When it comes to answering the dreaded question: what’s for dinner, sheet pan chicken breast and vegetables will be top of your list. Using a single sheet pan means your meal comes together without much cleaning required. Plus, cooking it all on one sheet pan in the oven will free you up to do other things while dinner comes together.
Other easy quick meals include one pot pasta or a savory oven pancake that is as simple as blending together and then letting it bake into a glorious puffy savory Dutch baby you could eat for dinner or for breakfast.
Mustard Fig Sheet Pan Chicken Breast and Vegetables
Mustard Fig Sheet Pan Chicken + Vegetables is the perfect easy weeknight dinner. Made with sweet Mission Figlets, whole grain mustard and simple spices – it’s loaded with flavor and quick to make! Great for when you’re short on time + still want to have a delicious, healthy dinner.
sheet pan chicken breast, sheet pan chicken breast and vegetables
Make marinade: In a blender or food processor, pulse olive oil and figs until paste-like. Add in mustard and spices. Pulse to combine.
Add chicken to a freezer-sized zipseal bag or place in a bowl and cover with marinade. Marinate chicken in the refrigerator for a minimum of 10 minutes. (The longer you marinate the better. Overnight is best.)
Toss potatoes and broccoli with olive oil, salt and pepper. Lay them on the baking sheet.
Remove chicken from marinade and place on baking sheet.
Bake for 20-25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
The longer you can marinate the better, overnight is best!
Pounding your chicken until it is thinner will help it to be more tender.
If you don’t have fingerling potatoes you can cut up russet potatoes in ½ inch square cubes.
Substitutions for this recipe:
You can substitute olive oil with avocado oil or melted, refined coconut oil.
You can substitute broccoli with Brussels sprouts or cauliflower florets.
When trying to eat more vegetables, some people opt for salads, but can we suggest making a sheet pan full of this beet burger recipe first? Skip the frozen food aisle, when you see how to make beetroot burgers, you’ll see how easy it is to make your own using ingredients from your pantry and refrigerator.
Don’t get us wrong we love a good salad! But if we’re being honest, you could always serve salad with veggie burgers. Instead of dill pickles, this beet burger recipe is good on its own but really, it’s all about the toppings! Quick pickled figs with Blue Ribbon Orchard Choice or Sun-Maid Mission Figs infuse the flavors of mustard seeds, peppercorns, and balsamic vinegar, a perfect complement to caramelized onions. You could eat the veggie burgers in lettuce cups if you’re trying to eat less bread too.
But, really, these veggie burgers are great for last minute meals. So even if you don’t plan to eat all of them at once, freeze them once cooked to quickly reheat for a weeknight meal full of whole ingredients.
beet burger recipe, how to make beetroot burgers
1 1/2poundsred onionspeeled and thinly sliced
Pickled Mission Figs
1cupBlue Ribbon Orchard Choice or Sun-Maid Mission Dried Figsstemmed and thinly sliced
1 1/2cupsbalsamic vinegar
1teaspoonyellow mustard seeds
Veggie Beet Burgers
1 1/2teaspoonskosher salt
2(4 ounces total)small carrots
1cup (5 ounces)red bell pepper
5(5 ounces total)button mushrooms
1/2(4 ounces total)medium red onion
1(7 ounces total)medium red beets, peeled
1cupbrown lentilspicked through and rinsed
4cupsreduced sodium vegetable broth
12whole grain hamburger buns
Make Caramelized Onions
Over medium heat, pour in oil and once shimmering, stir in onion slices. Continue stirring occasionally for 20 minutes. Turn heat down to medium low and cook until melted, about 10 minutes more.
Make Pickled Figs
Bring vinegar, mustard seeds, salt, and black peppercorns to a boil. Turn off the heat and pour over the sliced figs. Steep while you prepare the burgers.
Make Beet Burgers
Using a shredding disk in a food processor, shred carrot, bell pepper, mushrooms, onion, beet, and garlic. Set aside.
Preheat oven to 400F. Line a half sheet pan with parchment paper and mist with cooking spray. Keep a small bowl filled with water nearby.
Heat olive oil in stock pot until shimmering. Temper coriander, Bay leaf, and 1/4 teaspoon salt in oil, stirring for 30 seconds or until fragrant. Saute shredded until softened, about 4 minutes.
Stir in quinoa and lentils. Pour in 4 cups of veg broth and 1/2 teaspoon kosher salt. Turn heat to high. Once boiling, cover and simmer for 18 minutes. Uncover pot and cook for another 8-10 minutes or until liquid has cooked out. Remove bay leaf. Reserve 1 1/2 cups of cooked grains. Process remaining grains in two batches with pecans in a food processor outfitted with blade attachment to a thick coarse paste. Transfer to a bowl and fold in reserved 1 1/2 cups unprocessed grains.
Fill 1/2 cup with a heaping mound, portioning patties onto prepared half sheet pan about ½-inch apart, shaping and flattening them with your hand—if grains stick, dip your hand in the bowl of water. You should be able to fit all 10 on a half sheet pan.
Bake for 20 minutes. Flip the burgers and cook for another 20 minutes to crisp up the bottom.
Drain figs, reserving vinegar for another use*. Garnish burgers with caramelized onions, pickled fig slices and any other toppings you like.
*Reduce leftover fig vinegar over medium low or low heat until syrupy. Drizzle over cooked carrots or sweet potatoes.
When the fall approaches, with it come car trips to go apple-picking and perhaps sip on freshly mulled apple cider or indulge in apple cider donuts. We are all for fun traditions, but wondered if there’s a way to bring that orchard experience home for a cozy breakfast and perhaps even make those donuts healthier. A healthy baked donut recipe? That was our goal! These baked apple cider donuts are full of goodness.
So Much to Love about Baked Apple Cider Donuts with Figs
Made with 100% whole wheat, Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, and cinnamon, we add in two kinds of apples—applesauce and apple cider to give them double the apple flavor. The white whole wheat flour, a lighter, milder tasting variety of wheat that delivers all the dietary fiber, nutrients, phytochemicals and antioxidants you expect from whole grains and provides a more delicate crumb than whole wheat flour made of grinding hard red winter wheat berries.
California Dried Figs are an excellent source of fiber, too, and offer key nutrients such as potassium, magnesium, iron and calcium. Applesauce and heart healthy vegetable oil keeps these donuts tender. (Try canola, avocado or even a light-flavored olive oil.) A buttery cider-flavored icing is just enough to hold a sprinkle of diced figs and pecans.
baked apple cider donuts, baked donut recipe
Baked Apple Cider Donuts
1cupfinely chopped, stemmed Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, divided
1cupwhite whole wheat flour (4 7/8 ounces)
1/8teaspoon ground nutmeg
1/3cuppacked golden brown sugar
Glaze and Topping
2tablespoonsreduced apple cider from Step 1
1/4cupfinely chopped California Dried Figs, reserved from Step 2
2tablespoonsunsalted butter, melted
1cup (4 ounces)confectioners’ sugar
1/4cupfinely chopped toasted pecans or walnuts
Make the Baked Apple Cider Donuts
Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup. Cool.
Set aside ¼ cup chopped Figs for Topping. Preheat oven to 350°F. Coat 2 standard donuts pans (6 doughnuts each) with nonstick spray.
Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.
In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly.
Bake donuts for 12 minutes or until pick inserted in center comes out clean.
Cool donuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release donuts).
Make the Glaze
In a small bowl, combine melted butter with 2 tablespoons cooled cider and salt. Whisk in confectioners’ sugar to make a thick glaze. Spoon glaze over donuts and top with reserved finely chopped figs and pecans.
