Since I started ‘borrowing’ my neighbors figs from their tree, I’ve been using them in all sorts of dishes from frozen yogurt to couscous to salsa and now a simple pizza. When I do venture out to have some pizza (a rarity usually with drink involved) I’ll always go for a thin crust version. Less filling, tastes great (name that ad!)
With all the figs that seem to have ‘arrived’ somehow in my possession I thought this would work great in a pizza, plus I needed something quick to make for my hungry and cranky Missus. I’ve made a similar type pizza before with lavash but I found this multi-grain flat bread version with flax, which I thought would make great alternative. (Turns out it did.) You might think this is a lot of fig but believe me it works and isn’t too sweet especially with the goats cheese. Total  joy–this last minute recipe turned out brilliantly!

RECIPE:

1 sheet wholewheat flat bread (lavash)
5/6 figs -topped, rough chop (for pizza base)
4/5 figs – topped, quartered
large handful of fresh spinach – washed, rough chop
2 ozs goats cheese – crumbled
2 tbsp fresh basil – chiffonade
Olive Oil
S&P

Balsamic reduction:
1 cup balsamic vinegar
1 tbsp agave
Cook on medium low heat for 10 minutes or until thickened.

TO MAKE PIZZA:

Preheat oven to 400°F.

Brush flat bread with olive oil and par bake for 10 minutes. Keep an eye on it. You just want to crisp the bread without browning too much.
Chop the pizza base figs and smear them on the crispy flat bread…GENTLY.

Layer with fresh spinach and top with quartered figs. Crumble cheese over and drizzle with olive oil. Season with S&P.
Bake in oven for 15 minutes until cheese is soft and figs are bubbling.

Remove from oven, drizzle balsamic reduction over the pizza and sprinkle fresh basil.

Delicious!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

It’s hot enough here that I could, if I wanted to, fry an egg on my bald head, which means barbecue season is still hangin’ in there….. just like the smoke over LA. I’m definitely not complaining since the poor Paddies have barely had a chance to put a flame to the barbecue this year. Ironically my parents have 3 barbecues (couldn’t tell ya why) but unfortunately they’re mostly used as gatherers of rust and leaves. With this being Labor Day weekend everyone here is in full barbecue mode so this is a great easy tasty recipe that can be done in advance and brought to the beach or just throw them on the grill if you have some peeps comin’ over. Either way there’s some good eatin’ here. Shit, I’m starting to write the way my Texan missus speaks, yikes. Think I need a trip to Kerry to sort me out!

RECIPE:
Serves 4

5 lbs organic chicken, portioned

Marinade:
1/4 cup fresh cilantro – rough chopped
1 large garlic clove – minced
1/4 tsp chili powder
1/2 cup low-sodium tamari (soy sauce)
3 tbsp agave
1/4 tsp sesame oil
1/2 cup olive oil

Directions:
Mix all the marinade ingredients together in a large mixing bowl. Add chicken to bowl and, with clean hands, mix the marinade into the chicken. Cover and refrigerate for at least 4 hours up to over night.
Once ready to cook, fire up the grill.
Grill all chicken pieces to desired temperature knowing that any dark meat chicken will take slightly longer to cook.

TIP: When grilling meat I like to cook by indirect heat. I have one side of my grill fired up on high heat and the other side on low heat. I sear or brown the meat on the high heat side on both sides and then move it over to the low heat side. Close the lid. By using this method the grill becomes more like an oven and the meat cooks slowly through thus not burning and remaining juicy and moist.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

If you’re fortunate enough to live where the sun is shining, where the wind is warm and where the flowers are in bloom, you know you’ve just hit the jackpot with spring’s arrival. As a foodie I love the transition of using winter root vegetables into using vibrant spring produce. Following spring’s arrival is Easter, no stranger to the brunch crowd. Frittatas are a brilliant idea to do for a brunch buffet as they can be made ahead of time and served at room temperature. This version has a lovely sweet flavor from the red peppers and is chock full of veg.

Spring Veg Frittata
Serves 2
Ingredients

¼ cup red pepper-small dice
¼ cup mushrooms-sliced
½ cup asparagus-chopped
½ cup baby spinach–washed
5 organic egg whites plus 1 whole egg
¼ tsp salt
¼ tsp pepper
1 tsp. thyme (fresh or dried)
3 tbsp olive oil
olive oil spray

Directions

1. Begin by preheating oven to 375 F
2. Preheat medium sauté pan on medium high heat for 2 minutes.
3. Add 2 tbsp olive oil and sauté red peppers, mushrooms and asparagus for 3-4 minutes, stirring occasionally.
4. Once softened, remove to a plate until needed.
5. In same pan add 1 tbsp olive oil and sauté baby spinach for 1 minute until just cooked. Remove to a cutting board and chop.

Spring Veg Frittata as they can be made ahead of time. NOTE To make a frittata you will need a skillet pan that can go in the oven so make sure you have a pan without a plastic/rubber handle. IT WILL MELT.

6. When veg is ready, preheat your ovenproof nonstick skillet or sauté pan on high heat for 3-4 minutes. Spray liberally with olive oil spray.
7. Whisk eggs and season with S&P. Add all cooked veg to egg mixture and stir to combine all ingredients together.
8. Once skillet/sauté pan is hot pour in frittata mixture and begin cooking as if making scrambled eggs. Stir constantly for 3-4 minutes making sure you scrape all the egg from the sides of the pan.
9. Once eggs begin to cook, pop the pan in the oven for 20 minutes approx or until frittata is firm.

NOTE The key thing here is to make sure your skillet is piping hot so the eggs begin to cook immediately. This will help ensure it doesn’t stick to pan after cooking.

HOW TO KNOW IT’S READY Pierce the center with small knife (don’t go all the way thru to the skillet!) and touch your lip with it to feel heat. That’ll tell you quick enough if it’s hot through.
Once ready remove from oven and let sit for 5 minutes. Using the back of a knife (the dull side) run along the sides of the pan and carefully turn out your frittata onto a cutting board.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

If you’re looking for a quick and easy dinner recipe, look no further. My Mum used to make us pork chops growing up because as you’ll see, they’re very quick and pork is still quite affordable. In this recipe I paired it with a spin on the classic Spanish piquant sauce. You’ll love how simple and nutritious this is.
Who says fast food has to come from a drive thru?

Serves 4

RECIPE:

4 x 8 oz grass fed pork chops

Piquant Sauce:
1/4 cup red onion – fine dice
1/4 cup red bell pepper – fine dice
1/4 cup yellow pepper – fine dice
1 x 14 1/2 oz can chopped tomatoes
5 oz shitake mushrooms
1/8 tsp chili flakes
1 large garlic clove – minced
1/4 cup chicken broth
2 tbsp olive oil
olive oil spray

To make sauce:
Preheat medium saute pan for 1 minute on medium heat. Add 2 tbsp olive oil. Saute onions, red & yellow pepper for 2 minutes, stirring. Do not brown. If beginning to brown reduce heat.
Once softened, add garlic and continue sauteing for another minute. Add remaining ingredients along with 1/4 cup chicken broth. Simmer for 15 – 20 minutes on low heat until sauce has thickened. Taste and adjust seasoning.

To cook Chops:
Preheat grill pan on the stove top for 3-4 minutes on high heat. Spray with olive oil spray. Season chops with S&P on both sides. Grill pork chops for 3-4 minutes each side.
Once cooked, set aside to rest for 3 minutes. Once rested, add any pork juices to the sauce.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.