87 green fig recipes

Chad and I have enjoyed this salad twice over the summer, when fresh figs were available. It is delicious with any type of green. We didn’t eat a lot of figs growing up, but they’re now on the menu!

A simple 2 serving beef chunks with green peppers. Simplistic ingredients deliver big satisfying flavor.

Caldo verde, the classic Portuguese green soup with kale, chorizo, and potatoes mashed right in the pot. Simple, hearty, and rustic with just a handful of ingredients and big flavor.

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.

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Lean turkey burgers loaded with shredded zucchini, sweet bell pepper, and onion. Oats bind everything together for juicy, vegetable-packed patties on whole wheat buns.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

Spooky Halloween spider cake shaped from two round layers with black frosting, licorice legs, and gumball eyes. A fun green gelatin surprise hides inside the body.

These little sheep cupcakes are very easy to make and they look so cute, coated with white frosting and marshmallows, using Jelly beans as feet and ears, everyone loves these little sheep!

New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

A simple but delicious beef dish that can be served over noodles or with mashed potatoes.

Eggplant simmered in spiced coconut milk with mustard seeds, turmeric, cumin, coriander, and a splash of vinegar. A fragrant South Asian-style vegan side dish.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.