Oven Baked Salmon with Fig Soy Ginger Glaze

You can find many reasons to love this oven baked salmon especially if you’re looking for a weeknight dinner idea. It’s ready in 20 minutes and a mix of Asian ingredients that pair with autumn flavors of sweet potatoes or winter squash as well as a side of rice (or riced cauliflower if you’d prefer). The Blue Ribbon Orchard Choice or Sun-Maid California Figs are the star on this ginger glazed salmon—both the figs tiled and baked on the salmon and those spooned on top afterwards. They soak up the sauce and add a bit of umami.

Oven Baked Salmon with Fig Soy Glaze

Oven Baked Salmon with Fig Soy Ginger Glaze

Course Main Course
Servings 4 servings
Calories 330 kcal

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon orange zest
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
  • 1 pound salmon filets, cut into 4 slices
  • 3 sprigs chives, chopped
  • 1 teaspoon black sesame seeds

Instructions

  1. Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.

  2. Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.

  3. Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.

Recipe and photo by Annelies Zijderveld

Instant Pot Rice Pudding with Figs

Today we have a wonderful recipe for you, Instant Pot Rice Pudding with California Figs! Grandma-made fantastic rice pudding. Sweet and so thick and creamy, you had to use a fork to eat it. She put in all kinds of different dried fruits, depending on what she had on hand, but we loved figs best.

Cooking dried figs in instant pot rice pudding adds extra sweetness to this comforting dessert.

Rice pudding is a nostalgic, good old-fashioned treat, comforting and delicious served either warm or cold. Decadent in flavor already, adding Blue Ribbon Orchard Choice California Figs takes this dish completely over the top! To make it even easier, we’ve created this recipe specifically for an electric pressure cooker.

Instant Pot Rice Pudding is the easiest way to make this classic comforting dessert.

California Figs add a beautiful texture to every creamy bite of this rice pudding! They offer lovely bursts of flavor, and are rich in valuable minerals and vitamins. It is the best of both worlds – a luscious dessert and healthy component to balance it.

Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This recipe may be nostalgic, but an instant pot is definitely not your grandmother’s pressure cooker. They have built-in safety features that make it a breeze to use and who doesn’t love that? And, if you’ve never made instant pot rice, you’ll be thrilled to see it’s ready in a snap.

Gluten Free Instant Pot Cookbook will be your trusty guide to making easy gluten-free meals in the instant pot.

How do we know? We wrote a cookbook about it that’s now out in stores. In The Gluten-Free Instant Pot Cookbook, we introduce you to how to use an Instant Pot with a comprehensive collection of gluten-free recipes designed for all kinds of electric pressure cookers. Our aim is to help those who cannot eat gluten make their own traditional favorite recipes in a pressure cooker or Instant Pot. This book will help you safely and easily cook gluten-free dishes for your family and friends, creating nearly effortless and delicious meals everyone will love.

There are not a lot of books that specifically address the gluten-free Instant Pot community and this one fills that niche. With each recipe, you’ll find recommendations for brands we have found that are gluten-free and work well under pressure. With a wide variety of alternate grains to use in place of wheat or barley, you will find many new delicious options to add to your dinner table, including this recipe for classic Rice Pudding, perfect for a cozy night indoors.

Instant pot rice pudding is an easy way to make a dessert that's perfect in the winter months.

Instant Pot Rice Pudding with Figs

Course Dessert
Servings 6 servings
Calories 410 kcal

Ingredients

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved
  • 1 cup boiling water
  • 1 1/2 cups arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 5 cups milk
  • 2 large eggs
  • 1 cup half and half
  • 2 teaspoons gluten-free vanilla extract

Instructions

  1. In a medium bowl, combine the figs with boiling water. Cover and set aside for 30 minutes to plump. NOTE: If using juice or other liquid to plump the figs, you do not need to boil the liquid. Just cover and soak for at least 30 minutes or up to 2 days in the refrigerator.

  2. To Make the Rice Pudding

  3. Combine rice, sugar, salt, and milk in the inner pot of your electric pressure cooker.

  4. Press sauté on your electric pressure cooker and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, press cancel, then close and lock the lid, making sure the steam release knob is in the sealing position.

