Lemony Summer Squash Bread With Lemon Icing

1 cup melted butter
2 ¼ cups sugar
¼ cup plus 2 Tbs lemon juice
2 tsp lemon zest
3 eggs
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 ½ cups grated summer squash

Optional: 1/2 c chocolate chips (mix into batter)

3/4 cup confectioner’s sugar
3tsp of lemon juice

Pre-heat oven to 350 degrees and spray, oil or butter 2 loaf pans (You can also use muffin tins)
Shred the squash and add to the combined batter last.
Mix the wet ingredients, set aside
Mix the dry ingredients in it’s own bowl, then add to the wet ingredients. 
Add shredded squash
Mix with electric blender or a whisk until smooth
Bake for 45 min. and check to see if top is light golden color and you can cleanly remove a toothpick. If not cook up to 15 min. longer.
Set on a rack to completely cool.
Mix the confectioner’s sugar with the lemon juice. Add a few drops of milk until it’s a thick glue like consistency.
Drizzle over bread (you can also add poppy seeds or pumpkin seeds on top) and let cool.

Summer Gazpacho


1 pepper (any color but I like red, yellow or orange best) 

1/2 of a large cucumber, de-seeded

2 small or 1 large tomato

1 slice bread (any type, stale even better)

1 garlic clove

1/8 sweet or red onion

2 t  white vinegar (apple cider, sherry, white wine etc.)

2 t olive oil

salt + pepper

Place tomatoes, peppers, cukes, garlic, onion in a food processor and chop until mix is in small chunks. Add oil + vinegar and half of the slice of bread and pulse until mix is almost smooth with few small pieces.

Add salt + pepper to taste.

Chill in refrigerator.

Cut remaining bread into small cubes and toast. Use these as croutons.

Serve in a bowl or glass chilled with croutons and a dollop of sour cream if you like!

Apple Pie “Pizza”

1/2 (15-ounce) package refrigerated pie dough 
1/4 cup sugar 
1/2 teaspoon ground cinnamon 
2 pounds apples, peeled, cored, and thinly sliced 
2 1/2 tablespoons honey 
1/2 teaspoon vanilla extract 

Preheat oven to 425°. 

Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. 

Bake at 425° for 30 minutes. Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm. 

Tofurky Hot Dogs

Toast the dogs in the toaster oven
Mix  3 parts ketchup to 1 part siracha hot sauce 
Minced raw onions, shredded cabbage and carrots dressed in rice wine vinegar and a pinch of sugar
Sprinkle crushed potato chips on top. Viola!


Brody Farm Veggie Burgers
2 1/2 cups of cooked pearl barley
1 cup cooked lentils
3/4 of a cup of raw steel cut oats

1/4 cup panko

2 eggs

roasted vegetables:  1 eggplant
1 cup crimini mushrooms
2 large beets
2 heads roasted garlic
1 red onion
Coat veggies in Olive oil or cooking spray and salt pepper wrap in tin foil roast 400 degrees 30 min or til golden brown and cooked through
let cool
pulse in food processor or fine chop all roasted veggies
add cooked and cooled barley lentil oats
add egg
add 2 tbs soy sauce
2 tbs. teriaki sauce
2 tbs bbq sauce
1/2 tsp. sarichi sauce
1/2 tsp. sesame oil
1 dash tabasco
2 tbs. rice wine vinegar
mix wet ingredients add1/3 to veggie mixture reserve the rest for glazing the patty’s while the cook.
set mixture in fridge for 1 hr.
mixture should be firm enough to hod shape. if too wet add panko bread crums until it s firm enough to mold and handle
spray pan with non stick cooking spray cook until lightly brown, then glaze with remaining sauce from before. they freeze great. pan sear patty’s but do not glaze. set aside until cool , individually wrap each patty in foil freeze for up to 3 months.
assemble patty on a sesame seed brioche roll.i put shredded cabbage on the bottom bun before i put the patty down , this keeps the bottom roll from getting soggy. Its better without cheese
Fresh Garden Salsa

2 Lbs Of Tomatoes (Dark Red, Plums Or Mix Of Varieties) Fresh Cilantro 1 T Cumin Kosher/Sea Salt (To Taste) 1 Lime Jalapeno Pepper 1 Sweet Onion Fresh Corn Optional  ***Ideally made in a food processor LIGHTLY processed

  • Cut tomatoes in quarters
  • Put in a bunch of tomatoes along with handful of cilantro, handful of onions. CHOP for a few seconds.
  • Add salt, pepper, squeeze of lime, cumin and tiny bit of jalapeno
  • CHOP again.
  • Keep doing this and taste as you go along to balance salt, lime and hot peppers
  • Consistency should be a fine chop, small pieces but not too runny