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Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

1 pound zucchini or yellow summer squash

2 tablespoon shallots, minced

2 tablespoon olive oil

juice of one lemon

2 teaspoon lemon zest

salt and pepper, to taste

parmesan cheese, to taste

½ C. pistachios, chopped

2 tablespoon mint leaves, chopped

 

Getting the long thin “linguini” like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the “pasta”. You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef’s knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve. To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify. Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste. Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint. Serve immediately.

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

1/2 tsp. olive oil

1 tsp. minced garlic

1 zucchini

1 box Ginger Miso Broth

1 C. sliced mushrooms

Salt and pepper to taste

 

In a soup pot, heat olive oil. Add minced garlic, and sauté for 1 minute. Add ginger miso broth. Spiralize the zucchini. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms. Bring to a boil, then turn down and let simmer 5 minutes. Season with salt and pepper to your personal taste. Serve and Enjoy

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon sesame oil

1 teaspoon Sriracha, or more to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 pound ground beef

1 1/2 pounds (4 medium-sized) zucchini, spiralized

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

 

In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with sesame seeds, if desired.

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp

 

1 1/2 teaspoons olive oil

pinch crushed red pepper flakes

4 oz peeled and deveined shrimp

2 cloves garlic, sliced thin and deveined

1 medium, 7 oz zucchini, spiralized

pinch salt and fresh black pepper

1/4 lemon

1/4 C. halved grape tomatoes

 

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish. Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

1 tablespoon honey

¼ teaspoon cinnamon

¼ teaspoon cayenne

salt, to taste

½ cup whole pecans

2 pears, Blade C, noodles trimmed

5 cups mizuna greens (or similar green, such as arugula)

For the dressing:

3 tablespoons extra virgin olive oil

¼ cup crumbled goat cheese

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon freshly minced parsley

salt and pepper, to taste

 

Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly. Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)

While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside. When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

 

1/3 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

Black pepper

 

2 Bose or Anjou pears, spiralized with BLADE c

3 cups shredded chard (see Tip)

1/2 cup quartered fresh figs

About 20 pieces fontina cheese, in Mt-inch-thick matchsticks

1/4 cup roasted and salted pistachios

 

Make the dressing: Pulse the ingredients in a food processor until fully combined. Prepare the salad: Combine the pear noodles, chard, and figs in a large bowl. Toss the noodles with the dressing and serve, topped with fontina strips and pistachios. Tip: To shred the chard, cut away the tough white stems. Roll up the leafy parts like a cigar and cut into Vs-inch slices. When you’re finished, the chard will be shredded

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

1 1/2 lb (650g) flank steak, sliced against the grain

4 medium zucchini

2 T. olive oil

4 garlic cloves, minced

2 T. butter or ghee

1 lemon, juice and zest

1/4 C. (60ml) low-sodium chicken broth

1/4 C. chopped parsley

1/4  tsp. crushed red pepper flakes

Salt and fresh cracked black pepper, to taste

 

1/3 C. low-sodium soy sauce

1/4 C. lemon juice

1/2 C. olive oil

1 T. Sriracha sauce (or any hot chili sauce you like)

 

To make this steak recipe:  Combines the ingredients for the marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for one minute without stirring. Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside to a plate. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!

 

Notes:

 

Instead of broth, you can enrich the dish with dry white wine.

You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.

Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Nonstick cooking spray

3 10 ounces zucchini

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

2 cups shredded mozzarella cheese (8 oz.)

¼ cup grated Parmesan cheese

¼ cup all-purpose flour

2 T. cornmeal

1 8 ounce can pizza sauce

½ cup miniature sliced pepperoni

 

Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels. In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown.

 

If you don’t have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed.

 

8 servings. 191 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 75 mg cholesterol, 678 mg sodium, 12 g carbohydrates, 2 g fiber, 4 g sugar, 13 g protein.

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

2 large zucchini, spiralized into spaghetti noodle shapes

3 slices of bacon, cooked until crisp and chopped

1/2 cup part skim ricotta cheese

1/2 cup frozen peas, defrosted

2 teaspoons extra virgin olive oil

1/8 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon chopped fresh basil

 

Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles. Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.

