As summer ends (yeah, yeah, I know it’s already ended), I’m feeling wistful about the loss of in-season, basil. With this in mind, I did the best thing I know of to capture the essence of sweet, fresh basil: I made basil oil. Swirl into soups, toss a drizzle with fresh pasta for an instant gourmet treat, or drizzle it over grilled chicken or fish to infuse effortless flavor and class to a simple meal.

• ingredients
• 1 cup fresh basil leaves, packed tightly $1 for a bunch
• 1/2 cup extra virgin olive oil Pantry

Total Cost of Ingredients: $1

Directions

Bring a medium pot of water to a boil. While water boils, fill a large bowl with ice water and have a strainer ready.

Once water is boiling, quickly submerge the basil and leave for about 5 seconds. Immediately drain basil and plunge into the ice water. Leave the basil in the ice water for about 30 seconds, then drain.

Combine the basil and olive oil in a food processor or blender and puree until the mixture resembles a very wet pesto.

Strain the oil mixture through a coffee filter or cheesecloth, into a class container with a fitted lid (small Mason jars work well for this).

For the best flavor, use within 2 weeks of making. Some of the basil may change color slightly and dsettle at the bottom of the jar. This is fine, just stir well before using.

Store the oil with the lid screwed on tightly, in the refrigerator.

Makes about 1/2 cup oil.

This quick and very tasty dish was invented one night when I was in a scramble to feed a couple of friends before heading out for the night. My refrigerator contained little more than the ingredients you see below, but the resulting combination was so good, I’ve cooked it several times since. It makes an easy and satisfying weeknight dinner and I also love to crack a few eggs into it, which I cook just until the whites set. Sliced plums, nectarines, pears or even apples would make a nice substitute for the figs.

• ingredients
• 2 tsp extra virgin olive oil Pantry
• 1/2 medium onion, chopped $0.50 for a whole onion
• 4 links raw bratwurst $3.50
• 6 figs, quartered lengthwise $4 for a pint
• 2 tbsp shredded cheddar cheese (jack, fontina or muenster would also be fine) $3.50 for 8 oz.
• freshly-ground black pepper Pantry

Total Cost of Ingredients $11.50

Directions

Heat oil in a medium frying pan over medium-high heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until they begin to brown.

To the onions, add the raw bratwurst and use a wooden spoon to break it up, encouraging it to brown in crumbles. This should take 6-7 minutes.

Once the bratwurst is mostly-cooked, add the figs, skin-side-down. Top with the shredded cheese and cook just until the cheese is melted.

Top with a pinch or two of black pepper and serve immediately.

Serves 3-4.

I know what you’re thinking.

You’re thinking, “Seriously, Gabi? A scrambled eggs recipe? Thanks, but I’ve got that covered already. You must really be out of fresh ideas.”

And I totally understand your logic, but stay with me, for these are not just any scrambled eggs. These are creamy French-style scrambled eggs, so luscious, so spreadable-over-buttered-toast that they will literally change your life (or, at least your breakfast).

I’ve snuck a little half-and-half in there (though if you have it on hand, try using heavy cream) to extend the eggs just a bit so they serve more people (a great trick with any egg dish). I like these on their own, but if you’re going to serve them on toast, choose some high-quality, thickly-cut bread and spread it with plenty of butter. A sprinkle of red chili flakes over the finished product wouldn’t hurt either.

• Ingredients
• 6 eggs $1.50 for 12
• 2 tbsp unsalted butter $1 for a stick
• 3 tbsp half-and-half $1.50 for a pint
• 2 tbsp cream cheese (or fresh goat cheese) $1.50 for 8 oz.
• chopped fresh herbs (optional)
• salt and pepper to taste Pantry

Total Cost of Ingredients $5.50

Directions

In a medium pot, combine eggs, butter and half-and-half. Place pot over medium heat and cook eggs, stirring constantly.

Ever minute or so, remove the eggs from the stove for a moment, stir a few times, then return to heat and continue cooking and stirring.

When the eggs have set but are very creamy, they have finished cooking. Remove from heat and stir in cream cheese (or goat cheese) and stir a few times (the heat from the cooked eggs will melt the cheese). Stir in fresh herbs now, if using, and season eggs with salt and pepper to taste.

Serve eggs immediately, on toast, if desired.

Serves 3-4.

