Fig-Ricotta Pizza

Serves: 2+

Figs have been on my mind a lot lately. As they bloom into season,I am constantly reminded that I have no experience with figs. Yep, none. At the convincing of my mom, I tried a few of these odd little fruits off my neighbors tree. And they were delicious! A bit of earthy-ness, and just the right amount of sweetness. With some leftover ricotta cheese and a craving for pizza last night, I knew just how I’d begin my adventures with this new food.

Pizza Dough (this one from Broke-Ass Gourmet is my favorite)
Olive Oil, 2 T
Garlic, 4-5 cloves, minced
Ricotta Cheese, 3/4 cup
Red Onion, 1/2, sliced thinly
Black Mission Figs, 6+, depending on how much you love them, sliced thinly
Thyme, 1.5T, minced
Balsamic Vinegar, splash a few Tablespoons on the pizza before and after cooking
Red Pepper Flakes, as much as you need
Salt and Pepper

Preheat oven to 450. The olive oil and garlic will serve as your base sauce. Pile on the rest to your hearts content!

Cooks on a pizza stone or baking sheet ~10 minutes. Enjoy!

Open Faced Power Peppers!!

Some of the farmers on the central coast are still holding on to those last rays of summer and not yet giving up on bell peppers, so I couldn’t resist buying them last week. But this meal started out like many: I had a few bell peppers that had been asking to be eaten before I left them in the fridge too long, and carrots that were looking a little soft. I started throwing ingredients together and some how emerged with this asian-style stuffed pepper that happened to be total power, vegan, and delicious!

Ingredients

2 Medium Carrots, diced                                                3-4 Cloves Garlic, minced

3 Bell Peppers, cut in half lengthwise                            2 T Olive Oil

1/2 c Walnuts, chopped                                                 2 T Rice Wine Vinegar

1 1/2 c Lentils, cooked                                                   1 T Soy Sauce

1/2 small Anaheim Pepper, minced                              A few pinches of Brown Sugar

2-3 T Chili in Oil Sauce (found in most asian markets, a salty and slightly spicy condiment)

Heat oven to 375 and mix all the ingredients in a bowl before putting them inside the peppers. Cover with foil and cook for 35-40 minutes, until the peppers are well roasted. Enjoy!