This month, I feature figs in a few recipes. Figs should be ripe at this time of year - find them while you can!

Fig Jam

A delicious fig reduction with many uses!

Time: 35 minutes

• 1 1/2 cups fresh figs (the skin and all)
• 1/2-cup balsamic vinegar
• 1/2-cup rice vinegar

Put all of the ingredients into a saucepan and heat the mixture for five minutes over medium heat. Stir and mash constantly for five minutes. A potato masher works well.

Reduce the heat to medium-low, and then simmer for 20-25 minutes stirring frequently. The jam is done when it has been reduced to about half of the starting volume.

Nutritional info: 1 Tbsp. is ~4g carb.


London Broil with Fig Marinade

London broil is a name for a cut of beef that's usually lean and less tender. A good marinade is very important because of this. It's not really from any one part of the animal, though it was originally made with flank steak. Be sure not to overcook it!

Active time: 20 minutes
Marinade time: ~12 hours

• 3 lbs. London broil (grassfed)

Marinade:

• 2 Tbsp. fig jam (see recipe)
• 1/4-cup extra virgin olive oil
• 1/4-cup fresh squeezed clementine juice
• 1 Tbsp. grated onion (use large cheese grater)
• 1/4 tsp. crushed red pepper
• 1-2 tsp. salt (or to taste)
• 1 -2 tsp. pepper (or to taste)

Mix all ingredients together in a bowl. Marinade meat for 12 hours for best flavor.

Grill to an internal temperature of 130 degrees, flipping the meat after about five to six minutes. (This will depend on the thickness of your cut.)

Nutritional info: 6 servings at 50g prot, 20g fat.




Quick Figs 'n Yams

Time: 3 minutes

• 2 cups cooked, mashed yams
• 3 Tbsp. fig jam (see recipe)
• 1 1/2 Tbsp. grassfed butter
• sea salt

Mix the ingredients well; serve warm.

Nutritional info: 4 servings at 28g carb, 4g fat.


Key Lime Orange Caesar Dressing

Time: 10 minutes

• 2/3-cup extra-virgin olive oil
• 2 Tbsp. fig jam (see recipe)
• 1 clove garlic, minced
• 1/2 Tbsp. key lime zest
• 1/2 Tbsp. orange zest
• 1.5 Tbsp. fresh lime juice (from 1 to 2 key limes)
• 1.5 Tbsp. fresh orange juice
• 2 Tbsp. anchovy paste
• 2 Tbsp. white wine vinegar

Zest the limes and orange. Mix all of the ingredients well in a bowl or a salad dressing mixer. (I highly recommend purchasing one of these if you make your own dressings often!)

Nutritional info: 1 Tbsp. is ~1g carb, 13g fat.


Grilled Romaine Lettuce

Time: 10 minutes

• 2 heads romaine lettuce
• 1 Tbsp. olive oil

Wash the lettuce, then cut the heads in half. Brush them with the olive oil. (You could probably also use coconut oil or tallow.)

Grill them for five to seven minutes, turning them several times. Serve them topped with the key lime dressing (recipe above), or chop them and add the dressing.

Nutritional info: 4 servings at 4g carb, ~6g fat.
(grilled lettuce only, without dressing)