Summer cookouts outside mean gathering around the grill and while there’s something scintillating about open flame foods, keep your cool with a lady finger icebox cake.
What is an Icebox Cake
The premise of an icebox cake is simple: whip cream, spread it between layers of cookies and chill. But, of course, we can’t help but jazz it up with a crunchy chocolate drizzle, soft ladyfinger cake-like cookies, and coffee-soaked Blue Ribbon Orchard Choice or Sun-Maid Dried Mission Figs.
Mocha lady finger icebox cake is the kind of cake you can slice once chilled and set, or if you want to dip the lady finger cookies in the fig-scented leftover coffee, letting them soak, plan on chilling in a trifle bowl and scooping the dessert into pretty glasses or bowls.
1(8-ounce) bagBlue Ribbon Orchard Choice Mission Figlets or Sun-Maid Mission Dried Figs, stemmed and sliced crosswise
8 ouncessemisweet chocolate chips, feves, or chopped bar, melted
1(7-ounce) baglady fingers
Soak half the sliced figs in the hot coffee for 10 minutes, or while you assemble the rest of the cake. Drain the figs on a paper towel lined plate and reserve the coffee.
Whip the cream, adding in the confectioner’s sugar in 1 tablespoon increments and vanilla once it starts thickening. As you start seeing soft peaks, scoop in the mascarpone and finish whipping.
Then, mist the pan with cooking spray. Spread a thick layer of whipped mascarpone cream on the bottom. Crumble half a sleeve of ladyfingers evenly over the whipped cream. Dot the coffee-soaked figs across the crumbled lady fingers. Drizzle the chocolate with a fork, reserving 1 tablespoon of chocolate. Cover with a layer of half the remaining whipped cream.
Layer the remaining lady fingers on top. Spread the remaining whipped cream on top of the ladyfinger layer. Using a spoon, dollop the remaining melted chocolate in several places on top, dragging a chopstick or skewer through them to swirl the chocolate. Polka dot the remaining unsoaked fig slices across the top.
Chill for 4 hours or longer before slicing so the cake sets.
If you want more of a tiramisu-style dessert, swap in the following instruction in place of step 4 above: Quickly soak the remaining ladyfingers in the reserved coffee dipping and turning each one before placing them atop and covering the fig chocolate layer. Spread the remaining whipped cream on top of the ladyfinger layer. Using a spoon, dollop the remaining melted chocolate in several places on top, dragging a chopstick or skewer through them to swirl the chocolate. Polka dot the remaining unsoaked fig slices across the top.
In the collection of our favorite quick breads, right alongside banana bread and a nut bread, is this easy zucchini bread! It’s a great way to use extra zucchini if your backyard garden gives you a bumper crop or when zucchini is plentiful during the summer. This zucchini pineapple bread with figs is a moist, sweet loaf filled with fresh zucchini, crushed pineapple, and flavorful Blue Ribbon Orchard Choice and Sun-Maid California Mission Dried Figs. The zucchini pineapple bread loaves are spiced with cinnamon and taste delicious warmed with a schmear of salted butter. Try this bread as a morning breakfast option or later on in the day as a snack or dessert!
Preheat the oven to 350F and lightly grease two 8”x4” loafs pans with baking spray. Set aside.
In a large bowl, whisk to combine the eggs, sugar, and oil. Add the zucchini, pineapple, and vanilla and stir to combine well. Add the flour, baking soda, cinnamon, and salt, and stir to combine. Add 1 cup of the figs and fold to combine.
Divide the batter between the two pans and sprinkle the remaining figs on top of the batter, if desired. Bake in the preheated oven for about 55 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.
During the summer, keep your cool when it comes to mealtimes with dried fig salad recipes that are easy to make and full of nutrition. We partnered with Mann’s Fresh Vegetables and several of our favorite healthy eating bloggers to show you that with a bag of slaw and a bag of our Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, you can concoct a variety of salads to keep your bowl and belly full this summer.
Salmon Dried Fig Salad with Sweet Dill Dressing
When you’re thinking of grilling tonight, grab the skewers! Mahy of Two Purple Figs’ dried fig salad with salmon skewers is a refreshing and abundant salad that would even be great for casual cookouts. No one has to know how easy this salad is! Really, apart from opening the Mann’s Power Blend Superfood Slaw bag and bag of Sun-Maid Calimyrna Dried Figs or Blue Ribbon Orchard Choice Golden Dried Figs, there’s just a bit of chopping, and grilling for your salad with homemade sweet dill dressing. > Get the Recipe
Vegetarian Chopped Avocado Dried Fig Salad
Power up with this colorful vegetarian chopped dried fig salad that is all about eating the rainbow and feeling vibrant afterwards. Created by Kate of Vegukate, this salad is full of goodness including the Mann’s Power Blend Superfood Slaw (with kale, kohlrabi, Brussels sprouts, Napa cabbage, carrots, and broccoli). The fig tahini dressing made with our Sun-Maid or Blue Ribbon Orchard Choice Mission Dried Figs brings it all together. > Get the Recipe
Tarragon Chicken Salad with Almonds + Figs
If you fall into the camp of chicken salad eaters, have you ever thought about making chicken salad spreadable? That idea and this inventive recipe from Christie at Food + Flair makes a light lunch with our Sun-Maid Calimyrna Dried Figs or Blue Ribbon Orchard Choice Golden Dried Figs that would be good with crackers, in lettuce cups, or scooped onto seedy bread with Mann’s Broccoli Cole Slaw. You could also serve it as an appetizer. > Get the Recipe
Southwest Slaw with BBQ Ranch Dressing
What takes a salad from ordinary to extraordinary? The salad dressing is what brings it all together. This vegetarian salad with Sun-Maid or Blue Ribbon Orchard Choice Mission Dried Figs has a hit of Southwest spice and a BBQ ranch dressing that’s a cinch to whisk together. You can serve the toppings in separate bowls, mounded on Mann’s Broccoli Cole Slaw that’s been tossed in dressing or even layered in mason jars. > Get the Recipe
Summer Salad Pizza with Figs + Prosciutto
What do you get when you combine salad and pizza? Salad pizza! Michele from Mom Under Pressure offers a great baking hack too, by using canned crescent rolls as the crust covered with a creamy garlic and herb goat cheese and topped with piles of prosciutto, sliced Sun-Maid Mission Dried Figs, and Mann’s Rainbow Salad Slaw. > Get the Recipe
Balsamic Glazed Dried Fig Salad with Salmon and Kale
Fresh strawberries and crumbled feta complete with Mann’s Kale Beet Slaw with Sun-Maid Calimyrna Dried Figs tumble together in this dried fig salad composed by Gal of Holy Health. While the salmon roasts, make your dressing and chop the fruit. Then toss. Simple! >Get the Recipe
More Ideas for Easy Dried Fig Salads
Read on for specific recipes or mix and match as you like. Here are a few extra ideas to chew on:
Packed with – literally – all of the good and seasonal
things, this vegetarian chopped salad with figs and avocado has been a favorite
salad around here as of late and we can’t stop making (and eating) it.
Let’s talk about why each veggie chopped salad ingredient is so extra special – starting with all the greens!
Made up of arugula, romaine, and Mann’s Fresh Vegetables Power Blend Superfood Slaw® (loaded with kale, kohlrabi, Brussels sprouts, Napa cabbage, carrots and broccoli), this salad is filled with goodness. These green veggies are wonderful sources of a a variety of nutrients including fiber, antioxidants, calcium, folate, and vitamins C, A, and K.
