Plump, soft and sweet, fresh figs are gorgeous in salads, desserts or simply enjoyed on their own.

Here is a simple chicken salad, for example. Give it a Mediterranean flavour by tossing in fresh figs, and since the salad’s ingredients include yogurt (non-dairy), mint and chickpeas, too, the finished dish can seem positively Greek.

Also, remember that after the fresh fig season, you can still make these dishes with dried figs.

Fig and pistachio couscous

o 1 1/2 tbsp. olive oil

o 1 tsp. salt

o 1 box (10 oz.) couscous

o 1 1/2 cups figs, thinly sliced

o 1 1/4 tsp. ground cinnamon

o 1/4 tsp. ground allspice

o 1/2 cup shelled pistachios, chopped

o 1/4 cup chopped green onions

o 1/4 cup thinly sliced fresh basil

Combine 2 1/4 cups water, oil and salt in medium saucepan; bring to boil. Remove from heat; stir in couscous, figs, and spices. Cover; let stand until water is absorbed, about 5 minutes. Transfer to a large bowl and fluff with fork. Cool completely. Stir in nuts, green onions and basil. Makes about 7 cups.

Greek-style chicken fig salad

o 1/4 cup orange juice

o 1 tbsp. plain tofu yogurt

o 1 tbsp. lemon juice

o 1 garlic clove, crushed with a garlic press

o 1/2 tbsp. Dijon mustard

o pepper, to taste

o 1/4 tsp. olive oil

o 1 1/2 cups cooked, diced chicken breast

o 1 1/2 cups canned chickpeas, rinsed o and drained

o 1/2 cucumber, peeled and sliced 1/4-in.thick

o 1/2 small red onion, finely chopped

o 3/4 cup (about 10) fresh figs, diced

o 3 cups mixed salad greens

o 6 tbsp. chopped fresh mint

In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well (see note). Store in refrigerator until ready to serve.

To serve, divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Note: The recipe makes enough dressing to lightly coat the salad ingredients. If you prefer a heavier coating, you may double the dressing amounts. Makes 6 servings (8 cups).

Fig raisin spice loaf

Fresh figs and raisins shine in this delicious spice loaf made in a loaf pan. You can also bake it in an 8- or 9-in. square pan or as muffins. Reduce the baking time accordingly. This goes together fast and is great source of fibre. Try it toasted for breakfast. The glaze is optional.

o 1 cup chopped fresh figs (may substitute 1/2 cup chopped dried figs)

o 1 cup raisins

o 1-3/4 cups all-purpose flour

o 2 tsp. baking powder

o 2 tsp. cinnamon

o 3/4 tsp. fresh-grated nutmeg

o 1/2 tsp. allspice

o 1/2 tsp. salt

o 1/2 cup solid shortening (may substitute an equal amount of butter or margarine)

o 1 cup brown sugar, packed

o 2 eggs, beaten

o 1/2 cup sour cream

o 1/2 cup milk

Optional Glaze:

o 1 cup powdered confectioners’ sugar

o heavy cream or milk

Preheat oven to 375. Grease a standard loaf pan. Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.

In a large bowl, cream shortening and brown sugar together until it resembles clumpy wet sand. Beat in eggs, sour cream and milk.
Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Batter will be thick. Fold in figs and raisins by hand. Pour into prepared pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool to room temperature before slicing to serve.

Optional Glaze: Add heavy cream or milk to powdered sugar a little at a time, just until it reaches a spreadable consistency. Spread or drizzle on top of cooled loaf.