Grilled Pizza in 3 Easy Steps

1. Start with a prepared pizza crust, preferably whole grain, one side brushed with canola oil. (Not olive oil; it could burn.) Place on a medium-hot grill for 3-4 minutes, until brown on that side, and remove to a heat-proof plate, browned side up.
2. Spread your toppings evenly. I used pesto, topped by sliced figs and slices of prosciutto. Sprinkle cheese (s) of choice--I used goat cheese crumbles and shaved Parmesan--over all and return to the grill. Close the lid and cook for another 3-4 minutes, until cheese is melted. Be sure to check the bottom of the pizza so it doesn't overcook.

With Prosciutto, Figs and Goat Cheese

3. (Optional) We learned this serving style in Europe, which is to top your hot pizza with a little arugula salad before slicing. It's just arugula tossed with a little olive oil, cracked pepper, sea salt and a few small tomatoes cut in half. Be creative and add anything that sounds good, such as capers, more shaved cheese, chopped olives -- and so on.

Topped with Arugula Salad

Turkey Breast with Figs (while fresh figs are still in season!)

Yes, you can still find fresh (not dried) figs in stores such as Whole Foods and at specialty markets, including Madison's at Findlay Market. Fresh figs are a great treat and worth seeking out.
Most people eat them cold/raw, but I love to add them to cooked savory foods. Their sugars become caramelized and the smooth texture of cooked figs is delightful.

For this supper, I sauteed turkey breast cutlets and added leeks and garlic along with the figs. There are just a few ingredients, making this a quick and easy meal.

Recipe: Turkey Breast with Figs, Leeks and Garlic Serves 2 (can be doubled)

Ingredients:
2-3 T canola oil
2 6-to-8-ounce turkey breast pieces (uncooked), salt and pepper on both sides
2 leeks, white and light green parts only, rinsed and thinly chopped
2 large cloves garlic, minced
1 cup chicken broth or stock
1 1/2 cups fresh figs, cut into half lengthwise (or left whole if they are small)
Salt and pepper to taste

Instructions:
1. Heat oil in a large skillet over medium-high heat. When pan is hot, add turkey and brown on one side for about 3 minutes. Turn and brown the other side for the same length of time. (NOTE: The timing will depend on the thickness of your turkey slices. If you have very thin turkey cutlets, cut this time in half.)
2. Reduce heat to medium. Stir in leeks and garlic and stir-fry for just a minute to let the veggies start to cook. Add broth/stock, cover the pan and cook for about 3-4 minutes.
3. Add figs, stir well, and cover the pan again. You only need to let the figs heat through and become soft, perhaps another 3 mimutes.
4. Adjust seasonings, adding more salt and pepper if desired, and serve. (Served with Brussels sprouts in the photo.

Recipe -- Confused Chicken (with Asian & Mediterranean ingredients)

More figs, you ask? I just happened still to have some fresh figs in my fridge, so I added them to this recipe. The dish will also be quick, healthy and satisfying if you make it sans figs. But they do add texture, natural sweetness, vitamins and of course fiber--all good healthy foodie things.

RECIPE: Chicken with Bok Choy, Shiitakes (and Figs)
(Serves 2; can be doubled)
(Prep time about 10-15 minutes; cooking time no more than 15 minutes)

Ingredients:
2 6- to 8-ounce boneless, skinless chicken breasts
Salt and pepper to taste
2 T canola oil
1 large clove fresh garlic, minced
3 baby Bok choys, sliced or chopped
2 cups sliced shiitake mushrooms
1 ½ cups chicken stock or broth
1 teaspoon ground ginger
About 6-7 figs, left whole if they are the size of a walnut or cut in half lengthwise if they are larger (optional)
2-3 T light soy sauce (optional)

Instructions:
1. Place chicken on a sheet of wax paper and season with salt and pepper. Cover with another sheet of wax paper and, using a pistil or other heavy object, pound the chicken lightly to make it cook more evenly. [Note: Shop for free-range, pasture-fed and/or locally raised chicken whenever possible.]
2. Heat oil in a large skillet over medium-high heat and add chicken when pan is hot. Cook without lifting the chicken for 3 minutes or until chicken starts to brown. Turn and do the same on the other side. When that side is browned, remove to a plate and tent with foil.
3. Reduce heat to medium. Add garlic and stir until it begins to brown, about 1 minute. Add remaining ingredients, stir well, cover and cook until vegetables have wilted, about 3-4 minutes. Add more stock if the dish seems too dry.
4. Return chicken and its juices to skillet, reduce heat to low, cover and cook until the chicken has heated through, about 3 minutes.

Serve with brown or white rice—brown is healthier, of course.

Another great use of FIGS

At Bistro Roca (Blowing Rock, NC) our favorite dish was grilled figs wrapped in prosciutto, topped with a balsamic vinegar reduction and served with slices of Manchego cheese. It was wonderful, but rich--not something healthy foodies should eat very often!

So I got to thinking about ways to lighten it up.

First, cut the amount of prosciutto to just enough to wrap around each fig (secure with a toothpick); that will cut fat and calories significantly. You could also skewer them, several to each skewer, instead of using a toothpick. Grill until the prosciutto is just crisp. Meanwhile, simmer 1/4 cup of balsamic vinegar in a saucepan until reduced to a couple of tablespoons, then drizzle that over the hot figs. Eliminate the manchego :-( or grate a little bit of it onto each plate, which makes the cheese go further.

Grilled figs are delicious, no matter how you serve them. This weekend I plan to make grilled marinated pork loin with grilled figs--I'll blog about that and let you know how it turns out!

Sexy summer pizza -- healthy and delicious

What makes it sexy? Why, figs, of course--a fruit some people think of as an aphrodesiac.

Key ingredients for this delightful concoction (in addition to the figs): whole wheat pizza crust, a modest amount of cheese and arugula or spinach as a post-oven, last minute addition.
Topping a cooked pizza with salad greens is an idea I got in Europe a couple of summers ago--in Italian restaurants in places like Lucerne, Switzerland and Heidelburg, Germany.

In this combination of flavors, the sweetness of the figs offset the salty capers and creamy cheese, while the pesto base gave it a garlicky kick. My husband and I both thought it was a dandy pizza!

Step 1: Using a ready-made whole wheat pizza crust, spread 2 T pesto evenly over the crust. Then evenly spread these ingredients -- coarsely chopped, steamed broccoli, 2 T drained capers, 1 1/2 cups shredded cheese (I used an herbed Havarti from a local source) and 5-6 thinly sliced fresh figs.
Step 2: Bake for 10 minutes in the middle of an oven that has been preheated to 450 degrees.
Step 3: In a salad bowl, toss 3 cups arugula with 1-2 T good olive oil. I also tossed in a handful of Sun Gold cherry tomatoes.
Step 4: Remove pizza from the oven, mound salad atop. Let rest for a couple of minutes, then cut and serve.

This is an entire balanced meal for 2 people--we even had a slice left over.