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!

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Before this week, my first and only experience with Artichokes was when I spent a semester abroad in Rennes, France. I lived with a host family who immersed me into French culture, especially in the food department. My host mom went to the market almost every day, and we only ate produce in season. In Rennes, artichoke season was late summer-early fall. And my host mom certainly took advantage of it. We would eat artichokes as an appetizer to dinner. She always served artichokes with a vinaigrette that contained mustard.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

While I lived with this family, I really tried my best to reform my picky eater ways. And certainly believed I had tricked my host mom into thinking I liked these artichokes. And I don’t really remember the taste of the artichokes because I hated the vinaigrette dipping sauce. But to make a long story short, at the end of artichoke season, my host mom goes, “Amanda, aren’t you so happy that artichoke season is over?” Busted.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

 

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Grilled Artichokes & Pesto

Grilling artichokes ups the flavor of this beautiful spring produce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 Artichokes
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Cooking Spray

For the pesto:

  • 12 leaves basil
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp Parmesan

Instructions

  1. Wash, cut, and clean the artichokes. 

  2. Bring a large pot of water to a boil. Add lemon and minced garlic. 

  3. Place the artichokes face down in the pot. Cover the pot. 

  4. Cook for 25-30 minutes, until the artichoke leaves pull off easily. 

  5. Meanwhile, make the pesto. In a food processor add the basil, pine nuts, olive oil and parmesan. Pulse until well combined. Add a little more olive oil, if the pesto is not a smooth consistency. 

  6. Spray a grill plate. Place the artichokes face down on the grill plate. 

  7. Grill the artichokes on both sides for 5-8 minutes each. 

  8. Serve immediately with pesto! 

Recipe Notes

Need help cleaning and cutting your artichokes? Check out this post. 

Grilled Artichokes & Pesto

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!

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto Grilled Artichokes & Pesto

Grilled Artichoke & Pesto

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Let me start off by saying this is certainly not one of my healthier recipes. Now that I got that out of the way, this grilled cheese is incredible. And while I do not condone this as healthy, you are getting some veggies along side all that cheese!

Green Goddess Grilled Cheese

Note: make sure you strategically place your cheese if you want to get that awesome pull apart cheese look when you cut this sandwich in half, otherwise you will be disappointed. Case in point check my video on Instagram.

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese
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Green Goddess Grilled Cheese

Herbs, Avocado & Spinach gives this grilled cheese incredible flavor and texture.

Ingredients

For the Green Goddess Pesto

  • 1/2 cup basil
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 lemon, juiced

For the grilled cheese

  • 1 tsp butter
  • 2 slices sourdough bread
  • 2 TBSP Green Goddess Pesto
  • 1-2 oz havarti cheese
  • 1 oz mozzarella cheese, shredded
  • 1/2 cup spinach
  • 1/4 avocado

Instructions

  1. In a food processor, add the pesto ingredients, basil, parsley, scallions, pine nuts, garlic, and lemon juice. Blend until all the ingredients are well combined. 

  2. In a large skillet, on medium heat, add the teaspoon of butter.

  3. Once the butter is melted, add the two slices of sourdough. Flip so both sides are toasted evenly. 

  4. Take the toasted bread off the skillet. Add the pesto, havarti cheese, mozzarella cheese, spinach and avocado to the bread. Top with the other piece of bread

  5. Add the sandwich back to the skillet. Cook on each side for about 5 minutes, or until the cheese is melted to your liking! 

Green Goddess Grilled Cheese

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!

Green Goddess Grilled Cheese

Pistachio Pesto Parsnip Noodles

Pistachio Pesto Parsnip Noodles

It’s becoming quite clear to me that I must really love pesto. I have made it with pistachios, sunflower seeds, kale, walnuts, arugula! One reason is definitely the endless possibilities (I am sure I can come up with more), and the other has something to do with hating tomato sauce. Yes, I think I have mentioned that too before.

parsnip noodles pistachio pesto-10.jpg

Likewise, there are also endless possibilities when it comes to spiralizing. (On a side note, when is spiralizing going to be added to the Oxford English Dictionary.) Zucchini will always be the OG spiralized veggie noodles, but don’t count out parsnips. the only dilemma I am currently having is what to call them. I don’t think “poodles” is going to work, but I am liking the idea of “parsnoodles!” What do you think?

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Anyways, here is yet another, but certainly not the last recipe for pesto veggie noodles.

parsnip noodles pistachio pesto-5Parsnip Pistachio Pesto Noodles

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Pistachio Pesto Parsnip Noodles

Who said zucchini has to have all the spiralizing fun

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 medium-large parsnip
  • 1 tsp olive oil
  • Pistachio Pesto
  • 3 small fresh mozzarella balls

Instructions

  1. Use a spiralizer to spiralize the parsnip.
  2. Make the pesto. Combine the pistachios, basil, Parmesan, and olive oil in a food processor.
  3. Add the one tsp of olive oil into a large skillet.
  4. On medium heat, add the parsnips. Cooking for 8 minutes.
  5. Add the pistachio pesto to the pan and cook for another 5 minutes
  6. Add the parsnips to a bowl and top with the fresh mozzarella.

Recipe Notes

Find my recipe for Pistachio Pesto here

parsnip noodles pistachio pesto-2

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!

parsnip noodles pistachio pesto-3parsnip noodles pistachio pesto

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!

parsnip noodles pistachio pesto-9parsnip noodles pistachio pesto-8parsnip noodles pistachio pesto-4

 

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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watermelon canaloupe mozzarella skewers (1 of 1)-8

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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
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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!

watermelon canaloupe mozzarella skewers (1 of 1)-2

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!