The "Fig Lady" returns. Nibble on a scrumptious bacon wrapped, red wine soaked dried fig while Marie catches you up on her delightful fig stories, and the versatility of this ancient fruit.

A quick grill or sear in a hot skillet brings Romaine hearts to life. And, anchovies? You'd never guess. They dissolve in the dressing adding a pleasant, salty edge, without a trace of "fishiness". Marie will share other ways to use this often neglected and misunderstood ingredient.

Fragrant boneless rolled and tied lamb leg is stuffed with garlic, rosemary, fennel and salt paste and slowly roasted with aromatic vegetables and heirloom beans.

A wintry blend of butternut squash, leeks, potatoes, root vegetables laced with Moroccan spices and sprinkled with preserved lemons.  Marie will demo how to make preserved lemons with her neighbor's crop of Meyer lemons.