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Fig Recipes

Black Mission

Pizza with Figs, Prosciutto, Gorgonzola and Arugula
Bon Appétit | August 2009 by Jeanne Thiel Kelley

1 1-pound package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
2 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto
1 tablespoon extra-virgin olive oil
8 cups arugula

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured
work surface to 12×10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola and ground pepper over
dough. Place figs in a medium bowl and drizzle with 1 tablespoon vinegar. Set aside. Bake pizza crust 15-20 min
until golden brown on bottom. Cover pizza dough with prosciutto slices and then the figs. Bake until figs are
just heated through, about 1 minute. Transfer pizza to cutting board. In a large bowl whisk remaining 1 tablespoon
vinegar, olive oil and salt and pepper to taste. Add arugula and toss to coat. Mound salad on top of
the pizza. Cut into pieces and serve.


Fresh Fig Salsa
New Leaf Community Market Flavor | September 2011

1 pound firm-ripe California figs
2 fresh green onions, sliced crosswise
2 medium dry-farmed tomatoes; peeled, seeded and coarsely chopped
1 cup peeled and diced Keitt mango
2 Tablespoons finely chopped fresh mint
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons grated lime peel
2 Tablespoons lime juice
1 Tablespoon balsamic vinegar
Salt and Pepper to taste

Wash, stem and dice figs to make 2 cups. Combine with remaining ingredients and chill several hours. Serve with broiled or grilled fish, chicken, pork, beef or lamb or with chips for dipping.

Honey-Baked Figs with Ice Cream
Food&Wine Magazine | January 2011

12 fresh figs
1 ½ teaspoons olive oil
4 teaspoons honey
2 tablespoons cold butter, cut into 12 pieces
2 tablespoons water
1 pint vanilla ice cream

Heat the oven to 425°. Cut the stems off the figs. Rub the oil over the figs and put them in a baking pan, stem-side up. Cut a cross in the top of each fig, cutting almost to the bottom. Drizzle the honey over the figs. Top each one with a piece of the butter. Bake the figs until they open up like flowers, 8 to 10 minutes. Remove the pan from the oven. Put the figs on plates, add the water to the pan, return the pan to the oven for 1 minute, and then stir to make a sauce. Drizzle the sauce over the warm figs and serve with a scoop of vanilla ice cream on the side.

Heirloom Tomato Recipes

Marvel Stripe Heirloom Tomato Recipe

Try slices of Marvel Stripe tomatoes with a little olive oil, splash of balsamic vinegar, sea salt, freshly ground pepper and sliced fresh basil.

Panzanella Salad is great for a light, but filling summer salad

Cut a loaf of rustic bread or a French baguette into slices. Brush with olive oil and sprinkle with sea salt and freshly ground black pepper on both sides. Broil for a few minutes on each side until golden brown. When cool, tear into small bit sized pieces.

1/4 cup olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of capers, one small red onion sliced
1 clove of garlic minced
1 bunch of basil leaves shredded.
4 Brandywine tomatoes cut into wedges

In a large bowl mix together the first 5 ingredients and gently mix into the bowl. Mix in the toasted pieces of bread and season with more sea salt and pepper if desired. Best if left to sit for a half hour before serving

Cherokee Purple Heirloom, Green Bean and Corn Salad Recipe

3 ears of cooked corn
1 lb green beans lightly cooked
3 Cherokee Purple Heirloom tomatoes
4 tablespoons of olive oil
2 tablespoons red wine vinegar
2 cloves of garlic minced
1 thinly sliced red onion

Slice the corn off of 3 cooked ears into a large bowl. Boil 1 lb of green beans for about 5-6 minutes. Drain beans and mix in with the corn.
Combine the olive oil, red wine vinegar and minced garlic and toss with the corn and beans. Add in the sliced red onion and sliced Cherokee Purple Heirloom tomatoes. Salad is best after it sits for about 30 minutes to absorb all the flavors.

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