A Quick Snack…Figs + Goat Cheese

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.

Honey Walnut Figs

Total time: 15 minutes

Serves: 2-6 people

Ingredients:

  • 5 figs, cut in half
  • 1 log plain goat cheese (honey goat cheese would pair nicely too)
  • ¼ cup honey
  • 10 walnuts (one for each fig half)

Instructions:

  • Set the oven to broil
  • Line a baking sheet with parchment paper
  • Cut each fig in half and lay on the baking sheet with the inside facing up
  • Spread goat cheese on the inside of every fig
  • Gently press a walnut into the goat cheese on top of every fig
  • Heat up the honey in the microwave or on the stove
  • Drizzle the honey over all the figs
  • Place the baking sheet into the oven for 10-12 minutes or until the goat cheese is bubbling
  • Enjoy!

Last night for dinner… Oat Milk Wild Rice Soup

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)

Serves: 4

Ingredients:

  • 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)

Instructions:

  • 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
  • Let simmer on low for 45 minutes
  • Enjoy!

Serve with crunchy bread or a light salad.

Grand Tour

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.

*Update: Grand Tour is closed until the spring.