Super Greens Pizza

Broccoli is going out with a bang this week! If you are cooking your recipes in sync with me, you are likely up to your ears in broccoli and today is no exception. Today I am sharing a pizza with a crust made from… you guessed it, Broccoli! Yes, I know this is slightly unorthodox, but hear me out. Remember when rice cauliflower was all the rage, well now you can also buy riced broccoli! So great, I know! Well that got me thinking, if you can make cauliflower crust pizza, why not make broccoli crust pizza. And so… I did.

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So to stick with a green pizza theme, I decided to only top this pizza with green things! This is where an arugula pesto, baby broccoli, zucchini ribbons, and more arugula comes into play. And because I am not completely insane, there is plenty of cheese too! now, that would just be downright crazy!

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Super Greens Pizza

  • Servings: 2
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greens on greens on greens

Ingredients

– 2 cups of riced Broccoli – 1 clove of garlic, minced – 1/2 cup mozzarella cheese, shredded – 1 egg, beaten – 1 cup of arugula – 1/4 cup sunflower seeds – 1/4 cup Parmesan Cheese – 2 TBSP olive oil – 2 oz of fresh mozzarella balls – 1/2 cup of baby broccoli – 1/2 cup zucchini, spiralized – 1 cup arugula

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Rice broccoli (or better yet buy riced broccoli)
  4. Put the broccoli in the microwave for 8 minutes
  5. Add the garlic,1/2 a cup of shredded mozzarella cheese and egg into a bowl. Mix well.
  6. Pour the broccoli mixture onto the parchment paper. Use the back of a wooden spoon to evenly spread our the mixture into a circle.
  7. Bake the broccoli crust in the oven for 25 minutes.
  8. Meanwhile, make the pesto. Add the arugula, sunflower seeds, Parmesan, and olive oil to a food processor. Pulse until well combined.
  9. Next, in a small sauce pan add a tsp of olive oil, broccoli, and spiralized zucchini. Cook on medium heat for 5 minutes.
  10. When the crust is done, spread the pesto on broccoli crust. Top the mozzarella balls on the crust and then add the broccoli and zucchini.
  11. Add the pizza back into the oven for 5 minutes.
  12. Take out the pizza and top with fresh arugula.
  13. Enjoy warm!

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Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
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Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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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!

Fig & Blackberry Baked Brie

This recipe serves 8 people with a lot of self control. Let’s just say, I should not be one of your 8.

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This baked brie is the perfect mix of sweet and salty, I think that’s why baked brie is just so perfect. The little bit of apricot jam makes all the fruit taste even better.

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I think it’s the perfect appetizer for the summer or winter… no one is ever going to say no to melty brie. And if they do, we’re no longer friends. So make this brie for your labor day party, you will be everyone’s new best friend.

Fig & Blackberry Baked Brie

  • Servings: 8
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figs & melt in your mouth brie, could it get any better?

Ingredients

    – 1 8oz brie wheel

  • 1 TBSP apricot jam
  • – 4-5 figs, sliced thin
  • 5-8 blackberries
  • 1-2 TBSP chopped walnuts
  • optional: crackers-I used Fig & Olive crackers from Trader Joes

Directions

  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Slice the figs, wash the blackberries, chop the walnuts.
  4. Place the brie on the parchment paper, spread the apricot jam on top.
  5. Add the fig slices, blackberries, and chopped walnuts on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm with crackers!

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Have you ever had these crackers? they are so good and perfect for this recipe. Also the fall flavor (i am forgetting what it is, something with cranberries) is even better.

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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!

Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

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And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
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only the best

Ingredients

    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil

Directions

  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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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!

Chia Pudding with Figs & Pistachio

Who are we kidding, fresh figs really go with everything, but putting them in your breakfast makes waking up easier, right? almost…

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Chia puddings love them or hate them? They are certainly an interesting texture when you get it right, bit also really easy to mess it up. The recipe I am sharing today is my favorite way to do it.

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Chia Pudding with Figs & Pistachios

  • Servings: 1
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figs for breakfast makes mornings better

Ingredients

    – 1 tablespoon figs butter (Trader Joes) – 6 oz of non fat plain greek yogurt

  • 1/4 cup milk (skim, soy or almond)
  • 2 TBSP chia seeds
  • 2-3 figs, sliced in 4
  • 6-8 pistachios

Directions

  1. In a bowl, add the yogurt, milk, and chia seeds, Mix until incorporated.
  2. In a glass/bowl add the fig butter to the bottom and spread evenly.
  3. Pour the yogurt mixture into the glass. Place in the fridge overnight of at least 4 hours.
  4. In the morning, top the yogurt with fresh figs and pistachios.
  5. Enjoy!

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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!

Fig & Burrata Galette with Kale Walnut Pesto

no words. what is there to dislike?

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figs-no

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burrata-no

flaky dough-no (well it’s half whole wheat-if you need to complain)

kale walnut pesto-no (unless you have to complain about kale)

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but pretty much there is nothing to complain about. it’s just that awesome. And the best part is that you don’t have to wait for the dough for the galette to rise, it just needs an hour or so to chill!

so if you are still wondering, yes you can make this tonight! go do it!

