Golden Fig Fine Foods

Seared steaks and au gratin potatoes feels like a perfect Sunday dinner for today 🙂

We have lovely, grass fed NY Strip steaks from Thousand Hills Beef, herby butter, russet potatoes, cheese and milk so toodle on over and let's be dinner twinsies 😆

Cooking steaks on the stovetop is a favorite/easy method that I think often people forget about. It makes them taste restaurant caliber without a lot of effort.

I've used NY Strip as well as tenderloin filet with this method and both work like a dream.

2 steaks (NY strip or tenderloin between 6-8 oz each)
Kosher salt and pepper or Sel de Cuisine to taste
Avocado oil
2 TB Herbed butter (plain also works, just toss in some fresh rosemary or thyme near the end)

Pat steaks dry with paper towels.
Season the steaks all over with salt and pepper OR sel de cuisine works like a charm.
Turn on your exhaust fan and heat a cast iron or stainless steel heavy pan over medium-high heat until it's VERY hot.
Add oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
Carefully set the steaks in the pan
The oil should sizzle.
Leave the steaks alone. Avoid the temptation to peek or fiddle. The steaks need a few minutes undisturbed to develop that lovely golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. With about a minute to go, toss that butter in and baste those steaks with it.

Times:
Medium, cook 4 to 5 minutes on second side
Well-done, cook 5 to 6 minutes on second side

Remove from pan and cover with bowl or foil to let rest 5-10 mins. Before covering them to rest would be where to add a little blue cheese if desired.

Yum yum! Also, mention you're in to make the pan seared steaks recipe we posted and we will give you 10% off those steaks! 😁 woot woot!

So excited about these marvelous zero alcohol cocktails that just came in!

From the brilliant minds at Little Saints, these sparkling botanical cocktails are a marvelous addition to our dry January and zero alcohol options.

Paloma, Negroni Spritz, Ginger Mule and Old Fashioned. Classics with a twist.

What a delicious segment today on Twin Cities Live!

We mixed up three different beverages to keep you warm on these chilly January days AND to save you some bucks by making these at home.

We made a Lavender Matcha Latte, a Chamomile Honey Latte and a homemade Chai that we heated up and served with the delectable Katherine Anne's cinnamon marshmallows.

I DO love the few local chai brewers we have here in the cities, but sometimes I like to whip up a perfectly customized to my taste version. 😆

Homemade Chai w Cinnamon Marshmallow
6 C water
4 inch piece of fresh ginger, thinly sliced
4 cinnamon sticks
1 TB orange zest
20 whole cardamom pods
3 whole star anise pods
20 whole cloves
20 black peppercorns
1 tsp freshly ground nutmeg
12 black tea bags
2 TB vanilla bean paste
1/2- 3/4 C honey
Cinnamon Marshmallows for topping!

Bring water to a boil
Add tea bags and spices (except vanilla bean paste which you will stir in at the end). Return to a boil. Remove from heat, place lid on and let steep for15 to 20 minutes.
Strain spices out, add vanilla bean paste and honey. Stir to combine.
Mix 1 C concentrate with 1 C milk and warm to desired temp.
Top with a tasty cinnamon marshmallow and a shake of cinnamon.
Concentrate will be good in your refrigerator for up to two weeks.

A fresh batch of the most marvelous soup mixes just got restocked!

All super easy to make and all super low/no sodium so you can adjust that sodium level to your hearts desire.

We also think the lovely Smithey Dutch Ovens are a perfect cooking vessel for soups 😉

Best way to heat up the house is to get cooking!

Roasted up some sweet potatoes, red onions and beets with olive oil, salt and pepper, oregano and paprika. 400 degrees until tender.

Cooked up a batch of hand harvested, wood parched wild rice. Brought 3.5 C water and a pinch of salt to a boil. Added in 1 C rinsed wild rice and cooked until rice is tender.

Put wild rice into dish, topped with roasted veg, pecans, pomegranate arils, chèvre. Tucked some spinach on the side. When it was lunch time today I drizzled a little apple cider maple mustard vinaigrette over and stirred it all up. YUM!

This sheet pan of veggies and rice made four hearty lunches. You could also add leftover chicken if you wanted a little higher protein count!

We do have the most marvelous American grown sweet potatoes, spinach, red onions, pomegranates and pecans in stock right now 😁

Feed yourself the good stuff.

Apple Cider Maple Mustard Vinaigrette
4 TB apple cider vinegar
8 TB olive oil
1 TB Dijon mustard
1 tsp maple syrup
Salt and pepper to taste
Add all ingredients to a jar. Shake up until emulsified.

One perfect cold morning breakfast.

Piping hot hand harvested wild rice topped with pecans, blueberries, a shake of Royal cinnamon, a dab of Hope Creamery butter a drizzle of Maple syrup and little milk.

Nutritionally dense, uber delicious and gets your internal furnace fired up on this cold winter morning.

Hand harvested wood parched wild rice is a gluten free, rich in antioxidants superfood.

