One of my favorite summery comfort meals is this pan-grilled seasonal fruit & treenut cheese pizza. It’s 100 percent plant-based … and 100 percent yum!
When fresh figs are in season, it seems like I put them in practically everything I prepare. I simply adore them! And I was lucky enough to attend the California Figs new cookbook launch event in New York, and came home with a stash of the luxurious fruits. So, of course, I went immediately into my kitchen to whip up some fig-filled delights. This 100% plant-based (Meatless Monday-friendly!) flatbread pizza is the first creation from the stash. Combining two of my favorite things—pizza and figs—is downright dreamy to me. Plus, the use of creamy cashew cheese and a finish of a spicy coconut nectar and fresh basil make it magical. Hope you agree!
I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”
I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on! Note: The Recipe Redux theme for this month is “Crunchy Snacks.”
Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs which are gorgeous and notably sweet naturally. They transform fresh salsa into a seasonal conversation starter! And I...