312 fig fig recipes

An easy yet tasty way to prepare brussels sprouts. Pancetta, pine nuts and raisins all compliment the flavor of brussels sprouts. Oven-roasting develops great flavor and texture. A delicious side dish that goes well with any main course.

These cheesy bacon potato skins will for sure make everyone who tries it give you a big wow.

Just like Santa, I have big orders to fill when it comes to the holidays. Everyone wants me to make them some.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

Super moist and chocolaty. If you are a big fan of both bananas and chocolate, these muffins will definitely please you.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Big-batch homemade hot chocolate mix. Cocoa powder, powdered milk, creamer and sugar whisked together. Store in jars and scoop ⅓ cup per mug for cold-weather sipping.

Nothing is better than a fruity and cold popsicle in a hot summer day. Basil enhances the strawberry flavor, and gives the popsicle extra zing! Have some popsicles to help you cool down the hot summer!

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Pan-roasted pork loin chops coated in a bold homemade dry rub of chili powder, cumin, garlic, and oregano, marinated overnight, then seared and roasted. A simple spice-rubbed dinner with big Southwestern flavor.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.