Yes, you’re correct; figs won’t be in season for months, and they’ll be hit-or-miss even then. But dried figs are available all year, and they are very versatile. Add figs to a pizza or salad for a hint of sweetness without a whole lot of fuss. Or just spread fig jam on Parmesan chips and call that dinner, perhaps with a sip of wine.
- Love to Cook: Fig-stuffed pork loin with roast fingerling potatoes and a bitter green salad
- Weeknight Reality: Fig, arugula and goat cheese pizza (or arugula salad with figs & goat cheese)
- Need a Miracle: Grilled cheese – sharp Italian cheese & fig jam, served with a side salad
- Stuffed Pork Loin with Figs – Mark Bittman via NYT (a little over an hour)
- Pork Loin Stuffed with Figs & Apricots – Martha Stewart (a little over an hour)
- Roast Fingerling Potatoes with Dried Figs & Thyme – NYT Cooking (about 40 minutes)
- Fig & Goat Cheese Pizza with Arugula – bon appetit (2-3 hours for dough; about 20 minutes for pizza)
- Pizza Bianca with Prosciutto and Fig – Williams Sonoma (2 hours for dough; 30 minutes for pizza)
- Arugula Salad with Goat Cheese, Bacon and Balsamic-Fig Dressing – Cooking Light via my recipes (about 20 minutes)
The proper way to eat a fig, in society,
Is to split it in four, holding it by the stump,
And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four petalled flower.
D.H. Lawrence, Figs