1 cup unsalted cashews, roasted 2 cloves garlic, peeled 1/2 teaspoon crushed red chili flakes 1/8 cup fresh lemon juice
1/4 cup rice vinegar
1/4 cup local honey 1/2 cup olive oil Kosher salt and fresh ground pepper 1 pound carrots, peeled, julienned
Here’s How Preheat oven to 350’F Degrees. Toast cashews on a rimmed baking sheet, tossing occasionally until golden brown, about 8–10 minutes. Set aside.
To the bowl of your food processor or standing blender, add the garlic, lemon juice, red pepper flakes, 1/2 cup of the cashews, honey, salt and pepper. Process and slowly add the oil by drizzling through your processors feeder tube.
Continue until mixture is emulsified into a creamy vinaigrette.
Taste and adjust seasoning to your liking with salt, pepper, honey or lemon.
Add carrots, toss and let stand at least 30 minutes to blend flavors .
Toss with additional cashews and chopped basil just before serving.
Salad can be made 1 day ahead without the nuts and basil. Cover; chill. Toss with 1/2 cup remaining nuts and basil just before serving.
All kids love macaroni and cheese. Well, not just kids… let’s be honest. Cheese and noodle casseroles started appearing in medieval cookbooks – so yeah, you’re not alone in a love for this wonderful dish. Even Thomas Jefferson was a fan, serving “macaroni pie” at a state dinner in 1802. The recipe by today’s moniker appeared in 1824.
But it doesn’t need to be a completely unhealthy meal. With this Food and Wine recipe there’s some good news: mixing carrot puree with the cheddar cheese creates a wonderful source of vitamin A while reducing the amount of fat in the recipe. And, it’s still tasty.
3/4 pound carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
3 cups penne rigate (9 ounces)
3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
1 Tbsp. chopped tarragon
Freshly ground white pepper
Preheat the oven to 350 degrees. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.