I love figs and I love nectarines - this recipe is a match made in heaven. The recipe uses low fat ice cream. I indulge and serve it with fresh whipped cream or really rich French vanilla Ice Cream. I have also served this with homemade Peach Ice Cream which is unbelievably good here!

This recipe is far more interesting than its name. Although some may consider it breakfast, I think it makes a perfectly respectable lunch or dinner when paired with a salad of mixed baby lettuces, crusty artisan bread, and a glass (or two) of wine. The recipe uses fresh marjoram which is one of the overlooked heroes of the herb garden...think of it as oregano without the attitude. Since it is suggested the omelet rest 20-30 minutes before serving, it's also easy enough to make multiple servings when there are others to feed. When dessert is on the agenda, try a perfectly ripe nectarine or a couple of store-bought amaretti cookies.

This simple dish is really yummy. Although it's great as is, I really love it when served with freshly made Chinese style plum sauce (or apricot sauce). An added bonus is that this dish is very lovely looking on the plate. Be careful to not have the heat too high when you are cooking the chicken though, or your sesame seeds will burn before the chicken is cooked through.

Before you head off to the farmers' market Saturday morning, take some chicken cutlets (or chicken tenders) out of the freezer, and feel secure that you're well on your way to making a fabulous meal. If you cook Southeast Asian dishes even occasionally, you probably already have the coconut milk, fish sauce, Thai green curry sauce, and jasmine rice in your pantry; just about everything else can be purchased fresh at the market. Where I live, we certainly don't get fava beans in August-but the recipe gives enough ingredient options to make this super supper your own creation. And since this stew goes together so easily, you may just want to make a fresh plum tart for dessert.