Hawaiian-style mac salad but make it healthy with a creamy cashew-based mayo, mustardy mizuna lettuce, juicy-sweet cherry tomatoes, and our signature fruity orange Lana’i peppers.
6 to 8 servings
For the vegan “mayo”:
Cook elbow macaroni according to package instructions in salted water until al dente.
Meanwhile, in a large mixing bowl combine the diced onion, grated carrot, orange Lana’i peppers, apple cider vinegar, and salt. Drain cooked pasta and toss in bowl with other ingredients while warm.
To prepare the vegan mayo combine the soaked cashews, miso, Dijon, agave, garlic, salt, and almond milk in a high-speed blender and blend until completely smooth. Toss with elbow pasta mixture and either fold in cherry tomatoes and mizuna lettuce or serve as garnish on top. Best serve chilled.
Any remaining mac salad will keep covered in the refrigerator for up to 5 days.
On this year’s National Eat What You Want Day we here at Sensei Farms encourage you to do just that and shamelessly sink your teeth into this anything but ordinary B.L.T. featuring maple and brown sugar glazed pancetta, our sweet vine-ripened tomatoes and tender living butter lettuce, creamy avocado, and a bright and garlicky basil aioli.
For the maple-brown sugar pancetta:
To assemble and serve:
Preheat oven to 375°F.
Line a baking sheet with foil and arrange pancetta slices in a single layer on top. Bake for 18 to 20 minutes or until almost crispy.
Meanwhile, combine brown sugar and maple syrup in medium mixing bowl and whisk thoroughly. Set bowl on top of oven while pancetta is baking to keep warm until ready to use.
In the bowl of a food processor or by hand combine the garlic, salt, and lemon juice and let sit for 5 to 10 minutes. Add the basil and mayonnaise and pulse or stir to combine. Adjust seasoning as needed.
When pancetta is ready, brush each slice with a generous amount of maple-brown sugar glaze, and bake for an additional 5 to 8 minutes, being careful not to burn. Remove from oven and let cool for at least 10 minutes before serving.
To build sandwiches begin by spreading 1 to 2 tablespoons of basil aioli on both sides of toasted sourdough. Top bottom slice with 1/4th of sliced avocado, some butter leaf lettuce, 2 thick slices of beefsteak tomato (seasoned to taste with salt and pepper), 1/4th of the glazed pancetta, and top slice of toasted sourdough. Serve immediately. Any additional aioli can be stored covered in the refrigerator for up to 3 days.