As summer ends, our gardens are overflowing.

Zucchini, Chickpea and Tomato Salad

Here’s something to do with all those vegetables.

2 cups chopped, seeded tomatoes

1 ½ cups small-diced zucchini from the smallest zucchini you can find

2 cups cooked chickpeas, cold

1 lemon, zested and juiced

¼ cup avocado oil

1 tsp kosher salt plus more to taste

¼ tsp black pepper, plus more to taste

1 cup crumbled feta cheese

Add chopped tomatoes, zucchini, chickpeas, lemon zest and juice, olive oil, salt, and pepper to a large bowl and toss to combine. Let salad marinate for 10 minutes.

Kate’s Avocado Sandwich

My new neighbors recently gave me this delicious recipe for breakfast. Kate makes it all the time.

Focaccia bread

5 avocados mashed

1 large red onion

1 tbsp sugar

2 tbsp red wine vinegar

1 cup of crumbled goat cheese

1 tsp paprika

3 tbsp oil

Salt and pepper to taste

Toast focaccia bread in a 400-degree oven for 5 minutes.

In a frying pan, heat oil and cook onion until it’s translucent. Sprinkel with vinegar and sugar. (about 5-10 minutes). In a bowl, mash avocado into a spreadable consistency. Add salt and pepper.

Spead on focaccia, drizzle with caramelized onion, top with goat cheese, and serve. Place in the oven for 5 minutes until the cheese is soft.

Fresh Tomato Sauce

Our reporter Robyn has requested a recipe – what to do with all the tomatoes? This recipe is for Robyn.

1 tablespoon oil

4 garlic cloves whole

6 cups ripe tomatoes, plum if you have them.

3 sprigs of thyme tied

Basil for decoration

Parmesan cheese

Salt

Cut a small x on the end of each tomato. Then drop them into boiling water for 60 seconds. Then place them in a bowl of ice water. The skin will come right off. Drain and seed tomatoes.

Mash or place in a food mill. Heat oil in a pot. Add garlic just so the oil is fragrant. Remove garlic from the pot and set aside for another use. Add tomatoes. Simmer for 10 to 15 minutes. Add tied thyme. Heat through. Serve over your favorite pasta and serve with basil and parmesan cheese.

Chocolate No Churn Ice Cream

Many people make ice cream at home. I never seem to have room in my freezer except for a small 1-pint hand cranked ice cream maker. This is a no churn ice cream.

It makes a wonderful dessert. These different ice creams take no time to whip up. They only require time to freeze It is best to freeze them for a minimum of 6 hours or overnight.

1 (14-ounce) can sweetened condensed milk

1/2 cup (about 1 5/8 ounces) unsweetened cocoa powder

1 tsp vanilla extract

Pinch of table salt

2 cups heavy whipping cream, chilled

6 ounces semisweet chocolate baking bars chopped or 6 ounces dark chocolate chips.

Add coco powder to condensed milk cold, mix and gently heat until it dissolves. Turn off the heat and add chips and stir until it is melted. When cool add whipped cream, vanilla and salt.

Pour into a rectangular freezer dish and freeze tightly covered with plastic wrap or foil overnight. Before serving allow the ice cream to soften a bit in order to scoop it out.

For vanilla ice cream omit chocolate, add another teaspoon of vanilla and follow the same directions. Strawberries can be added for strawberry ice cream.

Debbie’s Brisket

This column will appear before the Jewish Holidays. I have many readers that have asked me to repeat my recipe for brisket. It’s easy, it just takes a long time to bake.

6 pounds brisket trimmed of some of the fat

2 tbsp kosher salt

2 tbsp ground black pepper

1 garlic clove grated

2 bags baby carrots (try to get baby carrots, they are sweeter)

7 Vidalia onions, peeled and quartered

1 (46) ounce can tomato juice.

Use a large roasting pan. Preheat oven to 350 degrees.

Peel and cut onions. Place in the pan. Add carrots, garlic and place the meat onto the onions and carrots. Rub salt, pepper and garlic onto the meat, fat side up. Pour the tomato juice over everything. It should cover three-quarters of the meat and vegetables.

Cover tightly with parchment paper and then aluminum foil. If the pan has a lid that can be used instead. Bake for at least 3 ½ hours until the meat is fork tender. The internal temperature should register at 195 degrees.