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.
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 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 (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!)
This post has been brought to you by our friends at Bob’s Red Mill. __________________________________________________
This New Year we’re partnering with our friends from Valley Fig Growers to bring you some smart & achievable meal prep tips, amazing recipes, and just maybe – a prize pack to start you off on the right foot. Keep reading to learn more!
During the month of January you’ll be seeing Valley Fig Growers’ California Mission Dried Figs and our Organic Whole Wheat Flour or Organic Farro featured in some super tasty and prep-friendly recipes from several savvy food bloggers. Along with a recipe, they’ll be sharing their own meal prep tips and ideas about setting SMART goals.
We couldn’t wait to jump into the kitchen after we opened up a bag of California Mission Figs. Just like our Organic Whole Wheat Flour, they are a great source of dietary fiber and are also rich in potassium, iron, calcium, and antioxidants. Their balanced sweetness makes them perfect for baking, helping you reduce the added sugar without compromising on flavor (and they make amazing whole wheat muffins with figs!).
Whole Wheat Muffins with Figs
With just a quick prep, these mini muffins, featuring Organic Whole Wheat Flour and Organic Mission Figs, will be in the oven in less than 15 minutes and you’ll have all week to enjoy them. They are lightly sweetened, full of protein and fiber, and perfect for preventing those mid-morning moments of hanger.
Preheat oven to 350°F and line or spray mini muffin tin. Set aside.
In a small bowl, whisk together flour, oats, baking soda, baking powder, cinnamon and salt.
In a medium bowl, whisk together sugar, oil, egg, and Greek yogurt.
Add dry ingredients to wet ingredients, then fold in California Figs.
Divide batter evenly between 16 mini muffin cups.
To make the streusel: mix together oats, flour, brown sugar and softened butter in a small bowl until crumbly. Spoon streusel atop muffin batter and bake for 13-15 minutes.
Enter to Win
Ready and excited to dive into the New Year with new meal prep ideas and goals? You’ll be excited to hear – we’re partnering with Valley Fig Growers to give YOU the opportunity to win a stunning prize that will help you meet your goals.
HOW TO ENTER:
On Instagram, follow @bobsredmill and @valleyfig
Comment on this post with a meal prep tip and tag 2 friends so they can see your tip too!
WHAT YOU WIN:
1 bag of Bob’s Red Mill Organic Farro
1 bag of Bob’s Red Mill Organic Whole Wheat Flour
1 bag of Blue Ribbon Orchard Choice California Figlets
1 bag of Sun-Maid California Mission Figs
1 Food Journal from @thehandwritingclub
We will randomly select 2 winners (one from the @bobsredmill feed and one from the @valleyfig feed) and notify them on 01/08 at 4PM PST by private message. Good luck!
You can find both Bob’s Red Mill and Valley Fig Growers products across the US at your favorite grocery stores. Check the Store Locator on both of our websites to find where our products are sold.
To enter the giveaway you must be 18+ years and a US or Canada resident. This promotion is not sponsored, endorsed, administered by, or associated with Instagram. Winner must respond within 3 days to winning direct message or will end up forfeiting their prize.
Let’s talk for a moment about our favorite ways to say sayonara to the year that was and to welcome the New Year. Something bubbly is always a good idea and this year instead of focusing on a lavish sit-down dinner, we are all about delightful bites and planning out a charcuterie board menu, brimming with different cheeses too. A charcuterie, antipasti, or cheese board are the perfect kind of things to pull together to snack on if you’re staying in and playing board games or if you’re hosting a dressy gathering and need something easy that’s also easy on the eyes! That’s where this bacon jam appetizer particularly shines.
Once we tasted Nueske’s Applewood Smoked Bacon, we knew that it would make sweet music cooked down with our California Mission Dried Figs and we were right! This fig bacon jam is kind of addictive in the best possible way. Sure, you could eat the bacon jam appetizer as part of a starter or you could add it as a condiment on a sandwich (a sharp cheddar grilled cheese would be amazing!), but back to the charcuterie board menu. Curl a few slices of ham and turkey to tile on the board. Add crackers. Some different kinds of salami and figgy bacon jam and you are done.
