Fig-Arugula-Goat Cheese Sandwich with a side of Kale

I have a confession.

I hate cooking at night.

Not always but most of the time.

Most days, I wish someone would cook dinner for me so that I wouldn’t have to touch the kitchen past 2pm.  I guess that’s not totally true.  Cooking for others at night is fun.  Cooking for myself, not so much.

Baking in the morning is my favorite.  Making elaborate lunches runs a close second.

Like this guy.

No no, that’s not a boring sandwich.  Don’t be fooled, it’s amazing and perfect in every way.  I plan to eat it for the next few days. You should try it too.  Here’s what you do to make 1 wonderful lunch (or dinner I suppose):

Fig-Arugula-Goat Cheese Sandwich with a side of Kale

2 slices of bread (I used oat nut something or other), toasted
1-2 oz goat cheese
2-3 figs, sliced (I have a tendency to eat pieces as I slice, so 3 for me)
1 handful of arugula
1/4 cup balsamic vinegar
1/2 tbsp olive oil
2-3 cups of chopped kale
1 garlic clove
salt and pepper to taste

Place 1 sliced fig and 1/4 cup of balsamic vinegar in a saucepan over medium heat.  Once it comes to a boil, lower the heat and simmer until reduced (about 5 minutes, you can do this while you prepare the rest of the sandwich).

Spread the goat cheese on the toasted bread (either on one side or both, I did one side).  Lay the sliced figs one side, the arugula on the other.  Once the balsamic reduction is ready, drizzle it on the figs and arugula and your sandwich is ready.

Next make the kale, heat oil in a pan to medium/high.  Add kale, garlic, salt and pepper and stir around.  Add some water if it’s too dry.  Once the kale has cooked (but is still pretty bright green), top with remaining (or just some, if you don’t like things too acidic) balsamic reduction and cooked figs.

Crumble some more goat cheese over it, if you’d like, and serve along side your sandwich!

Best eaten at lunch but works well for dinner too… If that’s your thing…  And if it is, come over and make me dinner!

Also Reminder:  Summer in a Box Giveaway ends Saturday!

Fig-Honey Cornmeal Cake

I have something for you, and I’m pretty sure you’ll love it.  It’s simple and sweet, with a bit of a rough texture.  No, I’m not talking about your perfect man.  I’m talking about cake.

If you were here, I’d serve this to you with a cup of tea.  Better yet, I should plan a tea party around this cake.

Who wants to come?

The lovely thing about this cake, aside from the fact that it involves figs and honey, is how quick and easy it is.  You can make the whole thing in less than half an hour.  And that’s exactly what I did this morning.

Fig-Honey Cornmeal Cake

1/4 cup olive oil
1 egg
1/2 cup honey (plus more for drizzling)
1/2 cup + 2 tbsp all purpose flour
1/3 cup cornmeal
1/2 tbsp baking powder
1/2 tsp salt
6-7 fresh figs

Pre-heat oven to 350F.  Grease and flour a 9-inch round baking pan.  Set aside.

Slice figs into wedges (about 6 wedges per fig).  Arrange figs onto prepared baking pan.  Set aside.

Combine egg, honey, and olive oil in a medium bowl.

In another bowl, sift together flour, baking powder and salt.  Combine with cornmeal.  Add dry ingredient mixture to wet ingredients.  Fold together until just combined.

Then pour the batter over the figs.

Gently spread the batter around.  It’ll just barely cover the figs.

Place in the oven and bake until golden brown.  In my oven it took about 13 minutes.  It cooks very quickly!  So check it after 10-12 minutes.

Once it’s out of the oven, allow to cool.  Turn over onto a plate and drizzle with additional honey

and serve any time of day!