Brussels sprouts, Napa cabbage, kale, kohlrabi, and lettuce, are all Brassicas, a family of vegetables noted to be stellar for human health, due to their antioxidant content. These particular antioxidants are noted to reduce oxidative stress, induce detoxification enzymes, stimulate the immune system, decrease the risk of certain cancers, inhibit malignant transformation and carcinogenic mutations, as well as, reduce proliferation of cancer cells, according to this 2012 study.
Cherry tomatoes, red bell pepper, and yellow bell pepper are deliciously crisp, vitamin C-packed summer veggies. These vegetables are also amazing sources of lycopene, a carotenoid antioxidant shown to reduce and eliminate free radical damage to cells.
The natural sweetness in this veggie chopped salad is thanks to antioxidant-loaded blueberries and fiber-rich Sun-Maid or Blue Ribbon Orchard Choice California Mission Figs.
Figs are rich in antioxidants and a variety of nutrients including a variety of B vitamins, vitamins A, C, and K, potassium, magnesium, zinc, copper, and iron. They provide the perfect sweetness to complement the summer veggies in the salad – and in the dressing.
The dressing!! Trust me, this dressing will become your newest obsession. It’s made with lime juice, California Mission Figs, tahini, olive oil, and a few more pantry staples – and it’s delicious.
Other star ingredients in this vegetarian chopped salad
include avocado (hi, healthy fats!), hemp seeds (even more healthy fats and
protein) and chickpeas for a boost of plant protein and fiber. Feel free to add
in even more seasonal fruits and vegetables to this chopped salad if you’d like
(strawberries would also be amazing) and enjoy!
Vegetarian Chopped Salad with Dried Figs and Avocado
Vegetarian Chopped Salad
3cupsRomaine lettuce, chopped
2cupsMann’s Power Blend Superfood Slaw®
2cupscherry tomatoes, sliced in half
1 red bell pepper, cored, seeded and diced
1yellow bell pepper, cored, seeded and diced
1cucumber, seeded and diced
1(15-oz) canchickpeas, rinsed and drained
1cupBlue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
Fig Tahini Dressing
2Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
3-6 tablespoonswater (to thin as necessary)
Prepare the Fig and Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high until smooth and creamy. Add water to thin dressing, as necessary. Pour into a jar and set aside.
Prepare the vegetarian chopped salad: Add all ingredients (except avocado and hemp seeds) to a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressing) and toss to coat.
Sprinkle with hemp seeds and add in avocado.
Dish out veggie chopped salad and enjoy!
This vegetarian chopped salad can be customized, depending on what seasonal ingredients you have on hand. Add in fresh shucked corn, roasted eggplant and zucchini, and whatever else you may have.
You can scale this salad easily up to 8 servings—simply prepare a double batch of the BBQ ranch dressing recipe and toss with an extra bag of Mann’s Broccoli Cole Slaw®. There are enough of the mix-ins for each bowl to still feel abundant.
The best part is this slaw’s portability. If you prep all of the salad ingredients in advance, whisk together the BBQ ranch dressing, and roast the chickpeas, you’ve got all the fixings for a make-ahead salad that’s great for weekday lunches (layer the ingredients in a quart-sized glass Mason jar for easy transport), or to tote along to summer picnics in the park or beach. If you opt to take it with you, you’ll want to toss all the ingredients together in a big bowl, which you can also do at home if you instead of serving the salad with mounds of mix-ins on top (though we think that’s pretty presentation and makes the salad fun). Your call!
1tablespoonsafflower oil (or other neutral oil like canola or grapeseed)
1 1/2teaspoonschili powder
BBQ Ranch Dressing
4teaspoons + 1 tablespoonBBQ sauce, divided
1/2 teaspoonkosher salt
1(12 oz.)Mann’s Broccoli Cole Slaw Mix® package
4ounceswhite cheddar, cut into 1/2-inch cubes
1(13 oz.)jicama, cut into 1-inch matchsticks
1(8 oz.)bag Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed + sliced crosswise (1 cup)
1large yellow or orange bell pepper, cored + sliced into 2-inch strips
16cherry tomatoes, sliced crosswise
1large avocado, peeled, pitted + thinly sliced
Preheat the oven to 400F. Line a sheet pan with parchment.
Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.
Make the BBQ Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.
Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.
Who doesn’t love muffins? Buttermilk cornbread muffins with corn make a mighty companion to chili, crumbled into soup or even as a salad sidekick. Our rustic cornbread muffins with honey fig butter are kind of addictive, and are a great addition to the picnic basket. Featuring three kinds of corn: corn flour also known as masa harina, coarse cornmeal or polenta, and corn kernels, the muffins are refined flour-free and gluten-free. All you need to get busy baking are two bowls, so they couldn’t be easier to mix and bake. Corn and figs might be unexpected but are a natural duo! Blue Ribbon Orchard Choice Golden Figs and Sun-Maid Calimyrna Figs complement the sunny sweetness of corn. Try the golden fig honey butter on toast, as a base to a pan pasta sauce or even melted on steamed root vegetables like carrots, turnips or even radishes.
8ouncesBlue Ribbon Orchard Choice California Golden Figs or Sun-Maid Calimyrna Figs, stems removed (1 1/4 cups)
1/2cup plus 3 tablespoonscold unsalted butter
3/4 teaspoonkosher salt
Flaky sea salt, optional garnish
Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.
Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.
Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.
Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.
This hot turkey sandwich recipe features making jam with brown sugar and sweet Sun-Maid Calimyrna Figs (though you can also use Blue Ribbon Orchard Choice Golden Figs too). These golden figs meld perfectly with the fruity notes of black pepper and balances out the tang from the mustard. It’s easy making jam with brown sugar and this Calimyrna Fig jam would be perfect on a cheese board, on crackers for an easy appetizer or spread on toast with ricotta. If you don’t have a panini press, this sandwich can be made on a skillet, the same way you’d make a grilled cheese, using a spatula to press down on the sandwich to help melt the cheese. Any way you slice it this hot turkey sandwich recipe is destined to hit your panini press often!
Hot Turkey Sandwich Recipe with Black Pepper California Fig Jam
Main Course, sandwiches
1(6 oz) bagSun-Maid California Calimyrna Figs
1/3cuplightly packed light brown sugar
1/4teaspooncracked black pepper
Pinch of salt
2cupsshredded mozzarella cheese
3/4poundsliced turkey, chicken, or ham
Make the jam: add the figs, water, sugar, pepper, and salt into a small saucepan. Bring the mixture to a simmer over medium low. Cover and cook for 10 minutes, then remove from heat. Uncover, and let sit for 5 minutes before processing in a food processor or blender until a chunky jam/chutney mixture starts to form.
Make the paninis: spread a thin layer of the fig jam on 4 slices of bread followed by about 1/4 cup of cheese, 1/2 cup of the baby arugula, a quarter of the sliced meat and then another 1/4 cup of the cheese. Spread a thin layer of mayonnaise and mustard on the other 4 slices of bread. Then, top the sandwiches with those pieces of bread, buttering the tops of the bread. Place buttered side down in a panini press and butter the other side. Press according to the directions on the panini press (I pressed mine for about 4 1/2 minutes).
This cocktail may be a bit more involved than your typical Cinco de Mayo drinks but it’s absolutely worth it! Plan ahead because you’ll need to soak the Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs in mezcal for a week until they are nice and plump and the mezcal has taken on their figgy flavor. The good news? The fig-infused mezcal lasts for up to a month, so once the waiting is over, you’ll have sweet, smoky, gingered fig margaritas to sip on all month long, or at least until the mezcal runs out.
