Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On one baking sheet, add the Sweet Petites carrots and toss them with oil. Spread them in a single layer and bake for 15 minutes. Remove and let cool.
Prepare the Cheese Mixture
In a food processor, whip the goat cheese, cream cheese, and heavy cream on high until smooth and airy, about 30 seconds. Add more heavy cream if needed for a spreadable texture. Season with kosher salt to taste.
Prepare the Candied Pecans
In a small bowl, combine the brown sugar, cinnamon, nutmeg, allspice, ground cloves, and ground ginger with a pinch of kosher salt. Melt the butter in a skillet over medium heat, then add the pecans and sugar mixture. Stir to coat the pecans well and cook for a few minutes until the sugar dissolves. Transfer to a parchment-lined baking sheet to cool completely. Once cooled, break apart any clumped pecans.
Assemble the Tart
Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Transfer the pastry to the prepared baking sheet. Score a 1-inch border around the dough with a paring knife, being careful not to cut all the way through. Poke several small holes in the center to prevent it from puffing up during baking. Pre-bake in the oven for 10 minutes or until the tart has risen and is starting to brown. Remove from the oven.
Add the Filling
Spread the whipped goat cheese and cream cheese mixture evenly over the puff pastry, leaving the 1-inch border. Layer the par-roasted Sweet Petites carrots in a single layer over the cheese mixture. Brush the pastry border with the beaten egg wash.
Bake
Place the tart in the preheated oven and bake for 25-35 minutes, or until the pastry is puffed and golden brown.
Cool and Serve
Remove the tart from the oven and let it cool for a few minutes before slicing. Garnish with the candied pecans and fresh thyme leaves, if desired.
Instructions
Prepare the Veggies
In a large pot of boiling water, cook the butternut squash and matchstix carrots until tender, about 10-12 minutes. Strain and transfer them to a high-powered blender. Process until completely smooth and set aside.
Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside. Return the pot to the stovetop.
Make the Cheese Sauce
Melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Stir in the shredded cheddar cheese and onion powder, whisking until the cheese is melted and the sauce is smooth.
Combine
Stir in the pureed vegetables and mix well to combine. Season with Kosher salt and freshly cracked black pepper to taste.
Serve
Toss the cooked pasta in the cheese sauce and mix until fully coated. If desired, sprinkle with toasted breadcrumbs before serving.
Instructions
Prepare the Carrots
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the miso paste, honey, grapeseed oil, white wine vinegar, and lime juice. Season with Kosher salt and freshly cracked black pepper to taste. Add the rainbow baby carrots to the bowl and toss gently to coat them evenly.
Roast the Carrots
Arrange the glazed carrots in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized, tossing them halfway through for even roasting.
Serve
Remove the roasted carrots from the oven and transfer them to a serving dish. Garnish with toasted sesame seeds, if desired.
Instructions
Prepare the Tofu
Slice the tofu block in half horizontally. Place the halves between two plates or cutting boards, and weigh them down with a heavy object for 10-15 minutes to remove excess moisture. Cut the tofu into 1-inch slabs. In a shallow dish, whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil, honey, garlic, and ginger. Place the tofu slabs in a single layer into a baking dish and pour over the marinade, ensuring the slabs are well-covered. Marinate for 15-20 minutes, flipping halfway through if needed.
Prepare the Quick-Pickled Veggies
In a medium bowl, combine the carrots, cucumber ribbons, jalapeño slices, rice vinegar, sugar, and Kosher salt. Toss well to combine and allow to sit while preparing the tofu.
Cook the Tofu
Heat the cooking oil in a large skillet over medium heat. Add the marinated tofu slabs to the skillet (reserving the marinade). Cook the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Use the reserved marinade to baste the tofu as it cooks. Remove from heat and set aside.
Prepare the Sandwiches
Slice the rolls in half lengthwise, but not all the way through. Mix the mayonnaise with the sriracha sauce in a small bowl and spread onto both halves of each roll. Layer the cooked tofu slabs on the bottom halves of the rolls. Top the tofu with the quick-pickled carrots, cucumber ribbons, and jalapeño slices. Add fresh cilantro leaves on top and serve.