Fig and Caramelized Onion Flatbread

 

 

 

Fig and Caramelized Onion Flatbread

Author: Katya @ https://www.littlebroken.com

Serves: 2-3 main dish or 6 appetizer

Ingredients

• 3 medium sweet onions, cut in half and sliced from root to stem into thin slices
• 3 Tbsp. unsalted butter
• 2 flatbreads (8-inch)
• 2 Tbsp. crumbled feta cheese, plus extra for the top
• 2 cups lightly packed fresh arugula
• 3 large fresh figs, sliced
• olive oil
• salt and pepper

Instructions

1. Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.
2. Add onion to the pan and stir to coat with butter.
3. Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.
4. Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.
5. Preheat the oven to 425F.
6. Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.
7. Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.
8. Cut into slices and serve warm.

Peach, Blackberry and fresh Fig Salad (with or without grilled chicken)

 

 

PEACH, BLACKBERRY AND FRESH FIG SALAD WITH GRILLED CHICKEN

This peach, blackberry and fresh fig salad with grilled chicken, almonds and feta is the perfect summer salad! (recipe from rainbowdelicious.com)  I served it without the chicken since it was a side salad for our Go Figgy Bon Appetit dinner.

Ingredients

• 1 lb chicken breast
• salt & freshly ground pepper
• 4-5 figs sliced
• 2 peaches rinsed and sliced into bite size pieces
• 1 package blackberries rinsed
• 1/3 C sliced almonds
• 2 oz feta cheese
• 1 head butter lettuce rinsed and sliced into bit sized pieces
• simple balsamic dressing

Instructions

1. Rub chicken with salt and pepper and cook on a medium-high heated grill until cooked through.
2. Take chicken off of grill and let rest on a plate covered in foil while you prepare the rest of the salad.
3. To prepare salad add butter lettuce, figs, blackberries, peach slices, almonds and feta to serving platter or bowl.
4. Cut chicken into pieces and top salad with grilled chicken pieces.
5. Dress salad using a simple vinaigrette. (I made a pomegranate vinegrette.)
6. Enjoy!

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

 

 This was my favorite dish I made for Go Figgy Bon Appetit.  I loved the risotta with fresh corn and roasted tomatoes (with or without figs).  Wonderful summer/fall dish!

 

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

recipe by howsweetitis.com

 

Yield: serves 4
Total Time: 1 hour

Ingredients:

• 2 pints cherry tomatoes (I used an heirloom variety), sliced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon fresh thyme
• 1 tablespoon unsalted butter
• 1 1/2 cups arborio rice
• 3 garlic cloves, minced
• 1 cup dry white wine
• 4 to 5 cups low-sodium chicken stock, warmed
• 1/3 cup freshly grated parmesan cheese, plus more for topping
• 2 ears sweet corn, kernels cut from the cob
• 1 pint figs, sliced or quartered
• a handful of fresh basil, chopped
• 3 tablespoons freshly snipped chives

Directions:

Preheat the oven to 300 degrees F. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in color and caramely and crumpled. Remove from the oven once finished.
While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.

Balsamic Roasted Brussel Sprouts with Grapes & Figs

 I thought I would try this new Brussel sprouts recipe for our Go Figgy Bon Appetit.  I thought it was good but my husband  isn't a Brussels fan so it wasn't a favorite part of the meal.  I had never roasted grapes before and we really liked those.

 

Balsamic Roasted Brussel Sprouts with Grapes  and Figs

 

Author Abbey Sharp (abbeyskitchen.com)

Ingredients

• 1 1/2 tbsp olive oil
• 2 cups of Brussels sprouts trimmed and halved
• 1 cup seedless red grapes
• 8 figs halved
• Leaves from 6 sprigs of thyme
• Salt and pepper
• 1 tbsp aged balsamic vinegar
• 1/4 cup candied pecans chopped

Instructions

1. Preheat oven to 400 F.
2. Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
3. Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
4. Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
5. Top with the candied pecans and serve warm.

Fig & Balsamic Glazed Chicken Thighs {with Gorgonzola & Pecans}

This glaze plus the gorgonzola and nuts makes a nice change from traditional chicken dishes.  I made it for my Bon Appetit "Go Figgy" night and will definitely make it again!  I served it with a risotto but the recipe author served in on mashed potatoes.  That sounds yummy as well.

 

Fig and Balsamic Glazed Chicken Thighs {with Gorgonzola and Pecans}

 

Servings: 4

 

Author: Cheyanne Bany (nospoonneeded.com)

 

• 6 boneless skinless chicken thighs
• kosher salt & pepper , to taste
• 1 Tbs.  butter
• 1 medium shallot – minced (about 3 heaping Tbs.)
• 1 clove garlic – minced
• 1 (12 oz) jar Fig Preserves
• 1 Tbs. honey
• 3 Tbs. balsamic vinegar
• 1 sprig thyme , plus more for garnish
• ½ cup pecans or walnuts – chopped for garnish (or pine nuts would be good!)
• ½ cup gorgonzola – crumbled

Instructions

1. Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
2. Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
3. Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
4. When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
5. Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
6. To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.