Monthly Archives: July 2017

  • Grilled Potato and Fig Salad with Maple-Almond Clusters

Grilled Potato and Fig Salad with Maple-Almond Clusters

Posted on July 17, 2017

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.

Grilled Potato and Fig Salad with Maple-Almond Clusters |

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.

Grilled Potato and Fig Salad with Maple-Almond Clusters |

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.



Grilled Potato and Fig Salad with Maple-Almond Clusters

Serves 4

Grilled Potato and Fig Salad with Maple-Almond Clusters


  • 1 cup sliced almonds
  • 3 tablespoons maple syrup, divided
  • 1/4 tsp. salt, plus more for finishing the salad
  • 1.5 lbs fingerling potatoes
  • 16 fresh figs, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup balsamic vinegar
  • 6-8 cups arugula
  • 4 ounces crumbled goat cheese
  • Black pepper


  1. Make the maple-almond clusters. In a dry skillet over medium heat, toast the almonds until they become fragrant and have started to brown slightly, about 2 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of the maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove the skillet from the heat and spread the almonds out onto a parchment-paper lined baking sheet. Set aside to cool.
  2. Cook the potatoes. Place the potatoes in a large saucepan and cover them with 1-2 inches of cold water. Place the saucepan over medium-high heat and bring the water to a boil. Then reduce the temperature to maintain a simmer and cook the potatoes, uncovered, until they are just fork tender, about 10-15 minutes. Be careful not to overcook the potatoes because you want them to maintain their shape for grilling. Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, slice the potatoes in half lengthwise.
  3. Pre-heat your grill to medium-high. In a large bowl, gently toss the potatoes in about 2 tablespoons of olive oil. In a separate bowl, gently toss the figs in about 1 tablespoon of olive oil. Grill the potatoes and the figs, placing them directly on the grill grates. The potatoes take about 2-3 minutes per side. The figs are more fragile and will only take about 1 minute per side. Remove the potatoes and figs from the grill and place them on a large plate or baking sheet.
  4. To make the dressing, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup in a small heavy bottom saucepan over medium-high heat. Simmer until the balsamic vinegar is reduced to about 1/3 of a cup, about 5 minutes. Remove from the heat.
  5. Assemble the salads. Divide the arugula evenly between 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters. Drizzle with the balsamic reduction and sprinkle with a pinch of salt and black pepper. Enjoy immediately.
  • Triple Berry No-Bake Cheesecake with Amaretti Crust

Triple Berry No-Bake Cheesecake with Amaretti Crust

Posted on July 10, 2017

YOU GUYS! This no-bake cheesecake is the best thing I’ve put in my mouth in the last 3 months.

And that’s saying a lot. Because I’m not even THAT big of a fan of cheesecake. Like, it’s OK. But I’m typically underwhelmed by anything that isn’t chocolate or ice cream. If I had to make a list of my favorite desserts, cheesecake would be somewhere near the bottom.

It goes something like this:
Ice cream
Chocolate cake
Chocolate chip cookies
Fruit pie

Of course, there are many other desserts to choose from. But you get the idea.

But this Triple Berry No-Bake Cheesecake with Amaretti Crust is making me re-think my list. And I know you’re going to fall in love with it, too!

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The best thing about this cheesecake is that it’s no-bake (obviously, because “no-bake” is in the title of the recipe). Which is an ideal quality these days, as the temperature and humidity continues to rise as we make our way through the month of July. It’s been way too hot to bake lately, so I’m trying to lay off my oven as much as possible. I’ll save my sweating for the gym.

The cheesecake filling is unbelievably light (unlike traditional baked versions which I find to be very heavy and dense). Just imagine yourself eating the tastiest, fluffiest cloud ever. Because that is EXACTLY what a slice of this heavenly cheesecake is like.

I was inspired by a recipe from Sarah at the The Sugar Hit to use amaretti cookies for the crust instead of graham crackers, which I typically turn to for no-bake crusts. I then decided to carry that almond flavor throughout with a bit of almond extract in the filling and some amaretto in the berry topping. The almond flavor isn’t super strong, but it’s enough to make you say “hmm…what’s different about this cheesecake?”. I really enjoyed the change up. And all my friends did, too (I promptly removed this cheesecake from my house and shared it with my crew, for fear of eating it all myself!).

