When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows. Neither does goat cheese. While it isn’t the most paleo-friendly option, it sure is delicious! This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!
2 chicken breasts
1 sprig thyme
1/4 cup goat cheese crumbles
6 fresh figs
2 plates fresh greens
1 pear – thinly sliced
1 Tbsp. honey
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil + a drizzle
Salt and pepper to taste
1. In a small bowl, mix half of the goat cheese and two figs diced. Place a small slit in each chicken breast to create a pocket. Stuff with goat cheese and fig mixture and seal shut with toothpicks. Season with thyme leaves, salt, and pepper and set aside.
2. Lay fresh greens on two plates. Top with pears, half of the goat cheese and remaining figs that have been halved. Refrigerate until ready to serve.
3. Whisk together white balsamic vinegar, olive oil, and honey and set aside.
4. Preheat a drizzle of olive oil in a large frying pan over medium high heat. Cook chicken while covered for 7-8 minutes per side.
5. Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.
Figs have been on sale as the summer produce season is coming to an end. I had a bunch in the fridge that I’d hate to see go bad, so why not experiment a bit?! Well, I sure am glad that I did, because this was DELICIOUS!
1 large onion – sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. vanilla extract
1/2 cup red wine
2 Tbsp. honey
4 Sprigs Thyme – minced
Salt & Pepper
12 figs – sliced in half
1. In a medium bowl, whisk together balsamic, olive oil, vanilla, wine, honey, thyme, and salt and pepper to taste.
2. In a large ziplock bag, place the London broil, onions, and marinade. Seal and refrigerate for at least 3 hours.
3. When ready to cook, preheat grill to medium high.
4. Remove onions from bag and sauté over high heat until they begin to brown. Add figs, and cook for 5 more minutes. Add remaining marinade and reduce to a simmer while you cook the beef.
5. Grill London broil for 7 minuted per side for medium rare. Remove from grill and cover with foil for 3-5 minutes.
6. Thinly slice the London broil and pour fig reduction over.
This is a first! A dessert blog from me! I have married a man who makes incredible desserts, so why even bother trying on my own?? On our honeymoon, we were served grilled nectarines and figs topped with Greek yogurt and a simple syrup. This is my take on it! The fact that we went peach picking today probably made it taste even better!!
1 big juicy peach (I used a white peach,and nectarines would be great too!)
2 ripe figs
2 Tbsp. vanilla Greek yogurt
2 drizzles honey
1. Heat your grill to medium heat. Cut the stems off the figs and half and pit the peach.
2. Grill fruit while turning frequently for 15 minutes.
3. Plate peach and top with dig and spoonful of yogurt. Drizzle with honey, and enjoy!