I’ve recently been so obsessed with figs. Two weekends ago, I went to an Italian restaurant in the North End and had these amazing broiled figs that were stuffed with goat cheese. They were presented on a bed of prosciutto and drizzled with balsamic glaze. I couldn’t get them out of my mind so I decided to make my own version. I had to make do because I didn’t have prosciutto or balsamic glaze, but they still satisfied my craving. I served them with fresh raspberries and orange slices and a bowl of olives garnished with a drizzle of olive oil and flaky sea salt.
I grew up eating wild rice soup in Minnesota, and I find it so comforting. Since going (mostly) dairy free two years ago, I haven’t been able to have it. The weather in Boston has been so gloomy that all I could think about was this hearty soup! So, I made it dairy free using oat milk. Wild rice is a great source of magnesium and fiber. Plus, one serving of wild rice has fewer calories and double the protein of a serving of brown rice.
Oat Milk Wild Rice Soup
Total time: two hours (make the wild rice early to cut that time in half)
1 tablespoon butter
1 cup wild rice
1 chicken breast (skip if making vegetarian)
½ cup carrots
½ cup celery
½ cup mushrooms (cut super small)
½ cup white onion
1 cup oat milk
5 cups chicken broth (sub for vegetable broth if vegetarian)
Salt and pepper to taste
1 bay leaf
1 sprig fresh thyme (1 teaspoon dried)
¼ cup chopped almonds
½ cup GF flour (or regular flour)
Cook the wild rice according to package directions
Cook a chicken breast in the oven at 350 degrees. You can also use leftover chicken or rotisserie chicken. Whatever is convenient!
Dice carrots, celery, mushrooms and white onion
Heat a medium pot on low and melt the butter
Add all the veggies
Add in the wild rice, chicken, and almonds
Sprinkle with salt and pepper (be generous with the salt)
Add in both liquids (reserve 1 cup of broth), bay leaf, and thyme
Mix ½ cup flour with 1 cup broth in a bowl until combined, add to soup and combine
I had a delish meal at Grand Tour on Newbury Street the other day. I ordered the heirloom tomatoes with pickled red onions, feta and parsley and steak bavette. Bavette is the french word for flank steak. It came with a light salad and golden, salty fries with addicting aioli and ketchup. The herb butter on the top melted into a flavorful sauce. 10/10 recommend. They have outdoor and indoor seating.