The fig margarita recipe below is served on the rocks, but you could easily make this a blended margarita by combining all ingredients in a blender instead of a shaker with 2 cups of ice. Blend until ice is slushy and enjoy!
1cup (5 ounces)Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stemmed and sliced
3tablespoonspeeled and chopped fresh ginger
Juice of 1 lime
Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs
Make Fig-Infused Mezcal
Combine figs and mezcal in a glass container with a tight-fitting lid. Seal and leave at room temperature to infuse for 1 week.
Pour into a blender, blend until figs are completely puréed. Strain through a fine mesh strainer into a large measuring cup. Press on the solids to extract all mezcal. You should have about 1 cup of Fig-Infused Mezcal.
Use right away or keep in a tightly-sealed container for up to a month at room temperature.
Make Ginger Syrup
Combine all the ingredients for the ginger syrup in a small saucepan. Bring to a simmer over medium heat. Whisk to dissolve the sugar and simmer for 5 minutes. Remove from heat and steep until cool. Strain out the ginger.
Use right away or keep in a tightly-sealed container in the refrigerator for up to 2 months.
Make Fig Margaritas
Rub a lime or orange wedge on the rim of a cocktail glass. Dip in coarse salt and fill glass with ice.
Fill a cocktail shaker with ice. Add Fig-Infused Mezcal, Ginger Syrup, and lime juice. Shake vigorously. Strain into prepared glass. Garnish with a California Dried fig, an orange wedge and a lime wedge. ¡Salúd!
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!
Imagine sausage bisquits in a breakfast casserole and you get a sneak peek of what you’re in for! Tiny flaky bisquits line the top edges of a sausage egg bake with mission figs. The Blue Ribbon Orchard Choice and Sun-Maid California Figs add complementary sweetness to the pork sausage with earthy herbs, tarragon and rosemary. If you don’t eat pork, swap in ground turkey and add 1 teaspoon ground sage to the skillet.
This hearty sausage egg bake makes a great main dish during holiday mornings, long weekends, or even just a leisurely weekend brunch. A few cooking hacks if you like to prep ahead or look for shortcuts: you can make biscuit dough a day ahead, cut or not—just cover with plastic wrap so it doesn’t dry out. You can also brown the sausage and cook it with the figs a day ahead too. Just warm it up before assembling the casserole. Also, if you’d prefer to use shredded cheese, go for it—we like pockets of melted cheese of the small cubes. Use Monterey Jack if white cheddar isn’t available.
1 1/2cups (10 oz)Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed
1(8 oz) blockwhite cheddar cheese, small dice
4green onions, greens only, chopped
Preheat oven to 350°F. Grease a casserole dish. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and milk in a bowl.
Make biscuit dough: mix flour, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and baking powder in a bowl. Cut butter into flour mixture to the size of peas and almonds. Stir in cream until just combined. Gather dough into a ball. Roll out from the middle in all directions until 1/2-inch thick. Using a pizza cutter, slice into 1-inch squares. Place in refrigerator to chill while making sausage.
Pulse the figs in a food processor until coarsely chopped. Brown sausage. Stir in figs with rosemary, tarragon, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper, cooking over medium low for 3 minutes.
Reserve about 1/4 cup of biscuit squares and cheese. In the casserole dish, scatter remaining biscuit squares, sausage, figs, cheese, and green onions, layering different morsels on top of one another. Pour eggs over casserole, nudging a few cheese cubes and arrange biscuit pieces around rim.
Bake for 55 minutes. Cover with foil around the 45 minute mark, once biscuits look golden and cheese is melted to continue cooking sausage egg bake until set and not jiggly. Cool for 10 minutes before cutting into it.
Matzoh—flat, cracker-like bread—is the traditional food for the Jewish holiday of Passover, when Jews are forbidden to eat bread or other leavened foods. One of the most delicious and indulgent ways to dress up plain matzoh is to drench it in buttery toffee and rich chocolate. This is a beloved tradition among Passover dessert recipes that Jewish families look forward to all year, especially after eating preserved lemon chicken with almonds and California Figs.
Turn basic matzoh into an elegant, no-bake chocolate toffee matzoh by topping it with traditional Sephardic ingredients such as chopped Blue Ribbon Orchard Choice and Sun-Maid California Figs and green pumpkin seeds (pepitas). For extra color and a hint of spice, you can also add pink and white peppercorns. This beautiful confection is a fitting way to end a Passover Seder or simply keep it around as a snack to enjoy during the eight day-long festival. It’s almost impossible to resist! When it’s not Passover, this same technique can be used to make California Fig and chocolate toffee with Saltines or other crispy, flat crackers.
2tablespoonsLyle’s Golden Syrup or light corn syrup
1(12 ounce) bagsemisweet chocolate chips
1 1/2cupsBlue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and diced
1/4cupgreen pumpkinseeds (pepitas)
1tablespoonpink or white peppercorns (optional)
Line two baking sheets with parchment paper. Place two boards of matzo on each baking sheet.
Melt butter in a medium-sized, heavy-bottomed saucepan.
Add sugar, water, and syrup to the pan and stir to dissolve the sugar. Once sugar is dissolved, do not stir again. (Stirring can cause the sugar to crystallize and make the toffee grainy. If sugar crystals appear on the side of the saucepan, brush them down with a pastry brush dipped in water.)
Bring the mixture to a boil over high heat and boil until caramel reaches the hard crack stage (300°F) on a candy thermometer), approximately 8 to 10 minutes. You will see the mixture darken, and it will begin to smell like caramel.
Pour toffee mixture over matzoh and spread evenly. Allow toffee to firm up for a few minutes.
While toffee is cooling, place chocolate chips in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty-second intervals and pausing to stir until melted.)
When toffee is set, pour melted chocolate over matzoh boards and spread with an offset spatula to coat toffee evenly.
While chocolate is still warm, top each piece of matzoh with chopped figs, pepitas, and peppercorns, if using.
Allow chocolate to cool completely, about one hour. Break into pieces with your hands. Store chocolate toffee matzoh in an airtight container.
Note: When making toffee, it’s important to add an inverted sugar, such as corn syrup, to prevent the granulated sugar from crystallizing. However, many people do not consider corn syrup to be kosher for Passover. Thus, I suggest using Lyle’s Golden Syrup, which is a British cane syrup for use in Passover dessert recipes. You can find it in better grocery stores or online.
When it comes to Snacking cake is just a sneaky way of bringing cake into morning or afternoon snacks and we are all in when it comes to this moist fig cake that couldn’t be easier to bake. Essentially, you whisk the dry ingredients, fluff the butter and sugar, and alternate between adding the buttermilk and flour until just combined. Then, you stir in walnuts and California Figs. And, you could stop there, dusting it with powdered sugar. But the Greek yogurt frosting for cake adds a tangy flavor that might make you swipe the bowl. Yogurt, figs, and walnuts are a classic breakfast combination, so we have a hunch you’ll far hard for this moist fig cake.
1cupBlue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed and coarsely chopped
Heat oven to 350°F. Lightly grease the 9×9’’ cake pan.
In a medium bowl whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a standing mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Next, add egg and mix on medium-low until fully combined.
Add vanilla to container with buttermilk, and gently mix. With the mixer on lowest speed, add flour mixture and buttermilk in three additions, beginning and ending with the flour. After the last addition of the flour, scrape down the sides, then add the walnuts and figs and fold everything together a few times by hand with a spatula.
