All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.
1 bunch of purple carrots, tops removed
1 Tbsp organic butter, melted
1 Tbsp dried or fresh rosemary
truffle salt, to taste
freshly cracked black pepper, to taste
Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.
Our farmers market was selling these gorgeous, freshly roasted peppers in various flavors. We decided to try all three (though I’m unsure of the names, any roasted peppers will do for this). The cauliflower “rice” makes for a much lighter dish than traditional rice and the flavors are to die for.
1 head cauliflower
1/2 cup chopped and packed cilantro
1 clove garlic, minced
juice of one lime
roasted peppers of your choice
2 oz goat cheddar plus extra slivers for however many peppers you wish to stuff
salsa and goat yogurt for serving (optional)
Remove leaves from cauliflower and break into pieces. Process in food processor to a rice-like consistency. Lightly butter a large pan and heat on medium high. Add cauliflower “rice”. Cook for a 3-5 minutes to warm through and add garlic, cilantro and lime. Stir for another minute. Shred in 2 ounces goat cheese. Slice open peppers and remove seeds. You can heat them in the oven or leave them cool. Stuff each pepper with rice, top with a sliver of goat cheddar and put back in the oven to melt cheese.