This week’s Secret Ingredient for Friday Foodie Fix is Figs! A sensual fruit that has long been associated with temptation. In ancient Rome and Greece they were the chief source of sustenance for the original Olympians. Figs are rich in calcium, potassium, phosphorus and iron plus they are packed with dietary fiber.
When choosing your figs see that they have a little give but not squashy and they have no bruises, black spots, leaking, splits or wrinkling on their skin. Store them uncovered on a tray or plate in the refrigerator for 2-3 days but bring them to room temperature before eating them.
For more information on figs, you might want to check out The Produce Bible.
The first time I cooked with figs it was Rachel Ray’s recipe for Montalcino Chicken with Figs and Buttered Gnocchi. Well this was obviously before I started living gluten and dairy free. But I think I’m going to head back to this idea but use Book of Yum’s recipe for Dairy Free Gluten Free Arugula Herb Gnocchi Salad but pair it with figs and chicken.
Now if you’re not sure about figs and think you might like to try them in a different state than cooked with chicken, check out Pickled Figs by The Gluten Free Girl. After you read that post you’ll be running to your farmers market and grocery story hunting for figs. But if you’re good with eating them cooked with chicken, check out my version of Ali’s-The Whole Life Nutrition Kitchen- Roasted Balsamic Chicken with Figs and Onions. We’ll make sure Ali leaves her original recipe below so it’s easy for everyone to find.
Remember to leave as many links as you like to your original recipes. You can use older recipes I just ask that you please add an update to your older post that you have submitted it to Friday Foodie Fix and a link back to here. If you don’t have a blog please leave your recipe in the comments section. You can always check out current and past secret ingredients under the Friday Foodie Fix tab, along with the rules.
Next week’s Secret Ingredient is ……………Pomegranates!