Tuesday, September 9, 2014

Laptop Lunches #162

Romaine-red bell pepper-yellow tomato salad, honey roasted figs (recipe below), bow tie pasta with vodka sauce and a sprinkling of parmesan, ranch dressing for the salad, and half of a stuffed egg (dill pickle filling).

Figs being one of those things you have to buy a package of rather than in bulk around here, I was swimming in figs and tired of eating them straight. So I did this.

Honey Roasted Figs
Servings: However many!

Figs
Butter, softened
Honey

1. Preheat oven to 350 degrees.

2. Trim top and bottom ends off figs, then cut in half lengthwise.

3. Spread a little butter on each fig half.

4. Spread a little honey over each buttered fig. Arrange in a buttered casserole dish. (I got to use my 5 x 9 Le Creuset for this! Hooray!) It will look something like this:

5. Bake for about 20-30 minutes, or until they look like this:

You can serve them hot, or chill. If you're swimming in figs, this is a nice change of pace!

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Fat Tuesday

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