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. Stuffed Portobello Vegetarian: Easy Savory DinnerBy foodjoyaStuffed portobello vegetarian caps with sundried tomatoes and white beans are a soul-satisfying, flavorful entree. I love mushrooms and cannellini beans and was happy to finding a way to incorporate both into a single recipe. I made these Stuffed Portobello caps (with Prosciutto instead of sundried tomatoes) for the first time for my husband’s birthday, and he loved them! Together with my Mom, we tried replacing the ham with sundried tomatoes, using broth, or adding pine nuts. Unless used sparingly, broth can make the stuffing too soupy (it happened to us). Pine nuts go well, but without hot peppers, and with basil or oregano instead of sage. The recipe below - Stuffed Portobello Vegetarian Caps with sundried tomatoes and cannellini beans- is our favorite.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. 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.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.
