Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Double up on your figs! Start by cooking the quinoa and then the sweet potatoes. While they cook, whisk up the dressing for both salads. Continue prepping ingredients until it is time to toss the salads. Toss the quinoa salad first, then finish up the arugula salad. Serve with French bread and maybe a favorite cheese if desired. The nuts are optional, too!
A rich and magical combination of earthy yet sweet flavors. If you do not have fresh figs, rehydrate dried figs in hot broth or red wine. Any fresh herbs work, but mint or basil are especially bright and fun for balance.
The bitter arugula and strips of beets, balance nicely with the sweet balsamic and seasonal figs. A crumble of walnuts completes the dish, but if you are cheese lover feel free to add a feta, aged goat cheese or another lovely selection. Make it vegan by substituting maple syrup or your favorite sweetener for the honey. Skipping the honey is also easy if you have a thick, luscious balsamic vinegar.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
