Red Lentil Zucchini Balls: How to Savor SpringBy foodjoyaThese Red Lentil Zucchini Balls taste delicate and fresh, reminiscent of spring. They make a wonderful spring-light meal with salad or avocado. They also make a satisfying side for fish and vegetarian entrees. Here’s how we developed this recipe: My Mom grew fascinated with herbs, just as both of us rediscovered legumes and root vegetables. The Red Lentil Zucchini Balls were a way to put together all of our favorite ingredients. To choose the right combination of herbs for this recipe, we’ve tried many variations. This one won every time. Please try and enjoy! This recipe makes 18 to 20 pieces.Roasted Brussel Sprouts: How to Make Them PerfectBy foodjoyaHow do you like your Brussel sprouts? Or not at all ....? That's how I felt until, after years of trying, I perfected the roasting method for Brussel sprouts. Most roasted Brussel sprouts I had tasted before put me off with their pesky burned leaves and undercooked core. Or they were swimming in liquified butter. Or they were bitter. Yet, this is not how roasted Brussel Sprouts should taste. When properly cooked, roasted Brussel Sprouts are intensely flavorful, with sweet nuttiness reminiscent of cabbage, a butter-tender interior and crispy outer leaves. The cooking method in this recipe will inevitably take you to that perfection. Every time.Almond orange cake, paleo: Sunshine for dessertBy foodjoyaDid you know that pureed oranges make an utterly decadent, fool-proof, moist cake? They are the main ingredient of the Almond Orange Cake (Paleo), inspired by a festive cake from the Middle East. The combination of the pureed whole oranges (yes, whole oranges), eggs, and ground nuts creates an incredibly tender and moist cake. It's aromatic, with a perfect density, and not too sweet. The fat in the Almond Orange Cake, Paleo comes solely from healthy eggs and nuts. Ground macadamias contribute a pleasant crunch, and ground orange peel adds a sophisticated dimension to the flavor. And, in place of icing, honeyed orange slices decorate the Almond Orange Cake, Paleo, transforming it into sunlight on your table. Are you worried about the bitterness in the orange peel? Rest assured that none of it remains in the boiled oranges. The idea for this recipe comes from James Beard's Orange and Almond Cake (https://www.jamesbeard.org/recipes/orange-and-almond-cake), Claudia Roden's Orange and Almond Cake (https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake), and from a German magazine Vital.Mung Bean Salad with Sun-Dried TomatoesBy foodjoyaWe especially enjoy Silvena Rowe’s cookbook Purple Citrus and Sweet Perfume (Harper Collins 2011). The inspiration for this recipe is Ms. Rowe's delightful Mung Bean salad with Caramelized Onions and Nigella Seeds. See id. at 197. We’ve modified the original recipe to uncover the new flavors. We added more mung beans, reduced the onion, and probably quadrupled the sun-dried tomatoes. We also brought in mint and cilantro, thyme, lemon juice and a fresh chili pepper and omitted nigella seeds. This versatile, protein-rich salad makes a delicious and nutritious entree. But if you prefer serving it as a side, the Mung Bean Salad with Sun-Dried Tomatoes complements fish, chicken, flourless tortillas, roasted sweet potato wedges, or a baked sweet potato. Our Mung Bean Salad recipe makes generous 6 servings as a main dish. And if you are lucky to have any leftovers, they will keep surprisingly well for 3 days in the fridge.Herbed Cauliflower, Zucchini, Carrots: Tender DelightBy foodjoyaHerbed Cauliflower with Zucchinis and Carrots is a dance of elegant, silky veggies with just the right crunch. Enhanced with the herbs, our cauliflower develops a complex flavor with only a hint of sweetness. Because it’s cooked on the skillet, the cauliflower remains juicy and firm, not dry or mushy. With the help of the herbs and a leek, the herbed cauliflower develops a spectacular flavor. Though cooked without any cream or butter, it feels velvety. Are you curious what inspired this dish? Only one thing: My Mom’s love for the veggies and herbs. Make this recipe yours and enjoy! Asparagus with Indian Spices: a Perfect MatchBy foodjoyaThere is something poetic in shiny asparagus spears arranged in a row. But wait until you try our broiled Asparagus with Indian Spices. After a crunchy bite, you discover succulent, steaming core ... and you are in heaven! In our experience, broiled asparagus is the juiciest of all. To complement the caramelized skin, we use coriander and cumin. We brighten up the color of the broiled asparagus with a generous squeeze of lemon juice. In just 10 minutes of your time, you are ready to admire and chow down the Asparagus with Indian Spices.
