Fig Salad Dressed with Balsamic Vinaigrette

Figs are not something that seem on my table very often, and the motive actually ought to be due to the fact the fig season appears so dearly short. It is surely now not approximately the candy and particular taste they make a contribution to dishes, specifically salads such as this balsamic dressed one with bitter radicchio, fresh basil and peppery watercress. This is a bold salad that may be loved 12 months spherical as a bit of looking in even modest size cities will result in figs to beautify this dish. In this case, those figs were imported from Israel and I had no motive to complain approximately freshness, despite the truth they have been imported from distant places.

This recipe is inspired by one of my latest cookbook acquisitions. Plenty More: Vibrant Vegetable Cooking is a follow up to Plenty by Yotam Ottolenghi. Both books are vegetarian and feature stunning creations that are for the most part easy to make and always delicious. I enthusiastically display a few of Ottolenghi's beautiful books on my shelf, and although the other two books are not strictly vegetarian, there are plenty of offerings for vegetarians and vegans within the covers complete with photos that tempt one to preserve the books as coffee table browsing. That would however be a shame because the recipes deserve to be explored in the kitchen and served up at the table. Impressive, always, with middle eastern flare and loaded with plenty of vegetables.

This is my submission to Bookmarked Recipes, hosted this month by using Fuss Free Flavors and administered via my expensive buddy Jacqueline of Tinned Tomatoes. I'm additionally sharing with No Croutons Required, a vegetarian soup and salad occasion alternately hosted by way of Jac and myself. I'm hosting this month.

More beautiful salads to enjoy from Lisa's Kitchen:

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

Avocado Greek Salad

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: candy morning silence

Savory Coriander, Black Pepper and Cheese Shortbread

Just one nibble and you will be addicted to these savory coriander and black pepper shortbread bites with Gruy?Re cheese. I've made them on the smallish aspect so once I say I ate 3 of this little soften-in-your-mouth shortbreads in one sitting, I do not feel so responsible. Besides, it's miles no mystery that I adore small matters, and that preference extends from my consuming behavior into maximum other elements of my existence, excluding long pieces of well crafted track and literature.

I chose semi-corporation and fairly salty Gruy?Re for the cookies as this cheese is tremendous for melting, however alternately attempt those with Havarti or Gouda or go together with a few more old Cheddar or creamier and milder Fontina for some thing a piece distinct.

Other shortbreads to revel in from Lisa's Kitchen:

Jalape?O Cheddar Shortbread

Spicy White Cheddar Shortbread Crackers

Italian Lemon Cornmeal Shortbread

Peanut Butter and Blueberry Shortbread Bars

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: candy silence

Vegan Black Bean Brownies

Considering how a lot I adore legumes and how crucial a function they play in my each day weight loss plan, I suppose it is no wonder they recently showed up in a dessert. Mind you, these earthy brownies aren't too candy and wholesome sufficient to devour for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like flavor and in case you desire, to bring that out further, upload a few teaspoons of brewed strong espresso to the aggregate.

I ought to rarely watch for those to chill inside the pan earlier than ingesting some. Because they've black beans in them, they may be greater sizeable than most truffles I've encountered, and accordingly, I eliminate ingesting dinner due to the fact I become as an alternative filled!

More brownie recipes you can enjoy from my kitchen:

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

Avocado Brownies

Gooey Peanut Butter Brownies with Carob Chips

Cocoa Brownies with Peanut Butter Chocolate Icing

Baked Pumpkin Oatmeal Pudding Cake

Oatmeal is quite popular breakfast fare round my residence, but it is typically honestly cooked on a stove-pinnacle and served undeniable with a bit milk, maple syrup and a few berries. But I do experience going the more step every now and then to make a baked oatmeal pudding, and with plenty of pumpkin pur?E in the freezer, it became an clean desire to go along with a baked pumpkin oatmeal with all of the pie spices that fill the kitchen with scrumptious aromas.

Soft, creamy and chewy, this oatmeal pudding comes out of the oven like a flour-much less espresso cake, and is as nourishing as it is straightforward to prepare. Soaking rolled oats in undeniable right high-quality whole fat yogurt in a single day earlier than baking breaks down the grain's complicated proteins into effortlessly digestible components and effects in a lovely spongy and almost custardy texture inside the completed cake. And, of route, there is pumpkin and a few toasted pecans? It's not too sweet, either, sweetened with only a sector cup of maple syrup, but you can make it a sweeter dessert pudding cake by using growing the maple syrup to a half cup. You can use canned pumpkin without difficulty as lengthy as it isn't the already spiced and sweetened pumpkin pie filling.

More autumn delights from Lisa's Kitchen:

Apple-Oatmeal Breakfast Streusel Cake

Homemade Pumpkin Pie

Pumpkin Energy Bites

Pumpkin Scones

Spiced Pumpkin Waffles

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

More Middle Eastern dishes from Lisa's Kitchen:

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Chickpeas with White and Wild Rice, Cranberries and Spices

Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

Staple Corner: How to Make Your Own Za'atar

My first flavor of this popular Middle Eastern herb and sesame seed mixture changed into an terrific burst of tangy, zesty and salty flavors. I make a variety of spice blends for my kitchen from scratch, but never one which tasted so good just on its very own. In truth, it's far eaten nearly on its very own, frequently served with just bread and olive oil. Highly fragrant in addition to scrumptious, keep in mind the usage of za'atar to make easy oil or yogurt dressing or sprinkle it on clean tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar ? Additionally spelled as "zahtar", "zatar" or "zaatar" ? Vary from vicinity to region or even from own family to circle of relatives in the Middle East and North Africa, every guidance features a aggregate of dried herbs including thyme, oregano or marjoram combined with floor toasted sesame seeds and salt. Other seeds or herbs are also now and again brought in line with the neighborhood or own family custom. This version includes black salt ? Additionally referred to as rock salt ? And dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac ? The berry of a small temperature deciduous shrub ? Is likewise normally brought. Ground to a powder, sumac is easily located in any Middle Eastern grocer and in many Asian grocers.

Other selfmade spice blends to bring life to your meals:

Garam Masala

Curry Powder

Goda Masala

Sambar Powder

Kalamata Olive Bread with Sun-Dried Tomatoes

There is nothing pretty like the aroma of freshly baked bread, mainly when you upload a few cheese, olives and solar-dried tomatoes into the combination. This clean quick bread is guaranteed to be eaten up as rapid as the time it takes to make. Rustic, flavorful and just about the proper accompaniment to any Italian meal or just as is for a light lunch with a pat of butter if desired, this one must be at the menu all the time, at the least once per week.

Considering serving this as part of a tapas plate for gatherings with slices of fine cheese, greater olives at the facet, filled mushrooms, salsas and simple salads, pickles, spiced up chickpeas and spreadable cheeses with crackers. Such a small plate is all I might need for dinner, or just a few slices of this bread.

Other brief breads to attempt from Lisa's Kitchen:

Irish Soda Bread

Cheese and Sage Damper Bread

Jalape?O Spoon Bread

Rustic Sun-Dried Tomato Bread