or the honeyed figs, combine honey, wine and figs in small saucepan
Cut greens into large pieces and place in a bowl.
Add the shallots and mix.
Add half the figs and walnuts.
Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
Pour the dressing over the salad, mix well and transfer to a platter.
Sprinkle the rest of the figs and walnuts on top and serve immediately.
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.
f salt indicated in the recipe. Also, the directions did not
pread evenly.
Sprinkle each with 1 cup of nut mixture
Coat lamb with 1 tbsp oil and cumin. Set aside for 5 mins.
Meanwhile, combine couscous and dried figs. Pour 1 cup boiling water over top. Set aside, covered, for 5 mins. Fluff with a fork to separate grains.
Heat a large frying pan over medium heat. Cook lamb for 5-7 mins, turning. Let rest, covered, for 5 mins then slice thinly.
Add onion relish, mint, remaining oil, lemon juice and maple syrup to couscous. Season. Transfer to a serving platter and top with lamb. Serve with baby spinach and beets.
Cook rice, uncovered, in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Place in large bowl.
Meanwhile, for the dressing, whisk orange juice, olive oil and balsamic vinegar in a small bowl.
Add dressing and remaining ingredients to rice; toss gently to combine. Serve topped with fresh figs.
lack pepper.
Sprinkle chicken with the spice mixture.
Heat
00b0F. Mix 1 cup walnuts with the figs and orange juice. In
n a small saucepan. Add figs. Remove pan from heat and
ours for large bowl.
Dried Fruit Compote.
In large
deep dish with the onions celery, olives, capers, dried figs, black pepper
4-cup loaf pan with plastic wrap.
Beat egg
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
Drizzle each fig with honey and serve.
Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.
Core apples and cut into 1-inch-thick wedges.
In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water.
Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours.
Serve piping hot (no more than 1 1/2 cups per person).
br>Top each waffle with some diced papaya, dried figs, shredded coconut and
ntil ready to serve. Top with sliced figs and blackberries. Sprinkle almonds
Combine cassava flour, protein powder, coconut flour, and arrowroot flour; mix well.
Combine banana, coconut milk, orange juice, and water in a blender; blend until smooth. Pour over flour mixture; add maple syrup and mix well. Add apple cider vinegar and baking soda; mix until batter is well combined.
Preheat a waffle iron according to manufacturer's instructions. Pour in 1/2 the batter; cook until golden brown and the iron stops steaming, about 5 minutes. Top each waffle with papaya, figs, shredded coconut, and shaved chocolate.
utch oven, combine the onions with 3 tablespoons of the honey
Place dried cranberries in a food processor