Hi friends! Just when you feel like Jennifer Hudson singing “I Got This!” Life comes along and says “HA!” In trying to catch up on recipes from the OC Fair a few weeks ago, we’ve been dealing with some family health issues with my Mom. Long story short, over the course of 8 days, Mom managed to fall, fracture two ribs, puncture a lung (from the rib fracture) fall again five days later and fracture her C2 vertebrae. *SIGH* It’s been quite a journey! The good news is, she’s on the mend! Thank you for your prayers and good wishes. Your patience for these recipes has also been much appreciated!
Let’s get to the good stuff! California Fig Gremolata! Gremo… what? A gremolata is a garnish made with chopped parsley, garlic, and grated lemon zest, meant to be served with meat or fish. Ingredients are not limited to the parsley, garlic and lemon though, you can also add other things! For this recipe, we’re adding sweet California Figs and tangy Kalamata Olives! The fabulous folks at Valley Fig Growers were kind enough to send me some of their amazing dried figs to re-create this recipe from their site!
My mouth is watering just looking at this picture again.
This was part of my demo at the Orange County Fair and also made a delicious dinner! Who lets leftovers go to waste? Not this girl! The recipe for this California Fig Gremolata (See the original recipe HERE) by Lorelle Del Matto, was made to go over pumpkin hummus, but I love it over chicken and fish and it would be fantastic as the filling for a pork roulade!
Figs are an excellent source of dietary fiber, rich in antioxidants, complex carbohydrates and essential minerals like potassium, calcium and iron. Figs also contain no fat, cholesterol or sodium! Talk about a total package of great nutrition and great taste! This is a meal you can feel good about serving!
California Fig and Olive Gremolata
- August 12, 2018
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- 1 cup Sun Maid California Figs
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- 2 tablespoons lemon juice
- 1/2 cup chopped flat leaf parsley
- 1/3 cup chopped, pitted Kalamata olives
- 1/2 teaspoon finely grated lemon zest
- Step 1
- Remove stems from figs and discard. Halve each fig lengthwise: then cut each half crosswise into thin slices. Set aside.
- Step 2
- Put olive oil into a medium skillet and place over medium-heat. Add garlic and stir for a few seconds, until fragrant. Stir in figs and lemon juice. Stir and cook for 2 minutes or until juice is absorbed. Remove from heat and stir in parsley, olives and lemon zest.
See the other Fabulous Fig Recipes from the Fair below:
I sincerely hope you try this recipe and if you do, please share on social media with the hashtags #MyImperfectKitchen and #VFigFeed! I’d love to see what you’re doing! Until next time, friends. Live life deliciously!