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Fig & Burrata Galette with Kale Walnut Pesto

  • Servings: 4
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figs, burrata, and pesto wrapped into a flaky whole wheat crust.

Ingredients

    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 cup of kale
  • 2 TBSP walnuts
  • 2 TBSP parmesan cheese
  • 2 TBSP (+ 1 more if needed) olive oil
  • 1 4 oz ball of burrata
  • -4 figs sliced in 4

Directions

  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour.
  4. Make the pesto. Add the kale, walnuts, Parmesan, and 2 TBSP of olive oil to a food processor. Pulse until combined. Add the extra olive oil if needed.
  5. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  6. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  7. Carefully transfer dough to baking shset.
  8. Spread the kale walnut pesto on the dough.
  9. Spread the burrata over the pesto.
  10. Slice the figs, place over the burrata.
  11. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  12. Bake in the over for 35-40 minutes.
  13. Enjoy warm!

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Black Cherry Greek Yogurt Nutella Popsicles

Who else is mesmerized by the Olympics? I cannot get enough of any and all of the events but especially women’s gymnastics. I see those commercials about kids getting involved in USA Gymnastics and I am like yes sign me up! I want to be an Olympian.

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My Olympic dream began in 1996, I was 7 and appropriately, I was obsessed with the Magnificent 7. I begged my mom for the Dominique Moceanu book from the Scholastic Book Fair but definitely didn’t want any part in Kerry Strug’s haircut. I took gym and dance but to be honest gymnastics wasn’t my thing. I lacked upper body strength and overall coordination. I never made it past the standing back bend.

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Even still, since then, I have always been obsessed with Women’s Gymnastics and never will give up the #dream

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Since Chobani fuels the US Olympic team, I thought it was quite fitting to share a Chobani based recipe. And this recipe only has 2 ingredients which is perfect since if you are like me all your time is consumed with watching as many events as you can.

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Black Cherry Greek Yogurt Nutella Popsicles

  • Servings: 4-6 popsicles
  • Print

The easiest two ingredient Popsicle!

Ingredients

  • 4-6 6oz Chobani Black Cherry Greek Yogurts
  • 8-18 tsp of Nutella or Trader Joes Cocoa Almond Spread

Directions

  1. Each Popsicle uses about 1 6oz cup of yogurt and 2-3 tsp of Nutella. Depending on how many Popsicles you would like to make depends on the amount of yogurt and Nutella you will need.
  2. Make sure to mix the yogurt cup to evenly spread the black cherry on the bottom.
  3. Layer the Popsicle molds with yogurt and teaspoons of Nutella. There is really no science to this just do what looks good to you!
  4. Fill the mold to the top and place them in the freezer overnight.
  5. To remove the Popsicle from the mold, run under hot water for a few minutes.

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The Final Five call me!

What’s your favorite Olympic sport?

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!

 

Zucchini Veggie Sandwich

I have another messy sandwich for you this week. A couple weeks ago I shared this Apricot Blackberry Grilled Cheese and told you that I made a mess. Today’s sandwich is no exception.

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I have been eating this sandwich combination for a few years. I found a grilled veggie sandwich like this one on a menu  but with the addition of roasted red peppers. But as you have learned…surprise surprise… I hate roasted red peppers (and all peppers tbh). So like many of my recipes, I went home and creating a version to meet my taste specifications. And personally i think it’s even better without red peppers, but i guess i wouldn’t really know 😉

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Zucchini Veggie Sandwich

  • Servings: 1 sandwich
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Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level

Ingredients

  • 8-10 small/medium basil leaves
  • 1 TBSP sunflower seeds
  • 1 TBSP Parmesan cheese
  • 1 TBSP Olive oil, a little more if necessary
  • 2 slices of sourdough
  • Cooking Spray
  • half a zucchini, cut in 4 strips lengthwise
  • half a summer squash, cut in 4 strips lengthwise
  • portabello mushroom caps, just two large strips
  • 1 oz of fresh mozzarella

Directions

  1. Make the pesto: Add the basil, sunflower seeds, Parmesan, and olive oil into a small food processor/blend.
  2. Pulse/blend until fairly smooth. The pesto will likely still have some small pieces.
  3. Toast the sourdough bread on a low setting.
  4. Spray a medium/large pan with cooking spray.
  5. Add the mushrooms, zucchini, and summer squash.
  6. Cook for 5-8 minutes.
  7. Re-spray the pan. Add the bread to the pan.
  8. Spread the pesto on both pieces and add the fresh mozzarella.
  9. After 1-2 minutes, add the cooked veggies to the side with the cheese.
  10. Add the top slice of bread to the sandwich. Press down with a spatula.
  11. After 5 minutes, remove the sandwich from the pan.
  12. Enjoy warm. The sandwich is best served right away.

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Bloopers.

(this is what happens when you try to balance sandwiches)

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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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