I apologize for the photos but I certainly hope that these BEAUTIFUL figs make your mouth water like they did mine!

Figs are great snacks and can set the stage for fancy appetizers like goat cheese stuffed figs with pistachios.

Fresh figs are seriously underrated in my opinion and everyone should eat as many as they can.

Dried figs are nutritious and delicious but fresh figs are a real treat.

Figs are a great source of fiber and are low in calories.

For vegans concerned about calcium, consider this:

Figs are a fruit source of calcium (79 milligrams in an 8 oz-wt serving), a mineral that has many functions including promoting bone density. Additionally, figs’ potassium may also counteract the increased urinary calcium loss caused by the high-salt diets typical of most Americans, thus helping to further prevent bones from thinning out at a fast rate.

Not much needs to be done to prepare figs for your favorite recipes or impromptu creations.

Lightly clean the skin with with water, cut in half and scoop out the flesh, if desired.

Eat the tender skin to benefit from fig’s high fiber content.

You don’t need to add sugar.

You can use the meaty flesh as a fruit spread, in baked goods or with savory cheeses and artisan breads.

Enjoy and Share!

I am always looking for really yummy fast food that I can cook and store in the fridge for those times when I know I’ll be pressed for time to eat.

In order to try to avoid eating a bag of potato chips I like this really satisfying, gourmet’ish dish that I can throw in a wrap, or, let’s be honest, I do a quick heat on the stove and eat standing up!

This is too good for that. I like it over brown rice or some spinach fettuccine. I also like this quesadilla style with vegan cheese.

Anyway you choose, it’s healthy and delicious, nutritious and satisfying.

Ingredients:

6 large Portabella mushrooms
2 pkgs. Baby Portabella mushrooms
4 large cloves of garlic
1 Tbsp olive oil
½ white onion
½ red bell pepper
2 -3 stems of fresh Tarragon
5 dried figs
Salt and pepper to taste

Method:

Start with the olive oil and garlic in a deep sauté pan on low heat.
Add onion, pepper, and mushrooms and figs.
Let everything cook for about 45 on medium heat.
Add Tarragon the last 15 minutes for maximum flavor.
Salt and pepper to taste.