Pour batter into the prepared pan, and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a wire rack and cool completely.
Make the frosting: Beat the yogurt and cream cheese together with a standing or hand-held mixer on medium speed until smooth. Add the powdered sugar, vanilla, and pinch of salt, and continue beating until light and fluffy. Taste and add more sugar if desired.
Once the cake has cooled, top with Greek yogurt frosting and garnish with figs.
Equipment: 9×9-inch cake pan, standing or handheld mixer, medium bowl, whisk, spatula, cooling rack
When the holidays come around, there’s nothing quite like waking up to festive breakfast foods like this warm sweet Easter bread ring that’s a favorite for Mother’s Day (though you could certainly break out this recipe for fall holidays too). A sweet dough combined with rich, fiber-filled Blue Ribbon Orchard Choice or Sun-Maid California Figs are twisted together to form a deliciously decadent Danish pastry. While this Easter bread ring recipe uses instant yeast, regular yeast can be substituted. Simply allow dough to rise until doubled in size (2-4 hours). Store cooked pastry in an airtight container for up to 2 days.
In a small bowl, whisk together yeast and warm milk. Set aside until yeast mixture begins to form a creamy foam, about 5 minutes.
In a large bowl whisk together flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until dough comes together in a ball and no longer sticks to the sides of the bowl. Transfer dough to a greased bowl and cover with a clean damp towel. Set aside to rise for 20 minutes.
Make the Fig Filling
1. Process dried figs in food processor until finely chopped. Add softened butter, brown sugar, and cinnamon in the food processor. Pulse until mixture forms a paste.
Assemble and Bake
Turn out dough onto a lightly floured surface. Roll dough out into a large rectangle, approximately 14×9 inches. Spread fig paste over dough. Beginning at the long edge, tightly roll up the dough as you would if you were making cinnamon rolls.
Leaving a 1-inch gap from the top, slice rolled dough in half lengthwise. Carefully turn cut dough centers so that fig layers are facing upwards.
Twist the left strand of dough over the right strand, then continue until the entire dough has been twisted together. Shape twisted strand into a circle, pressing ends together. Transfer to a parchment-lined baking sheet.
Cover with damp towel to rise again while oven is preheating. Preheat oven to 375°F. Whisk together egg and water. Brush danish with egg wash.
Bake danish for 30-35 minutes.
Make Cream Cheese Glaze
Whisk together cream cheese, softened butter, vanilla, and powdered sugar until smooth. Drizzle over danish, if desired, or simply sprinkle with sifted powdered sugar.
This make ahead quiche recipe is a guide map to a host of other quiche combinations. A traditional Lorraine of bacon, and Gruyere with a twist of Blue Ribbon Orchard Choice or Sun-Maid California Mission Fig morsels would be lovely here too, but what we really love about this make ahead quiche is how you can bake it the day before a brunch or holiday breakfast and then slice and warm it up the nest morning with fresh cups of coffee. Fennel and California Golden Figs come alive when sautéed in brown butter and white pepper adds a subtle heat. One thing to note, we pump up the heat high at first to kick-start the cooking, setting the edges of the quiche and adding a touch of color. Turning the heat down then allows the quiche to continue cooking until set in the middle.
1/2fennel bulb, cored and thinly shaved or sliced (reserve fronds)
9ounces (1 1/2 cups)Blue Ribbon Orchard or Sun-Maid California Golden Figs, stemmed and sliced lengthwise, divided
1 1/4teaspoonkosher salt, divided
1/2teaspoonground white pepper
4ouncesParmesan cheese, freshly grated, divided
2 tablespoonsfennel fronds
Preheat oven to 425°F. Mist a pie pan with cooking spray or lightly grease.
Brown butter in a skillet set over medium heat, whisking and keeping an eye on the butter to ensure it doesn’t burn—butter will smell nutty and be the color of hazelnuts when it’s done. Toss in fennel, 1 cup sliced figs, 1/2 teaspoon of kosher salt, and white pepper. Cook until fennel softens, about 3 minutes. Remove from heat and cool.
Meanwhile, lightly beat eggs. Whisk in milk and cream with remaining 3/4 teaspoon salt. Stir in 3/4 of the grated Parmesan, reserving the rest. Add in figs and fennel, stirring to combine. Pour into prepared pie plate. Sprinkle remaining Parmesan on top.
Bake for 10 minutes. Then, turn heat down to 375°F and remove quiche from the oven to scatter fennel fronds and dot remaining fig slices on top. Immediately place it back in the oven to cook for 20 minutes, covering with foil at the 15-minute mark if the top is golden. Quiche is done when set and the middle doesn’t jiggle. Cool for 5 minutes before tipping onto a serving plate, slicing and eating.
Incorporating figs into healthy living has deep roots. When you eat figs in healthy dried fig recipes, you join legions of fig lovers throughout history. Did you know the early Olympic athletes used figs as a training food? Figs were also presented as laurels to the winners, becoming the first Olympic “medal.” In Roman times figs were considered to be restorative. They were believed to increase the strength of young people, to maintain the elderly in better health and to make them look younger with fewer wrinkles. –Pliny (52-113 AD).
Today, figs show up as easy snacks to eat out of hand or to incorporate into healthy dried fig recipes. Eating one half cup of figs has as much calcium as drinking one-half cup of milk. They are an excellent source of dietary fiber, and chock full of potassium, iron, and antioxidant-rich. They’re fat-free, cholesterol-free, and sodium-free, helping you meet today’s Dietary Guidelines established by the USDA. And, you don’t have to lean just on dried fig salad recipes to eat well (though we’ve got a bunch of those too!)
We’ve cast a wide net and pulled together healthy dried fig recipes and dried fig salad recipes from around the internet and our website to inspire your home cooking. Share your favorite healthy dried fig recipe or dried fig salad recipe with us in the comments—whether you’re a home cook who finds recipes online or a blogger!
Dried Fig Salad Recipes
Farro and Fig Salad with Maple Tahini Dressing by Le Petit Eats Have you ever eaten farro before? This hearty whole grain adds extra heft to a salad that might otherwise be a side dish. Here, dried figs, toasted walnuts, and goat cheese mix with arugula and an addictive maple tahini dressing. Bring this in parts to a picnic or potluck and toss before eating.
Tuscan Salad with Fig Tahini Dressing by Crumb Top Baking When summer is still a ways off, we turn to this salad. Made with kale, canned white beans, kalamata olives, and tomatoes, the secret sauce to this salad is the fig tahini dressing. Also, we love that because the kale is so sturdy, you can toss the salad in advance and it just gets better with time, letting the flavors marinate.
Green Goddess Fig Nourish Bowls by Cotter Crunch Herby salad dressing teams up with two kinds of greens, spiralized apple, and California dried figs in a gluten-free, dairy-free, and vegan meal, making it the kind of light supper or lunch, perfect for oven-free days.
Savory Fig Ricotta Toast by Life, Love, and Good Food Sometimes you want a light bite either for a snack or even for lunch. This savory fig ricotta toast is your no-bake solution that piles the toppings on high for an open-faced sandwich with arugula, prosciutto, and figs.
More Ideas of Healthy Dried Fig Recipes Beyond the Salad Bowl
The Iranian New Year, known as
Nowruz, falls on March 21 at the Spring equinox. The holiday is all about fresh
starts, the reawakening of nature, and encouraging good things like abundance,
fertility, good health, and sweetness in the coming year. At Nowruz it’s
customary to serve and gift small sweets, known as shirini, which are typically enjoyed with a glass of hot black tea.
