Prep Time: 10 Minutes   
Cook Time: 20 Minutes    
Serve 4 to 6

Ingredients:   
8 1/2 inch thick slices of  Butterscothch French Bread
1 cup half-and-half (milk can be substituted for a lighter breakfast)
3 large eggs
1/4 teaspoon salt
4 tablespoons butter  

Caramelized apples:
2 tablespoons butter
4 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp),  peeled and cut into 1/2-inch cubes
1 tablespoon, plus 2 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon zest

Preparation:
Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon  sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender. Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar  begins to caramelize and the apples are crisp-tender.  In medium size mixing bowl, whisk together the half-and-half, eggs,and salt.  Dip bread into mixture, allow to soak for 30 seconds on each side. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan.  Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in  preheated oven for 5 minutes.  Repeat with all 8 slices. Serve immediately topped with  caramelized apples and maple syrup.

Other fabulous flavor ideas:
– WHITE CHOCOLATE RASPBERRY FRENCH TOAST(topped with Mixed Berry Compote)
– DARK CHOCOLATE FRENCH TOAST (topped with sliced Bananas)
– JALAPENO CHEDDAR FRENCH TOAST (topped with scrambled eggs)

Prep Time: 10 min
Cook:  20 min
Serves 6 as a side dish

Ingredients:   
8 carrots
1 red onion, chopped  
1 tablespoon walnut oil (olive oil works well too)  
1/8 teaspoon allspice  salt to taste
1/4 cup raisins
1/4 cup chopped walnuts
1/4 cup water  
juice of 1 lemon  
chopped cilantro and dill

Preparation:  
Cut carrots into 1-inch sticks. Toss with chopped red onion, oil, allspice, and salt to taste Put on a on a baking sheet.  Roast at 425 degrees F,  for 10 minutes.  
Meanwhile, soak 1/4 cup raisins in 1/4 cup water.  Add the raisins and 1/4 cup chopped walnuts to the carrots.  Stir and continue roasting, 10 more minutes.  
Toss with the juice of 1 lemon, some chopped cilantro and dill,  Add salt to taste.  

Degustation:  
This side dish is great with poultry, lamb and basically with any kind of meat.
It also makes a tasty side dish for a Thanksgiving dinner.
For a wonderful vegetarian dish, serve it on top of cooked quinoa, brown rice, farro or any  other grain.

Prep Time: 15 Minutes
Makes 2 cups

Ingredients:    
1 1/2 cups seedless red or green grapes, chopped
1 avocado – peeled, pitted and diced
1/4 cup chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon of fresh crushed garlic (optional)
1 pinch ground black pepper

Preparation:
Place the grapes, avocado, red pepper, yellow pepper, onion, garlic and cilantro in a mixing bowl.
Season with lime juice and black pepper.  Gently fold the ingredients together until well mixed.
Refrigerate 30 minutes before serving.

Degustation:
This unique and delicious salsa is fabulous on chicken or fish.  It can also be served with bagel chips or tortilla chips