delicata squash paleo soup: your new favoriteBy foodjoyaThis autumn-perfect Delicata Squash Paleo Soup is my husband's favorite. Its story will make you smile. Earlier this year, my husband surprised me with a Wolf Sub Zero high-performance blender. It would make our life easier and healthier, he said, because we could eat more soup. So I gave the blender a try. This Delicata Squash Paleo Soup was an early try, and, together with the Tomato Fennel Soup, it convinced us: the high-speed blender wa a keeper! Thanks to the cauliflower and the naturally delicate flavor of the Delicata squash, this soup is creamy and just pleasantly sweet. The shallots add depth, balancing the Delicata squash. The hazelnuts intensify the depth and creaminess. Spoon after spoon, you won’t believe that the Delicata Squash Paleo Soup was made without cream or butter. When you cook our Delicata Squash Paleo Soup, you will notice that it is more like a puree, and it tastes that way best. But if you prefer thinner soups, simply add more broth. For a thicker crème, reduce the broth by 1/4. This recipe makes 4 generous cups of soup/creme. Beluga Lentil Meatballs: Make a Savory Vegetarian Dish!By foodjoyaYou will love this meatless, flourless, light and satisfying dish. You can enjoy Beluga Lentil Meatballs (meatless balls made with black lentils) as a main dish accompanied by sliced avocado, or as generous side. We picked beluga lentils (black lentils) for this recipe, because they have a robust flavor, a distinct color, and a “meaty” taste. This dish is, therefore, a perfect substitute to meat. We have carefully selected the herbs used in this recipe and recommend using mint, marjoram, and thyme. However, if you do not have these in your fridge, fresh basil and parsley will do. The best part yet is that these "meat"balls are packed with nutrients. Unlike the more ubiquitous green lentils, black lentils contain anthocyanins. That is the same flavonoid with antioxidant properties found in blueberries and blackberries. And rather than taking our word for it, peep into the Science Daily news story. Garnish your Beluga Lentil Meatballs with avocado, yogurt, chives, scallions or grated Pecorino. Either way, you are in for deliciousness! This recipe yields 18 to 20 black lentils balls (about 6 servings for an entree). Roasted Fennel + Pesto: Naturally Sweet, ElegantBy foodjoyaRoasted Fennel + Pesto made with Pistachio and Mint was born when we were searching for the foods that would complement pistachio-mint pesto. The answer appeared when we were enjoying for dinner a side of roasted fennel. When we made the Roasted Fennel + Pesto we realized that the fennel's subtle anise flavors are the perfect match for the delicate pistachio pesto. Because its flavors are rich, delicate and multifaceted, Roasted Fennel + Pesto will be the gem of your dinner table.Roasted Eggplant Stacks: When You Crave a Stunning DinnerBy foodjoyaThe Roasted Eggplant Stacks with Sweet Potato, Feta and Herbs are inspired by Silvena Rowe’s wonderful recipe Eggplant Stacks with Pomegranate, Mint and Yogurt Sauce. See S. ROWE, PURPLE CITRUS AND SWEET PERFUME: CUISINE OF THE EASTERN MEDITERRANEAN 200 (Harper Collins 2011). To make this delight lighter and spicier, we have modified it. First, instead of frying, we bake our sweet potatoes and roast the eggplant. Second, to add depth to the mash, we use both Japanese sweet potatoes and garnet sweet potatoes. Third, we do not use any flour. (Because flour is processed and refined, we eschew it.) Fourth, we salt and drain our eggplant to make it softer and sweeter. Fifth, to spice up the dish, we add lemon juice, cilantro, hot peppers and cayenne. Finally, we have omitted the yogurt/pomegranate molasses sauce. This vegetarian recipe makes 8-10 eggplant stacks (depending on the diameter of your eggplant), or 4-5 servings (as a main course).Paleo Borscht: Make the Most of Your VeggiesBy foodjoyaThough it’s plant-based, my favorite borscht is rich and full-bodied. It tastes like the traditional Ukrainian borsch but is healthier. Because my Mom cooks the veggies in separate groups and makes her own broth, her Paleo Borscht derives its body from the veggies, herbs, olive oil, and a little butter (optional). No potatoes, sugar, meat or flour. Mom’s Paleo Borscht is quite different from other beet soups we prepare, like my husband's Polish Barszcz without veggies, and my Dad's Bulgarian borsch with mint and white beans. Curiously, my toddler loves this Paleo Borscht! He calls it a "red soup" and asks for more. Because the steps are straightforward, don’t be discouraged by the long instructions. As you will see, you can dice, julienne, shred and cook the veggies while the broth is simmering. The delicious taste and veggies are worth it! Plus, with a 5.5-quart pot of Paleo Borsch, you will have plenty left for a few days! Just like most soups, the Paleo Borsch tastes best the next day. Finally, if you prefer meat broth, use lean beef marrow bones to make the broth. Sesame Sweet Potato Wedges + Eggplant: Filled with FlavorBy foodjoyaSesame Sweet Potato Wedges (or rounds) with Eggplant-Chickpea Mash is a plant-based entrée with a big flavor. It is also well-balanced with proteins from sesame and chickpeas, healthy carbs from sweet potatoes and chickpeas, healthy fats from olive and avocado oil and sesame, and fiber. Bite after bite, Sesame Sweet Potato Wedges with Eggplant-Chickpea Mash will nourish your body and impress your palate.