Summer berries are plentiful right now, so I used a mix of my favorites: blackberries, blueberries and raspberries. You could toss in some strawberries, if you have them. Or narrow it down to one or two berries. It’s all good! Just please don’t use too much sugar in the berry topping. I’ve seen recipes that call for an equal amount of sugar to berries. And that’s just freaking insane. You want to let the flavor of the berries shine through. And not give yourself a massive sugar shock in the process.

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The most important thing about this recipe is not to rush things. You MUST make sure your cream cheese is super soft and you incorporate the powdered sugar slowly, or you’ll risk having a lumpy filling. And you MUST give the cheesecake ample time to chill before attempting to slice and serve it. So plan ahead. This is a great make-ahead dessert for a party!

This Triple Berry No-Bake Cheesecake with Amaretti Crust is part of our monthly round-up of seasonal recipes organized by Becky from Vintage Mixer. At the start of each new month, Becky shares a produce guide (click here for July) with tons of recipe suggestions and tips. And a bunch of my blogging friends make new recipes (see the links below) that incorporate those ingredients that are currently at their peak. It’s a great way to learn how to take advantage of the bounty of fruits and vegetables that each month offers. I hope you get the chance to check it all out. And let’s all #eatseasonal together!



Recipe adapted from my No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer

Triple Berry No-Bake Cheesecake with Amaretti Crust

Serves 8-10

Triple Berry No-Bake Cheesecake with Amaretti Crust


  • For the Crust
  • 2 cups finely ground amaretti cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 tsp. salt

  • For the Cheesecake
  • 1 cup heavy whipping cream, cold
  • 16 ounces full fat cream cheese, softened at room temperature
  • 1 cup full fat Greek yogurt
  • 3/4 cups powdered sugar
  • 1 tablespoon cornstarch
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 tsp. salt

  • For the Berry Topping
  • 1 1/2 cups fresh blackberries, divided
  • 1 1/2 cups fresh blueberries, divided
  • 1 1/2 cups fresh raspberries, divided
  • 1/2 cup sugar
  • 2 tablespoons amaretto


  1. Cut and fit a round of parchment paper into the bottom of a 9-inch springform pan. Set aside.
  2. In your food processor with the blade attachment, pulse together the amaretti cookie crumbs, melted butter, sugar and salt until the crumbs are moistened and everything is well combined. Dump the crumbs into your prepared springform pan and press them evenly and firmly into the bottom of the pan and approximately three-quarters of the way up the sides of the pan. Place the pan in your refrigerator to chill for 1 hour.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set it aside. In the same mixing bowl (no need to clean it out), whisk the cream cheese until it’s smooth and fluffy, about 3 minutes. Then whisk in the yogurt, powdered sugar (adding it in thirds), cornstarch, extracts and salt. With a rubber spatula, fold in the whipped cream. Spoon the cheesecake filling over your chilled crust, smoothing it out so the top is flat and even. Cover your springform pan and return it to your refrigerator to chill for at least 6 hours, or up to overnight.
  4. Add 1 cup of the blackberries, blueberries and raspberries to a medium saucepan along with the sugar. Cook over low-medium heat, stirring frequently, for about 5-7 minutes. While you’re stirring, use the back of your spoon to crush the berries so they break down and release their juices. Remove the saucepan from the heat and allow the berry mixture to cool to room temperature. Once cooled, stir in the remaining 1/2 cup of blackberries, blueberries and raspberries along with the amaretto. Cover and refrigerate until you’re ready to use.
  5. To serve the cheesecake, first release the outside ring of the springform pan and gently lift it off. Carefully slide the cheesecake off the bottom of the springform pan and onto a plate or serving tray. Top with some of the berry topping. Slice and serve. You can pass any additional berry topping at the table.
  6. Leftovers can be covered and stored in your refrigerator for up to 2 days.

July Eat Seasonal Recipes

Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

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