Sweet figs meet an unexpected savory touch in this simple weekend treat. Fresh figs are coated with Dr. Cowan’s Garden Charred Eggplant Powder, topped with toasted almonds, and served alongside creamy mascarpone blended with honey. Finish with an extra drizzle of honey and enjoy.
n a large saucepan, melt the ghee on medium heat. Add the bacon and simmer for 3 to 4 minutes or until lightly browned.
Add the carrots, garlic, celery and onion all at once and simmer for 5 minutes on medium-low. Reduce heat and add the tomatoes. Simmer on low for 12-15 minutes or until incorporated and sauce-like.
Add the red wine and simmer for an additional 25 minutes on low. Once reduced by more than half, add the powders and salt and pepper.
Take pan off the heat and let stand for 5 minutes. Add the baked acorn squash and the heavy cream and stir vigorously to incorporate.
Serve over zucchini “noodles.” Top with grated cheese, if desired.
