brunch

1 each whole grain sour dough baguette -- sliced 2 tablespoons extra virgin olive oil 1/2 dried chili pepper -- seed and dice 1 bunch broccoli rabe -- rinse, then slice

1 1/2 cups Bob’s Red Mill whole wheat pastry flour 1/2 cup Bob’s Red Mill yellow cornmeal generous pinch sea salt 1 teaspoon baking powder grated zest of 1 lemon 1 teaspoon brown rice vinegar light olive oil 1-2 cups Pearl Creamy Vanilla Soymilk 1 1/2 cups fresh blueberries, sorted, rinsed well Suzanne’s Specialties Blueberry Rice Nectar

2 each egg plants 1/2 cup shelled hempseeds 3 cloves garlic -- minced 2 tablespoons extra virgin olive oil 1/2 cup fresh flat leaf parsley -- minced 2 each lemons -- zest and juice 1 pinch ground black pepper

3 Tbs. unsalted butter 1 cup thinly sliced green onions, white and tender green portions 2 tsp. minced fresh marjoram or 1 1/2 tsp. dried marjoram, crumbled 1 lb. white button or cremini mushrooms, thinly sliced 2 1/2 tsp. salt 1/4 cup medium-dry sherry 7 eggs 2 1/2 cups half-and-half 1 tsp. hot-pepper sauce, such as Tabasco 1 baguette, cut into 1-inch-thick diagonal slices

INGREDIENTS 1 large New York Gala Apple, cored and thinly sliced 2 8-inch flour whole wheat tortillas 2 tablespoons pureed roasted red pepper spread 1 pouch white tuna (6 ½ ounces) 1 tablespoon low fat mayonnaise 2 scallions cut in half and spiced lengthwise Fresh ground pepper Mild curry powder

If you don't have a panini press, just use a non-stick skillet to make these tasty sandwiches. Just about any cheese can be substituted for cheddar.