101 lemon figs olives Recipes

lemon juice, olive oil, fig vinegar, kosher salt, black pepper

olive oil, ground coriander, ground cumin, ground cinnamon, turmeric, grated lemon , zest of, lemon juice, harissa, chicken thighs, skin removed, olive oil, onions, chopped, carrots , sliced into coins, garlic, minced, grated ginger, button mushrooms, halved, dried figs, coarsely chopped, all-purpose flour, chicken stock, tomato paste, lemon juice, pitted black olives, shelled pistachio nuts or 1/3 cup pine nuts, chopped fresh parsley (to garnish )

instant yeast, flour, whole wheat flour, grain flour, vital wheat gluten, warm buttermilk, warm water (reserved from soaking figs) plus, warm water, honey, fig paste (see below for recipe ), salt, extra virgin olive oil, fig paste, dried figs (any variety), halved, water , plus extra if needed, lemon juice, lemon zest

fresh figs, cleaned and stemmed or 8 oz dried mission figs, stemmed and quartered, kalamata olive, pitted, olive oil, balsamic vinegar, capers, drained, fresh thyme, chopped, lemon zest, garlic clove, peeled, walnuts, toasted

fig topping, dried black mission figs (6 oz), lemon juice, water, maple syrup, salt, onions, olive oil, vertically sliced yellow onions, chocolate balsamic vinegar, chopped fresh thyme, salt, remaining ingredients, gorgonzola cheese, softened (or brie), thick) slices diagonally cut french bread baguette , brushed with olive oil + toasted (12 oz), fresh thyme leaves

onions, divided, olive oil, garlic cloves, minced, boneless skinless chicken breasts, cut into 1-inch cubes, dried figs, sweet white wine, orange marmalade, fig preserves, lemon juice, salt, white pepper, fresh portobello mushrooms, hot cooked rice, fresh mint leaves and lemon wedges, optional

lemon rind, finely grated, parsley, chopped, garlic cloves, finely minced, fresh rosemary, chopped plus 1 whole sprig, lemon, rinsed and quartered, olive oil, whole chicken , about 3-1/2 lbs (1.5 kg), onions , cut into eighths, soy sauce, olive oil, fresh figs, whole, halved and quartered or 2 peaches, halved and quartered, rosemary sprig (to garnish ), lemon, rinsed and quartered (optional)

boneless skinless chicken breast halves (5 oz each), garlic salt, lemon-pepper seasoning, olive oil, green olive tapenade, fig preserves, sliced pimiento-stuffed olives , optional

dry red wine, dried figs, quartered, chopped pitted kalamata olives, lemon juice, capers, drained, honey, ground cumin, salt, ground ginger, ground cinnamon, ground allspice, olive oil, skinless, boneless chicken thighs, grain and wild rice (such as uncle ben s), lemon wedges (optional)

orange marmalade, chopped green onions, low-sodium soy sauce, ground red pepper, garlic clove, chopped, sea scallops (about 12 oz), dried figs (about 5 oz), lemons, quartered, olive oil

torn red leaf lettuce, fresh figs, quartered, trimmed arugula, fresh lemon juice, olive oil, salt, freshly ground black pepper, crumbled blue cheese

torn red leaf lettuce, fresh figs, quartered, trimmed arugula, fresh lemon juice, olive oil, salt, fresh ground black pepper, crumbled blue cheese

cannellini beans, red onion, thinly sliced, garlic, thinly sliced, tomatoes, seeded and diced, lemon, juiced, olive oil, plus more for drizzling, pancetta, small dice, figs, halved, salt and freshly ground black pepper, crumbled blue cheese, chopped parsley leaves, chopped thyme leaves

green figs 12 small balls of fresh mozzarella, mizuna or arugula 1 bunch thai basil or purple mint, fruity extra-virgin olive oil coarse salt and freshly ground black pepper, lemon juice, wash the figs and remove the little stems with a paring knife., mozzarella from their liquid. wash the greens ., place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil., pile in the middle of two dinner plates . with your thumbs gently pull each fig in half and lay them open-side up around the plates., arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like.

olive oil, pigeons, ready prepared, onion, diced, garlic, brandy, white wine, chicken stock, honey, dried figs, diced, lemon juice, butter, flour, fresh figs (for garnish )

lemon, shallot, dried figs (preferably calimyrna), two 1 1/4-inch-thick boneless pork loin chops (about 3/4 lb), olive oil, grated peeled fresh gingerroot, water, dry white wine, unsalted butter, garnish: lemon slices

boneless skinless chicken breast halves (5 oz each), garlic salt, lemon-pepper seasoning, olive oil, green olive tapenade, fig preserves, sliced pimento stuffed olive (optional)

stemmed & quartered dried black figs (about 3 oz), water, black olives (nicoise, lyon or greek, rinsed and pitted), lemon juice, whole grain mustard, garlic clove, peeled, capers, rinsed and drained, chopped fresh rosemary, extra virgin olive oil, salt and black pepper, if necessary