This recipe from Nancy Waldeck, a chef at Cancer Wellness at Piedmont, uses delicious winter veggies for an extra dose of immune system-boosting antioxidants and vitamins.

Ingredients:

• 1 to 2 pounds carrots, peeled (if desired) and chopped coarsely in 1-inch pieces

• 4 garlic cloves, peeled

• ¼ cup plus 1 tablespoon extra virgin olive oil, divided

• Sea salt and freshly ground black pepper to taste

• 1.5 cups vegetable broth

• 1.5 cups cooked chickpeas or 1 (15.5-ounce) can, rinsed and drained

• 3 tablespoons tahini

• 4 tablespoons harissa paste (from international market) or substitute 2 tablespoons Sriracha and ½ teaspoon ground coriander

• 2 tablespoons lemon juice

• 1 tablespoon honey

Step one

Preheat oven to 400 degrees. Toss carrots and garlic together with 1 tablespoon of oil. Sprinkle with salt and pepper. Cook for 25 to 30 minutes or until carrots are soft.

Step two

Combine broth, carrots, garlic and chickpeas in food processor and purée. Add oil and tahini and purée until smooth.

Step three

Add harissa, juice and honey, and sprinkle with salt and pepper. Purée to combine. Season to taste.

Handmade corn chips

Ingredients:

• 8 corn tortillas (Waldeck’s favorite is El Milagro, made with just three ingredients: corn, water and lime.)

• Olive oil spray or 1 tablespoon extra virgin olive oil

• Sea salt

• Smoked paprika (or choose your favorite spice blend)

Step one

Preheat oven to 400 degrees. Cut tortillas into 1/8 sections. Spray or toss resulting chips with oil.

Step two

Place in a single layer on a sheet pan and cook for about five minutes. Remove and flip over. Slide back into the oven and cook for three to five minutes or until golden brown.

Step three

Remove and immediately toss with salt and seasoning as desired.

Check out additional healthy winter recipes to use your bounty of produce.