Serve immediately.

Zucchini “Pasta” Salad

Zucchini “Pasta” Salad

Spiralized vegetables, especially zucchini, make a popular alternative to pasta. I especially like it in this “pasta” salad with a creamy avocado dressing. Add more fresh veggies if you have them on hand.

2 medium green zucchini, cut with a spiral slicer
1 C. thinly sliced cucumber
1 carrot, shredded
1 roasted or fresh red bell pepper, chopped
1/4 C. chopped oil-packed or reconstituted sun-dried tomatoes or 1/3
C. cherry tomatoes, halved
2 scallions, minced
1/4 C. pitted kalamata olives
1/4 C. chopped fresh basil
1 ripe Hass avocado, pitted and peeled
1 garlic clove, pressed
1/4 C. olive oil
1/4 C. lemon juice, fresh squeezed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 C. toasted walnut pieces

Place the spiralized zucchini in large bowl. Add the cucumber, carrot, red bell pepper, scallions, tomatoes, olives, and basil. Toss gently to combine. In a blender, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy. Pour the dressing over the salad, add the walnuts, and toss to coat.

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

5250c4fda10a99348b15494fb5e9149a3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. Preheat large deep skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce

f419a279a8b61465e50d48944b9aa2b92 to 3 small scallions (green onions), thinly sliced
One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
1 tsp. toasted sesame oil
2 T. olive oil (chose one with a fairly light and neutral flavor)
1 1/2 T. coconut aminos or gluten-free tamari
1 /8th tsp. red pepper flakes , or more to taste
Pinch of sea salt, to taste
1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
2 English hothouse cucumbers, peeled
2 T. toasted sesame seeds to garnish (optional)

In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos, red pepper flakes. Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color. Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.

Crispy Onion Bhajis

Crispy Onion Bhajis

Crispy Onion Bhajis

 

2 white onions, sliced or spiralized using the flat noodle blade

3/4 cup | 105 grams gram flour/chickpea flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 green chili, , deseeded and finely chopped

2 tablespoons freshly chopped cilantro

1 teaspoon lemon juice

5-6 tablespoons water

coconut oil for frying

 

Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!

Sesame Zoodles

Sesame Zoodles

Sesame Zoodles

1/4 C. soy sauce

2 T. Rice vinegar

2 tsp. Sriracha Sauce

1 T. creamy peanut butter

2 cloves minced garlic

2 T. sesame oil

Zoodles

4–5 medium zucchini

1 T. olive oil

*optional 2 T. sesame seeds

 

Whisk all the ingredients for your dressing together in a small bowl. Set aside. Using your Spiralizer, prepare zucchini into long noodles or ribbons. Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and sauté for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well! Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade. Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

12–24 sheets rice paper

Warm water

1 large carrot

2 large (or 3 medium) cucumbers

1/2 purple cabbage

1 avocado, thinly sliced

1 mango, thickly sliced

1 C. cilantro or Thai basil leaves

 

3 T. light miso

4 T. seasoned rice wine vinegar

1 1/2-inch knob ginger, grated (about 1/2 tsp)

1 T. sesame oil

 

Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

1 1/4 lb (650g) lean ground beef

5 garlic cloves, minced

1/2 C. chopped fresh parsley, divided

1 tsp. crumbled beef bouillon cube

Crushed red chili pepper flakes, optional

1 T. steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

4 medium zucchini, spiralized or julienned

4 cheese slices (cheddar, mozzarella, provolone…)

2+2 T. butter

1 T. hot sauce (we used Sriracha)

Salt and fresh cracked pepper

1 tsp. Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

 

To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”. Melt 2 T. butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside. In the same skillet melt 2 T. butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!  Notes:  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles

2 T. chopped green onion or regular onion

1 T. grass-fed butter ghee or oil of choice

1 tsp. toasted sesame oil preferably cold-pressed

2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .

3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo

1 T. coconut aminos tamari or soy sauce

1 tsp. apple cider vinegar

2 tsp. maple syrup

1-2 tsp. Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

 

Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.