Tag: figs

Fall Fig and Pumpkin Pizza

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Guys, fresh fig season. Why are you so short? Why are my usual New England grocery stores so slow to replace the stock?

I almost called this something like “Fabulous Fall Fig Salad”. Thankfully, I realized that was lame. At least for me. These can totally be meal prepped. I basically kept everything separate and then assembled the day of, keeping the cheese on the block. Freshly shredded cheese is everything!

This recipe gets bonus points for using the entire can of pumpkin. There’s nothing worse than making something that needs 1 cup of puree. The rest of the can goes into the fridge and chills there unused until it goes bad.

This recipe has a few parts. I listed the directions in order of approximately how long each piece takes. I actually made my caramelized onions last because I thought it would take about 5 minutes. Don’t make the same mistake I did.

Ingredients
  • 30oz Rotisserie Flavor Turkey Breast Tenderloins*
  • 1 15oz can of pumpkin puree
  • 1 Tbsp EVOO
  • 1 Tbsp honey
  • 1.5 Tbsp fish sauce
  • 1 onion, sliced
  • .5 Tbsp butter
  • fresh sage
  • salt
  • pepper
Directions
Turkey and Figs
  1. Pre-heat oven to 325F.
  2. Bake turkey tenderloins for 50-60 min, or until the internal temperature is 165F.
  3. While the turkey cooks, slice the figs into quarters.
  4. After about 30 minutes have passed, put the figs in the oven along with the turkey and bake them until they are soft and start to caramelize.
  5. When the turkey is done, remove and slice into small pieces.
Caramelized Onions
  1. Slice the onion into skinny rings.
  2. Heat a skillet over low heat and add the butter. Once the butter melts, add the onions
  3. Stir the onions every few minutes until they caramelize.**
Prep the pumpkin sauce!
  1. Mince (or chop) a few leaves of sage.
  2. Combine the pumpkin, EVOO, honey and fish sauce in a pot over medium heat. Season to taste with salt and pepper.
  3. Cook until evenly heated.
  4. Stir in your fresh sage.
Assemble the Pizza!
  1. Crank the oven up to 425. If using, put a pizza stone in the oven while it heats up.
  2. Once the oven is hot, add pizza crusts and cook 5-6 minutes until they start to get crispy.
  3. Remove the crusts.
  4. Assemble the pizzas: sauce, turkey, figs, and caramelized onions. Top with cheese and place back into the oven for another 5 minutes until the cheese melts.
  5. Remove the pizzas from the oven and garnish with some more fresh sage.

Enjoy!

Notes

*Shout out to Shady Brook Farms for selling turkey tenderloins all year long
** This takes forever! Like at least half an hour. If you must, you can increase the heat a tad towards the end, but monitor the onions carefully. Increasing the heat too much will burn them.

Macros!

Calories: 550
Carbs: 59
Fat: 17
Protein: 43
Fiber: 9

Serves 5

Chocolate Fig Protein Pancakes

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Ingredients

  • 1/4 cup all-purpose flour
  • 1 scoop chocolate protein powder
  • 1 tsp baking soda
  • 1 egg
  • 3/4 cup fat-free Greek yogurt
  • 1 ounce water
  • 100g figs
  • 1/4 cup sugar-free maple syrup

Directions

  1. Heat oven to 375F.
  2. Slice figs and lay on a baking sheet lined with parchment paper or a silicone mat.
  3. Bake figs until juices start to release.
  4. Heat a skillet over medium heat.
  5. Meanwhile, combine dry ingredients in a large bowl.
  6. Add in the egg and Greek yogurt. Mix until combined, then add in water. The batter should be slightly runny.
  7. Once the skillet is warm, spray with a non-stick cooking spray.
  8. Add about 2 spoonfuls of batter to the skillet.
  9. Let cook until the edges solidify and bubble.* This should take at least two minutes.
  10. Continue going with the pancakes until the batter is done.**
  11. Remove figs from the oven if you haven’t already.***
  12. Stack pancakes and layer a few fig slices and some syrup between them.
  13. Top the stack with a pile of figs and drizzle the remaining syrup on top.

Notes
* I inevitably don’t do this for the first pancake. Between not waiting long enough for the skillet to warm up and being super anxious about the pancake burning, my first pancake gets flipped too soon. And then I don’t let the other side cook long enough and my first pancake is kinda runny.
**If this is going slowly and the pancakes are cooling down too much while you cook, turn the oven down to 200F and place the pancakes in there. Perhaps your first under cooked pancake can finish up. If you haven’t eaten it already that is.
***If you did already remove the figs, I highly recommend chopping a few slices and stirrring them into the batter.

Macros!
Calories: 514
Carbs: 68
Fat: 5
Protein: 51
Fiber: 5

Serves 1

Pretty Fabulous Fresh Fig Salad

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Fresh figs are one of my favorite things. It’s a shame the season is so short and they have almost no shelf life. They are basically the gold fish of produce. One of my favorite things about this salad is how pretty it is. And it’s easy to make it look pretty. I wouldn’t make this as a meal prep salad jar salad, but fortunately, it’s pretty quick to throw together. (Although I did prep one in a tupperware as a lunch side, and it was pretty tasty once it warmed up to room temperature.)

Ingredients

  • 1 cup (42.5g) arugula/wild rocket salad
  • 50g blackberries (about 8)
  • 100g sliced fresh figs
  • 1/2oz (14g) goat cheese with honey
  • 1T (15G) honey mustard yogurt salad dressing*

Directions

  1. Heat the oven to 350F.
  2. Slice each fig into fours and bake in the oven 7-10 minutes.
  3. While the figs bake, spread arugula over a plate.
  4. Place blackberries and schmears of goat cheese on top of the leaves.
  5. Drizzle dressing over the salad.
  6. Remove figs from the oven and arrange on the plate.
  7. Serve, impress and eat!

*A Dijon mustard vinaigrette would also work here. I just happened to have the Bolthouse Farms honey mustard dressing at home.

Macros!
Calories: 169
Carbs: 31
Fat: 4
Protein: 7
Fiber: 7

Serves 1