Ready, Set, Weekend with Simply Beautiful Eating
Sorry I’ve been missing in action over the past week. The next kid is getting married on September 10th so it’s been a bit busy. The standard prep, hair, nails, face and trying on my dress every day to make sure it still fits (because I’ve been scarfing down obscene amounts of sweets lately…..I’m using summer as an excuse).
So how about these figs. Let me tell you about them and also confess something to you.
I’m not a big fig fan. I think it’s the skin flesh or the tiny little seeds. What is it? I dunno. I can tell you one thing, it’s not the same as eating a fig bar. Those are REALLY GOOD and the cookie part is as soft as a pillow so who gives a damn about the fig interior.
Then why did I choose to make this recipe? Well, it’s like this.
I always get sucked in to those little street markets that display all their fresh produce right on the sidewalk. I couldn’t resist these perfect little figs. They were actually calling my name even though technically I dislike them.
I had a vision for these little fruits but sometimes things in my kitchen doesn’t always go as planned. I cut these little suckers in half, styled each one on a rustic looking plate, topped them with crumbled goat cheese, honey and pistachio nuts (which I made Steve shell for me) and then starting taking pictures of them. But wait. I noticed something. The pistachio nuts were not green enough.
Now listen. If my nuts aren’t green enough, they are not going to be photo worthy. And you know how nuts I am so you can understand why I had to start this whole recipe over again from scratch. Don’t worry, the figs weren’t wasted, I used them in another recipe where the colour of my nuts didn’t matter.
Oh, and I’m not the least bit sorry about those nuts. I had more figs and a bunch of green things so I could make this recipe instead.
As a matter of fact, this was so good I may have become a fig fan now.
Uh. Not really.
FRESH FIG SALAD WITH PEAS & GOAT CHEESE - 8 - 10 fresh figs, cut in half - 1 cup green peas - 1 cup microgreens (I used arugula) - 1 cup fresh blueberries - ½ cup crumbled goat cheese - 2 tablespoons organic honey - 1 tablespoon extra virgin olive oil - dash of salt and pepper
1) Place first five ingredients on a platter. Drizzle with honey and oil. Season with salt and pepper. toss and serve.
See you next week!