1 Tbsp non-dairy butter (such as Earth Balance)
1 tsp granulated sugar
10-12 figs, halved, stems removed
4-5 Tbsp balsamic vinegar
1 bunch baby arugula (we actually each get our own container!)
1 Tbsp olive oil
juice from 1 lemon
salt & pepper
In large saute pan, melt butter and sugar. Place figs face down in pan and cook for 3-5 min. over med-high heat. Remove from heat and pace figs on plate, face up. (Depending on your dietary concerns, the non-dairy butter and sugar could be omitted,)
In the same skillet, heat balsamic vinegar until bubbly, then reduce heat and simmer 4-5 min. until vinegar is reduced by half. Remove from heat.
In a bowl, toss arugula with olive oil and lemon juice to coat. Sprinkle with salt and pepper. Heap arugula on plate, arrange figs over top and drizzle with the balsamic reduction.
Portabello Mushroom Caps
6 small or 3 large portabello mushroom caps
Brags liquid amino acids
Remove stems and underside of mushrooms. Cook all ingredients in a skillet over med-high heat about 6-10 min, flipping the mushroom caps half way through cooking. Large mushroom caps can be left whole, or sliced before cooking.
If you try this recipe be sure to comment below and let us know what you thought!