Grilled Prosciutto Wrapped Figs

Grilled Proscuitto wrapped figs are wonderful. It's like a kind of salted candy with just the right combination of soft and crunchy.

 I came to love figs way later in life. They are a major favorite of mine. My mom, Gran Fran, talked a lot about the fig tree her aunts and uncles had in their yard in Brooklyn when she was growing up. A co-worker from the East Coast totally related to her story about the covering of the fig tree in winter. His older relatives also covered the fig tree in the winter, the nonnas (grandmas) bossing the nonnos (grandpas) and generally taking charge of the tree covering.

When her brother retired a few years back, he moved out to Oaklahoma from New York. I wonder if it took Uncle (as he's known to me) a bit to get used to it way out there away from New York. Could be. But, I do know that he now has a garden, with a fig tree featured prominently in it. What a lovely reminder of their childhood.

I've taken to making figs many ways: in pizza, as part of a jam or two, in a sandwich, on a pastry and now grilled with prosciutto. If I ate cheese, I'd add some into the soft interior of the fig before wrapping it in the prosciutto.

You can also make these in a hot oven, making sure to turn them over a few times since the juice from the figs will release and make them stew instead of broil. The flavor is the same, but I prefer the grilled version since the figs become super soft while the prosciutto becomes a bit crispy.

 Grilled Prosciutto Wrapped Figs

Ingredients:

• 10 figs cut in half
• 10 slices Prosciutto, cut in half
• 20 toothpicks

Method:

1. Get your grill super hot (if using an oven, preheat to 425 degrees, with a  rimmed baking sheet in the oven).
2. Wrap each half fig with a half piece of Prosciutto and secure with a toothpick.
3. Cook on first side for up to 4 minutes, until starting to crisp.
4. Turn over and cook an additional 4 minutes, until second side is browned and crispy.
5. Remove from heat (or oven) and serve.
6. Tastes great on toasted baguette, over salad or just on their own!

Fourth of July: Vegetarian Grilled Fajitas

Simply put, you need to make these grilled vegetable fajitas for Fourth of July. Because they are made up of many different grilled veggies, your guests can pick and choose what they want to include on their fajita. Which will leave you with plenty of time to enjoy the festivities.

I grilled everything on my stovetop in a grill pan. If you have a BBQ grill, that'll make things even easier, especially clean up. You can char the peppers, instead of slicing them up and grilling them, to make them more like a roasted pepper. And to make this completely vegan, use Vegannaise instead of mayonnaise. Of course you can go the meat route just by adding some grilled steak or chicken to the topping options. You will not be disappointed.

Happy Fourth of July!

Vegetarian Grilled Fajitas

as featured on The Fruit Guys website.

INGREDIENTS 2 bell peppers (any color), de-seeded and sliced in strips 1 onion cut into strips 1–2 zucchini (or other summer squash) cut in lengthwise slices 1/4-inch thick 3/4 cup olive oil 1/4 teaspoon dried cumin 1/4 teaspoon chipotle chili powder 1 teaspoon smoked or sweet paprika 4 tablespoons mayonnaise, Vegenaise, or sour cream Flour tortillas

PREPARATION

• Heat up 1/4 cup of the oil in a heavy bottomed skillet, preferably a grill pan.
• Place sliced bell pepper and onion in the pan and cook over medium-high heat for 5 minutes, stirring occasionally.
•  Stir in squash slices and cook another 5 minutes or until squash begins to soften and just turn brown.
• Remove from the pan and set aside.
• Mix together mayo/sour cream, cumin, paprika, and chili powder.
• Spoon veggie mixture onto well-heated tortillas, roll up, and top with a dollop of the dressing.

Serves 2. Prep time, 5 minutes; cook time, 20 minutes.

Cook’s note: Try adding sliced grilled mushrooms and/or eggplant, and topping with guacamole or fresh avocado slices. Heat tortillas in grill pan, or wrap in aluminum foil and bake for 15 minutes at 350°F.