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!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

The most common question I get asked by friends and families is how do you come up with all your recipes. Well, I start by choosing the Ingredient of the week: one that is seasonal and available in Washington, DC (sometimes that’s hard in itself). Especially when I see all the fruits and vegetables in season in California! After I come up with the ingredient, I look for ideas and inspiration. Usually this involves looking through photos on Foodgawker, Pinterest, Instagram, and restaurants I have been too. I usually uses other ideas as a starting point and then make everything my own.

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

However, today’s recipe really came out of thin air. I thought the thin strips of rhubarb would look beautiful with ribbons of asparagus, and I had some spring onions in my fridge I wanted to use, so I went with it! And as far as looking beautiful, I hope you would agree it is! But I will also vouch that it tastes delicious too!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza
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Rhubarb and Asparagus Flatbread Pizza

A pizza that looks as good as it tastes! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 rhubarb stalk
  • 6-8 spears of asparagus
  • cooking spray
  • 1 spring onion
  • 4-6 oz fresh mozzarella
  • 1 flatbread pizza dough

Instructions

  1. Preheat the oven to 350 degrees. 

  2. Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips. 

  3. Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus. 

  4. Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side. 

  5. Slice the fresh mozzarella and place it on the flatbread pizza. 

  6. Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza. 

  7. Cook the pizza in the oven for 8-12 minutes. 

Rhubarb and Asparagus Flatbread Pizza

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!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Aspragus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

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.

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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

 

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!