Suzi's Blog

Prosciutto, Artichoke, Fig and Roquefort Salad with Balsamic Dressing

If you can find figs now, and you might, then here is a lovely salad that can be the centerpiece of a Sunday Brunch. A Superbowl Sunday brunch.! Created with a cascade of flavors and colors and textures, this salad is one of the “appetizer” ideas you’ll find in the lovely book Appetizers from Ryland…

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Fig and Mustard Pork Loin from Suzi

Yesterday, Bloomberg Business on the web told us something we all knew in our hearts already. The American passion for beef is fading. The per capita consumption of beef is the lowest since at least 1970 — record keeping back then was less intense so we really don’t know the previous low point.  Why? There…

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Barbecued Onions with Goat Cheese and Fig and Honey

I feel a little guilty. I just ate a steak with a wonderful side dish, a barbecued onion topped with goat cheese and fig and honey. The recipe came from Vegetarian Grilling: 60 Recipes for a Meatless Summer by Karen Schulz and Maren Jahnke. I hope the authors don’t mind, but I do want them to know:…

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Bacon Wrapped Chicken Stuffed with Figs and Goat Cheese

  Here’s a dish to surprise your dinner guess. The chicken breast is wrapped with bacon so visually each person knows what to suspect when they take that bite. Of course, as they cut that bite, there will be something squishy in the middle: that’s the first hint of the bounty to come. When they…

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