If you’ve never made a bacon jam before, they typically cook low and slow for hours to ensure the onion and bacon are soft and jammy. We wanted to flip that script and save time using our electric pressure cooker—it takes around 40 minutes of mostly passive time for jam. Did we mention this fig bacon jam would make an incredible edible gift too? We found the recipe below easily tucks into 3 half pint glass jars. Store the bacon jam in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.
10 ouncesBlue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
2 1/4teaspoonskosher salt
Place the chopped bacon into the pot of your electric pressure cooker. Cook and stir for 5 minutes using the Saute feature, as it begins to release grease and cook a bit. Stir in the shallots, California Figs, salt, and pepper. Saute for an additional 3 minutes, stirring to combine.
Cover and set the release valve to seal, cooking on high pressure for 10 minutes. Adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir the fig bacon mixture.
Repeat step 2 two more times, stirring after each batch—you will cook the bacon mixture a total of 30 minutes in the electric pressure cooker.
Stir in the vinegar. Transfer the fig bacon mixture to a food processor and pulse until chunky for more of a relish or about 10 pulses for jam.
Our new favorite appetizer also happens to be one of those that’s ready in less than 20 minutes. You can’t miss anytime you serve fig appetizers with bacon at a party, but we are totally biased here on this particular recipe for bacon wrapped figs with cream cheese tartlets. Nueske’s uncured wild cherrywood smoked bacon crumbled with our California Mission Dried Figs are a duo you’re not likely to forget!
Take bacon wrapped figs with cream cheese and mix it all together to stuff into phyllo tart shells. They only take 8 minutes to bake and when served warm are nothing short of irresistible. We love serving them with sparkling California wines and friends. Head to our appetizer page for more fig appetizers with bacon (let’s face it—California Figs love bacon!).
1cupBlue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed
1packageNeufchatel cheese (light cream cheese), room temperature
1/2teaspoonfresh thyme leaves, minced
30phyllo tart shells, thawed
Preheat the oven to 350 F. Place a paper towel lined plate near the stovetop.
Fry the bacon in 2 batches and transfer to the prepared plate. Crumble 4 strips of bacon. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces.
Finely chop 1/2 cup of the mission figs. Thinly slice the remaining figs into 30 discs, cut lengthwise.
Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, thyme, salt, honey, and cayenne until combined. Then, add in the crumbled bacon and chopped figs, stirring with the fork until combined.
Fill each phyllo tart shell with the cream cheese. Place a piece of the sliced bacon on top like a flag and then tile a piece of the fig slice on top.
Filled with California Dried Figs, raisins, dates, almonds, honey or jam, orange or lemon peel, and scented with cinnamon, cloves and nutmeg, Cuccidati are traditional Italian fig cookies served at Christmas and especially favored by Italian-Americans around the holidays. It is not too farfetched to speculate that Arab influence in Southern Italy could be responsible for their assortment of dried and fresh fruits and alluring spices. The filling of this Italian fig cookie recipe is wrapped in buttery dough, which is much like pasta frolla, a soft and sweet Italian pastry dough. Sometimes the cookies are shaped into fat little logs, but they can also take the shape of an X, or a crescent with filling peeking out of small slits cut into the ends of the cookie before it is baked. You can choose one or make all three!
The cookies take a bit of work but you will find it easier if you break it down. 1) Make and chill the dough 2) make the filling 3) roll and chill the dough 4) shape the filling 5) Wrap the dough around the filling 6) Chill the filled logs 7) Shape the cookies and brush with egg wash 8) Bake the cookies 9) Make the glaze and glaze the cookies. Don’t forget to breathe and enjoy—cookie season is here!
1cup (2 sticks)cold, unsalted butter, cut into thick slices
Filling for Italian Fig Cookies
8ouncesBlue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
1 1/2teaspoonsground cinnamon
Finely grated zest of 1 orange
3tablespoonsMeyer's dark rum or Grand Marnier
Icing for Italian Fig Cookies
2 1/2cupsconfectioner's sugar
Make the Dough for the Italian Fig Cookies:
In a food processor, pulse the flour, sugar, baking powder and salt a few times to mix them. Add the butter pieces and pulse until the dough resembles small crumbs. Add the eggs, and pulse until the dough more or less forms a ball. It is a very forgiving dough, so don’t fuss too much.
