This post was originally published here on August 29, 2014. It’s a favorite recipe of mine, so I thought it was worth re-visiting with new and improved photos. I hope you try it out!
I have been in a MEGA salad mood these past couple of weeks. Like, I literally can’t stop eating salads. They’re all I want. All day. Every day.
I’ve always been a big salad eater. But you know how there are some days when you’re just eating a salad because you feel like you’re suppose too be. Like, maybe you’re trying to erase some poor choices from the day before. Yeah. I’ve had my fair share of those moments (most recently, this past Saturday). I think we all have.
But lately, I don’t feel like that at all. My appetite for salads has been insatiable. Luckily for me, there is an overwhelming amount of delectable Summer produce available right now. So feeding my salad desires has never been so easy. Or delicious.
This Grilled Potato and Fig Salad with Maple-Almond Clusters has been a favorite recipe of mine for years now. And it’s currently making it’s way back into heavy rotation. I’m literally obsessed with this salad. And as long as I can reliably find fresh figs at the grocery story, that obsession will continue. Fig season is SO SHORT (which pains me greatly). So when they are around, you know damn straight I’m taking advantage of them in every way possible.
I’m also taking advantage of my grill while the weather allows, grilling both the potatoes and the figs for this recipe. The potatoes do require a little pre-cooking, which helps them to cook evenly on your grill without burning. But it’s worth the extra step. Because everything tastes better from the grill. Even salads.
I find that I don’t need much in the way of dressing for this salad. Just a drizzle of reduced balsamic vinegar is plenty for me. But you can add some extra-virgin olive oil, if desired.
Beware these maple-almond clusters. They are pretty much like crack. CRACK I tell you! It takes a lot of willpower not to eat (demolish?) the entire batch in one sitting. You might want to just go right ahead and double the recipe, so you have enough for nibbling on and for topping this salad. Trust me when I say they are highly addicting.
I hope you’re currently experiencing a heat wave, there is ample space in your freezer and you’ve got your favorite popsicle molds at the ready (since everyone always asks me, this is mine). Because it’s officially Popsicle Week! The (unofficial) best week of the Summer!
This is the fifth installment of Popsicle Week, an event organized by Billy from Wit & Vinegar. Last year, bloggers contributed over 100 creative and unique popsicle recipes. And from the sound of things, this year is shaping up to be just as big and delicious as years past.
You can find links to ALL the popsicles from this year and the previous four years HERE!
Seriously. I wasn’t kidding when I said you need to make space in your freezer.
Two years ago, I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles. And last year, I made these Prosecco Raspberry Popsicles. I figured for this year, it was time to go a little more indulgent.
Please silence your phones and take notice of the emergency exits. Because today’s screening of Movie Theater Candy Cheesecake Popsicles is about to start.
At my core, I’m a huge candy lover. But I don’t allow myself to buy it at the grocery store. Because if it’s in my house, I’ll devour the entire bag/box/bar/whatever at an alarming rate. Instead, I treat myself to all the classic candies that I love when I go out to the movies. It’s my time to indulge.
I decided to gather up a few of my favorite movie theater candies and freeze them into smooth, creamy cheesecake popsicles for the ultimate Summer treat. I choose Kit Kats, Reese’s Peanut Butter Cups, Butterfingers and York Peppermint Patties, but you could use whatever candy is your favorite (although, I might stay away from candies with a hard outer shell, for fear of cracking a tooth). Just chop them up small and drop them into the cheesecake popsicle base. Easy peasy.
I also used only one type of candy per popsicles, but you could definitely mix and match your candies to take these popsicles even more over the top. Why not, right?
Remember to keep tabs on Billy’s Popsicle Week webpage for all the popsicle recipes. You can also follow along on social media with the hashtag #popsicleweek. And most importantly, stay cool!