Don’t let the word “soufflé” intimidate you, this dish is foolproof. You don’t have to follow the recipe exactly.     If you want to add more cheese go ahead. What you do need are the best Farmers Market carrots you can find.

Ingredients:

2 lbs carrots, peeled and cut into ¼ inch thick rounds

1 cup whole milk

1 cup saltine cracker crumbs

¾ cup grated sharp cheddar cheese

1/3 cup minced onion

1 tbls unsalted butter

1 tsp kosher salt

1/8 tsp cayenne pepper

¼  tsp black pepper

3 large eggs

Directions:

1. 1.Preheat the oven to 350 degrees.                        Butter a two-quart soufflé dish or baking dish          and set it aside.
   

2. 2.Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat, reduce the heat and simmer the carrots for about     10 minutes until tender.
   

3. 3.Strain the carrots, puree in a food processor and transfer to a large bowl. Stir in the milk cracker crumbs, cheese, onion, butter, salt, cayenne and black pepper.
   

4. 4.In a large bowl, use an electric mixer or whisk to beat the eggs until they are foamy and then whisk them into the carrot mixture
   

5. 5.Transfer the carrot mixture into the prepared soufflé dish and bake for 40 to 45 mins. until puffed and light golden brown on top.  Serve warm.

This makes a healthy delicious dessert or even breakfast. Its quick and easy and great for kids.

Ingredients:

4 of your favorite apples washed and diced

1/3 cup dried fruit                                             (cranberries, raisins, blueberries work well)

1/3 cup toasted walnut pieces

Dressing:

½ cup plain yogurt

2 tablespoons agave nectar or maple syrup

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions:

1. 1.In a medium bowl toss the diced apples together with the dried fruit and toasted walnuts.
   

2. 2.Whisk the dressing ingredients together in a small bowl and pour dressing over fruit, mix well and serve.
   

Ingredients:  (Serves 6)

1 1/2lbs hot Italian sausage (bulk)

1 cup onion

2 cups carrots

1 cup diced celery

2 large potatoes diced

4 Italian plum tomatoes diced

1 quart chicken stock

Ciabatta bread

Olive oil

Parmesan cheese for grating

Directions:

In a large pot, sauté sausage until browned, remove to plate.

Add olive oil, onions, celery and carrots and sauté on high heat for 6 mins.

Add back sausage and potatoes, chicken stock and tomatoes.

Bring to a boil, reduce to low and cook for one hour.

While soup is cooking slice ciabatta bread into thick pieces and fry in olive oil on both sides until golden.

Place bread in bowl and pour hot soup over bread.

Grate parmesan and serve.