Recipes

Mixed Berry Cobbler

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Mixed Berry Cobbler

1 cup Blue Berries1 Cup Raspberries
1 Cup Black Berries
½ teaspoon Vanilla

Cobbler Topping

3 Tablespoon Butter

¼ cup Brown Sugar

1 ½ cups Oatmeal

1 tsp Vanilla

¼ tsp Cinnamon

Preheat oven to 375°

In a large bowl combine the berries and vanilla. Once combined, spoon in equal amounts into four small ramekins or all in one medium size baker.

In a separate bowl add the butter, brown sugar, vanilla, cinnamon and oatmeal. Using your hands  or a pastry cutter, squeeze or mix until ingredients begin to come together, the chunkier the better. Place a large spoon full on top of each ramekin of fruit or pour the entire amount over the larger baking dish. Spread topping so it almost covers all the fruit.

Place the bakers in the oven for 15-20 minutes until the Oat mixture on top begins to brown and the fruit begins to burst. Serve immediately while warm. Whipped Cream or Ice cream can be served with or on top for a splurge.


Mango Salsa

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Mango Salsa

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This is by far one of my most favorite Summer recipes. For me it conjures up evenings by the pool, food, friends and margaritas. The mango is super refreshing and the ginger makes the dish just pop. But let’s not forget the heat, just a little bit with the jalapeño and onion. Great with chips, over fish or even topping a veggie burger. SUPER EASY, SUPER HEALTHY, SUPER DELICIOUS.

2 Ripe Mangos

1tsp minced Ginger

1/4 cup chopped Cilantro

1/2 seeded Jalapeño

1/4 cup small dice Red Onion

First cut the mango off the core and cube into a small/medium dice. My secret is to cut the mango along each side of the pit so I in essence have two halves. Next I score the mango, length wise, then cross wise and around the edge careful not to cut through the skin. Next I scoop out the flesh with a large soup spoon and into a medium size bowl.

Oh for the love of Ginger! Save your self the time of chopping fresh ginger by peeling a 1-2 inch piece and placing it in the freezer for several hours until frozen solid. Grate the frozen ginger ( i prefer using my citrus zester) into the mango roughly 1 tsp.

Rough chop a 1/4 cup of cilantro, add to salsa. Mince half of seeded jalapeño and add to salsa. Last add a 1/4 cup of red onion think small dice size. Mix and serve fresh or chill for an hour and serve with chips or as a side to your main dish.

Copyright 2017 of The Regal Fig Food Co.


White Bean and Feta Dip

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White Bean Dip

This is one of my hands down favorite dips, well along with my mango salsa of course! This one however is great for the fall and winter. I love it because it is simple, easy and quick not to mention a nutrient powerhouse. For those of you vegan’s out there, the feta can be easily switched for Braggs Amino’s, try a Tablespoon to start. The color will change slightly but the taste should be every bit as salty and relish!.

1 can Cannellini Beans drained

¾ cup Feta

Pinch of salt and pepper

1 Tablespoon fresh Rosemary chopped

2 Tablespoons Olive Oil

Preheat in the oven at 375°

Add the Cannellini Beans, Rosemary, Feta salt and pepper to a blender or food processor.  Puree until almost smooth. With the motor running gradually add olive oil until dip achieves desired consistency. I prefer a thicker consistency before cooking. Place in an oven safe dish.

Warm in the oven for 10 minutes until the cheese is melted and the edges start to brown. Serve immediately with great bread or fresh veggies or opt to sere chilled.

Copyright 2017 of The Regal Fig Food Co.