3 Fabulous Fall Fig Recipes September 11, 2018
Wake up thinking about figs, go to bed dreaming about them, aaaannnnnd repeat. That’s what we’re up to these days. Get our three lusciously sweet fig recipes below…
If we had to choose one fruit to eat for the rest of our lives, it would be a stiff competition between apples and figs. But please, please, PLEASE don’t make us choose between the two, because while we would be hard-pressed to give up the cherished crunch of an apple, we’re seriously in love with the chewy flesh, tender skin, and crunchy seeds of figs.
We’ll get to apples later (we promise), but today, we’re showcasing our love for figs by sharing three autumnal recipes–one for breakfast, another for lunch, and a final one for dinner.
Warning: once you start cooking with figs, you won’t want to stop. They’re in season from May to mid-November, so the clock is ticking!
1. Fig Overnight Oats
The best way to get out of your breakfast rut is to prep the night before. Once that alarm goes off, you’ll be jumping out of bed to make a beeline for the fridge. Okay, maybe not jumping, but you get the point. These creamy overnight oats are guaranteed to keep your hunger at bay until lunchtime.
- 1 Cup Milk or Almond Milk
- 1/2 Cup Oats
- 1 Tablespoon Chia Seeds
- 1 Banana
- 3 Figs (or more, totally up to you)
- Handful of Raisins
- Handful of Chopped Hazelnuts
- Honey (optional)
- Combine milk, oats, and chia seeds in a jar, shake well, and let sit overnight.
- Come morning, top with banana coins, figs, raisins, chopped hazelnuts, and a drizzle of honey (to taste).
In the mood for something warmer? This fig and citrus oatmeal is for you.
2. Fig, Prosciutto, and Goat Cheese Crostini
This picture speaks for itself. First comes the creamy slather of thick goat cheese on a toasted slice of crunchy baguette. Then, a slice or two of Italian ham. Finally, sweet figs. Serve this stunner alongside a simple salad, and you’ve got yourself a lunch.
3. Fig, Sweet Potato, and Feta Salad
Calling this dish a “salad” doesn’t do it justice. Peppery arugula pairs beautifully with creamy figs, warm roasted sweet potatoes, and tangy feta.
- 4 Small Sweet Potatoes
- 3/4 Cup Feta Cheese
- Handful of Arugula
- 12 Fresh Figs
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
- Preheat oven to 450 degrees. Peel, halve, and chop sweet potatoes into wedges. Toss with olive oil, salt, and pepper, then place on a parchment paper-lined baking sheet. Bake until tender and slightly golden brown, 25-30 minutes.
- While sweet potatoes cook, wash arugula and quarter figs.
- Divide arugula evenly on four plates, and top with sweet potatoes, crumbled feta cheese, and figs. Drizzle with balsamic vinegar and olive oil, season with salt and pepper, and enjoy!
Turns out we’re not the only ones feeling the fig love. Check out these recipes from some of our favorite food bloggers:
- Sweet Potato, Buckwheat, and Fig Porridge from Lee From America.
- Carob and Fig Muffins from My New Roots
- Maple Roasted Figs from The Roasted Root
- Kale, Fig, and Blueberry Smoothie from Breakfast Criminals
- Fig and Walnut Spaghetti from Green Kitchen Stories
For more autumnal flavors, try this Brussels Sprouts, Gorgonzola, and Pecan Salad.