BACKYARD FIGS WITH GREEK YOGURT, MARCONA ALMONDS + HONEY

I went swimming with my mom on Sunday morning. (Well, technically it wasn't exactly swimming, but I did submerge myself in the Pacific and loll around in the waves for a while.) This may seem like a perfectly normal thing to do if one imagines the Hollywood version of California, all sunshine and palm trees. But the Bay Area doesn't meet this tropical vision. Ours is the land of fog, chilly summers and icy waters. Too much of a wuss about the cold, I (until Sunday) had never dipped more than a toe into the water in the 35 years I've lived in Northern California. Paul, on the other hand, surfs regularly. And our kids - Lilah a self proclaimed penguin and Otis who never seems to get cold - have swum many times, but not I.  I've happily stayed on shore, usually bundled in sweaters and scarves, watching everyone frolic in the surf. Even swathed in a wetsuit the waters are seriously chilly, but this time, I was determined to try something new. I have to say, it felt invigorating and life affirming to move beyond my comfort zone even in this tiny way.

A dip into unknown waters seems an apropos metaphor for my life at the moment. Since sending my book into the world last month, I feel as though I'm taking the plunge on a daily basis. I'm connecting with new people every day... Hosting a big party for my community. Teaching classes. Giving talks. Sitting on panels. Doing book signings. Giving interviews. It's all new for me. Despite my introverted leanings, I'm trying to approach this adventure with an open mind and heart and so far I've been blown away by the warmth and generosity I've encountered. When someone meets me with a smile and shares a story about their own love of cooking or even how my book might be bringing a little extra joy to their kitchens, I'm blown away and filled with gratitude.

As I pondered what recipe to share today, at first I imagined something elaborate and celebratory, but after I took a few quiet moments to breathe and reflect on what my body is craving these days, I realized that once again I'm inspired by the simple goodness that the season has to offer. Our backyard fig tree is bursting with huge juicy fruit and I thought I would let nature's exuberance mark this occasion by letting the figs shine in their own delicious way. Today's recipe isn't really a recipe at all, but an acknowledgment that if we take a moment to a look around and appreciate the magic that nature has to offer, we'll be met with great reward.

INGREDIENTS per serving

• 2-4 fresh ripe figs, sliced
• 1/2 - 3/4 cup Greek yogurt
• a handful of salted, roasted Marcona almonds
• a drizzling of honey

You can serve juicy figs with creamy Greek yogurt, honey and salty crunchy Marcona almonds - these delicious companions - for breakfast of course, but this dish also makes a wonderful afternoon pick-me-up or a not-too-sweet dessert. The layers of texture and flavor are heavenly!


It seems as though I'm not the only fig-lover out there.... Here are some other delicious fig recipes from around the web:

Phyllis's Fig and Blue Cheese Tart
Cheryl's Fig Leaf Ice Cream
Laura's Dark Chocolate Fig Cinnamon Buns
Stacy's The Wonder of the Fig
Sarah's No churn Fig + Coffee Ice Cream
Kathryn's Fig and Almond Torte
Elizabeth's Fig and Cantaloupe Salad
Kasey's Yogurt, Mascarpone and Fig Tartlets 
Carolyn's Brown Butter Almond Tea Cakes with Figs