Archive for the ‘vegetarian’ Category

With ripe figs, sweet blackberries, and fresh herbs, this light and refreshing salad is full of flavors and textures. The balsamic fig dressing is made with Girl and the Fig vinegar, which gives it a distinctive rich flavor. If you’re sensitive to cow’s milk, feel free to substitute with a goats milk blue cheese like I did.

Blackberry Fig Salad with Balsamic Honey Dressing // serves 4

4 ounces organic goats milk blue cheese
1 pint organic blackberries
1 pint organic figs
1/2 cup pecans, chopped
8 cups organic leafy greens
1/4 cup organic herbs
Kosher salt
Fresh ground pepper
1/2 cup Arbequina olive oil
1/2 cup Girl and the Fig Vinegar
1 clove garlic
1 small shallot

1. Make the dressing

Peel and mince the garlic. Peel and finely chop the shallot.

In a small bowl, whisk the olive oil, vinegar, garlic, and shallot. Season with salt and pepper and let sit to emulsify.

2. Make the salad

Remove any debris from the blackberries.

Cut the figs in half.

Using a fork and small bowl, gently crumble the blue cheese.

In a medium bowl, toss together the greens, figs, blackberries, cheese, pecans, and dressing; season to taste with salt and pepper.

3. Serve

Transfer the salad to individual plates and sprinkle the fresh herbs over them.

“I began to realize how important it was to be an enthusiast in life. If you are interested in something, no matter what it is, go at it full speed. Embrace it with both arms, hug it, love it and above all become passionate about it. Lukewarm is no good.” ~Roald Dahl

Before the rains came and split all the vine tomatoes, I happened upon golden heirloom tomatoes and juicy sweet peaches covered in velvet. Having fallen in love with the tomato-watermelon gazpacho I made a few weeks back this recipe is a slight variation from the original and just as good. Serve with toasted baguettes topped with prosciutto, goat cheese, and fresh basil.

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Heirloom Tomato and Peach Gazpacho // Serves 4

5 cups chopped peaches
8 cups chopped golden heirloom tomatoes – use only yellow tomatoes for color
2 tablespoons red wine vinegar
1/4 cup walla walla sweet onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
sweet pea shoots to garnish

Combine all ingredients in a blender and whirl until smooth. Chill in the refrigerator up to 2 hours. Serve and enjoy.

xo,

“I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.” -Yotam Ottolenghi

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Growing up in Oregon meant there was always an abundance of dairy. When you drive around the cities it’s easy to see why. Overflowing with pasture land and local farmers who continue to practice generations worth of traditions in milk production and land preservation makes for a product people can get behind.

When I first moved to Washington, I found many similarities. Ranking in the top 10th percentile for total milk production in the United States, people continue to support small businesses in spite of diminishing farmland.

Working with Chobani Greek Yogurt to develop a recipe using only the very best in natural ingredients began with local sourcing. Each week I take great care to make a fresh batch of everyday granola to use throughout the week on my smoothies, with yogurt parfaits, and to have on hand for snacking. I want to share that recipe with you in hopes that you find it to be a simple recipe you can make for yourself week after week.

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Seasonal figs and nutrient rich walnuts make this a power packed treat to start your day. I love it’s slight acidity and how it really satisfies all morning long. I think you will enjoy it too.

You can find more healthy recipes using Greek yogurt here.

Yogurt Parfait with Everyday Granola, Figs, & Walnuts // serves 4

For the Granola

5 cups gluten-free oats
1/2 cup raw sliced almonds
1/2 cup raw pumpkin seeds
1/4 cup hemp hearts
1/4 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon cinnamon
pinch of salt

Preheat oven to 300 degrees
In a large bowl combine the dry ingredients. In a small bowl combine the coconut oil and maple syrup until well incorporated. Add the wet ingredients to the dry ingredients and mix well. On two cookie sheets lined with parchment paper spread granola out evenly. Bake for 30 minutes, stirring after 15 minutes. Remove from the oven and cool before storing in an airtight container.

For the Parfaits

4 cups Chobani Greek Vanilla Yogurt
1 cup Everyday Granola
4 small figs – 2 green, 2 purple, sliced
2 Tablespoons chopped walnuts

Divide yogurt into four bowls or parfait cups. Top with everyday granola, sliced figs, and chopped walnuts. Serve and enjoy.

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