Spiralized Veggie & Potato Latkes

Why eat traditional potato latkes, when you can have a different latke every night of Hannukah!

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This year, I used my spiralizer to make latkes with white potatoes, sweet potatoes, zucchini, and butternut squash! 4 different veggies endless combinations. I went for traditional, sweet potato, white & sweet potato, zucchini & potato with scallions, and sweet potato and butternut squash.

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Spiralized Veggie & Potato Latkes

  • Servings: 6 Latkes
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a twist on the traditional latke

Ingredients

  • 1 potato, sweet potato, zucchini, 1/2 small butternut squash
  • 1/4 cup of white onions, chopped
  • 2 TBSP whole wheat flour
  • 1 1/2 tbsp of olive oil
  • 1/2 egg, whisked
  • – scallions (optional)

Directions

    1. Spiralize potatoes or veggies or both
  1. If you are using white potatoes, keep the spiralized potatoes in ice cold water.
  2. Use a paper towel to dry the potatoes.
  3. In a medium bowl, combine the spiralized veggies, onions, flour, and egg.
  4. In a large skillet on medium to high heat, add 1/2 tbsp of olive oil.
  5. Form 2 small patties and add them to the pan. Cook on each side for 3-4 minutes.
  6. Rest on paper towels while you cook the remaining latkes.
  7. Enjoy!

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And then, the next morning, top your latkes with cheese, avocado, and eggs!

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Mushroom Butternut Squash Stuffing

Believe it or not, I actually never used to eat stuffing. But if you read some of my other posts about my weird food preferences, you probably would believe. Per usual, I had a very good reason, I never had tried it but was certain I didn’t like it. But basically, I refused to try anything in which I didn’t know every ingredient in the recipe and then liked every ingredient in said recipe. And so, I never would eat stuffing.

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Fast forward many many years. I realized that stuffing is really just bread and eggs or savory french toast. Right?! So I just went right ahead and add my favorite savory items: mushrooms, cheese, and butternut squash and now I can’t get enough of stuffing. I could eat it every day!

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Mushroom Butternut Squash Stuffing

  • Servings: 4
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Upgraded stuffing featuring the good kind of veggies

Ingredients

    – Cooking Spray – 1 TBSP olive oil – 1/2 small onion, diced – 1 clove garlic, minced

  • 1/2 a butternut squash, cubed
  • 1 cup of mushrooms, sliced
  • – 2 TBSP fresh sage
  • 2 TBSP fresh thyme
  • 2 1/2 cups of vegetable broth
  • 2 eggs
  • 1/2 a loaf of day old sourdough bread, cubed
  • 1/4 cup Parmesan Cheese

Directions

  1. Spray a 1 quart ceramic dish with cooking spray
  2. In a large skillet, add the olive oil, onions, garlic and butternut squash. Cook them on medium heat for 8 minutes until the squash is soft.
  3. Add the mushrooms, sage and thyme and cook for about 5 more minutes.
  4. Add 1/2 a cup of vegetable broth to deglaze the pan.
  5. In a large bowl, whisk together 2 cups of vegetable broth and 2 eggs.
  6. Soak the cubed bread into the mixture.
  7. When the bread is soaked add the butternut squash and mushrooms to the large bowl.
  8. Add in the parmesan cheese and mix thoroughly.
  9. Pour the stuffing into the pan.
  10. Cook for 35-40 minutes until bread is cooked through.
  11. Enjoy warm!

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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!butternut-mushroom-stuffing-1-of-1-10

Farro with Pumpkin Pomegranate & Brussels

It finally feels like fall in DC so I am celebrating the only way I know how… with all the fall flavors. Pumpkin Pomegranate and Brussels Sprouts!

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As delicious as this dish is, one thing it is not is a one pot meal. I wish! A pot for the farro, a skillet for the brussels, a cookie sheet for the pumpkin= one big mess. And if there is one thing I absolutely hate its cleaning up. I will cook forever if I never have to clean a dish again which is why top on my lists of must haves at any apartment is a dishwasher.

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But on the bright side, this is a great dish to make on Sunday and eat all week. Add a little vegetable broth when you heat it up to bring out the flavors. Anyone a weekend meal prep warrior? It certainly makes healthy eating so much easier on long stressful days. Since I do the majority of cooking for my blog on the weekends. I am typically eating everything I make all week… including this dish for lunch tomorrow!

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Farro with Pumpkin Pomegranate & Brussels

  • Servings: 2
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a fall classic

Ingredients

  • Cooking Spray
  • 1 cup pumpkin, cubed (sub Butternut Squash)
  • 1 cup dried farro
  • – 2 cups vegetable broth
  • 1 cup shredded Brussels sprouts
  • 3-4 tsp olive oil
  • – 1/4 cup pomegranate arils or 2 TBSP dried cranberries
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
  2. Cut the pumpkin into cubes and place on a baking sheet. Sprinkle with 1 tsp of olive oil and salt.
  3. Place the pumpkin in the oven for abut 20 minutes
  4. Add the farro to a pot and pour in the vegetable broth.
  5. Cook on medium heat for 10-15 minutes until farro absorbs all the liquid and is tender.
  6. In a small skillet, add 1 tsp of olive and 1 cup of shredded brussels sprouts. Cook on medium heat for 5-8 minutes until crispy.
  7. De-seed a pomegranate and measure 1/4 cup of arils
  8. To serve, combine the pumpkin, farro, Brussels, and pomegranates.
  9. In the same pan as the brussels sprouts, add a little more olive oil if needed and crisp the sage for 1 minute. Crumble on top of the dish.
  10. 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!

