Garden Vegetable Cheese Ball

Step 1: Note of conversion - 1 ounce of carrot is half of a medium carrot, peeled, and 1 ounce of celery is 1/2 of a celery rib. 1/2 cup of shredded cheddar is 2 ounces by weight.

Step 2: Soften the cream cheese.

Step 3: Chop the carrot and celery into small chunks. Using a food processor, chop the carrot, celery, garlic, and onion into fine bits. Chop the parsley finely - I use herb scissors to cut the parsley. You can use an knife to achieve this as well.

Step 4: In a stand mixer bowl, add the softened cream cheese, carrot, celery, garlic, onion, parsley, grated sharp cheddar, salt, and pepper. Use the flat beater (paddle attachment) and mix on low speed until thoroughly combined.

Step 5: Form the mixture into a ball and roll in the chopped walnuts to cover. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the ball to firm up.