Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.
Green almonds are a seasonal spring item, picked months before their shells harden and split to reveal conventional almonds. These fuzzy green pods are entirely edible with soft, jelly-like texture and mild grassy, sweet-tart flavor. During their all-too-brief season, we're eating them right out of hand, shaving them over appetizers, or slicing them thin to toss over salads as we have here in this bright spring recipe.
Marinated Green Beans with Almond Vinaigrette
¼ lb Green Beans / cut into ½” pieces
¼ lb Wax Beans / cut into ½” pieces
6 ea Fresh Green Almonds / thinly sliced
2 T Extra Virgin Olive Oil
2 cloves Fresh Garlic / minced
3 ea Scallions / chopped
Flake Salt / to taste
Combine all ingredients in a mixing bowl, ensuring even coating of vegetables. Serve at room temperature & enjoy!
Indulge yourself, and your guests, with a seemingly decadent and deceptively healthful treat. These fig bars contain antioxidant-rich dark chocolate, Omega-3 packed flax seed, high protein quinoa & chia seeds, and—of course—figs. Wrap in parchment paper, tied off with a ribbon for a party favor or hostess gift this party-packed holiday season.