Summer brunches are a great time to share a wonderful meal made with veggies from the local farmers market or if possible, your own garden. Here is a selection of four delicious and beautiful soufflés we love that can be the centerpiece of your meal. Serve with mixed greens, a fruit salad, and muffins or rolls that are right for each type.

	Spinach and Zucchini Soufflé – Type O Ingredients: 1 tablespoon ghee 2 tablespoons of brown rice flour ½ cup almond milk or rice milk ½ cup vegetable stock 2 cups packed spinach 2 cups chopped zucchini 2 large egg yolks ¼ cup chopped basil ¼ cup crumbled feta cheese (NS omit cheese) ⅛ teaspoon ground cloves 4 large egg whites at room temperature Directions: Preheat oven to 350 degrees. Spray 4 (12 oz) ramekins with nonstick cooking spray and set aside. In a saucepan over medium heat, melt ghee and whisk in flour. Gradually add almond (or rice) milk and stock, whisking continuously until thickened, about 3 to 4 minutes. Once mixture is thick and resembles the consistency of yogurt, remove from the heat and cool completely. In a food processor, puree spinach and zucchini; strain excess liquid through cheesecloth or paper towels. Place vegetables in a bowl and whisk in egg yolks, basil, cheese, and cloves. Set aside. Once cooled, fold milk mixture into vegetable mixture. In a dry, glass bowl, beat egg whites with a hand mixer until they form stiff peaks. Fold the egg whites, one-third at a time, into the vegetables. Spoon mixture into prepared ramekins, and set on a baking dish. Fill baking dish halfway with hot water. Carefully place in the oven and bake for 45 minutes or until tester comes out clean. Serve immediately.
	Spinach and Zucchini Soufflé – Type A Ingredients: 1 tablespoon ghee 2 tablespoons of oat flour ½ cup soy or almond milk ½ cup vegetable stock 2 cups packed spinach 2 cups chopped zucchini 2 large egg yolks ¼ cup chopped basil ¼ cup crumbled feta cheese ⅛ teaspoon ground cloves 4 large egg whites at room temperature Directions: Preheat oven to 350 degrees. Spray 4 (12 oz) ramekins with nonstick cooking spray and set aside. In a saucepan over medium heat, melt ghee and whisk in flour. Gradually add soy milk (or almond milk) and stock, whisking continuously until thickened, about 3 to 4 minutes. Once mixture is thick and resembles the consistency of yogurt, remove from the heat and cool completely. In a food processor, puree spinach and zucchini; strain excess liquid through cheesecloth or paper towels. Place vegetables in a bowl and whisk in egg yolks, basil, cheese, and cloves. Set aside. Once cooled, fold milk mixture into vegetable mixture. In a dry, glass bowl, beat egg whites with a hand mixer until they form stiff peaks. Fold the egg whites, one-third at a time, into the vegetables. Spoon mixture into prepared ramekins, and set on a baking dish. Fill baking dish halfway with hot water. Carefully place in the oven and bake for 45 minutes or until tester comes out clean. Serve immediately.
	Spinach-Pepper Soufflé – Type B Ingredients: 1 tablespoon ghee 2 tablespoons spelt or oat flour ½ cup 2% cow's milk ½ cup vegetable stock 2 cups packed spinach 1 cup chopped bell pepper 2 large egg yolks ¼ cup chopped basil ¼ cup grated Gruyère cheese ¼ teaspoon cayenne pepper Sea salt, to taste 4 large egg whites at room temperature Directions: Preheat oven to 350 degrees. Spray 4 (12 oz) ramekins with non-stick cooking spray, place in a baking dish, and set aside. In a saucepan over medium heat, melt ghee and whisk in flour. Gradually add milk and stock, whisking continuously until thickened, about 3 to 4 minutes. Once mixture is thick and resembles the consistency of yogurt, remove from the heat and let cool completely. In a food processor, puree spinach and bell pepper. Place pureed vegetables onto a cheesecloth or paper towels, wrap the cloth around the vegetables, and strain excess liquid by gently squeezing the vegetable juice through the cloth. Place vegetables in a bowl, and whisk in egg yolks, basil, cheese, cayenne, and salt. Fold milk mixture into vegetable mixture and set aside. In a dry, glass bowl, beat egg whites with a hand mixer until they form stiff peaks. Fold the egg whites, one-third at a time, into the vegetables. Spoon mixture into prepared ramekins, and fill the baking dish halfway with hot water. Carefully place in the oven and back for 45 minutes or until tester inserted into ramekin comes out clean. Serve immediately.
	Kale and Zucchini Soufflé – Type AB Ingredients: 1 tablespoon ghee 2 tablespoons brown rice or spelt flour ½ cup 2% cow's or goat's milk ½ cup vegetable stock 2 cups packed chopped kale 2 cups chopped zucchini 2 large egg yolks ¼ cup basil ¼ cup grated Gruyère cheese ⅛ teaspoon ground cloves 4 large egg whites at room temperature Directions: Preheat oven to 350 degrees. Spray 4 (12 oz) ramekins with non-stick cooking spray and set aside. In a medium saucepan, melt ghee over medium heat, and whisk in flour. Gradually add milk and stock, whisking continuously until thickened, about 3 to 4 minutes. Once mixture is thick and resembles the consistency of yogurt, remove from the heat and cool completely. Grate kale and zucchini in a food processor, and strain excess liquid through cheesecloth or paper towel. Place vegetables in a bowl, and whisk in egg yolks, basil, cheese, and cloves. Fold milk mixture into pureed vegetables and set aside. In a dry, glass bowl, beat egg whites with a hand mixer until they form stiff peaks. Fold egg whites, one-third at a time, into the vegetables. Divide mixture evenly among prepared ramekins. Set ramekins on a baking dish and place on the middle rack in oven, fill the baking dish halfway with hot water. Bake for 45 minutes or until tester comes out clean. Serve immediately.

Find more delicious side dishes and recipes as well as healthy cooking tips in the  Eat Right for Your Type Personalized Cookbooks