheese, brie, feta? so why goat cheese? Anyone know?!

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And on another unrelated note, I am always trying to improve my blog, my photgraphy skills, and my blog aesthetic. Some days I hit it, some days not so much. A lot has to do with whether or not I have good light on the weekends. But I was inspired by a friends project to use this black chalkboard background to display recipe ingredients? What do you think of this new styling? I think I love it !

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Beet & Goat Cheese Salad

  • Servings: 2
  • Print

The classic Beet & Goat Cheese Salad gets an upgrade with the addition of Dried Apricots.

Ingredients

  • 1/3 cup dried barley
  • 2 small beets
  • 3 cups of greens
  • 2 TBSP walnuts, chopped
  • 4 dried apricots, chopped
  • 2 TBSP crumbled goat cheese
  • Poppyseed dressing

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pour 1/3 cup of barley and 2/3 cup-1 cup of water into a small pot. Cook on medium heat until all the water is dissolved and the barley is tender, about 10-15 minutes.
  3. Peel the skin off the beet and cut into cubes.
  4. Wrap the beets in tinfoil and place on a cooking sheet and in the oven.
  5. Roast for 15-20 minutes.
  6. Assemble the salad. Place barley, and beets on a bed of greens. Add chopped walnuts, dried apricots and crumbled goat cheese.
  7. Dress with Poppyseed Dressing.
  8. Enjoy!

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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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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!

Apricot & Feta Brussels Sprouts

A few weeks ago, my mom came to visit me in DC to help me find an apartment. One night I lead us on a hunt to find a sushi burrito only to realize that it closed at 8 and it was 8:05. (On a side note, I have since visited Buredo and it did not disappoint). Anyways, we ended up going to a restaurant across the street from our hotel, and while it was a little more pricey than a sushi burrito, it did not disappoint.

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Today’s recipe is inspired by the Brussels sprout dish at Lincoln in downtown DC. Lincoln serves seasonally inspired small plates with ingredients supplied by local farmers. However, their Brussels sprout dish is so good, they serve it year round.

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As a picky eater, its truly quite shocking that I love Brussels Sprouts. Brussels Sprouts are all about how you cook them. And it’s the one vegetable I never skimp on fat (olive oil), brussels sprouts are only good (in my opinion) when they are cooked in olive oil.

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The Lincoln Brussels sprouts dish is served with an Apricot mostarda, feta and mint. For my rendition I used an Apricot preserve, fresh apricots and feta. My mom has been asking me to create this dish since the second we finished it and since my Grandma is the queen of apricots, it was a brussels sprouts match made in heaven. 

Apricot and Feta Brussels Sprouts

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