Turkish Fig Guacamole

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The sweetness of figs and the spiciness of chili flakes up the ante on the buttery avocado and, therefore, lends a ton of flavor to this guacamole. Plus, kids love the added texture of the chewy figs. This makes for a great afternoon snack, pre-dinner dip, or side dish.

This recipe yields 8 servings. 

Ingredients 

INGREDIENTS

  • 4 large ripe avocados
  • 2 large limes, juiced (⅓ cup)
  • 1 teaspoon red chili flakes
  • ½ teaspoon sea salt
  • 1 cup chopped dried turkish figs
  • 4 large ripe avocados
  • 2 large limes, juiced (80 ml)
  • 2.8 grams red chili flakes
  • 3 grams sea salt
  • 170 grams chopped dried turkish figs

Directions

  1. In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined. 

  2. Serve in a chilled bowl. Top with extra chili flakes and extra dried fig pieces. Enjoy!

Tips

*The flesh of a cut avocado can turn brown due to oxidation, which happens when the fruit's enzymes are exposed to oxygen. We keep our guacamole tightly covered in the fridge to prolong the browning. 
*If you want to turn up the spice, add 1 teaspoon of cayenne pepper.

 

Fig & Mint Ribeye Steak

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We paired classic juicy ribeye steak with fresh chopped mint and sweet figs—an herby sweet-salty combo that is an ideal summer night dinner en plein air. The bonus is that this recipe can be whipped together so quickly, so prep, cook, and clean-up time is super easy.

This recipe yields 4 servings.

Ingredients 

4 ribeyes 
¼ cup chopped mint 
8 dried turkish figs, finely chopped 
½  cup water 
2 tablespoons olive oil 
1 teaspoon salt, plus extra for the steaks 
½ teaspoon pepper

Directions

  1. In a blender or food processor add figs, mint, water, salt, and pepper. Blend until the mixture is smooth and thick. You might have to adjust by adding an extra splash of water depending on the texture of the  figs. 

  2. In a large bowl add the ribeye steaks and massage in the salt and oil evenly on all sides the blended mint fig mixture over the steaks, making sure each is well coated. Let steaks marinate for 2-4 hours for optimum flavor.

  3. Preheat the oven to 400 degrees fahrenheit. In a large steel or cast iron pan, on medium high, sear the steaks on both sides for 2 minutes. Transfer the browned steaks into the oven for 10 minutes. Remove and let rest for 5 minutes then slice, top with extra sliced figs, fresh mint, and cracked pepper to serve.