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.Acorn Squash with Coriander, Chili, CayenneBy foodjoyaThis recipe is supersimple. The spices - coriander, chilli pepper, and cayenne - create a savory, hot take on the otherwise sweet acorn squash. Buckwheat honey is optional. So long as you are working with a nice, ripe, and sweet acorn squash, you don't need it. We chose buckwheat honey for this acorn squash recipe because of its earthier flavor. delicata squash salad: unexpected big flavorsBy foodjoyaOf all squashes, Delicata is our favorite. With its velvety texture, honey-like flavor and extraordinarily delicate edible skin, Delicata is the queen of the squashes. In our Delicata Squash Salad, we juxtapose the sweetness and creaminess of Delicata squash with the spicy, crunchy pecan nuts. We use cinnamon and cardamom, cayenne and chili, shallot and cilantro to create a uniquely fragrant, spectacular dish. Even though it's quick and easy to make, this delight tastes as a fancy restaurant dish! When winter squashes are in season, we eat the Delicata Squash salad at least once a week. What is your favorite Delicata squash recipe?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.
