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 :)

SLOW COOKED EGGS

We were lucky enough to spend some time at Hollister Ranch this past week. Not that I don’t adore the shoebox of a ‘kitchen’ in my studio, but the giant Viking stove and endless counter space at the ranch house were a treat.

It is always a bit intimidating to cook for a group of people whose tastes are so different, but eggs seemed a pleasing choice. This particular instance, I paired them with some thin, roasted asparagus, a bit of feta cheese, herbs, and a slice of fresh whole grain bread. It tasted light, and was nutritiously sound- that combination makes me a happy lady.

The best part of me sharing this with you, is that it looks much more impressive than the effort it actually takes. The gem here are the eggs... preferably a cage free variety. I am a FIRM believer in the texture benefit of a slow scramble. By that I mean, a low heat, moving them around often until they are firm, but certainly not over cooked. They turn out soft and creamy, as the proteins are not shocked stiff as soon as they hit a hot pan. I’ve made notes in the recipe. It may seem long, but really is quite simple. Experiment with your own creativity regarding the vegetables, cheeses and bread of your choice.

Slow Cooked Eggs // Serves 2

8 Eggs (4 Whole Eggs, 4 Eggs Whites)

2 tbsp. Whole Milk

1 bunch Thin, Green Asparagus

1 tbsp. Olive Oil

Sprinkle Garlic Salt

2 tsp. Lemon Pepper

Zest of one lemon

1/3 Cup Scallion, Thinly Sliced

½ Cup Sheep’s Feta Cheese

Fresh Chopped Parsley and Basil

2 Thick Slices Fresh Whole Grain Bread (no packaged sliced stuff- blah)

Preheat toaster oven to 400.

1. Crack all eggs and egg whites in a large bowl, add the milk, garlic salt, and 1 tsp. lemon pepper. Whisk until well incorporated.

2. In a nonstick pan, on low heat, add the eggs and scallions. While they warm up, clip the ends of the asparagus generously (about 2 inches off, only want the tender parts). Toss the asparagus’ with the olive oil, garlic salt, lemon zest and the remaining tsp. of lemon pepper. Put on a baking tray and roast in the oven for about 15 minutes, depending on oven size. Toaster oven quicker.

3. Start to stir the eggs, firmly bringing in the eggs cooking on the bottom of the pan. Continue to stir on low heat. This process should take around 15-20 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is good. Pull them to a different burner, they will continue to cook with residual heat. Toast the bread.

4. On each plate, put the toasted bread, divide the roasted asparagus on top and divide the eggs over that. Sprinkle the feta cheese, fresh chopped parsley and basil. Serve with a few slices of fresh fruit.

** Sheep’s milk feta cheese has a specific flavor that you don’t get in that grocery store square. Trader Joe’s has one in a yellow pack.