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

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Yes, I know another pesto! But when ramps are in season, I just have too! In fact, I have been waiting quite a long time for these ramps to arrive. Even with some of the unseasonably warm weather here, I was a little off on timing for a lot of my spring vegetables.

Burrata & Ramp Pesto Penne

Have you tried Banza pasta yes? It is made from chickpeas! What I like about this pasta is that it has 2x the protein ( 25g) and 4x the fiber than regular pasta. I infrequently eat pasta because it never keeps me full, but with Banza it is full of fiber and protein which is what keeps you full. Just remember that this pasta is actually more caloric than regular pasta due to the chickpeas, so make sure you eat a smaller serving.

Burrata & Ramp Pesto Penne

And to take this ditch up one notch, I added burrata. Enough said.

Burrata & Ramp Pesto PenneBurrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne
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Burrata & Ramp Pesto Penne

Spring ramps make an irresistible pesto paired with chickpea pasta and burrata cheese 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 oz Banza chickpea pasta
  • 8-10 small ramps
  • 1/2 cup arugula
  • 2 tbsp pine nuts
  • 1/4 cup Parmesan cheese
  • 1 tbsp olive oil
  • 4 oz burrata

Recipe Notes

  1. Bring a pot of water to a boil.
  2. Clean the ramps.
  3. In a food processor, add the ramps, arugula, pine nuts, Parmesan cheese, olive oil.
  4. When the water is boiling, pour in the Banza pasta.
  5. Cook according to the instructions on the box.
  6. Drain the water.
  7. Add the Banza pasta to two bowls.
  8. Mix in 1-2 tbsp of pesto.
  9. Cut the burrata in half, and place it on top of each bowl.
  10. To eat, mix in the burrata with the pasta and pesto.

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

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!

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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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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
  • Print

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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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
  • Print

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!

 

Strawberry Pistachio Brie Crostini

Toast is so trendy right now.

But what is trendier than toast… mini toast!

So today I am sharing a recipe for a perfect bite sized appetizer.

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I have shared a recipe for this pistachio pesto before and I believe I said “it goes with everything.” Well, I am sticking to my word and pairing the pistachio pesto with strawberries and Brie cheese.

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The recipe for pistachio pesto I shared earlier made plenty of pesto, but if you are looking for just a little less you can try this ratio. There is also no kale in this version of the pesto.

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  • 20 shelled pistachios
  • 4 tsp olive oil
  • 1 TBSP Parmesan
  • small bunch of basil

I was able to use a small food processor instead of putting in the extra effort to clean out my big one.

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Also speaking of things cute and miniature and bite sized, how awesome are these individual brie cheeses. I found them at Trader Joes.  They are the perfect serving for 1!

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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!

Pistachio Pesto stuffed Portabella’s

I have always been a big fan of pesto, probably due to my strong dislike of tomato sauce-I need another pizza sauce option. But pesto with pistachios brings pesto to an all new level. I first saw pistachio pesto on Jessica’s How Sweat Eats blog (who by the way is an absolute genius). I decided to make my own version for this recipe using fewer pistachios (because they are seriously expensive) less olive oil to reduce the fat. Oh…and then I added Kale.

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I’m sure right now, there is a mixed response to the K-word.  Some of you are like “omg I love Kale this is awesome,” whereas others of you are like “really, I didn’t think you could ruin pesto and now you did” (kale haters-you know who you are). Well I promise you cannot taste the kale at all! Really not at all! Instead while you are enjoying a delicious pistachio pesto you are also eating more vegetables without a change in taste- so it’s a win! Trust me!

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Stuffed mushrooms make a great appetizer but in order to make this dish more filling as a meal I added quinoa to the pesto before filling the mushrooms. Two mushrooms plus quinoa and pesto make a perfect meal for me. You can also use some leftover kale to make a side salad if you’re still hungry.

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pistachio kale pesto portabellos

You will have leftover pistachio kale pesto after making one serving. What should you put it on? Anything and Everything!!

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