61111 wrapped fig leaves kale Recipes

salmon fillets (approx. 3-4 oz each, boneless, skinless ), olive oil, coarse salt, ground pepper, fig leaves (depending on leaf or filet size), kale , torn into small pieces (optional)

bone-in beef short ribs *, 3/4 to 1 lb. each, onion, coarsely chopped, garlic cloves, smashed, fresh thyme sprigs, rosemary sprigs (7 to 8 in . each), dried bay leaves, kosher salt, fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves, cabernet sauvignon, balsamic vinegar, dried mission figs, stems trimmed, mole sauce* (preferably oaxacan-style mole negro ); or use 1/4 cup mole paste mixed with 3/4 cup beef broth, molasses, beef broth, sweet-potato chips or other root-vegetable chips (optional), cacao nibs, salted roasted pumpkin seeds (pepitas), salt

figs, quartered, goat cheese, prosciutto, honey, pumpkin pie spice

water, quinoa, leaves kale, cut into small pieces, olive oil, lemon juice, dijon mustard, garlic clove, minced, fresh cracked black pepper, ground sea salt, pecans, currants, crumbled feta cheese

fresh figs, ricotta salata, prosciutto, fresh ground pepper, balsamic vinegar

fig leaves (may sub. for grape leaves), halibut fillets, 1/2 to 1 inch thick, olive oil, salt and pepper, lemon wedge

fig leaves, ground lamb, ground pork, garlic cloves, minced, fresh mint, chopped, fresh parsley, chopped, sea salt, cumin, freshly ground, aleppo pepper, black pepper, freshly ground, red onion, finely diced

balsamic vinegar, boned , skinned salmon fillet, cut into 4 equal pieces, salt and pepper, fig leaves (about 8 by 8 in.; see notes), olive oil, fig skewers

center-cut salmon fillet, skinned, chopped parslet, extra virgin olive oil (plus more for brushing ), extra virgin olive oil (plus more for brushing ), fig leaves (substitute 6 large swiss chard leaves w/ribs removed), garlic, minced, yukon gold potatoes, salt & freshly ground pepper (to taste)

figs, fresh or dried, washed and trimmed, prosciutto , halved crosswise into 12 short, thick pieces, ricotta salata , cut into small triangles 1-inch long, mixed salad greens, washed, dried , and picked over

tuscan kale or other small-leaved, tender kale, washed and dried, stems and ribs removed, minced onion, minced garlic clove, fresh lemon juice, extra-virgin olive oil, salt and pepper to taste, crumbled feta cheese, toasted pine nuts (optional)

leaves kale, fat free greek yogurt, vegetarian sausage patties, roma tomato, green onion, cajun spices (to taste), canola oil, salt, lemon juice

butter, white onion, chopped, garlic, minced, zucchini, diced, leaves kale, stems removed and chopped, vegetable broth, kosher salt and freshly ground black pepper, shredded oaxaca cheese or mozzarella cheese, masa harina, baking powder, vegetable shortening, vegetable broth, warm, kosher salt, freshly ground black pepper, corn husks , soaked until soft and patted dry, plus more for lining steamer

whole figs (or 16 small mission figs), quartered, goat cheese, prosciutto, honey, pumpkin pie spice

honey, whole figs (or 16 small mission figs), prosciutto, pumpkin pie spice

stilton cheese (about 4 oz), dried black mission figs, prosciutto slices, cut lengthwise in half, sheets fresh phyllo pastry or frozen, thawed, unsalted butter, melted, ruby port, balsamic vinegar, sugar, whipping cream, pine nuts, toasted

kale, cooked chicken breast, diced (leftovers work great here), blue cheese, crumbles, balsamic vinegar