Okay, we all know nothing says comfort like a bowl of mac & cheese. We'd probably eat it more if it wasn't laden with heavy ingredients, but we recently tried out this recipe using a vegan queso sauce.
Our granola adds the finishing touch: while it's not vegan, it brings the whole dish together with the crunch, the touch of sweetness coming from the honey, and the extra cheesiness.
The warm, zingy lemon farro balances perfectly with a sweet carrot sauce made from a carrot juice reduction and luscious mascarpone cheese. It gets a hint of sharpness and depth from dijon mustard, and is topped with a poached egg for oozing perfection.
Instead of the traditional breadcrumbs used for coating chicken breasts, we used our rosemary granola to add a more flavorful crunch. The rosemary's savory aroma pairs remarkably with the succulent, baked chicken, with hints of brown butter and sweet honey to bring it all together.