'Tis the Season: Figs!

Each season brings with it new weather, endings, beginnings, and most importantly, new foods! Shopping at farmers' markets are a perfect way to see what is fresh and in season right now.

With September blending now into October, a few of my favorite foods are fresh from the harvest. 

Butternut & acorn squash, pumpkin (of course), artichokes, pears, beets, and figs, just to name a few. Here's an unusual use for a bounty of figs, using one of my favorite vegetarian salad recipes. 

I've always had the opinion that "salad" doesn't only have to refer to "lettuce + toppings + dressing". No, to me, salad is the combination of a variety of vegetables and cold items (and even some warm), tossed together with plenty of complimentary flavors, colors, and textures. It can be made of vegetables, proteins, grains - anything that tastes good and is whipped up without actually cooking. 

Some of my very favorite salad recipes don't involve any type of lettuce or greens at all (and this is one of them!) I actually came up with this classic in my college days, when I lived with several vegetarian roommates, and today I thought that these ripe figs would be a perfect addition. It's a hearty, filling white bean salad with floral-y herbs de provence and a tangy balsamic vinaigrette. There's a bite from some fresh onion, and the mellow sweetness of the figs blends in just wonderfully. It would also be fantastic with some feta cheese sprinkled on top (but leave that out if you're opting for the vegan version). 

Classic with a Twist: Russian Nicoise Salad

There is something so elaborate and inviting about a good Nicoise salad. This particular version takes me back to Brighton Beach in Brooklyn, a neighborhood known to locals as "Little Russia." I loved shopping the fresh air markets there, with their abundance of richly flavored baked goods, beautiful ripe beets, and of course the massive bunches of dill. Walking down the street, I remember seeing sprigs of dill lying here and there on the pavement. A ubiquitous ingredient, always present, making itself known.

*For a vegan option, omit the hard boiled eggs and replace the yogurt dressing with fresh squeezed lemon.*

I love fresh dill, so I decided to incorporate it into a yogurt dressing* for this salad, which has the addition of freshly cooked beets on a bed of sharp arugula (or rocket). The creamy, sweet, spicy and savory flavors make this quite a meal of a salad.