The following recipes utilize the best of winter's bounty found at neighborhood farmers markets, plus artisanal offerings from local food producers. Make an effort to check out what's fresh and local. Not only will your body thank you, but the air you breathe will smell a little sweeter.

Chris Hunt/Staff (ENLARGE)

Fennel and Apple Salad With Holly Springs Cheese.

Chris Hunt/Staff (ENLARGE)

Chunky Italian Garden Soup.

RELATED: • Try these recipes using locally grown items Norcross studio seeks OK for wind turbine  Water-saving toilets are tax-free this weekend  Two new Georgia Power green products approved  Roswell mall will collect rain water for irrigation  Atlanta water use down 20 percent from August 2007  Two-acre tract preserved as 'pocket park' in Roswell  New DeKalb school needs principal who's green  Georgia's soot amount is safe, says EPA

Ravioli With Wild Mushroom Cream Sauce
4 servings

Hands on: 20 minutes
Total time: 20 minutes

Like Sweet Grass Dairy, Via Elisa is a local product, in this case, superb pasta. It's worth the trip to Whole Foods or Via Elisa's retail store at 1750-C Howell Mill Road, Atlanta (404-605-0668). For a mushroom lover, there's no better combo than the porcini mushroom ravioli topped with a creamy exotic mushroom sauce. Although the portions are relatively small, because this is a rich dish, a little goes a long way. Look for 4-ounce packages of mixed wild mushrooms at your supermarket, or make your own blend.

1 (12-ounce) package Via Elisa porcini mushroom ravioli or other ravioli or pasta
2 tablespoons butter
2 shallots, minced
2 garlic cloves, minced
8 ounces sliced exotic mushroom blend
1/4 cup dry white wine
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, optional

Prepare ravioli according to package directions.

Meanwhile, in a large skillet over medium-high heat, melt the butter. Saute the shallots and garlic for 3 to 5 minutes, or until softened. Add the mushrooms and cook until tender and wilted. Add wine and cook until liquid evaporates, stirring frequently. Add cream and stir to combine and heat through. Taste and season with salt and pepper. Add drained pasta, cheese and parsley and toss to combine.

Per serving: 358 calories (percent of calories from fat, 62), 11 grams protein, 22 grams carbohydrates, 1 gram fiber, 24 grams fat (14 grams saturated), 148 milligrams cholesterol, 672 milligrams sodium.

Raw Beet, Carrot and Ginger Salad
8 servings

Hands on: 15 minutes
Total time: 15 minutes

Beets, like carrots, can be eaten raw. They have a crunchy, sweet flavor that is balanced by an acidic dressing like this one. If you don't have a food processor, grate the beets and carrots by hand and mince the shallots and ginger.

2 shallots
1/2-inch piece fresh ginger
8 ounces beets (about 2 medium beets), cut in chunks
8 ounces carrots (about 3 large carrots), cut in chunks
1/4 cup fresh lime juice
2 tablespoons peanut oil or extra-virgin olive oil
1 tablespoon Dijon mustard, or to taste
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves

In a food processor with the motor running, drop in shallots and ginger and process until minced. Add the beets and carrots and pulse carefully until chopped. Do not puree.

In a bowl, combine the lime juice, oil and mustard. Taste and adjust seasonings. Toss with the beet mixture and add salt and pepper to taste. Add cilantro and toss to combine.

— Adapted from "How to Cook Everything Vegetarian" by Mark Bittman (Wiley, $35)

Per serving: 57 calories (percent of calories from fat, 53), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), no cholesterol, 49 milligrams sodium.

Fennel and Apple Salad With Holly Springs Cheese
4 servings

Hands on: 15 minutes
Total time: 15 minutes

Part of "going green" is supporting local businesses. We are fortunate to have an artisanal cheese producer, Sweet Grass Dairy, a 140-acre family-owned and -operated farm in South Georgia. This recipe from their cheese maker, Jeremy Little, features one of its cheeses, Holly Springs. You can find this and other Sweet Grass cheeses at Whole Foods and Star Provisions, in addition to several other outlets. To find one near you, check out www.sweetgrassdairy.com/retailers. If you can't locate Holly Springs, substitute another semi-firm aged goat's or sheep's milk cheese.

1 large fennel bulb, outer layer removed, thinly sliced
2 tablespoons extra-virgin olive oil
2 Pink Lady, or similar, sweet but semi-firm apples, thinly sliced
1 tablespoons fresh lemon juice
1/4 cup raisins
2 tablespoons chopped pecans, lightly toasted
1/4 pound Sweet Grass Dairy Holly Springs cheese, shaved, divided
Kosher salt and freshly ground black pepper

In a bowl, toss fennel with olive oil. In a separate large bowl, toss apples and lemon juice. Add fennel, raisins, pecans and half the cheese and mix gently until just combined; season with salt and pepper. Evenly divide mixture onto four chilled salad plates, and top with remaining cheese.