With their fragrant hint of rosewater and cardamom, these coins would be
perfect on a New Year platter or serve a plate of these Persian desserts at
This dessert calls for both rose petals and rosewater, ingredients used frequently in Persian cuisine, both for their delicate floral flavor and striking appearance. A little goes a long way in rosewater recipes, so you’ll find this adds just enough rose essence. While rosewater is available at many Whole Foods markets, culinary grade rose petals are mostly found in Middle Eastern and Indian grocery stores, tea shops, and online; if you can’t find them you can make the pistachio crust with just the nuts and powdered sugar, but the rose and Blue Ribbon Orchard Choice and Sun-Maid California Figs are the stars in this rosewater recipe.
2tablespoonspistachios, toasted and salted, plus extra for garnish
2tablespoonsdried culinary rose petals, plus extra for garnish (optional)
3tablespoons almond flour
4Medjool dates, pitted
1cupBlue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed
Make the Coating for the Coins
In a food processor, combine the powdered sugar, pistachios, and cardamom, and pulse to form a coarse meal. Add the rose petals and pulse a few times, until the petals are broken down slightly but you can still see shreds of pink. Transfer to a sealed jar until ready to use.
Make the Pistachio Fig Coins
Place the almond butter, almond flour, dates, rose water, and salt in the food processor and pulse until the mixture is smooth, scraping down the sides with a spatula as needed. Add the California Figs and pulse a few times until they’re just broken down but the mixture still has a firm, springy texture. Transfer to a clean work surface.
Divide the fig dough into two equal size balls. With lightly oiled hands, roll each ball into a compact log 7” long by 1” in diameter. Chill the logs in the refrigerator for at least 2 hours, or ideally overnight, before slicing.
Spread the coating in a rimmed dish. Using a serrated knife, slice the logs into ¼-inch thick coins. Working in batches, toss the coins in the coating until they are completely covered on both sides.
Arrange the coins on a platter. Coarsely chop a spoonful of the extra pistachios and sprinkle them on top. Take a generous pinch of the extra rose petals and crush them in your palms over the platter. Serve with hot black tea.
Store the coins in a parchment-lined cookie tin along with any extra coating, so you can quickly touch them up before serving.
Make the coin filling the night
before, so it firms up and can be easily sliced into rounds before tossing in
the pistachio crust. The coins store well in the refrigerator for up to 2
weeks, but the white appearance of the powdered sugar will fade, so keep extra
powdered sugar on hand for a quick touch-up.
One of the traditional foods for the Jewish festival of Purim is a triangular cookie known as hamantaschen, said to represent the three-cornered hat worn by the Purim story’s villain, Haman. These cookies are usually filled with fruit jam or a poppy seed paste. In this easy hamentaschen recipe, fig puree using Blue Ribbon Orchard Choice or Sun-Maid California Figs provides the filling for these buttery, orange-scented cookies. Dip a corner of fig hamantaschen into melted chocolate for an extra-special treat! Cookies will keep for 2-3 days in an airtight container.
10tablespoonsunsalted butter, cut into small cubes
6ouncesBlue Ribbon Orchard Choice or Sun-Maid California Figs, chopped (about 1 1/3 cups chopped figs)
4ouncessemisweet chocolate chips
Additionalorange zest and crushed pistachios for garnish (optional)
Make Hamantaschen Dough
Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, egg yolks, vanilla extract and the zest of the orange. Add the egg mixture to the food processor and process for thirty seconds. Turn the dough out onto a floured surface, gather into a ball and knead until it comes together. Divide dough in half and form into two discs. Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
Prepare the Fig Filling
In a medium saucepan, combine the chopped figs, sugar, 3/4 of a cup water, and the juice from the orange. Bring the mixture to a boil, then turn down the heat and simmer, stirring occasionally, until the figs have softened, about 6-8 minutes. Remove mixture from heat and stir in the vanilla extract and the cardamom. Allow to cool slightly. Puree the fig mixture with an immersion blender or transfer to a food processor and puree.
Make the Cookies
Remove one of the disks from the refrigerator and let it sit on the counter for 5-10 minutes to make it easier to roll out. Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper. Roll out dough on a well-floured surface with a floured rolling pin to 1/4 inch thickness. (Do not roll them too thin or the filling will leak.)
Using a 4-inch round cookie cutter, or round drinking glass, cut out circles of dough.. Gather up the scraps and roll them out a second time to cut out more circles. (You should be able to get a dozen circles.) Place 6 circles on each cookie sheet.
Fill the Fig Hamantaschen
Spoon a teaspoon of the fig puree in the center of the dough circle.
Create the classic triangle shape for the fig hamantaschen, by doing a series of three folds. First, fold one side of the cookie in so that the edge comes to the middle of the jam filling. Fold the second side in the same way and so that it partially covers the first side. Finally, fold the remaining side up and in so that it overlaps the other two sides. Pinch the seams together. Chill the cookies for at least ten minutes prior to baking.
Bake for 15 minutes until the cookies are golden brown. Cool on a wire rack. Repeat with the remaining disk of dough.
Make Chocolate Glaze
Place the chocolate in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty second-intervals and stirring until melted.)
Dip one corner of each cookie into the melted chocolate. While chocolate is still wet, sprinkle on orange zest and/or crushed pistachios, if using. Return cookies to a cooking rack to allow the chocolate to harden.
An almond roulade is another name for an almond roll cake made with almond flour. Instead of buying the almond flour, you can easily make it at home in your food processor. There’s no flour used, so the roulade is a naturally gluten-free dessert. Try this recipe for your next event and perhaps even as a buche de Noel for Christmas (with mushrooms made of meringue).
This recipe may look complicated, but all the steps are easy! Make the sweet fig paste recipe with our Blue Ribbon Orchard Choice or Sun-Maid mission figs a day or two ahead of making the cake. While the cake is baking and cooling, make the mascarpone cream and chocolate glaze. You can even make the entire dessert a day ahead – cover and chill.
For a clean platter, line your plate or platter with parchment or wax paper, top with the rolled cake and then cover with the chocolate glaze. Remove the paper before serving.
In a saucepan, combine figs, orange juice, granulated sugar, zest and salt. Cover and bring to a boil, then lower heat and simmer for 5 minutes. Uncover and continue to cook for another 8 to 10 minutes or until figs are soft and 1/4 cup juice remains. Remove from heat and cool. Spoon into a blender or food processor; whirl to a smooth paste. This fig paste recipe can be made up to 2 days ahead. Store in a covered container in the refrigerator.
Make Almond Roulade
In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.
Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.
In a large, clean mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar and almond extract; continue beating until stiff peaks form. With a spatula, gently fold in almond mixture. Spread in an even layer on parchment-lined sheet.
Bake on middle oven rack for 18 to 20 minutes or until top is dry and color is light golden. Cool in pan on wire rack. While cake cools make Mascarpone Cream and Chocolate Glaze.
Make Mascarpone Cream
Combine mascarpone and salt in a bowl. Beat with electric mixer on low speed until smooth. While mixing, slowly pour in cream. Add powdered sugar and increase speed to medium; beat until soft peaks form. Beat in vanilla. Cover and chill.
Make Chocolate Glaze
Place the chocolate in a heatproof bowl. Bring the cream and salt to a simmer. Slowly stir the hot cream into the melted chocolate and stir until smooth. Cool.
