so it is figtime in vancouver, bigtime figtime. there are tons of overgrown fig trees all over the city (hanging over fences into alleys where they are fair game) and i am eating them all. my friend and i went out to find them and came home with THE MOST.

so what to do with figs? anything. we cut up the super ripe ones and mixed them with almond yogurt and toasted nuts for dessert.

IF YOU LIVE IN VANCOUVER, GO GET YOURSELF SOME FIGS. GRAB EM ON A WALK FOR A SNACK. the tastiest.

the precursor to this dessert:

a joint effort dinner: rice, beans with carrots and kombu, limey dill slaw, olives and avocado.

LIMEY SUMMER SQUASH DILL SLAW

1/2 red cabbage, sliced as thin as you can manage

1 yellow summer squash, shaved into ribbons or julienned

6 scallions, sliced

pumpkin seeds and sunflower seeds to garnish

DRESSING

1/2 bunch of dill, chopped

4 tbsp vegenaise (or  not)

1 tbsp dijon

grated zest of 2 limes

juice of 1 lime

1/4 c. olive oil

3 cloves garlic, minced or pressed

black pepper

2 tsp braggs or tamari

1 tsp paprika

shake it up! dress it according to your own preference of sauciness.  if it has time to sit for a bit, that is ideal. the cabbage will soften up and the dressing will soak in.

A TASTY OUTSIDE GARDEN MEAL WITH PALS. pretty decent.