  5. Cook on low pressure for 15 minutes. When the rice is finished, allow a 10 minute natural pressure release. After 10 minutes, turn the knob to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press cancel.

  6. While the rice is cooling, whisk together the eggs, half and half and vanilla extract in a medium bowl.

  7. Carefully pour in the prepared egg/vanilla mixture into the pot with the rice. Stir to combine. Turn pressure cooker back to the Sauté function. Stir until the rice just begins to boil.

  8. When the rice is hot, drain the figs from their soaking liquid and stir in to the pot.

  9. Serve immediately or pour into a large serving dish to chill. Pudding will thicken as it cools, so you may want to add a little extra half and half if you plan on serving it cold.

Recipe and photos by Sara de Leeuw and Jane Bonacci

(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)

Chicken, Goat Cheese & Fig Pizza

Goat Cheese Chicken Fig Pizza

This Chicken Goat Chees & Fig Pizza is packed with the perfect combination of sweet + savory ingredients. Goat cheese and melty mozzarella wrap around warm sweet figs and juicy chicken to create a meal or appetizer that is both hearty and delicious! We’re suckers for figs on pizza. Featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs, this fig pizza recipe is great for serving as a snack with friends, or for a fun date night in. Don’t have balsamic glaze on hand? It’s easy to make at home! *Note: It is best to allow pizza dough to rest at room temperature prior to stretching for best results.

Goat Cheese Chicken Fig Pizza

Chicken, Goat Cheese & Fig Pizza

Course Main Course
Servings 8 large slices
Calories 370 kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1/2 cup onions, sliced
  • 1 pound fresh pizza dough*
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Missions Figs, halved
  • 1/2 teaspoon ground black pepper
  • 3/4 cup goat cheese crumbles
  • 1 cup shredded mozzarella cheese
  • 1 cup baby arugula
  • 1/4 cup balsamic glaze

Instructions

  1. Preheat oven to 450°F. While oven is coming to temperature, bring a small pot of water to a boil. Add the chicken into the boiling water. Cook for 10-12 minutes.

  2. While the chicken is cooking, heat a small saucepan with 1 tablespoon of olive oil. Saute the onions for 5-7 minutes, until translucent.

  3. While the onions and chicken cook, stretch and roll the pizza dough on a lightly floured surface into a 15-inch circle. Once rolled into a circle, place the pizza on a greased pizza pan. Gently roll the edges of the dough in towards the center to form a crust. Pour the remaining 1 tablespoon olive oil on pizza dough, and brush to cover the surface of the pizza.

  4. Remove the onions and cooked chicken from heat. Shred the chicken by pulling apart with two forks. Add the onions, shredded chicken, California Figs and pepper to the top of the pizza. Top with goat cheese and mozzarella.

  5. Bake for 20 minutes until the crust is golden brown and cheese has melted.

  6. When the pizza is removed from the oven, top with arugula and balsamic glaze.

Recipe and photos by Elizabeth Falcigno

Chia Pudding with Dried Fig Relish

Chia Pudding with Dried Fig Fruit Relish

Chia pudding is loaded with nutrients and keeps you full, and when topped with Sun-Maid or Blue Ribbon Orchard Choice California Figs, it’s a great breakfast or healthy snack. Our California dried figs are finely chopped along with fresh strawberries for a topping that adds sweetness to this healthy treat. Speckled with chia seeds, strawberry seeds, and “seeds” of figs, this snack sparkles with crunch! Combining fresh and dried fruit gives multiple textures to a satisfying fruit relish. A pint mason jar is preferred to make the chia pudding recipe below, though you can use a medium sized bowl—just whisk the ingredients together instead of shaking them as indicated in the instructions below and cover the top with plastic wrap.

Chia Pudding with Dried Fig Relish

Course Breakfast, Snack
Servings 2

Ingredients

Chia Pudding

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 teaspoons honey
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt

Dried Fig Fruit Relish

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, divided
  • 4 large strawberries, (1/2 cup) small dice

Instructions

  1. Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.

  2. Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.

  3. Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.

  4. Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.

Recipe and photo by Annelies Zijderveld