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. Japanese Sweet Potato Wedges: How to Make Them TastyBy foodjoyaOur Japanese Sweet Potato Wedges taste heavenly. Although this tuber is pleasantly sweet by nature, spices - paprika, coriander, cayenne - and dill or cilantro mute and balance that sweetness. Bite after bite, Japanese sweet potato wedges are so delicious that you will need self-control not to finish the entire batch. 🙂
This dish make an excellent side for legumes or fish. You can serve leftover wedges with scrambled eggs for a hearty, delicious breakfast. In addition to being tasty, this wonderful vegetable is rich in potassium and antioxidants. And, in case you are not familiar with this delight, most natural grocery stores carry them year round.
As a final note, this tuber loves oil. Without sufficient amount of oil, it may turn out dry. So please use the quantity indicated in the recipe - or even more.
