Tag Archives: Entree

This Fall We’re Falling for Figs

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Basket of Homegrown Figs

Rochelle and I absolutely LOVE figs and when the weather begins to turn we know that the fig season is upon us. Both of us are lucky enough to have several fig trees on the property which allows us to quickly whip up an easy, yet delicious, appetizer or spruce up any entrée. If you haven’t given figs a try, check out these simple recipes below.

Fig, Prosciutto and Blue Cheese Pizza

Fig Pizza

(click here for recipe)

Rosemary Infused Goat Cheese Figs

Rosemary Figs

(click here for recipe)

Blue Cheese, Honey and Walnut Figs

Blue Cheese, Honey and Fig Appetizer

(click here for recipe)

Enjoy and don’t forget to tweet or leave us a comment with your favorite fig recipes – we love hearing from you! ~Crystal

Homegrown Figs

Linguine with Heirloom Tomatoes, Basil & Olive Oil

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Linguine tossed with Heirloom Tomatoes
1 pound Linguine pasta, cooked al dente
¼ cup slivered fresh garlic
½ cup extra virgin olive oil
4 cups chopped fresh heirloom tomatoes
½ cup Sauvignon Blanc (I used Kenwood Vineyards Sauvignon Blanc)
1 cup chicken or vegetable stock
1 cup whole basil leaves
Asiago cheese

Tomatoes, Garlic, Basil, Wine

Sauteed Tomatoes

In heavy bottomed sauté pan, heat olive oil. Drop in garlic and cook until it becomes translucent. Add tomatoes and sauté for one minute. Add stock and wine and simmer for 2 minutes. Season the sauce with kosher salt and cracked black pepper. Add basil leaves, remove from heat and toss in pasta. Serve immediately with cheese on top. Recipe inspired from our Executive Chef  – Robin Lehnhoff-McCray.

Linguine Heirloom Tomatoe with Chicken Tenderss,

Enjoy ~Crystal

Pearl Couscous With Dry Fruits, Nuts and a Citrus Vinaigrette

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Pearl Couscous

As you know from my previous post, I LOVE couscous. What is couscous exactly? It’s a coarsely ground pasta made from semolina, a type of wheat. Why do I love it?  It’s versatile, healthy (loaded with protein, selenium and potassium)  and it’s quick to prepare.

Today’s recipe is a beautiful fusion of Israeli couscous (pearl couscous), dried fruits, fresh herbs, local  cheese and nuts inspired by friend and Executive Chef, Robin Lehnhoff-McCray.

This easy lunch or light dinner option pairs perfectly with a nice crisp Sauvignon Blanc and a warm afternoon on the patio.  Enjoy and cheers to the warmer days ahead!

  • 4 cups cooked Pearl Couscous
  • ¼ cup dry apricots, chopped
  • ¼ cup golden raisins
  • ¼ cup dry cranberries
  • ½ bunch fresh mint, chopped
  • ½ bunch Italian parsley, chopped
  • ½ tablespoon garlic, chopped
  • 1 cup Valley Ford Estero Gold cheese, grated
  • ¼ cup toasted almonds
  • ¼ cup toasted walnuts, chopped
  • ¾ cup citrus vinaigrette (recipe below)
  • salt and pepper to taste

Combine all ingredients in a large bowl. Chill for 1 hour then serve.

Serves 5

Citrus Vinaigrette

  • 1 tablespoon Meyer lemon zest
  • 1 tablespoon whole grain mustard
  • ½ cup Meyer lemon juice
  • ¼ cup orange juice
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh parsley, chopped
  • 1 ½ cups extra virgin olive oil
  • salt and pepper to taste

Combine zest, mustard, juices, sugar and parsley. Slowly whisk in olive oil. Season to taste with salt and pepper. (This recipe makes 1 ½ cups of vinaigrette. Save the remaining dressing and toss with fresh greens the next day!)

*Enjoy – Crystal