Hello beauties. I’ve had a full and busy July so far.. motorcycle rides through the Tuscan countryside in search of sunflower fields, late night concerts under the stars, dinners with friends, visitors from the states. It’s all been fun, but I am finding that in between all of the social engagements all I want to do is hide away at Montececeri and create or practice yoga.
I’ve definitely felt a surge of creativity this month and have been playing with lots of new recipes using produce from our garden. The summer squash is nearly gone, but the tomatoes are abundant, the pear tree is full, we have ripe figs, and a ton of greens. Even the kale is already blooming.
With this recent heat wave we’ve been experiencing, I’m thinking that our fig trees are a little bit confused. Normally we don’t have figs until later in the summer and even early autumn, but this year the fig tree is just bursting in the middle of July. I can’t help myself from picking them. Although I do leave some for the birds to enjoy as well.
I suppose some of this creative energy is due to the fact that I am teaching (and practicing) yoga, meditating, and journaling daily. And of course there’s the new boyfriend. New love always brings about a surge in creativity, no?
And speaking of creativity, I tossed together this simple roasted fig salad from ingredients I already had at home and in the garden! Give it a try.
- 4 small fresh figs, cut in half
- Extra virgin olive oil
- Sea salt and freshly ground pepper
- 3 tablespoons orange blossom honey
- 1 tablespoon warm water
- ½ lemon, juiced
- 2 cups mixed greens of your choosing
- Avocado, sliced
- carrot, shredded
- Canned garbanzo beans, rinsed and drained
- Sunflower seeds and black sesame seeds (a handful)
Preheat the oven to 400 degrees F.
Slice the figs in half and put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
Put the mixed greens, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
To serve, divide the greens between 2 plates, add slices of fresh ripe avocado, a handful of garbanzo beans, carrots, and toasted seeds of your choosing (in the summer I like to add some sunflower and black sesame seeds). Place some roasted figs on the top and then drizzle the whole thing with the warm honey vinaigrette.