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.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. Vegan Tomato Fennel Soup: Best and Lightest!By foodjoyaThe Vegan Tomato Fennel Soup will impress you (and your S.O.) with creaminess, sweetness, aroma, and subtle anise flavors. And yet, this soup is made without cream, cheese, sugar, sweeteners or substitutes. Not a dollop, not a pinch. Try this luscious easy Vegan Tomato Fennel soup! It's perfect as an appetizer or light lunch. Before you start, note that we roast tomatoes until they are soft, but not burned. To intensify sweetness, we finish the pureed tomatoes on the stove. Do you agree that soups should be light and flavorful without dairy fat or sugars? What is your favorite tomato soup?Roasted Jerusalem Artichokes: New Veggie to LoveBy foodjoyaRoasted Jerusalem Artichokes (aka sunchokes) are a fantastic, healthy, easy side dish. They have a mild creamy, nutty flavor similar to water chestnuts. Did you know that Roasted Jerusalem artichokes are nutritional powerhouses? These quaint root veggies contain iron, potassium, phosphorus, magnesium and water-soluble vitamins. See SFGATE, Health Benefits of Jerusalem Artichokes. Sunchokes are also high in inulin, an indigestible starchy substance that helps manage weight and prevent diabetes. See WebMD, Inulin.Red Lentil Soup with Red Bell Peppers and TomatoesBy foodjoyaThis is the best - absolutely the best - red lentil soup we have ever tried, including renowned ethnic restaurants and top selling cookbooks. Red Lentil Soup with Red Bell Peppers and Tomatoes is unusually flavorful. The flavor comes from the slowly cooked thyme, marjoram, grains of paradise (<- these can be substituted with black peppercorns), parsley, cayenne powder, caramelized diced tomatoes ... and your favorite tomato sauce, also caramelized. (The use of the caramelized sauce is the secret to the rich taste of the soup.) Though light (in fat and calories), the Red Lentil Soup is both nourishing and satisfying. With the meticuloulsy selected herbs and ingredients, this soup will always turn out good, we promise! (In fact, the soup is so good that our 4 year old eats a full bowl every time.)
