Figs, figs, figs, figs ...

I LOVE FIGS!

I stumbled on this by way of Chowhound. It's in the oven now and smells fantastic!

Copyright 2006 by Cooking With The Single Guy

http://singleguychef.blogspot.com/2006/10/figs-with-puff-pastry.html

Update: August 2012. This is heavenly. I just made it again this year and it was as wonderful as I remembered.

First CSA Pick-up of the Season

I'm glad I went with the CSA medium share. It looks like just enough for two people. This box included: baby lettuce mix, broccoli, spinach, new red potoatoes, green onions, and strawberries.

The newsletter included this recipe and after reading it, wasn't sure if it would be wonderful or horrible. Decided to take the risk, and wonderful won. Whew. The recipe below reflects my changes, not the exact recipe I received.

Spinach Colcannon

1 bunch chopped spinach
1 cup chopped green onions
5 cloves garlic
4 bison hot Italian sausages - casing removed
8 cups potatoes - diced with skin on
1/2 cup milk
2 Tbls butter
Salt and Pepper
Mixed grated cheeses

Pre-heat oven to 350

Cook potatoes in water and salt until tender.
Drain and mash with milk, butter, salt and pepper
After mashed, mix in some of the green onion tops

Brown sausage in a pan -- do not overcook bison - stop before you think it's done because it will bake also
Add green onions and garlic - continue to cook a minute or so
Add all the spinach and cover the pan
Turn off burner and let spinach wilt

Butter a 9x13 pan
Add drained sausage and spinach from pan
Spread mashed potatoes over the sausage mix
Top with a mix of shredded cheese (I used a 4 cheese Italian mix and a Mexican mix)

Bake until cheese is melted - about 30 minutes

I like to move it to the top rack and broil on high until the cheese starts getting brown and bubbly.

A New Take on Stuffed Peppers

For dinner tonight, I took the tops off of small yellow peppers ...

and stuffed them with a mixture of spinach, mushrooms, mixed cheeses, sour cream, nutmeg, and salt & pepper. 


Baked them at 375 for about 15 minutes. 


I'll make these again!