Tip the dough onto a work surface and knead it two or three times just to bring it together. Line an 8- or 9-inch square pan with a long piece of plastic wrap. Press and flatten the dough into the pan. Cover with the overhanging plastic wrap and refrigerate for 1 to 2 hours, or until firm. The dough can be refrigerated for up to five days if you want to shape and bake the cookies later.
Make the Filling for the Italian Fig Cookies:
Preheat the oven to 350ºF. On a baking sheet, spread the almonds. Bake them for 8 to 10 minutes, or until they smell toasty. Cool briefly.
With scissors, snip the stems off the figs, and snip each fig into 3 or 4 pieces.
In a food processor, combine the figs, raisins, cinnamon, salt, cloves, nutmeg, vanilla and orange zest. Pulse until they are finely chopped. Add the almonds, marmalade and rum. Pulse until the mixture holds together but is not ground to a paste—it should have a little texture.
Transfer to a bowl, cover and refrigerate until you are ready to assemble the cookies. The filling will keep for at least one week.
To Assemble the Dough and Filling
Have on hand 2 parchment lined baking sheets. Divide the dough in half.
Place a piece of parchment on the work surface and sprinkle it generously with flour. Working with half the dough at a time, roll it into a 12- by 14-inch rectangle. Slide it onto the baking sheet and refrigerate it for 20 to 30 minutes, or until cold. Repeat with the second half of the dough.
While the dough is chilling, shape the filling. Line a baking sheet with plastic wrap. Divide the filling into 8 pieces (about 1/3 cup each) and roll each one into a 14-inch log. (This is easiest to accomplish by rolling about half of each portion at a time and piece the small logs together to form a long log.) The logs should be about 1/2-inch thick. Place on the baking sheet.
Remove one sheet of chilled pastry from the refrigerator. With the dough still on the baking sheet, position it so that the 12-inch edge of the rectangle is parallel to the countertop. With a pastry wheel or pizza cutter, cut the dough into 4 long strips that are 3 inches wide.
Center 1 log of filling on each dough strip. Fold one side of dough over it and roll it so the seam is on the bottom. Return the baking sheet to the refrigerator for 20 to 30 minutes before cutting and shaping.
To Shape and Bake the Italian Fig Cookies:
Beat 1 egg with 1 tablespoon of water to make an egg wash. Line 2 baking sheets with parchment. If you have turned off the oven, preheat it now to 350ºF.
For small cookies, cut the logs into 1 1/2-inch pieces. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze (see recipe below) with icing and top with sprinkles after baking.
For X cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make a slit on both ends of each piece and open them out slightly to form an X. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.
For curved cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make 3 or 4 1/4-inch cuts on 1 side of each cookie, being careful not to cut all the way through. Curve them into a crescent shape. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.
Bake for 18 to 20 minutes, or until light golden brown.
Make the Icing for the Italian Fig Cookies
Whisk together 2 egg whites and 2 1/2 cups of confectioner’s sugar. Pour into a shallow dish. Carefully dip the tops of the cookies in the icing and set them on a rack. Sprinkle with colored sprinkles and leave until set.
Store between sheets of wax paper in a tin with a tight-fitting lid for up to 1 week.
You know how often when it comes to dessert, people self-select into the chocolate camp or the fruit camp? We can’t decide and love both kinds of sweets! But, when the weather dips and we pull out thick sweaters, we want big mugs of tea and cozy desserts. You may create baked apples each fall, but we’ve stumbled on a combination that’s too good not to share. Baked apple slices when tumbled in brown butter and roasted with nutty sweet golden California dried figs becomes the kind of fruit dessert you crave. Served warm, this is comfort food that’s weeknight-easy and even something you can make ahead to reheat later.
1poundFuji apples, peeled, cored, and cut into 1/4-inch slices
1cupBlue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
1/4cuppacked brown sugar
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.
Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.
Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.
Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.
Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.
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 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.