So, I could sit here and spend time writing a really tempting lead about how amazing this flatbread is so you'll click over to Healthy Aperture and get the recipe, my latest for my monthly Food Rx column.Read More
Celebrate the start of fall by savoring every last bit of summer produce. My roasted peaches and figs with mascarpone is perfect for snack or a simple dessert for entertaining.
Columbia friends, wasn’t yesterday a gorgeous day?? At 78 degrees, I was able to go out for a midday run and not keel over from heat exhaustion. It was fabulous. That breeze felt so good. But it was also a stark reminder that winter, I mean fall, is coming. Sorry, couldn’t help the Game of Thrones reference...
When it comes to the weather, I’m ready for fall. Or at least, ready to wear my hair straight again, as summer humidity doesn’t exactly love my hair. The one thing I’m not ready for? The end of summer produce. Wah!
I enjoy pumpkin, I do, but summer produce is really my favorite. There’s just nothing like a backyard summer tomato or a fragrant ripe melon. This weekend, I was making a recipe that called for two tomatoes. I sliced open one from our local market and another from the regular grocery store. It was like night and day. Or more specifically, white with a slight tinge of red and vibrant Crayola red. I realized pretty soon, all the tomatoes will be mealy and tasteless and white. Tear.
FYI: In case your wondering, I made that recipe with just one tomato. I'll leave it to you to guess which one.
So, let’s squeeze in ALL the summer produce while we still can, starting with these roasted peach, fig and mascarpone bowls. I’ve been really into roasting fruit this year. It's probably wrong, because when fruit is perfectly ripe, why do anything to it at all? Still, I love that caramelized flavor fruit gets after a quick trip to the oven.
Have you tried mascarpone cheese before? I’ve had it in cannoli before, but I don’t know that I’ve eaten it plain. Y’all, it’s kind of like heaven. It’s sooo dreamy, creamy and rich with a hint of sweetness. It has the texture of cream cheese but without the tart flavor. Mmm. Note to self: get more mascarpone in my life.
If you can’t find mascarpone or are just looking for something a little lighter, feel free to swap plain Greek yogurt or ricotta cheese. Or, if you can find coconut butter, I bet a dollop of it would be beautiful here too!
To sweeten this, I used maguey sap, an unrefined sweetener made from the maguey plant, which grows in the highlands of Mexico. I had never heard of it before, so I was excited to try when Villa de Patos reached out to see if I’d like to try a sample. Not only does it taste delicious, with a mild flavor unlike honey or maple syrup, but it also packs a nice dose of prebiotic fiber, which helps nourish the healthy bacteria in your gut!
Roasted Peaches and Figs with Mascarpone
5 peaches, quartered
20 fresh figs, halved
1-2 teaspoons coconut oil, melted
¾ cup mascarpone cheese
6 tablespoons chopped almonds, toasted
Honey, pure maple syrup or maguey sap, for serving
Preheat oven to 350 degrees.
Spread peaches evenly on a baking sheet. Drizzle with 1/2-1 teaspoon coconut oil and roast 25 minutes until tender and lightly caramelized. Toss figs with 1/2-1 teaspoon coconut oil, spread evenly on a separate baking sheet and bake 15 minutes until golden.
Set fruit aside to cool slightly. Once warm or at room temperature, divide between 6 pretty glasses. Dollop each with 2 tablespoons of mascarpone, sprinkle with 1 tablespoon chopped almonds and drizzle with 1/2-1 teaspoon sweetener of choice.
More Summer Produce:
Learn all about California almonds from my trip to Lodi, California where I got to see them being grown and processed! Plus, snag the recipe for this California inspired balsamic roasted peach and fig salad with almonds, blue cheese and bacon!Read More
Date Caramel Stuffed Dark Chocolate Figs! Stuff chewy dried figs with an easy two ingredient date caramel, dip in dark chocolate and sprinkle with sea salt! You won’t believe how good they are!Read More
Fruit on the bottom yogurt is packed with a shocking amount of sugar. This homemade yogurt cup is made with a quick fig jam, topped with creamy vanilla scented yogurt and crunchy hazelnuts. Sweetened only with fruit and no added sugar!
For those of you who want to enjoy a cup of flavored yogurt without tons of added sugar, you'll love this simple trick. Cooking fruit to concentrate it's sugars forms a jam that perfectly sweetens plain yogurt. All you need is a little lemon juice to bring out the flavor. I make a big batch and store them in mini mason jars for a grab and go snack. I used figs since I had a few frozen ones leftover from my mom's fig tree, but feel free to experiment. I love blueberries and walnuts with a little cinnamon and pineapple with macadamia nuts makes a great tropical mix.
Fig and Hazelnut Yogurt Cup
- 1 1/2 cups chopped fresh figs
- Juice from 1/2 lemon
- 3 cups plain organic Greek yogurt (I like 2%, whole, or homemade)
- 2 teaspoons vanilla extract
- 1/2 cup chopped hazelnuts, toasted
- In a small pot, heat the figs and lemon juice over medium heat. Smash the figs with the back of a spoon to release some of the liquids. Cook 10-15 minutes until thickened and syrupy. Once at desired consistency, set aside to cool.
- Mix the yogurt and vanilla extract together.
- When cooled, spoon the fig mixture in the bottom of six small mason jars. Top each with 1/2 cup yogurt and hazelnuts. Refrigerate until ready to eat.
Okay, in full disclosure, these aren't much like Fig Newtons....but I think that's a good thing because Fig Newtons taste nasty! These crumbly gluten free homemade fig newtons layer sweet fig jam with a crumbly oat and almond flour crust. Kid friendly and perfect for snacking, or for dessert.Read More
Celebrate seasonal figs with this simple fig and prosciutto salad with goat cheese and an easy sherry vinaigrette! My mom has a couple big fig trees in her front year, which is good motivation to visit in the summer when they're free for the picking. You'll love the combination of sweet, jammy figs and salty prosciutto in this salad.Read More