Carrot Soup with North African Spices Garnished with Bacon

  On really blustery winter days we love to make big batches of soup to put in the freezer for future lunches.  One of our favorites is from the Fields of Greens cookbook written by Annie Somerville.  While this is a vegetarian cookbook, we have altered this recipe to meet our meat eating needs.    Read more

Chicken with Carrot Puree, ‘Hint of Garlic’ Roast Potato and Spinach

  First the carrot puree.       Ingredients: 6 medium carrots Olive oil Salt and pepper.       Peel and dice the carrots.       Cook the carrots in water until very tender and then simmer to reduce nearly all the water.       Pour into your blender then ‘wizz’    Read more