snack

Honey Ricotta Fig Toast

Total Time: 10 minutes

Servings: 2

If you love figs, this recipe is undoubtedly one of the easiest ways to enjoy the natural flavors of this delicious fruit. Simply smear your toast with a no-fuss whipped lemon honey ricotta spread, top on some fresh figs, and sprinkle on some toasted walnuts. Voila! You’re done! But, if you want to elevate this recipe into something a little more elegant, make every bite gooey by drizzling on a little more honey, round off the sweetness with a dash of sea salt, and finishing everything off with some fresh lemon zest. This is a perfect energy-boosting treat you can enjoy any time of the day. Serve this to your friends, and they’ll completely forget about avocado toast.

Ingredients

Fig Spread

  • 1/2 cup ricotta cheese

  • 1 tablespoon of heavy cream

  • Zest of 1/2 a lemon

  • 1 teaspoon of fresh lemon juice

  • 1/2 tablespoon of honey

  • Dash of sea salt

Fig Toast

  • 2 slices of whole grain bread

  • 1 teaspoon of walnut oil

  • 4 brown turkey figs

  • 1 tablespoon of chopped lightly toasted walnuts

Optional Garnish

  • Light drizzle of honey

  • Pinch of sea salt

  • Lemon zest

Preparation

  1. In a small bowl, combine ricotta, heavy cream, lemon zest, lemon juice, and sea salt.

  2. Whisk together for about 5 minutes, until light and fluffy. Set aside.

  3. Brush toast on both sides with walnut oil and toast on a grill or cast iron pan on both sides until toasted to your preference.

  4. Spread ricotta mixture onto your toast.

  5. Cut figs in half and lay 4 fig halves on each slice of toast.

  6. Sprinkle on the walnuts.

  7. Garnish each toast with a light drizzle of honey, pinch of sea salt, and a little lemon zest.

SWEET POTATO AND KALE QUESADILLAS

Total Time: 30 minutes

Servings: 4

These quick and easy quesadillas will satisfy everyone at your table. These quesadillas can be made for lunch or an afternoon snack. The black beans, kale, and sweet potatoes are nutrient rich and also provides a lot of protein. Kids and adults alike will love this tasty and satisfying vegetarian dish.

Ingredients

  • 1/2 lb of sweet potatoes (either white or yellow/orange flesh variety works. The yellow/orange flesh variety are richer in beta-carotene)

  • 1 tablespoons plus 1 teaspoon of extra virgin olive oil divided

  • 1 1/2 teaspoons of smoky chipotle taco seasoning (any of your favorite taco season will work)

  • 1 teaspoon of sea salt divided

  • 1 cup of chopped kale

  • Juice of 1/2 a lime

  • 1 cup of sharp cheddar cheese, pepper jack works great too

  • 1/2 cup of canned black beans drained

  • 4 large flour tortillas

Optional ingredients for serving quesadillas

  • Sour cream or plain Greek yogurt

  • Salsa

  • Slices of avocado

  • Guacomole

  • Hot sauce

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Dice the sweet potatoes into small cubes (you don’t have to peel the sweet potatoes. The skin of a sweet potato is edible. The skin will add more fiber and potassium to the quesadillas).

  3. Toss the sweet potatoes in 1 tablespoon of olive oil, season with chipotle taco seasoning, and 1 teaspoon of salt.

  4. Place the sweet potatoes single layer on a rimmed baking sheet for 20-25 minutes until sweet potatoes are soft (This can be done up to 2 days in advance and refrigerated prior to making quesadillas).

  5. While the sweet potatoes are roasting, chop kale into nice thin 1/4 inch strips.

  6. Toss the kale with lime juice and gently massage with your hands. Let rest so the kale will soften for about 15 minutes .

  7. Remove the sweet potatoes from the oven after roasting and let cool enough to handle .

  8. Place a 12 inch skillet on medium heat, and add half a teaspoon of extra virgin olive oil .

  9. Assemble the quesadilla by placing the tortilla in the pan add about 1/4 cup of cheese, layer on half the black beans, half of the roasted sweet potatoes, half of the kale, another 1/4 cup of cheese, and topped with another tortilla.

  10. Watch carefully for the cheese to melt. You can use a spatula to push down on the top of the quesadilla to make sure the layers adhere together. Let it get toasty for about 4-5 minutes. You can use a spatula to lift one edge of the quesadilla to check for how well the bottom is browning (if the quesadilla is browning too quickly, and cheese isn’t melting quick enough, lower the temperature of the stove top).

  11. Once cheese is melted to the bottom tortilla, carefully but quickly flip the quesadilla and it let cook for another 4-5 minutes.

  12. Remove the quesadilla and repeat process with the remaining ingredients.

  13. Cut the quesadilla to desired pieces and serve with your favorite sides.

To learn more about sweet potatoes, click here!