Assemble Roll Cake
Cover cake with a piece of parchment; invert onto a large flat cutting board or (or inverted baking pan the same size as the baked cake). Remove the baking pan and very carefully peel the parchment away from the cake. Spread the fig paste evenly on cake. Top with the mascarpone cream. Starting at one of the short ends, roll up cake around the filling. Place, seam side down, on a platter. Spread the chocolate glaze over the cake. Chill until ready to serve or up to 1 day ahead of serving. To serve, cut roulade into slices.
If you’ve never made a mille-crepes cake before, the good news is that even a beginning baker can pull off this stunning dessert. The idea behind this crepe cake recipe started with buckwheat crepes, also known as a galette, traditional from the Brittany area of France. With buckwheat as the main ingredient, they don’t use any wheat and are naturally gluten-free. That’s a plus in our book since it means more kinds of eaters can enjoy it. If you’re not up for making the whole crepe cake recipe right now, you can make the buckwheat crepes and fig hazelnut ganache for a decadent breakfast.
Sandwiching the layers of the mille-crepes cake is a mission fig hazelnut ganache you will want to spoon on everything! Trust us, we tried it on toast, swirled into yogurt and even spread it on sliced bananas. It’s like Nutella’s grown-up cooler cousin because the Blue Ribbon Orchard Choice and Sun-Maid California Figs really ramp up the flavor. We are always open to chocolate and fig desserts but this is our new favorite! It looks harder to make than it is. Like the first pancake which is usually the experiment / trial run, the swirling of the crepe batter takes practice, but you get a lot of opportunities to practice with this cake. Plus, if you have a few crepes that don’t look perfect, they will all get covered with the fig hazelnut chocolate ganache, so no one has to know and you can put less than perfect crepes at the bottom or in the middle of the stack.
Plan ahead for this crepe cake recipe: since there is no gluten in buckwheat and buckwheat isn’t great at binding, the batter needs to cure in the refrigerator, letting all the ingredients meld and chill for at least 2 hours, but preferably overnight. A small slice of this mille-crepes cake is all you need since this cake is rich. You can also garnish it with a dollop of freshly whipped cream and extra roughly chopped hazelnuts and mission figs.
1/2cuptoasted hazelnuts (plus more for garnish if desired)
Make the Mille-Crepes Cake
Heat the milk, whisking in cocoa powder, vanilla, and sugar until combined over medium low heat for 5 minutes, whisking occasionally until combined and warm. Cool for 5 minutes.
Using a whisk or fork and bowl, or blender, combine the buckwheat flour, salt, butter, eggs, and warm cocoa milk together until smooth. Transfer to a bowl. Cover and chill the batter for at least 2 hours, or preferably overnight.
When ready to make the crepes, whisk 1/2 cup water into the batter. Place a large dinner plate or sheet pan on the stovetop next to where you will be cooking.
Set an 8-inch nonstick skillet or crepe pan over medium heat. Drop a small knob of unsalted butter into the pan, swiping around the sides with a paper towel to coat the bottom. Turn the heat down to medium low. Taking the pan off the heat, pour and swirl in 3 tablespoons but no more than 1/4 cup batter into the pan, tilt and swirl off the heat spreading the batter over itself in the middle until the batter stops moving. Place the pan back on the stovetop and cook for 1 minute and 30 seconds or when the top looks more dry and the edges have begun to release from the sides of the pan. Nudge a flexible spatula underneath and flip, cooking on the other side for 30 seconds. Place the crepes in a stack on the plate or sheet pan. Repeat until you’ve cooked all the batter.
Make the Fig Hazelnut Ganache
Place the cream and California Mission Figs in a small saucepan set over medium low heat, for about 5 minutes. Tumble the chopped chocolate or chocolate feves into a medium sized bowl. Place a strainer on top of the bowl and pour the cream through the strainer onto the chocolate below. Ignore the cream and chocolate for 3 minutes. Transfer the figs from the strainer to a food processor along with the salt and hazelnuts. Stir together the cream and chocolate until smooth. Then, transfer to the food processor. Process until smooth.
Assemble the Mille-Crepes Cake
Place a crepe on a cake stand or whatever surface you plan on presenting it. Select your 20 best crepes. Using an offset spatula, spread about 2 tablespoons evenly across the crepe. Top with another crepe. Continue the crepe and ganache layers until you’ve used up all the crepes. Dollop and spread the rest of the ganache on top of the cake. You can scatter chopped toasted hazelnuts on top or slices of dried mission figs. Chill for 2 hours before serving.
Pockets of soft figs punctuate the tender crumb of this deeply chocolatey gluten free cake smothered in creamy ganache. You don’t have to be gluten free to enjoy this moist cake—you’ll never guess it’s gluten-free! Store the flours in the freezer and that makes it easy to bake this gluten free chocolate cake recipe whenever you get the urge, since most of the other ingredients are staples that you might already have in your pantry. While you can use measuring cups to portion out the ingredients, if you have a kitchen scale, this is a two bowl kind of loaf cake. and one that everyone can enjoy. Chocolate and California Figs from Blue Ribbon Orchard Choice and Sun-Maid are natural partners to pair in baking and this is a cake you don’t want to miss!
HandfulBlue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced into rounds
Handfultoasted sliced almonds, optional
Sprinklecoarse pink salt or flaky sea salt, optional
Position rack in center of oven and preheat to 350ºF. Butter a loaf pan and line on all sides with parchment paper.
In a large bowl, whisk together oil, brown sugar, eggs, buttermilk, and vanilla. In a medium bowl, sift together cocoa, sweet rice flour, almond flour, oat flour, tapioca flour, baking powder, baking soda, and sea salt, adding back anything that gets caught in sifter. Stir flour mixture into egg mixture until combined. Stir in chocolate and figs.
Scrape batter into pan and bake until a toothpick inserted near center comes out with moist crumbs, 55-65 minutes.
Let cake cool 15 minutes, then remove to a cooling rack to cool completely.
To make ganache, heat cream in small saucepan to a simmer. Place chocolate in small heatproof bowl and pour hot cream over. Let sit 1 minute, then add salt and vanilla and whisk smooth.
Let ganache sit until thickened slightly, 20-30 minutes, then pour over cake. Let sit until ganache is mostly set, 10-20 minutes, then decorate top with sliced figs, almonds, and coarse salt. Cut cake into slices using a large, sharp chef’s knife dipped in hot water and wiped clean between each cut.
Store cake at room temperature for up to 1 day or refrigerate for up to 4 days.
When it comes to dessert recipes with dried figs, we’ve got you covered! Here are a few of our favorites with some bar cookies and confections that are easy enough to whip up for a weeknight celebration to once-a-year gatherings too featuring Blue Ribbon Orchard Choice and Sun-Maid California Figs.
This is quite possibly the quintessential chocolate and fig combination. It doesn’t hurt that with a handful of ingredients, you can dip and devour these confections in no time. Plus, chocolate dipped figs make a pretty gift!
What happens when chocolate, figs, and hazelnuts walk into a bar—all kidding aside, this trio is made to party together in a bar cookie that’s a bit like toffee or a millionaire shortbread with a sandy cookie base and candied top of glossy chocolate, toasted hazelnuts and California Figs.
What makes a good chewy chocolate chip bar cookie—this is at the heart of how to make blondies. Adding in California Golden Figs or Mission Figs creates an extra level of texture in a bar cookie that’s particularly good while warm.
The name doesn’t do these addictive chocolate and fig bars justice. Sure, they’re like rocky road with almonds, and mini marshmallows mixed together in smooth chocolate. What makes them exceptional is the chopped Mission Dried Figs and graham crackers that also evokes a campfire classic of s’mores in a no-bake bar.
