fig salsa
We suggest making the dipping sauces first so you can snack while you cook.

We assume that figs are in season since we found them plump and ripe at our local produce market. When you buy only one, they're reasonably priced. We paid only $.69 for a really nice one. To make the fig salsa you will need to dice the following ingredients:
1 ripe fig
1/2 pint of cherry tomatoes
1/2 red onion
1/2 yellow pepper
1/8 jalapeño pepper
handful of cilantro

Chop and mix the ingredients above and then add a healthy squeeze of lemon juice, salt and pepper. Dip and taste with your favorite tortilla chips.

radish-garnished guacamole
Radishes, like figs are the featured ingredients in this condiment. Of course you can't make good guacamole without a soft oily base of ripe avocadoes. But to get that deliciously chilling bite, crisp spicy radishes are a requisite. To begin, dice the following ingredients:
1/2 red onion
1/2 pint of cherry tomatoes
1/8 jalapeño pepper
a big handful of cilantro

Mash an avocado and douse with lemon juice.

Mix lemoned-avacado with first four ingredients and add salt, pepper and a little squeeze of fresh garlic.

Slice thin radish coins and decorate your guac.

Now it's time to prepare the entree: Broccoli tortilla casserole. The casserole pictured below is piping hot, fresh from the oven.

We're calling this broccoli tortilla casserole, but if there's a vegetable that sounds better or fresher or greener or redder that you'd like to use instead, don't let us stop you. This isn't a restaurant that prohibits requests for Parmesan cheese on seafood dishes. This is your kitchen. Improvise as you want. Essentially you're going to build a layered construction in the same way you would lasagna. Tortillas will be your noodles, salsa your tomato sauce. Be as liberal or conservative as you would like with the cheese and follow instructions below for preparation and assembling.

Ingredients:
1 pack of soft corn tortillas
1 jar of salsa
8 oz of grated sharp cheddar cheese
1 14 oz slab of extra firm tofu or ricotta cheese
1 large bunch of broccoli, chopped
1 large ripe tomato
1 onion, chopped
Large bunch of cilantro
4 cloves of garlic
salt
pepper
1 tsp dried hot pepper flakes

In a blender or food processor puree the tofu until silky smooth. Add some salt, pepper, hot pepper flakes, cilantro and 2 cloves of crushed garlic and set aside.

Sautee onion until translucent and sweet. Add broccoli and allow to cook until tender. Add salt, pepper, diced cilantro and two cloves of garlic.

Now assemble away. In a 9x12 inch pan pour a little salsa to moisten the bottom of the pan. Then cover the entire pan with soft tortillas. Cover the tortillas with a thick layer of the tofu puree, then add a layer of salsa, then with sautéed broccoli. Cover with grated cheese, then start again. Tortilla, tofu, salsa, broccoli, cheese. Of course you can go crazy and mix up the order, but don't feel like you need to. Continue until pan is filled. Bake in a 350 degree oven for 20 minutes. Serve piping hot with fig salsa and guacamole.