Organic Roasted Figs with Ricotta & Smoked Almonds

It's officially fig season. Here's an easy and decadent recipe. Pre-heat oven to 425°. Set aside 4 large (dark-skinned) organic fresh figs, halved (such as black mission). Combine and whisk 1/3 cup sherry vinegar or cider vinegar, 1 tablespoon molasses, 2 teaspoons extra virgin olive oil and 1/4 teaspoon salt. Add figs; toss to coat. Remove figs from vinaigrette with a slotted spoon, reserving vinegar mixture to drizzle over baby arugula. Place figs in a cast-iron or ovenproof skillet coated with extra virgin olive oil. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate with ricotta (drizzle with extra virgin olive oil and freshly cracked pepper), smoke almonds, organic baby arugula with remaining vinaigrette & grilled bread.

Organic Persimmon Pomegranate Salad

This combination of flavors will surprise and delight your palate. Combine 3 fuyu persimmons, chopped 1/4 to 1/2 inch pieces, 3/4 cup pomegranate seeds, 1 granny smith apple, cored, chopped 1/4 to 1/2 inch pieces, 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end), 2 teaspoons lemon juice and 1 teaspoon honey. Gently toss all ingredients together. Serves four. Courtesy of Alice Waters.