We may or may not have mentioned before that we enjoy cooking for others as much as we enjoy it for ourselves. We’ve made a habit of cooking food for new parents we know, either by taking over their kitchen for a meal or dropping off batches of food.
One of our neighbors recently had a baby, and they’re similarly focused on eating real food. We did what we do best and took them a batch of this soup after they came home from the hospital. The next day, while out walking our dog, their oldest son ran up to the fence and said, “I really liked your soup!” With eight nieces and nephews, I know how hard it can be to get kids to eat. So, unsolicited praise must mean we did something right!
Just this weekend we made another batch for ourselves, and froze more than half of it. As we look forward to our own baby’s birth in June, we are slowly planning ahead for the inevitable weeks of exhaustion that will follow bringing the baby home. Batch cooking now will save us time and money in the future. We hope you’ll like this soup as much as we and our neighbors do.
There’s something magical about fruit trees. In our experience, which admittedly is very little, they don’t require much work and reap many benefits. Our fig tree produced a great harvest, more than either of us expected between early August and mid-October. In case you missed our other recipes, we had a lot of fun creating Chicken and Fig Tagine, Cider-Braised Boneless Short Ribs with Figs, Arugula and Fresh Fig Salad, and Fig Coconut Yogurt.
Today, even though we’re away on vacation, we bring you another fig recipe: homemade fig jam. It is great on rice crackers; you might also enjoy it with a soft cheese like brie (if you can tolerate high-quality dairy) or Kite Hill almond-based Cream Cheese Style Spread. Brent’s mom used it with almond butter on sprouted bread (a new twist on PB&J!) and plans to use it instead of store-bought fruit spread in her Linzer cookies for Christmas. Whether you have your own fig tree or find them at the store, we hope you’ll enjoy making and eating this fig jam or any of our other fig recipes. Let us know what you decide to do—we would love to hear from you!
On more than one occasion, I’ve walked past the deli counter green with envy over the variety and quality of the salad offerings. There’s something magical about the thin slices of cucumber, the finely shredded vegetables, and the perfectly-positioned garnishes.
This particular cucumber salad came to be after seeing a deli-style cucumber salad for sale at Costco. It was a great idea, but had about as much sugar as a candy bar and preservatives. This has neither of those downsides, and has a crunch, spice, and flavor that is a winner. We know you’ll enjoy this salad.
Did you know that figs are a flower, not a fruit? It’s actually the “infructescence” or “false-fruit” in which the flower and seeds are born. Fruit or not, I think figs are delicious! If you pick them a little green, they are plump, firm and almost savory or tart. Pick them once they’ve ripened to a deep purple, they are soft, luscious and incredibly sweet.
This salad plays the sweetness of the figs against the peppery arugula and subtly sharp red onion. The walnuts add a nice earthy flavor and crunch. The creamy, slightly cream-cheesy dressing rounds out the whole thing. I hope you love it as much as I do!
As you may have noticed from our posts on social media, we bought a house in December and that house came with wonderful things growing in gardens all around the yard. In addition, quite a few of our neighbors have plots at a local community garden. A couple of weeks ago, our neighbors harvested more tomatoes, jalapeños, eggplants, and other vegetables from their plot and they kindly shared their bounty with us. I cannot explain to you how delicious the tomatoes were! That said, this recipe is all about the eggplant and jalapeño.
As soon as we saw the eggplant, we knew we wanted to make something special with it. Brent loves the heat that jalapeños add to any dish, so of course we had to incorporate them. We hope you enjoy this twist on the traditional eggplant dip, Baba Ghanouj, as much as we did!