Stuffed Grilled Figs with Walnuts and Goat Cheese

Garden Chef Megan McCarthy prepared stuffed figs in the Outdoor Kitchen one evening during Cocktails in the Garden. In the Edible Garden we have ‘LSU Gold,’ ‘LSU Purple’ and ‘Celeste’ fig trees. 

She sliced the fresh figs in half lengthwise and dipped them in a vinaigrette of balsamic vinegar, walnut oil and maple syrup.

Next she grilled the figs and stuffed them with goat cheese, walnuts and prosciutto.  She plated the figs on top of an arugula salad dressed with balsamic vinaigrette.  This recipe would be great for a cocktail party!

Stuffed Grilled Figs with Walnuts and Goat Cheese

1 lb fresh figs, halved lengthwise

2 T balsamic vinegar

2 T roasted walnut oil

2 T maple syrup

sea salt, to taste

4 oz creamy goat cheese

¼ lb prosciutto, thinly sliced and cut into small strips (optional)

30 walnut halves, toasted

5 oz arugula

Preheat grill or grill pan to medium high.  Slice fresh figs in half lengthwise.  In small bowl, whisk together balsamic vinegar, walnut oil and maple syrup and season with sea salt to taste.  Dip fig halves in balsamic mixture until coated.  Place fig halves on hot grill for about 3 minutes with flesh side down.  Once fig is caramelized, remove from grill.  With flesh side up, make a small slice down the middle of each fig.  Place ½ teaspoon of goat cheese in each slice along with a small piece of prosciutto and a toasted walnut.  Place stuffed grilled figs on a bed of arugula greens and drizzle remaining balsamic mixture.

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Grilled Cucumber Dill Vinaigrette & Mixed Greens

Garden Chef Christina Curry fired up the grill to make a delicious salad dressing. The main ingredient in this dressing is grilled cucumbers. Christina used ‘Suyo Long’ cucumbers fresh from the Edible Garden.

You can modify this recipe to make a dip or marinade. Adding more cucumber and using a food processor instead of a blender will thicken the consistency for a tasty dip. Using less cucumber and adding more lemon juice or vinegar will make a great marinade for chicken.

Grilled Cucumber Dill Vinaigrette & Mixed Greens

1 medium cucumber, sliced, grilled & seeded*

1/4 cup lemon juice 

1 tsp Dijon mustard

1 T honey

2 T fresh dill, chopped

1/2 cup olive oil

6 oz mixed greens

red onion, shaved

1/4 cup grape tomatoes, halved

kosher salt & pepper, to taste

Using a blender or food processor, combine the grilled cucumber, lemon juice, Dijon mustard, honey and fresh dill.  Blend on high while slowly adding the oil until incorporated.  In a large bowl, combine the mixed greens, red onion and grape tomatoes.  Add the vinaigrette and season with salt and pepper.  Toss gently until mixed greens are evenly coated with vinaigrette.

* To grill the cucumber, slice lengthwise, coat lightly with olive oil and season with salt and pepper.  Grill over medium heat until tender and grill marks appear.  Allow to cool.  Discard seeds.

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Crispy Roasted Okra

Okra is actually quite good for you. It is high in fiber, folate, calcium and potassium.  Turn off the fryer and try this easy preparation - a little seasoning and a few minutes in the oven or on the grill.  Garden Chef Megan McCarthy showed Atlanta Botanical Garden visitors two different ways to whip up this healthy snack.

Crispy Roasted Okra

1 lb fresh okra

2 T extra virgin olive oil

1 tsp ground cumin

sea salt and pepper, to taste

To Roast:

Preheat oven to 400◦.  Wash and trim okra.  Slice okra into ¼ inch pieces and toss in large bowl with olive oil.  Season okra with cumin, sea salt and pepper to taste.  Spread okra onto baking sheet and roast for 20 minutes, stirring once, until edges are browned.  Remove from oven and serve warm.

To Grill:

Preheat grill to medium-high.  Wash and trim okra and leave whole. Toss in a large bowl with olive oil.  Season okra with cumin, sea salt and pepper to taste.  Grill the okra for approximately five minutes, turning once, until you see grill marks on both sides.

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Melitzana Eggplant Dip

Eggplant ‘Little Fingers’ is doing well in the Edible Garden and producing large amounts of 4-6” fruits. Garden Chef Megan McCarthy prepared a Melitzana dip to take advantage of this bounty.

