Tomato Head’s Hummus Tartines with Moroccan Carrot Salad and Curried Cauliflower.

Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Tartine with Hummus and Moroccan Carrots

Tomato Head’s Benedictine

We’ve got the perfect sandwich for summertime picnics – Mahasti’s Benedictine. Spread a generous amount of Benedictine on a slice of Flour Head Bakery Everyday White bread, top with Benton’s bacon, lettuce and tomato. You can also serve it as a dip with Flour Head Bakery pita crisps. Yum Yum Yum!

8 oz cream cheese, soft

1 cup cucumber, grated

¼ cup onion, grated

2 – 3 tsp jalapeno

¼ cup sour cream

¼ tsp plus a pinch of salt

Mix all ingredients together until well combined.

Tomato Head’s Ancho and Coffee Roasted Pork Torta with Avocado, Red Onion and Jalapeno

Here’s an idea: Get up early one Saturday and visit some of the great Mexican markets we have in Knoxville. Come home with the goods, toss the 7 lbs. pork shoulder in the oven for 4 to 5 hours. Open a Saw Works beer and wait for the Ancho pork to fall off the bone. Shred the pork and build a sandwich on top of your favorite Flour Head Bakery bread. Wash it all down with another Saw Works.

For the Ancho Roasted Pork:

One 6-7 lb Pork Butt or Shoulder, rinsed and patted dry

1 Tbl Salt

½ Tbl Black Pepper

1 tsp Cinnamon

½ tsp Allspice

½ tsp Ground Cloves

1 large onion, peeled, and quartered

1/3 cup garlic cloves

2 cups brewed coffee

1 cup water

2-3 large Ancho Chile Peppers

Preheat oven to 450 degrees.  Rinse and pat dry the pork.  In a small bowl mix the salt, pepper, cinnamon, allspice and clove together.  Rub the spice mixture over the pork.

Rinse Ancho peppers in running water – remove stem and most of the seeds.  Tear the peppers in half.

Place the onion and garlic in a large deep baking dish or dutch oven.   Place pork on top of onions and scatter the Ancho peppers around the pork.  Pour the coffee and water around the pork, making sure you don’t rinse off the spice mixture.  Cover the pot and place in the oven for 4-5 hours or until pork is tender and falling off the bone.

Remove pork from dish and allow to cool – saving the cooking liquid and onions.   When pork is cool enough to handle, using a fork, shred the pork and discard the fat.

When the cooking liquid has cooled – place the liquid in a blender or food processor and blend until smooth.

Combine shredded pork with blended peppers.  When ready to make sandwiches – heat the desired amount of pork in a skillet and assemble sandwiches.  The additional pork can be refrigerated for up to 2 days.

To Assemble Sandwiches.

Cut a roll in half, place pork on bottom half of bread, top with ½ an avocado, some slivered red onions and slivered jalapenos.

© 2016 The Tomato Head Site by: Robin Easter Design