Pumpkin Bisque with Lemon and Sumac: DelectableBy foodjoyaOur Pumpkin Bisque is wonderfully flavorful. The secret is that we use 1/4 of the kabocha pumpkin skin, lemon zest (a little), lemon flesh (a little), and the slighly tart sumac. (Sumac can be easily found in the spice aisle of your Whole Foods Market.) We have added red onion, thyme, marjoram, and sesame seeds to deepen the flavor, and turmeric to brighten the color of the Pumpkin Bisque.Orange Cranberry Sauce: Honey and Juice SweeteenedBy foodjoyaOur orange cranberry sauce, honey and juice sweetened is perfectly chunky, zesty and absolutely healthy. We don't use too much honey, and for this reason, our sauce is slightly tart (just pleasantly so). If you prefer a sweeter sauce, add another 1 to 2 tbsp honey. To develop the Orange Cranberry Sauce, Honey and Juice Sweetened, we made numerous batches of the sauce over two years. This version, therefore, is guaranteed to delight you wtih an amazing texture and taste. If you don't have fresh berries, you can use frozen ones. Try our Orange Cranberry Sauce, Honey and Juice Sweetened, and this will become your go-to cranberry sauce recipe! Vegan Butternut Squash Soup with Fennel: ElegantBy foodjoyaOur exclusive Vegan Butternut Squash Soup with Fennel is elegant and exquisite. It belongs to an upscale restaurant where it would be served in autumn and winter. Though butternut squash is quite simple and rustic, our Vegan Butternut Squash Soup with Fennel will impress you with a complex gourmet taste. The fennel, herbs, lemon zest, and sesame seeds create a refined and rich flavor. If you wish, you can even transform the Vegan Butternut Squash Soup with Fennel into a thinner soup by adding extra broth. Try this soup, for it will be your meal’s masterpiece.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?
