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).
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
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!
If you enjoyed your Thanksgiving menu there is probably going to be cranberry sauce for several days to come. When it comes to eating up leftovers after Thanksgiving, you could go in for Thanksgiving feast part 2, but we wanted to suggest veering from that course you’ve already traversed and perhaps your tastebuds are ready for a change too, so introducing our chili made with leftover turkey. With Thanksgiving turkey there are a few unknown variables—did you brine your bird? What kinds of seasonings did you use? So, in this recipe, we start with 1 teaspoon of kosher salt when sautéing the onions and carrots. We used around 3 teaspoons total salt, but season to your taste. Also, we add enough chipotle to add complexity to the sauce but if you want it spicier, feel free to add in one more chipotle. This turkey chili walks the line of a thick saucy Texas chili with the Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs naturally thickening up the sauce for the best Texas chili recipe with shredded Thanksgiving turkey. The unsweetened chocolate might seem a bit surprising, but it also adds just enough complexity to the sauce. Perhaps you don’t have turkey leftovers from Thanksgiving to use—feel free to brown 2 pounds ground turkey to stir in. Lastly, there’s nothing quite like eating cornbread with chili and this one is no exception.
1cupBlue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and diced
2canned chipotle peppers, rinsed of adobo sauce
1(28 oz) cantomato puree
1(28 oz) canpinto beans, drained and rinsed
1largeorange or red bell pepper, seeded, cored, and diced (1 1/2 cups)
6cupsshredded turkey (white or dark meat)
Warm the oil in a stockpot set over medium heat until shimmering. Stir in 1 tablespoon of the chili powder and toast for 1 minute. Add in 1 teaspoon of salt, onion and carrots, stirring occasionally until mostly softened, about 9 minutes.
Meanwhile, place the chopped chocolate in a bowl. Heat 1 cup of the chicken broth in a saucepan set over medium heat until steam rises from the top, about 3 minutes. Pour the chicken broth over the chocolate and set aside for 2 minutes. Then whisk the chocolate and broth together until combined. Toss in the mission figs.
Spoon the chipotle peppers, tomato puree, figs, and chocolate broth into the bowl of a food processor. Process until smooth.
Stir in the pinto beans, bell pepper, and turkey into the stockpot to tumble with the chili-coated onion and carrots. Pour in the pureed fig tomato mixture. Stir in the remaining 3 cups of chicken broth. Season to taste. Simmer for about 10 minutes. Serve with a dollop of yogurt and chopped scallions if desired.
If you’ve never made a galette before, this rustic butternut squash fig galette recipe has all the flavors of fall folded inside a flaky butter crust for a meatless dinner featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Speaking of the all-butter galette dough, you can make it by hand or in a food processor (directions in parentheses). Roll the fig galette dough between two sheets of lightly floured parchment paper to make prep and clean-up easy. To save time, purchase prepared pie crust dough and roll or pat into a 12-inch circle. You can also streamline the squash prep by buying 12 ounces of ready-cut butternut squash and cutting it into ½-inch cubes.
1/2cup plus 2 tablespoonswhite wine, dry sherry, or orange juice
1/2cupshredded fresh Parmesan cheese
1 cupcrumbled Blue cheese
2tablespoonsthinly sliced green onion
Combine flour, salt and sugar in a large bowl (or bowl of food processor). Whisk to blend well. (Cover processor and whirl to blend.) Cut in butter with pastry blender (or pulse in food processor) until butter is the size of peas. Stir in enough water to make a dough that keeps together and feels moist when squeezed with your hand (or add water and pulse in food processor). Turn dough out onto a lightly floured piece of parchment paper or work surface. Form dough into a ball; flatten to a disk. Wrap airtight and chill. Let soften at room temperature 30 minutes before rolling.
Stem Figs. Cut each into thin slices, then cut each slice lengthwise in half. Set Figs aside. Swirl olive oil into large nonstick skillet. Place over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft and beginning to brown. Stir in squash. Sprinkle with ¾ teaspoon salt and black pepper, to taste. Stir in Figs, sage and wine. Cover and steam, adjusting heat as needed, for 12 minutes or until squash is fork-tender. If liquid remains, continue to cook, uncovered, until all liquid evaporates. Remove from heat and cool while rolling dough.