Chef Megan grilled the small eggplants whole before blending them in the food processor. She used tahini, made from ground sesame seeds, and Greek yogurt to create a “dip-like” texture.  She served the dip with baby carrots and pita chips. Perfect summer party food!

Melitzana Eggplant Dip

2 medium eggplants
2 T extra virgin olive oil
2 cloves garlic
juice of 1 lemon
2 T tahini

¼ cup plain yogurt
sea salt, to taste

Preheat grill or grill pan to high. Trim and cut eggplant in half lengthwise. Brush eggplant with olive oil and place on grill and cook until soft. Let eggplant cool.

In food processor, mince garlic. Add grilled eggplant and pulse until smooth. Transfer to large bowl and blend with lemon juice, tahini, yogurt and salt to taste.

Serve with pita chips or flatbread.

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Astoria Chicken Salad

Garden Chef Megan McCarthy mixed it up perfectly at Cocktails in the Garden with a light, summer Astoria Chicken Salad on butter lettuce.

Remember the “Chia Pet”? The very same seeds are high in omega-3s and fiber and they can be used whole in salads to add nutrients. Chef Megan uses them in her Astoria Chicken Salad. She also adds extra flavor with roasted walnut oil and toasted walnuts. Don’t forget the grapes; they add a nice unexpected touch of sweetness when you bite into them. Enjoy, we sure did!

Astoria Chicken Salad

½ cup low fat plain yogurt
2 T mayonnaise
2 T roasted walnut oil
½ lime, freshly squeezed
2 cups grilled or rotisserie chicken, diced
2 celery stalks, diced
1 Granny Smith apple, diced
1 cup red seedless grapes, halved
½ cup toasted chopped walnuts
2 T chia seeds
salt and pepper, to taste
fresh herbs, to taste

In small bowl, whisk together yogurt, mayonnaise, roasted walnut oil and lime juice.

In large bowl, combine diced chicken, celery, apples, grapes, and toasted walnuts. Add yogurt dressing and stir to combine. Add chia seeds and season with salt and pepper to taste. Serve on butter lettuce.

Recipe by Garden Chef Megan McCarthy

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Cucumber, Tomato & Corn Relish

The cucumbers are rolling in - right into the Edible Garden Outdoor Kitchen. 

Garden Chef Christina Curry kept it simple and tasty with her recipe for the weekend demos. Try this Cucumber, Tomato and Corn Relish on fish tacos, hot dogs, or toss with lettuce for a colorful salad. 

Cucumber, Tomato & Corn Relish 

1 cup cucumber, diced
1/4 cup tomato, diced
1 cup yellow corn, cooked
2 T shallot, minced
3 T Italian parsley, chopped
2 T chives, chopped
3 T olive oil
1 T white balsamic vinegar
kosher salt & pepper, to taste

In a medium bowl, combine the cucumber, tomato, corn, parsley and chives. Add the olive oil, vinegar, salt and pepper and toss together gently. Taste and adjust seasoning as needed.


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Fusion Slaw Salad with Sesame Vinaigrette

Garden Chef Megan McCarthy fused flavors from Italy, Latin America and Asia for this fresh and tasty dish. The food processor makes quick work out of shredding Napa and red cabbage. Jalapeño and fresh ginger add a touch of heat and toasted sesame oil adds a depth of flavor. Chef’s tip of the week: Accept no substitutes for the toasted sesame oil!

Fusion Slaw Salad with Sesame Vinaigrette

2 cups Napa cabbage, shredded

2 cups red cabbage, shredded

1 cup carrots, shredded

3 scallions, chopped

1 jalapeño, seeded and finely diced

½ cup cilantro, chopped

3 T toasted sesame oil

2 T white balsamic vinegar

2 T garlic chili pepper sauce

1 T minced fresh ginger

sea salt and pepper, to taste

½ cup low salt dry roasted peanuts, chopped (optional)

2 cups skinless, boneless rotisserie chicken, chopped (optional)

toasted sesame seeds, to garnish

In a large bowl, combine Napa cabbage, red cabbage, carrots, scallions, jalapeño and cilantro.  To make vinaigrette; in medium mixing bowl, whisk together toasted sesame oil, vinegar, garlic chili pepper sauce and ginger.  Season vinaigrette with salt and pepper to taste.  Toss cabbage mixture with sesame vinaigrette.  Toss with peanuts and rotisserie chicken if desired.  Garish with toasted sesame seeds to serve.

Recipe by Garden Chef Megan McCarthy

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