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Step 4: Place pie plate on lowest oven rack bake 35 to 45 minutes or until knife inserted in center comes out clean. Step 3: In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Step 2: In 12-inch skillet, melt butter over medium-high heat. Place pie crust in pie plate as directed on box for One-Crust Filled Pie flute edges. Spray 9-inch glass pie plate with cooking spray.

1 log Cherish Creamery chevre (goat) cheese, crumbled.

1 medium yellow or sweet onion, chopped.

fresh asparagus spears, trimmed, cut into 1-inch pieces

1 of your favorite pre-made refrigerated pie crusts (my favorite is Trader Joe’s, and Pillsbury is a staple).

Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Pour balsamic vinegar into fig-onion mixture cook until all the liquid has evaporated, 5 to 10 minutes. Step 2: Stir figs into onion cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes. Step 1: Heat olive oil in a saucepan over medium heat stir onion in the hot oil.

White sugar, to taste (I like about 2 tbsp.).

Step 4: Remove, let rest for 10 minutes before cutting into it, and enjoy! Place in the oven (do not pre-heat) and turn on the oven to 450F and bake covered for 30 minutes and uncovered for another 30 minutes.

Step 3: In a baking dish with parchment paper, place your dough and pop the lid on. Shape the dough just a bit to get it into a ball shape, cut it in half, and shape the two loaves into two equal pieces. Step 2: After quadrupling in size, flour your counter HEAVILY, pour out the dough, and flour the top. Cover with plastic wrap and let rest overnight (8-12 hours) in a cold oven. Mix it all up until you have a sticky dough. Step 1: In a large bowl, add the flour, then add the salt and active dry yeast on opposite sides of the bowl. Breakfast: Fig & Onion Jam on Fresh No-Knead Bread