Brussel Sprouts with Spicy Carrots: Novel, Zesty, FreshBy foodjoyaOur Roasted Brussel Sprouts with Spicy Carrots are soft inside and crispy on the outside. Thanks to the spices and the lime juice, they are zesty and not bitter. We achieve softness by roasting them covered for an extended period of time. We make the outer leaves crispy by finishing our brussel sprouts under broiler. After years of roasting this wonderful vegetable, we've noticed that lime juice - especially in combination with mint and chives - substantially softens its bitterness and brightens up its color. The idea to add carrots came from Food & Wine's America’s Greatest New Cooks 18 (2012). Spices, herbs, cooking methods, and even vegetable cutting methods are entirely ours.Eggplant Caviar (French) with Herbs, Roasted TomatoesBy foodjoyaWhen I was growing up, Eggplant Caviar was our summer staple. We made it with sautéed or fried tomatoes and onion, raw tomatoes and onion, plenty of garlic, or mayonnaise. This version – with roasted tomatoes and herbs – is very tasty and light. Now, why French? After all, we hail from Moldova. Even though we did not know this dish as French, we call it now "Eggplant Caviar (French)" to distinguish from Baba Ghanoush. Baba Ghanoush is a heavier and smoother eggplant dish and more likely to be used as a dip. By contrast, our Eggplant Caviar (French style) is light and chunky, just like a salad. This recipe boils down to just a few steps: (1) roasting the eggplant, (2) letting the eggplant drain, (3) roasting the tomatoes, (4) mashing the eggplant and mixing in the tomatoes. Here are our tips. First, the eggplants for this recipe should be fresh (firm, without shriveling, and with crisp stems), medium in size, and oval in shape (tear-like or round eggplants will not cook uniformly). Second, the traditional method is to grill the eggplant on a gas or charcoal grill. That way you get a nice smoky flavor. But you can certainly roast in the oven instead. Regardless of how you cook your eggplants, though, you must cook them until they are not only soft, but also mushy inside. When the eggplant is ready, its skin is brown (if roasting) or dark (if grilling) and collapses, and its flesh is mushy when pressed with a fork. Finally, this salad serves 4 as a very generous side to any dish. Atlantic salmon roasted in savory glaze: easy and pleasantBy foodjoyaAtlantic Salmon roasted in a savory glaze is easy and yummy. Though this fish tastes mild (and even somewhat bland), the glaze transforms it into a zesty entree. And what's in the glaze? All the ingredients we bet you already have, like coriander, Dijon mustard and fresh oregano. Another secret to this recipe is the high roasting temperature. We've noticed that Atlantic salmon roasted at a higher temperature tastes better. The goal is to accomplish a crispy top with a tender inside. (By comparison, Atlantic salmon roasted at a lower temperature remains soft all over, and its flavors do not fully develop.) This entree makes a delicious dinner for everyone in your family ... in no time at all! 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.
