Carrot Soup
  • 8 large carrots, peeled and cut into 1 inch pieces
  • 1 Tablespoon butter
  • 1/4 cup light cream
  • 1 Tablespoon honey
  • salt and pepper, to taste
  • sprinkle of nutmeg

In a medium saucepan, cover carrots with water (just enough water to cover carrots) Bring carrots to a boil and cook until carrots are tender. Add butter, salt, and pepper. Puree carrots and water in blender (be careful not to overfill). Add cream, honey, and nutmeg. Add salt and pepper, to taste.

Recipe by Bill Bradley, R.D.

Grilled Garlic Bread
  • 4 slices of your favorite bread
  • 1/4 cup olive oil
  • 4 cloves, garlic
  • Oregano

In a small bowl, add oil, garlic and oregano. Mix well.

Brush both sides of bread with oil mixture. Spoon on any leftover garlic.

Grill both sides in a frying pan or skillet.

Recipe by Bill Bradley, R.D.

Salad La Frenchie
  • 1 small head, red leaf lettuce
  • Thin slices from a red onion (depending on how much you want)
  • 1 ripe Bartlett pear, sliced thin
  • 1/2 cup walnuts
  • 1 Tablespoon honey
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 cucumber, sliced
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 teaspoon oregano
  • Salt and pepper, to taste

Toast walnuts in a frying pan. Add honey add end. Mix well.

In a large salad bowl, add lettuce, onion, pear, cheese, and cucumber.

Shake mixture of vinegar, oil and basil in a jar.

Add dressing to salad. Top with cooled honey walnuts.

Recipe by Bill Bradley, R.D.