Photo by Sara Ford
We know, we know. It’s the beginning of January, and we’ve all resolved to be our best selves, beginning with eating more vegetables. But who envisions sitting by the fire eating a salad or sipping a smoothie? Enter Denver-based artist and lifestyle blogger Laura Krudener, who documents her “contemporary bohemian” approach to inspired living on Among the Colors, where she offers gluten-free recipes for everything from brussels sprout slaw to bourbon pecan pie, plus musings on fashion, entertaining, inspiring women, and her adorable tibetan terrier puppy, Clover. Here, Krudener shares her recipe for a bacon, fig, and gouda grilled cheese that’s perfect for a chilly winter evening when you’d rather spend time cozying up under a blanket than standing in the kitchen:
Gluten-Free Bacon, Fig & Goat Gouda Grilled Cheese
Makes 1 sandwich
- 2 pieces gluten-free bread (Laura recommends Canyon Bakehouse 7 grain)
- 3 pieces of cooked bacon*
- 2 ounces of goat gouda cheese, shredded
- 1 tablespoon fig jam
- 1 teaspoon grass fed butter
Cook bacon, then set aside. Spread fig jam on one side of one piece of bread and place bacon on top. Arrange the shredded cheese (which melts more evenly than sliced cheese) on the other piece of bread. In a grill pan or frying pan, melt one teaspoon of butter over medium heat. Once the butter has melted, put the sandwich together and place one side down. Cover the pan and cook for 5 minutes. Flip the sandwich, and cook covered for another 5 minutes, after which the bread should be toasted and the cheese melted. Slice and serve.
*If you don’t eat bacon, Laura recommends substituting it with sliced pear and arugula.