Per serving: 300 calories (percent of calories from fat, 57), 10 grams protein, 24 grams carbohydrates, 4 grams fiber, 20 grams fat (8 grams saturated), 30 milligrams cholesterol, 130 milligrams sodium.

Chunky Italian Garden Soup
6-8 servings

Hands on: 15 minutes
Total time: 1 hour

This great winter warmer comes from Barbara Petit of Georgia Organics. To save time, cook the sausage while the veggies are cooking for the soup. In addition to eggs, which got notice this week in the "5:30 Challenge" column, kale was also noted as one of Cooking Light's top eight must-eat foods of 2008. Kale's leafy greens deliver plenty of vitamin K in addition to vitamins E and C and folate, all of which promote strong bones. For a vegetarian soup, skip the sausage and substitute vegetable broth.

1 pound Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 rib celery, finely chopped
1 bay leaf
1 (28-ounce) can whole plum tomatoes, drained and coarsely chopped
6 to 8 cups reduced-sodium chicken broth
3 large carrots (about 8 ounces), sliced
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cups fresh kale, cleaned and roughly chopped
Parmesan cheese to garnish, optional

If needed, remove sausage from casing and form into small balls. In a large skillet over medium heat, saute the sausage balls until browned on all sides. Remove from pan with slotted spoon, draining any grease, and reserve the meat in a separate bowl.

Meanwhile, in a large stockpot over medium heat, add olive oil. Add onion and saute for 5 minutes, or until translucent. Do not brown. Add the garlic and celery and saute for 3 minutes, or until softened. Add the bay leaf and tomatoes and stir to combine. Add 6 cups broth, sausage and carrots. Bring soup to a low boil, reduce heat and simmer for 20 minutes, or until carrots are tender.

Add the garbanzo beans and cook for 10 minutes. If the soup needs more stock, add 1 to 2 additional cups.

Add the kale and continue to simmer for 5 minutes, or until kale turns bright green. Ladle hot soup into bowls and garnish with freshly grated Parmesan.

Per serving (based on 6): 497 calories (percent of calories from fat, 51), 30 grams protein, 32 grams carbohydrates, 7 grams fiber, 29 grams fat (9 grams saturated), 58 milligrams cholesterol, 1,229 milligrams sodium.

Roasted Brussels Sprouts
4 servings

Hands on: 10 minutes
Total time: 25 minutes

Roasting at high heat transforms even sturdy, fibrous vegetables like brussels sprouts into a tender, deeply flavorful side dish. Look for sprouts with tight, bright green heads at farmers markets this time of year.

One way to satisfy a hunger for meat, without making it the main course, is to flavor an assertive veggie like brussels sprouts with a sprinkle of chopped pancetta, flavorful Italian bacon. It permeates the sprouts with a smoky, salty flavor as they roast.

1 pound brussels sprouts, trimmed and halved lengthwise
2 ounces pancetta, finely chopped, or 1 tablespoon olive oil
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with nonstick spray or brush lightly with oil. Place brussels sprouts cut side down on the baking sheet. Sprinkle with pancetta or drizzle with oil and sprinkle with salt and pepper. Roast for 10 minutes, remove from oven, add garlic and stir well to combine. Roast for 5 to 10 minutes, or until vegetables are tender and slightly charred.

— Adapted from "Great American Eat-Right Challenge" by Jeanne Besser and Colleen Doyle (American Cancer Society, $29.95)

Per serving: 75 calories (percent of calories from fat, 16), 8 grams protein, 10 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated), 10 milligrams cholesterol, 408 milligrams sodium.

Broccoli and Cheese Soup
6 servings

Hands on: 15 minutes
Total time: 30 minutes

Unlike globby, cornstarch-thickened varieties, this soup lets the flavor of the broccoli shine through, and the cheese gives it body and flavor, making it filling without being overwhelming. Use the tender stalks and florets. If desired, substitute cauliflower for broccoli.

1 tablespoon olive oil
1 small onion, diced
1 1/2 pounds broccoli, trimmed and cut into 1-inch pieces
5 cups reduced-sodium chicken broth or vegetable broth
1 cup half-and-half or light cream
8 ounces white cheddar cheese, shredded
Kosher salt and freshly ground pepper

In a large stockpot over medium heat, add olive oil. Add onion and saute for 5 minutes, or until translucent. Do not brown. Add broccoli and broth. If the broth does not entirely cover the broccoli, stir occasionally for even cooking. Bring to a boil, reduce heat and simmer until the broccoli is tender, 10 to 15 minutes. Puree the soup until smooth. Return to pot and add half-and-half and cheese; stir until cheese has melted and soup is warmed through. Season with salt and pepper to taste.

Per serving: 219 calories (percent of calories from fat, 59), 17 grams protein, 7 grams carbohydrates, 2 grams fiber, 15 grams fat (8 grams saturated), 41 milligrams cholesterol, 526 milligrams sodium.