Kate's Kitchen

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!

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.