|Spiced Fig Compote with Vanilla Bean Ice Cream|
The first recipe I started with was the Spiced fig compote. Here dried figs were soaked in water and then drained. The liquid was reserved and then the figs were added back in along with some brown sugar, honey, cardamom, star anise, cinnamon stick and a peel of an orange. This flavorful mixture was cooked down until a syrup consistency was achieved. I served this fruit dessert warm with vanilla bean ice cream. Hands down my all-time favorite from all of the recipes I've tried from Hugh's cookbooks…. Nirvana!
Roasted potatoes with lemon and thyme was another favorite. For this dish I used fingerling potatoes but any variety would work. The actual recipe used rosemary but thyme, basil, oregano, za’atar or even herbs de province would be another great choice. I baked these potatoes on a large sheet pan in under an hour. Chicken, pork or sausage could be added making this a one pan meal.
|Tuna Pasta and Arugula Salad|
|Wild Rice Salad with dried cranberries, celery and pecans|
These recipes have been adapted from the "River Cottage Every Day" and "Love Your Leftovers” by Hugh Fearnley-Whittingstall.
To see what recipes the other members chose for this month, head over to the LYL post for March 2017 on the CCC website, by clicking here.