Ingredients

• ½ cup Spinach – ripped or roughly chopped
• 1 each Banana – ripe
• 2 cups Figs – ripe figs with the stems cut and then frozen
• 1 ½ cups – Almond Milk
• 1 Tbs. Honey
• 1 teas. Cinnamon

Instructions

1. Be sure to use a powerful strong blender. I think the vita-mix blender is a really great tool but have heard good things about ninjas and the bullets.
2. Blendtech is another high-end blender.
3. Substitute crushed ice instead of frozen figs if your blender cannot break them down fully.

Ingredients

• 2 acorn squash (about 1 1/2 pounds), halved pole to pole and seeded
• Table salt
• 1 cup orange juice
• 4 dried figs, chopped medium (scant 1/2 cup)
• 1/2 teaspoon minced fresh rosemary
• 1 Tablespoon dark brown sugar
• ¼ teaspoon ground black pepper
• 1 Tablespoon butter
• SERVES 4

Instructions

1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces)
2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Combine orange juice; figs, rosemary, brown sugar, pepper, and 1/8 teaspoon salt in small saucepan. Simmer rapidly over medium-high heat, stirring occasionally, until syrupy and liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon butter.
3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons
• 1 Tablespoon raspberry jam
• 3 Tablespoons balsamic vinegar
• 1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces
• 1 small shallot, very finely minced (about 1 tablespoon)
• Table salt and ground black pepper
• 5 ounces lightly packed stemmed arugula (about 8 cups)
• 1/2 cup toasted, chopped walnuts
• 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
• Serves 6
• Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.

Instructions

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan.
4. Serve immediately.