You guys, I am feeling so good right now.

First of all, it’s absolutely gorgeous in San Francisco. After an as-per-usual-for-SF chilly summer, we are finally beginning to see some real sunshine. As soon as I finish this post, I’m heading outside to absorb as much of it as possible (don’t worry Mom, I’ll slather on the sunscreen).

Secondly, I just returned from an amazing weekend at my favorite place in the whole world, Camp Tawonga, just outside of Yosemite National Park, where I taught cooking to families for 3 days. It was fun, inspiring and truly relaxing.

Thirdly, and perhaps most importantly, IT’S FIG SEASON! Those of you who know me (or at least my food writing) know that nothing makes me happier than fresh figs. Last night I picked up an absolutely gorgeous carton of Black Mission ones and ate them raw, one after another with my dinner. Fortunately, I saved enough to make this recipe.

There’s a lot to celebrate these days. Let’s start with some bacon-wrapped figs. Just add some inexpensive prosecco.

• ingredients
• 10 strips of bacon, halved short-ways, so you have 20 short strips $3.50
• 10 fresh figs (any kind—I used Black Mission), halved lengthwise $4 for a pint
• honey Pantry
• about 1/4 cup cream cheese $2 for 8 oz.
• salt and freshly-ground black pepper Pantry

Total Cost of Ingredients $9.50

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil and set aside.

Top the exposed flesh of a fig half with a drop or 2 of honey. Over that, spread 1 tsp of the cream cheese. Top the cream cheese with a tiny pinch of salt and a grind or two of pepper.

Wrap the whole thing with a piece of bacon, securing with a toothpick and place on the prepared baking sheet. Repeat with remaining ingredients, making sure to leave a little bit of space between each fig.

Bake for 15-18 minutes, until the bacon is browned and slightly crisp. Remove from oven and let cool on the baking sheet for at least 5 minutes (this will help the bacon continue to crisp and also cool the figs enough to eat.

Serve warm or at room temperature, topped with a bit more pepper if desired.

Makes 20 fig bites.

Jason called me this morning with a request: would I hang out with his dog Zelda for a few hours today while he took care of some errands?

Obviously, I said yes (would you say no to an afternoon with that sweet face?).

Z (or Chi-Chi, as we sometimes call her) proved herself to be an ideal sous chef, mostly because she seemed impressed by everything I cooked today. She was so good, in fact, that I wanted to reward her with some treats. She was really, really into these. In fact, if she could talk, I am certain she would call them “bac-o-peanutty-licious.”

• ingredients
• 2 strips bacon (preferably uncured and thick-cut) $1.50
• 1 1/2 cups flour, plus more for rolling. Pantry
• 1/3 cup flax seed meal $3 for 16 oz
• 2 tsp baking powder Pantry
• 1/2 cup peanut butter Pantry
• 1 egg, lightly beaten $1.50 for 12
• water, as needed

Total Cost of Ingredients $6

Directions

Preheat oven to 325 degrees F. Lightly grease a baking sheet (or line with parchment paper—my preferred method).

Heat a dry frying pan over medium-high heat and cook the bacon until crispy on both sides (2-3 minutes). Drain the bacon on paper towels and reserve the grease left in the pan.

While bacon and bacon grease cool, combine the flour, flax seed meal and baking powder in a mixing bowl. Stir well.

To the dry ingredients, add the peanut butter, egg.

Crumble the bacon and add to the bowl, along with the cooled bacon grease and stir well, adding water as needed to create a thick dough.

On a lightly-floured (or parchment paper-lined) surface, roll the dough out to 1/2” thickness. Use cookie cutters or a paring knife to cut into desired shapes. (I don’t own a bone-shaped cookie cutter, so I just cut circles out of the dough using a small upside-down glass and then used a paring knife to cut the circles into the shape of a bone.). Gather scraps, re-roll and continue cutting shapes out until you run out of dough. Arrange dough shapes on the prepared baking sheet.

Bake for 18-22 minutes, then turn off the oven and leave the biscuits in the turned-off oven for at least an hour (and as long as overnight). This will dry them out and make them more gnaw-able for the pups.

Store the cooled biscuits in an airtight container for up to 2 weeks in the fridge or up to 6 months in the freezer.

Makes 18-24 biscuits (amount varies according to cookie-cutter size).