I fell in love with figs after trying my first one in Oregon a while back. I’d previously eaten fig jam, dried figs, and fig newtons – but seriously – nothing compares to a fresh, ripe fig. Its sweet, delicate flavor and contrasting textures have me looking forward to fig season every year. Figs are versatile and there are so many ways to use them to whip up an excellent dish. In this salad, I combined figs, blueberries, parmesan, prosciutto, walnuts, my favorite olive oil and passion fruit vinegar to make a vibrant plate that highlights the beauty of figs.
- 6-8 figs (black mission, brown turkey are my favorites)
- 1 cup of blueberries, rinsed
- 3 oz. of parmesan reggiano
- 3 slices of prosciutto
- 1/2 cup of walnuts, roughly chopped
- 2 tbsp Tuscan EVOO and 1 tbsp Apero passion fruit vinegar from Oregon Olive Mill
- a dash of salt & pepper
- Slice ripe figs and prosciutto. Wedge off small chunks of parmesan and chop walnuts.
- Assemble salad by layering figs, prosciutto, parmesan, blueberries, and walnuts. Drizzle evenly with olive oil and vinegar. Sprinkle with salt and pepper. Serve with rustic bread slice.
enjoy! p.s. check out Red Ridge’s online store – they’ve got some great gift boxes.
I’ve been trying several different smoothie bowls lately, and this one is a super quick go-to pick for me. The trick is to create a thick and consistent smoothie so you can layer the fruit and granola right on top. Simple and delicious blueberry, banana, and cinnamon goodness in a bowl.
- 2 cups Flav-R-Pac frozen blueberries
- 2 bananas
- 1/2 cup plain greek yogurt
- 1/2 cup almond milk
- 1 cup granola
- 1 tsp cinnamon
- Blend frozen blueberries (leaving a few for topping), 1 sliced banana, greek yogurt, and almond milk until smooth.
- Serve into bowl, and top with remaining blueberries, 1 sliced banana, and granola. Sprinkle with cinnamon and enjoy.
You’ve probably been seeing a lot about acai bowls lately..they are hot right now. I used to buy the Sambazon acai berry packets to make smoothies back in the day. I remember really loving the taste of acai, but was confused why people are putting it in a bowl now and making it a big deal. I gave it a shot, bought the Sambazon packets yet again along with some toppings, and actually really enjoyed it. Acai berry originates from the Amazon rain forest, and is rich in antioxidants , fiber, and heart-healthy fats. Acai bowls got big in Hawaii and California, and are now spreading across the U.S. There are so many ways you can make them. Blend the acai (nice and thick) and top with anything like granola, fruit, nuts, seeds, coconut flakes, cacao nibs, or avocado. Here’s my version:
- acai berry packet
- 1/2 cup almond milk or juice
- 1 big scoop of plain greek yogurt
- Pack of each strawberries, blueberries, blackberries
- 2 bananas
- 1 cup granola
- 1 tbsp cacao nibs
- Blend acai berry packet (3.5 oz) with 1/2 cup almond milk, 1 scoop of greek yogurt, 1 banana, and 1 cup of berries. If not yet at desired thickness, add more berries and greek yogurt.
- Serve into bowl, and top with granola, remaining berries, banana, and cacao nibs.
So easy. Enjoy!