For the Focaccia:

• 4 cups (500g) bread flourÌý
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.Ìý
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.Ìý
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

• 2 cups cooked and puréed carrotsÌý
• 2 teaspoons lemon juice
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter + more for preparing soufflé dish
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons grated yellow onion
• 4 egg yolks - room temperature
• 7 egg whites - room temperature
• 1/4 cup sugarÌý

Directions-

1. Boil carrots (about 2+ lbs) until fork tender.Ìý
2. Drain carrots, purée in food processor until smooth, add lemon juice. Set aside.Ìý
   
3. Preheat oven to 400 degrees.
4. Generously rub soufflé dish with butter. Gather all ingredients before beginning the recipe.
5. Add milk to small saucepan, over medium low heat bring to just under a boil.Ìý
6. Meanwhile, in a large saucepan melt butter over medium low heat, once butter is melted add flour and whisk vigorously for 1 minute, carefully add the milk, whisking continuously until it becomes thick, about 2 minutes.
7. Remove from heat, let cool slightly. Whisk in egg yolks, one at a time, add salt, cinnamon, grated onion.
8. Stir in puréed carrots. Place carrot mixture in large bowl, set aside.
9. In a standing mixer fitted with a whisk attachment, add egg whites. Begin whisking on low for a few minutes. Once the egg whites start to foam, gradually increase speed. Slowly add sugar and whip until sift peaks form. Careful not to over whip.
10. Using a large spatula, add one scoop of egg whites to the carrot mixture, stirring well to fully incorporate and lighten the mixture. Add half of the remaining egg whites, gently folding to in- corporate, fold in remaining egg whites.
11. Pour into buttered soufflé dish, filling to 1/2 inch under the top. Run your thumb around the inside rim of the soufflé dish - this helps it rise.
12. Place in oven, turn temperature down to 375 degrees and bake for 40 - 50 minutes until center is set. (Do not open the oven to peek, it will collapse the soufflé.) Serve immediately.
13. ·¡²ÔÂá´Ç²â!Ìý

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Recipe by Katherine Burns of