SPELT AND OAT FIG BARS

Let me tell you what you have to look forward to in the next couple weeks. Fresh figs! They seem to always be dry at the regular markets or tease you for a stiff price at Whole Foods and farmers markets. However, they linger on the lower produce shelves at Trader Joe’s with a humble sweetness, both in flavor and price. It may be a different story where you live, but that’s the song I’m going to sing as I encourage you to start eating fresh figs… wherever you choose to find them.

After I graduated college, I spent some time working at Villa Lucia, a little bed and breakfast in the heart of Tuscany. Lots of stories, lessons learned and certainly a number of cooking tips acquired. Days were spent cooking for dinner parties, bottling tomato sauce and, in the fall, harvesting olives from sunrise to sunset. Hugh was there in the summer and fell in with the ex Italian Special Forces Paratrooper turned groundskeeper- but that is another story, and a far less glamorous on than mine. The property has ginormous fig trees, hence canning fig preserves. No sugar, no preservatives, just boiled figs. A few jars made their way home with me, and that is what I used in this recipe, but you could use any fruit preserve that is naturally sweetened. If you really want to be rustic, you could make your own (simmer berries in their own juices on low heat for about an hour+). This recipe is lowfat, high fiber and much more of a breakfast/snack bar than a dessert.

SPELT AND OAT FIG BARS // Makes 12 Bars

1 ¼ Cups Spelt Flour

1 ¾ Cups Oatmeal

1 tbsp. Cinnamon

1 tsp Baking Soda

½ tsp Salt

1 Large Egg

1 tsp. Real Vanilla Extract

½ tsp. Almond Extract

¾ Cup Brown Sugar

½ Cup Applesauce

2 tbsp. Butter (to ensure a crisp crumble topping)

1 ¼ Cups Fig Preserves (or any other fruit preserves, naturally sweetened)

1. Oven to 350’. In a large bowl, sift all dry ingredients together (spelt flour, 1 ½ cups oats, salt, cinnamon, baking soda ).

2. In a second bowl, whisk the brown sugar, egg, vanilla and almond extracts and applesauce. Add in the dry mixture, and mix to incorporate. It should look like cookie batter at this point.

3. Spray a 8x8 baking pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Spread the preserves evenly over the bottom layer.

4. With the remaining mix, add another ¼ cup oats and 2tbsp of butter. Mix with your fingers. Crumble it on top of the preserve layer.

Bake for 25-30 minutes until the top is a bit crispy. Let them cool a bit before cutting.

*Enjoy with some greek yogurt or ice cream to balance this fibrous bar :)

PESTO VEGGIE MELTS

I’ve come a long way from the days when Ma would make us tuna melts. You know, the Costco croissants with canned tuna and melted cheddar? Anyone? We led a strict, low cholesterol diet at our house.

Anyone can make a good ol’ brown bag sandwich, but when a sandwich is warm, and with homemade pesto, it makes me want to snuggle up and have another. I think that's one of my favorite things about days off... I get to spend time cooking food that is warm and tastes yummy. The beauty of the open face sandwich is that you get to enjoy the goodies, as opposed to just tasting bread. It seemed the perfect day to blend up a pesto with all of my basil, and was just the flavor punch these veggie melts needed. If you use store bought pesto, you don’t get the kick back that the fresh stuff gives you. It is worth the time, as you can double the recipe and use it in eggs, as a dip, dressing etc.

I layered the lemony pesto with fresh greens, then another flavor punch (caramelized onions), then a thick layer of fresh (heirloom tomatoes) and topped it off with just a bit of crispy mozzarella. Post picture indulgence, Hugh and I wished there were more. It was like having a healthier version of pizza… you don’t need mounds of cheese when you have a great pesto and tasty onions.

PESTO VEGGIE MELTS // Makes 2

1 tbsp. Olive Oil

1 Yellow Onion, chopped

2 Slices Ezekial Bread (or whole grain of choice)

1 Big Heirloom Tomato, cut into 4 thick slices

1 Cup Arugula

4 Thin Slices Fresh Mozarella Cheese

Black Pepper

The Pesto

4 Cups Basil Leaves

1/3 Cup Olive Oil

½ Cup Lemon Juice

1/3 Cup Toasted Pine nuts

1/3 Cup Grated Parmesan Cheese

2 Large Cloves Garlic

1 tbsp. Black Pepper

In a blender or food processor, add the pine nuts, garlic and lemon juice. Blend until smooth. Add in half of the basil leaves and pulse to combine, add the rest of the basil leaves and pepper and with the motor running, slowly drizzle in the olive oil. Stir in parmesan cheese. Leave the pesto a bit chunky, does not need to be totally smooth.

1. In a sauté pan, heat 1 tbsp olive oil. Add the chopped yellow onion and sauté on medium until caramelized, about 10 minutes. In the meantime, prepare above pesto.

2. Oven to broil. Toast the bread for one minute. Assemble on each: toast, generous spread of pesto, arugula, caramelized onions, two heirloom tomatoes, sprinkle of black pepper and fresh mozzarella cheese in the center (it will melt down).

3. Broil on top rack for about 8 minutes until the cheese is melted and a bit crispy on top. Then make another one if you have leftover ingredients because you will want it.

STRAWBERRY TOFU CHOPPED SALAD

I admit that I am a sucker for the convenience of store-bought salad dressing. Who wouldn’t be intrigued by the bazillions that you can find in the store? There are a few good ones out there, but I feel much better making it myself. For simple vinaigrette, you probably have all you need at home, and for this recipe, the addition of gorgonzola cheese will make you impress yourself. Homemade dressing makes all the difference.

Salads are my favorite food, so this will be one of many my friends. The greens of choice here are packed full of vitamins, the arugula gives the spice contrast to the sweet berries, the cabbage has enough crunch and fiber to keep you satiated, and the basil adds an aromatic factor. As a matter of fact, you should go plant some basil in your yard right now. It's inexpensive, easy to maintain and produces a bounty of leaves. Maybe I am partial because it is the only item flourishing in my mini vegetable garden right now, but all the more reason to encourage you to plant your own! Do it.

STRAWBERRY TOFU CHOPPED SALAD // Serves 2 as an Entree

4 Cups Organic Arugula, Chopped

1 Cup Savoy Cabbage, sliced thin

1 Cup Fresh Basil, sliced thin

2 Pints Strawberries (from one of those stands or farmers market please!)

1 Cup Toasted Pecans, Chopped

1 Extra Firm Tofu (cut in half and drained between paper towels)

/Gorgonzola Vinaigrette/

5 oz. Gorgonzola Cheese

1/4 Cup Olive Oil

1/2 Cup Cider Vinegar

2 tbsp. Finely Minced Shallot

1 tsp Black Ground Pepper

1 tsp. Garlic Salt

1. Mash the gorgonzola cheese and shallot into the olive oil. Add the pepper, garlic salt and slowly whisk in the vinegar. You will probably have extra, save it for another use (dip some raw veggies or a steamed artichoke).

2. Rinse and spin the arugula and cabbage, put in a large bowl. Chop the strawberries thin, length wise, then width wise and add to bowl. Add chopped pecans and basil.

3. Heat grill. In a small dish, mix the olive oil, lemon pepper and oregano.

4. After letting some of the water drain from the tofu, dredge it in the oil mixture on both sides. Put it on the grill, save remaining mixture. Grill for 7 minutes on both sides and lay it back in the mixture.

6. Toss the salad with desired vinaigrette and cut the tofu into cubes for the top.

** You could also use grilled chicken, or eliminate the protein and have it as a side.