Preheat oven to 375°F. Roll dough between two sheets of lightly floured parchment paper to a 12-inch circle. Slide bottom parchment sheet with dough onto an un-rimmed baking sheet.
Stir Parmesan and ½ cup blue cheese into Fig mixture. Spread filling on tart dough, leaving a 2-inch border. Sprinkle remaining blue cheese and green onion on top. Fold up and pleat the border of dough around the filling. Bake for 25 minutes or until crust is golden and filling is hot.
Serve warm or at room temperature, cut into wedges.
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.
1cupBlue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
1poundsalmon filets, cut into 4 slices
1teaspoonblack sesame seeds
Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.
Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.
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.
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.
1cupBlue Ribbon Orchard Choice or Sun-Maid California Missions Figs, halved
1/2teaspoonground black pepper
3/4cupgoat cheese crumbles
1cupshredded mozzarella cheese
1/4 cupbalsamic glaze
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.
While the chicken is cooking, heat a small saucepan with 1 tablespoon of olive oil. Saute the onions for 5-7 minutes, until translucent.
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.
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.
Bake for 20 minutes until the crust is golden brown and cheese has melted.
When the pizza is removed from the oven, top with arugula and balsamic glaze.
This chicken biryani rice is an aromatic, spice-filled, one pot rice and meat dish with a healthy-ish spin. It is light on the rice and heavy on the spices, nuts and Blue Ribbon Orchard Choice or Sun-Maid California Figs! Pair it with a raita or salad and enjoy it with family and friends on those special occasions.
When I make biryani, I like to decrease the amount of rice used – sometimes, I even use quinoa instead. I also increase the amount of chicken and veggies. And, in this recipe, I also added in a hefty dose of pecans and plump and juicy California Figs!
1cupSun-Maid or Blue RIbbon Orchard Choice California Figs
Parsley, for garnish
Salt and pepper to taste
Add oil to a pan over medium heat and sauté the onion for 5 minutes.
Then add in the chicken and sauté till chicken is lightly browned on one side. Flip chicken pieces over, add garlic and ginger and cook another 2 minutes.
Meanwhile, in another pan, over low heat, roast the coriander and cumin for about a couple of minutes stirring frequently as you don’t want the spices to burn. They will change color and become a tad bit darker during the roasting process. Set aside.
To the chicken, add the rice, the roasted coriander and cumin, chili powder (if using), turmeric, cloves, cardamom, and chicken broth and stir. Cover and let cook about 15 minutes.
Uncover and add in the carrots, frozen peas, California Figs and pecans (no need to mix at this point) and let cook about another 5-7 minutes, or till rice is tender and liquid has been absorbed.
Using a fork, fluff and mix the veggies, nuts and California Figs with the lower layers of spiced rice and chicken.
Sprinkle some parsley, season with salt and pepper (if needed) and enjoy with a cold salad or raita.
This is the best ham I’ve ever eaten. If you always host during the holidays or this is your first holiday meal to make from scratch, you will love how easy this Easter ham recipe is, featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. The fig brown sugar glazed ham leftovers are great in hash for breakfast the morning after. We always make ham sandwiches or ham roll-ups with them and they’re great in my deviled ham spread too.
1cupBlue Ribbon® Orchard Choice Mission Figlets or Sun-Maid® California Mission Figs, stemmed (divided)
1/4 cupDijon mustard
1/2cupbrown sugar, lightly packed
1 poundcarrots, peeled
Preheat oven to 325°F.
Make the glaze: combine ½ cup California Figs, Dijon, grainy mustard, and honey in a food processor or blender. Process well—the mixture will have some chunks in it. Set aside.
Place the ham into a large baking dish. Add the carrots.
Slather the glaze over the ham. Sprinkle with brown sugar, pressing it into the sides of the ham.
Top the carrots with the remaining California Figs.
Drizzle the juice around the bottom of the pan.
Seal tightly with foil and bake for 1 hour (15 minutes per pound).
Remove the ham and place it in a serving dish. Strain the sauce from the baking dish into a gravy boat to serve alongside. Nestle the carrots and figs drizzled with pan juices along the side of the serving dish.