Looking for a new way to show off seasonal fruits and vegetables (in something other than a salad)? How about using them to top off a yummy (yes, I tried it) flatbread. Here's a great recipe from the Chef de Cuisine Conor Favre at the new Frank & Albert's restaurant at the Arizona Biltmore. The restaurant was named after the resort's two great architects, Frank Lloyd Wright and Albert Chase MacArthur, and focuses on using seasonal, indigenous and (wherever possible) organic ingredients from local sources.

Chicken and Goat Cheese Desert Flatbread

Serves 1
1 Flatbread
½ cup Onion Marmalade (see recipe below)
½ cup Goat Cheese (broken in pieces)
½ cup Chicken, shredded
3 Mission Figs, diced (fresh or dry)
¼ cup Watercress
6 Mandarin Orange segments
2 Tablespoons Olive Oil
Salt and Pepper to taste

Onion Marmalade
Enough marmalade for 4 flatbreads
3 onions, diced
¾ cup Port Wine
½ cup Grenadine
1/3 cup Red Wine Vinegar
½ cup sugar

Directions:
Prepare the onion marmalade first.  Saute onions on low heat; add all next three liquid ingredients and cook on medium heat for approximately 30 minutes until liquid almost completely reduced. Add sugar and stir until dissolved. Remove pan from heat and cool to room temperature.
Preheat oven to 400 degrees.
Smother flatbread with onion marmalade and place chicken and goat cheese on top.
In a bowl, toss watercress, oranges and figs with olive oil and salt and pepper.  Set bowl aside.
Place flatbread in oven and bake for 3 to 4 minutes.  Top off with the watercress mixture, cut in small squares and serve.