You don’t have to be a white chocolate fan to appreciate these oatmeal cookie bars. The white chocolate drizzle and California Figs elevate the flavors of a typical oatmeal cookie, sliced and ready to dunk in your favorite milk.
When January rolls around, we all like the clean start of trying again and one thing that can make healthy eating accessible is to plan ahead.
Start Here: Recipes & Meal Prep Ideas
We partnered with our friends at Bob’s Red Mill and savvy food bloggers to talk about setting SMART goals and thinking through meal prep ideas for real life. Find the food blogger meal preparation ideas and recipes featuring our Blue Ribbon Orchard Choice and Sun-Maid California Mission Dried Figs and their organic farro or organic whole wheat flour by clicking on the recipe name below the photos.
And, then, we opened up the question over on Instagram and found a vibrant assortment of meal prep ideas that we can’t wait to share with you! Each idea is tagged with the person who shared it. So, head down past the recipes to dig into those crowd-sourced 46 meal preparation ideas (and share your own in the comments!
8/ Write it down so you know exactly what to eat. – @senyorg
9/ My meal prep tip is to start a sourdough starter! Fresh natural yeast, amazing gut bacteria, and a chance to show off baking skills. – @jaredlynne
10/ I organize everything I need in front of me before I begin any recipe, mise en place. – @blamemymigraine
11/ I wash fruits & veggies when I get home from the grocery store to save this step when I’m ready to prepare a meal. – @aleach61
12/ Blanch veggies and cook proteins, then store separately. – @kalynjrichmond
13/ I make sure I cut everything up the day I get it so when it’s time to prep it’s just a matter of cooking. – @eruiz217
14/ On Sundays I make soup for weekday lunches, make muffins for the family to grab quickly on the go and try to make 1-2 dinners for when we need a quick dinner after hockey practice ✅ prep is key! – @briescrafty
15/ Freezing chopped veggies for easy meals when I do not have time to chop. – @lesh4537
16/ Buy already chopped veggies at the salad bar if you’re in a hurry. Make double and freeze. Involve your kids in planning and prepping! They’ll be more willing to eat what’s made. Write out a menu. – @tofumom
17/ Use dried/frozen fruits when not in season! Much tastier than trying to just use the fresh! – @thrivesonplants_8
18/ Tip: chop veggies you bought and put into containers. This way for few days it will be easy and quick to prepare your dish. – @vegangfheaven
19/ Cook in large batches and freeze what you don’t need! Keep it simple! Portion out food ahead of time. – @crazyrilee
20/ My tip is to plan the week’s meals and shop according to those meals! – @kjand3babes
21/ Measure and prep all your ingredients before cooking or baking a recipe. – @agewanter
22/ Meal prep for the whole week with simple dishes; my fave is overnight oats! – @thehealthyhipstah
23/ Cook eggs for the week in the air fryer, because they stay fresh in the shell & are ready to eat every morning. – @mwlubber
24/ My meal prep tip is to get the family involved. I give my 6 year old the cook book and ask him to select recipes for the week. Then we shop on Saturday or Sunday. He is excited to to cook dinners with me and I find he eats a wider variety of foods because he’s involved in the preparation. – @juvet
25/ I like to plan for meals with similar ingredients to cut down on the number of items that I need to buy and prep. – @clpatton
26/ Look at what is in the cupboard before meal planning and plan on leftovers. – @ellengarrett
27/ A sharp knife is key to getting veggies done fast. – @hels_bels27
28/ Having an instant pot has really upped my meal prepping! I just made a big batch of homemade apple sauce. 😍 – @aipzebra
29/ Prepping tip…remember the old adage FIFO (first in first out) label with tape and first in and you won’t have wasted prep. – @chefsherrid
30/ My tip would be to buy more fruits/veggies in season and can some for offseason dishes. – @elin_e_roberts
31/ To make a couple of big dishes; a whole chicken, meatloaf, for example, so that you can save money by getting a few meals from it. 💚 – @danaonig
32/ I often pre dice squash and other veggies and freeze for easy dinner prep. I also make fruit and veg purees ahead for healthy baking in a flash! – @joanneabove
33/ Best meal prep tip for me would be to have a check list.. if you don’t start with that you won’t be prepared…. – @lions_den_1
36/ The best tip I have is when you have plenty of guests coming (holidays, Bday, graduations, etc…), I always write a menu down at least a week in advance, buy my ingredients and meal prep (chopping seasonings, getting my pots, pans& utensils organized, season meats) so everything can go as smooth as possible on the big day. – @redstickrick
37/ I love making extra whole wheat waffles on Sunday for healthier fast breakfasts for the kids. – @mrscole131
39/ I like to make extra pancakes and either refrigerate (or freeze for longer freshness) then just pop in microwave or toaster oven. – @shivamin2000
40/ Set out all the ingredients for a meal ahead of time before starting to cook. – @wizardewu
41/ Sunday is good prep day. Prep all veggies and fruit for a quick and easy week. – @strengthofthevine
42/ Multitasking – bake while cutting up veggies or using the stovetop for other cooking. – @snackinspo
43/ Then look up healthy recipes online for their products to make your meal prep. Also work with a friend or family member to meal prep together that way the cost and labor is shared. 😉😃 – @jolyndoglover
44/ Prep slow cooker ingredients and freeze. – @munozai82
45/ Have a stock of different spices and sauces on hand to flavor meat and veggies for a quick saute. – @hlee99
This easy, comforting Moroccan vegetarian tagine recipe is perfect as a quick weeknight or weekend lunch or dinner entree. The dish is incredibly versatile and goes great paired with quinoa or couscous and can be topped with a whole range of herbs, seeds, and dried fruits (Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs are a must in this dish). My personal favorite way to enjoy this vegetarian tagine is with plant-based yogurt pomegranate seeds, parsley, and pumpkin seeds on top. You can easily substitute the sweet potatoes for Russet potatoes for a delicious meal. The dish is best served hot and keeps well for several days in a sealed container.
If the Northern African blend of chiles and spices, harissa, is new for you, it comes often in two forms: powdered and as a paste. You can easily make a paste from the powdered spice by whisking it with a bit of oil and water. The recipe below calls for the powder, available in most grocery stores or at your favorite spice shop online or in town.
2cupslow-sodium vegetable broth (or broth of your choice)
1 1/2cupscanned whole peeled tomatoes
1heaping cupchopped Blue Ribbon Orchard Choice or Sun-Maid Mission Figs
1(15-ounce) canchickpeas, drained
Handfulfresh parsley leaves
In a large pot or Dutch oven, heat olive oil over medium for 1-2 minutes. Add onions, increase heat to medium, and saute for 5 minutes, stirring regularly.
Add garlic and the rest of the chopped veggies. Season with salt and spices. Toss to combine. Cook for 5 to 7 minutes on medium-high heat, stirring regularly.
Add broth, tomatoes, and California Figs and season with a dash of sea salt.
Keep the heat on medium-high and cook for 10 minutes. Reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
Transfer to serving bowls with a large scoop of quinoa and top with the suggested items from pumpkin seeds to fresh parsley according to your liking. Get creative and have fun!
This California Fig oatmeal energy ball recipe is the perfect healthy snack! Made with only a few ingredients like our juicy Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, whole grain oats, and peanut butter, this energy ball recipe is tasty and easy to make. These balls are great for pre-workout, a healthy afternoon treat, or just anytime you’re craving a little something sweet!
Check out the substitutions below the recipe to find other ideas to make this oatmeal energy ball recipe your own. (We think some cacao nibs might be amazing added in!)