Fresh Fig and Tomato Salad


What you Need :

  • 4 ripe tomatoes, cored and cut into ½ inch wedges or 2 cups cherry tomatoes, halved
  • 4 large, ripe figs, stems removed, cut into quarters
  • 4-8 fresh basil leaves, chopped
  • ½ red onion, thinly sliced
  • salt and  pepper
  • 3 tablespoons olive oil
  • 1-2 tablespoons red wine vinegar 

How to Make It :

  1. Combine the tomatoes, figs, basil and onion in a serving bowl.
  2. Drizzle the salad with the olive oil and splash the vinegar over the top.
  3. Season with salt and pepper. Gently toss the ingredients together and serve immediately.

Recipe adapted from Melissa Peterson

Braised Winter Squash with Figs and Rosemary

Acorn Squash Cut on Board

What you Need :

  • 1 butternut or other winter squash (2¾ to 3 pounds)
  • 1 tablespoon unsalted butter 1 cup yellow onion, chopped
  • 1 cup dried or fresh figs, stemmed and halved
  • ½ cup orange juice
  • ½ cup vegetable or chicken broth
  • 4 teaspoons chopped fresh rosemary
  • ¼ teaspoon salt

How to Make It :

In a large saucepan with a tight-fitting lid, over medium heat, melt butter. Add onion and cook, stirring frequently, until onion is soft and golden. Add squash, figs, orange juice, broth, rosemary, and salt. Cover, bring to a boil. Reduce heat and simmer for 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer remaining liquid uncovered until reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm.

Recipe courtesy of Melissa Peterson