Apple Autumn Salad

Apples & Butternut Squash & Dried Cherries OH MY!

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

Ingredients

  • 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)
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Directions

  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!

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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.

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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!

Butternut Squash & Pear Pizza

Is there anything worse than buying what you think is a “healthy” frozen pizza from grocery store only to get home and realize that the serving size is ¼ of the pizza. Let’s face it, there is no way you are eating ¼ of that pizza.

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That’s where I come in… with a personal flatbread pizza. You can buy flatbreads at any grocery store, most come in under 100 calories. They are thin, but they make a great pizza crust. I know I have mentioned my dislike of all things tomato including tomato sauce, so I made a butternut squash puree instead.

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The rest of the pizza is topped with a red onion “jam,” mozzarella cheese, and sliced pears. As you can see form my pictures. I made this recipe a few times for the sake of photography. I used both circular and square flatbreads, and fresh and shredded mozzarella. I also topped a few with fresh parsley and scallions. They were all delicious. Do what makes you happy!

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pear and butternut squash pizza

What’s your favorite non traditional pizza toppings?

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Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

If you told me 10 years ago I would not only eat, but enjoy pizza crust that was actually cauliflower, I would have told you “yeah right.”

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I have a distinct memory from when I was younger when my mom tried to “trick me” by swapping mashed cauliflower for mashed potatoes. After just one taste of these “faux-tatoes” I knew something was up. I looked at my mom, who could not keep a straight face, and asked her what she was trying to feed me. Fighting back laughter she tried to play off the fact that she had made mashed potatoes. I wouldn’t have it for a second. I called her bluff and pushed it away. There was no way I was eating that. Later in the meal, she finally gave in and told me it was cauliflower. I knew it!

Fast forward 10 years, I am making pizza out of cauliflower. It’s truly mind blowing! (Right, mom?)

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I don’t want this story to discourage any parents from trying to ensure their kids are eating enough vegetables. I respect my mom for trying to hide vegetables in my food, but she just did it all wrong. If you want to try “cauliflower mashed potatoes” swap half of your mashed potatoes with cauliflower and combine the two thoroughly. A cauliflower mashed potato combo will more closely mimic the taste and texture of mashed potatoes, which will increase your chances of successfully hiding them from your kids.

Another way to add more vegetables to your diet is by making this cauliflower crust pizza. Although the crust doesn’t taste like pizza dough, it doesn’t taste like cauliflower either. I really love the flavor and texture of this crust.

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I’ve made this recipe a few times, but I am usually deterred because of the time (and cleaning) involved in ricing the cauliflower. Not any more! I have discovered frozen riced cauliflower at Trader Joes. Frozen vegetables actually have the same nutrient profile as fresh vegetables. As a result, there is no way I am going to stress about using fresh cauliflower when I can save time using this frozen version.

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The only thing about this pizza is that it might involve a fork and a knife. I know that some pizza lovers will scoff at the idea of using a fork and knife for pizza, but trust me on this one, it’s worth it.butternut squash & brussels cauliflower pizza (1 of 1)-2

Butternut Squash & Mushroom Farro Risotto

Tom Brady does not eat mushrooms but that’s not gonna stop me!

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We are expecting a huge snowstorm at the end of the week here in Boston, so I am planning to eat lots of this Farro Risotto to stay warm (well this and lots of wine).

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This twist on risotto uses Farro instead of the traditional Arborio Rice. Farro is an ancient whole grain that boasts high amounts of fiber, calcium, and iron among other vitamins. Farro has a nutty flavor and is less grainy than quinoa, which may be more tolerable for those of you who complain about the texture of quinoa. Farro grains are much bigger than quinoa, which gives the farro a closer match in texture to Arborio Rice. I chose farro to substitute Arborio rice as Aborio rice is mainly empty calories, whereas farro is rich in vitamins and minerals.

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Butternut squash is a great addition to this risotto. For this recipe, I chose to serve it as cubes, but you can also mash or place the squash into a food processor and then evenly incorporate the squash into the farro. This is a great option, but definitely takes more time and requires more cleaning (of which I am not a fan).

Although the dish is best when served warm, I also often eat it as leftovers the next day. I have discovered a trick to make the leftovers taste as good as the first day. When you heat the farro in the microwave, add ¼ cup of vegetable broth to the dish. This will add flavor to the dish while it heats up.

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roasted butternut squash & carrot salad

What are your plans if you get snowed in this weekend?

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Roasted Butternut Squash & Rainbow Carrot Salad

It’s hard to crave a salad on cold winter days, but if you had warm roasted squash to your greens you get the best of both worlds, right?

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This salad packs extra warmth with the addition of roasted rainbow carrots. Add the maple vinaigrette and this is the perfect salad when you are looking for something sweet.

If you don’t know how to cut a butternut squash, follow my instructions, (or better yet save time and just buy it pre-cut).

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I think this salad is best served warm, but don’t let that stop you from packing it for work. Just pack the squash and carrots in a separate container. When its time for lunch, put the squash with a little but of water in the microwave for 30-second increments. Add the warm vegetables on top of the rest of the salad and enjoy!

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Ingredient of the week: Butternut Squash

This week I am cooking with Butternut Squash. Butternut squash is a winter squash high in Vitamin A. Butternut squash is definitely not the easiest vegetable to cut, but here is how to do it.

While I don’t usually buy pre-cut fruits and vegetables, butternut squash is where I draw the line. The time is takes to cut one up is not worth it to me. So go ahead and buy the pre cut squash for any of this week’s recipes!

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