Zucchini Cakes
4 cups grated zucchini
1/4 cups grated carrots
texas pete to taste
2 cloves fresh garlic minced
1-2 cups of leftover rice
salt and pepper as needed
crushed saltines as needed
mayo to bind

Grate succhini, carrots add garlic,hot sauce and salt and mix well
add rice, saltines and mayo till it is a sticky consistancy
let stand overnight if possible
sautee in olive oil till brown, serve warm topped with a tomato sauce

Rack of Lamb with Peach and Pepper Sauce
Iron Chef Competition
All natural rack of lamb from Western Starr Farm
1 loaf of whole grain bread from Black Cow Bakery
Fresh Herbs – rosemary, thyme, sage Cedar Ridge Farms
Butter from Happy Cow
Peaches Local Peaches from Bannister Farms
Mild and medium peppers from Polecat Farms

French the lamb, and set aside. Slice bread and toast. While toasting, melt some butter in a skillet, and throw in fresh rosemary, cook till brown, remove rosemary. Let infused butter cool. When toasted, grind up bread to bread-crumbs, and add other fresh herbs, salt and pepper to taste. Roll frenched rack in rosemary butter and then coat with bread crumbs. Bake in oven till medium rare. Let meat stand 15 minutes. While lamb is cooking, place butter in saucepan, peel and slice peaches, put in saucepan with butter. Add chopped peppers and cook still soft. Salt and pepper to taste. Slice lamb into lollipops and serve with peach sauce for dipping.

Stuffed Veggies
Iron Chef Competition
Fresh Organic Sausage from McCauley Farms
Whole grain bread from Black Cow Bakery
Any fresh vegetables in season, (suitable for stuffing) squash, eggplant, pepper
Tomatoes - Banister Farms
Onions – Polecat Farms
Dry Wrap Feta cheese from Split Creek Farms
Fresh Eggs – Cedar Ridge Farms
Olive oil, salt, pepper, fresh herbs

Hollow out vegetables for stuffing, rub the inside of vessel with olive oil and salt, and roast in oven till it begins to soften. While vessels soften brown off, sausage, herbs, tomatoes, onions, and insides of vessels. Season to taste. Pour in bowl.