easy stuff and an original recipe

Roasted Carrots with Chile and Olive Oil

• Take a bunch of carrots, drizzle with olive oil, and roast at 425 until they reach your desired doneness. (10-20 min)

Sauteed Spinach with Green Garlic

• Good spinach, washed extremely well, sauteed with one stalk of minced green garlic.

Fried Farm Egg on Rye

• Duh.

Apple, Golden Carrot, and Rutabaga soup with Smoked Duck sausage.

• You'll need: Carrots, Apples, Rutabagas, Sausages, Garlic, an Onion, Cream or Half and Half, White Wine (Optional)

• Peel and dice roughly one large carrot (4 small carrots?), two medium apples, one medium rutabaga (4 very small rutabagas?), and one medium onion. Chop your sausages (I used two, and you could use any kind of smoked sausage that you like, although Andouille would probably overpower the soup) into whatever size chunks you think you'll like - I did it in a 1/2" dice. Mince a single clove of garlic.
• Brown the chopped sausage in a big pot with some olive oil, then remove and add your onion. Use a little water or white wine to deglaze if things start sticking too much. When the onion is translucent, add one clove of minced or smashed or whole garlic and then your diced vegetables. Adding some butter in here couldn't hurt, but it isn't required. Sautee the vegetables for around ten minutes over medium-low heat, then deglaze with some wine if you have it, add a bay leaf, and add three or four cups of water or stock. Let this cook roughly 40 minutes, add some thyme and salt, and puree. Stir in a glug or two or half and half or cream, add your browned sausage, and stir until heated through. 
• Serve with freshly ground pepper, some nice bread, and a salad if you feel like it. This recipe is a prime candidate for doubling, as it makes between three and four servings.