Cinnamon is shown to regulate insulin sensitivity and is reported to help in the digestive department

Maple syrup has loads of essential vitamins and minerals

Blueberries are chock full of vitamins and antioxidants

Pecans are rich in omega 3s and have oodles of antioxidants

It might just be a perfect breakfast!

We have an exceptional Minnesota hand harvested, wood parched wild rice in stock so get on in if you want a new favorite in your breakfast lineup.

New chalkboard alert! Once again, Miss Nora has knocked it out of the park 😍 She is so creative and it amazes us each and every month the original and wonderful drawings she treats us to.

It's January....wintry, cold, less sunlight.
Time to slow down, be cozy and eat some good soup ❤️

We have super tasty soup ingredients as well as marvelously tasty ready to heat and eat soups so bundle up and toodle in. We can't wait to see you!

#2025

Fresh Brussels sprouts in our cooler are grown by an Amish farming collective in WI.

My favorite way to cook these is to roast at 425 with a little olive oil, salt and pepper until half cooked. Take sheet pan out and toss in 4 strips chopped bacon.
Roast until Brussels are JUST tender. Remove from oven, drizzle a little Cider Syrup, check seasoning and serve em up!

Bacon from
Cider syrup from
All goodies available at the Fig of course 🙂

Get these vitamin packed beauties on your menu tonight!

100% the BEST dinner for a frigid Saturday.

Chop up veg and toss into bottom of a Dutch oven.
Spatchcock a chicken and rub with salt, pepper a sprinkle of paprika and herbed butter.
Plop chicken on top of veggies.
Roast at 400 until chicken is cooked through.
All the chickeny yumminess and the butter drip onto the veggies.

It's a five minute prep and then about an hour in the oven for the most warming and satisfying dinner.

We just got a fresh delivery of the amazing Green Circle Chicken.
We also have the lovely rainbow carrots as well as potatoes AND herb butter and the best paprika around from

You can swap in sweet potatoes or toss in Brussels sprouts half way through the cooking if you'd like.

Any leftover veg is perfect fried up and then topped with an over easy egg for tomorrows breakfast 🙂

Make this dinner people. You will be glad you did.

It's a souper day for soup! 😆

Four freshly made and mighty tasty varieties are here for the selection on this chilly Friday.
Tomato Herb
Mushroom chestnut
Carrot Ginger
Butternut Chipotle

Grab some salad greens and a loaf of bread and heat up some soup for a delicious and warming Friday din din.

We make these at our commercial kitchen in Minneapolis and they are chock full of good vegetables and spices.

Brrrrrr and see you soon!

It’s a new year and we’re looking for a friendly face to join us at the shop!

Days consist of food and cooking conversations, receiving orders, stocking shelves, building displays, crafting gift boxes, eating chocolate, mastery of the cash register, packing web orders, excellent customer service and an awful lot of giving treats to neighborhood pups who stop by on their walk.

20 ish hours per week.
Weekend work is a must. (Not every weekend, just some 🙂)

If you’re a positive and hard working person and are looking for work, please message us on social media or email [email protected] for a thorough job description.

We can’t wait to meet you 😘

I hope your New Year's Day is as relaxing as Rooney's.

The Fig is closed today (January 1st) as well as January 2nd.

Rest, reflect, eat some good food and we look forward to seeing you all Friday January 3rd.

A last minute addition to the drink selection!

Cardamom Roseade is back! Fresh squeezed lemon juice, ground cardamom, cane sugar simple syrup and a whisper of rose flower water make this a perfect cocktail or mocktail to ring in the New Year.

A favorite tradition of mine is a fresh treat hung out for the birdies every New Years Day.

I love these stars from Jules Loft. They are made right here in Minnesota and are solid golden safflower which the squirrels generally leave alone. The stars points are a perfect perch for the smaller finches that love them.

We are open New Year's Eve until 6:30.
Closed January 1st for New Years Day.
Closed January 2nd for inventory.

If you need a Fig fix before January 3rd, you better hustle in today

Countdown to New Years Eve has us loving the fresh restock of Cocoa Flakes delicious truffles.

This is the last delivery of the holiday flavors so if there was a fave in there get on over and nab a few before they're gone.

We also love the American made champagne glasses for just about everything from dessert to cocktails.

End of the year is almost here 🙂

We've got a little New Years Eve on our minds!
Bitters, chocolate, fire starters, swizzle sticks, cocktail books.

Perfect for a cozy night in...

Fresh batch of Shiitake Mushroom and Chestnut Soup headed to the shop! If you need a quick and tasty and super satisfying din din tonight....swing by the Fig. We got you covered.

We use fresh, local shiitake mushrooms, onions, potatoes, basil, sel gris, white pepper, chicken stock, Hope Creamery Butter, Cream Sherry and a dash of white balsamic. Super smooth and creamy without the addition of cream so it's not a heavy soup. Just super rich and flavorful.

We hope you love it as much as we do.

*ttakemushroom *ttakesoup