10
Zucchini Noodles With Salsa and Feta
Ingredients:
4 medium zucchini
1 tablespoon
(15 ml)
olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 pounds (1.8 kg) plum tomatoes, cored and chopped
1 small jalapeno pepper, chopped
1 teaspoon
(5 ml)
salt
1/2 teaspoon
(2.5 ml)
cumin
1/2 teaspoon
(2.5 ml)
coarse black pepper
1/2 cup
(118 ml)
fresh cilantro, chopped
3 ounces (85 g) feta cheese, crumbled
Directions:
1. Using a Spiralizer, make spirals of zucchini; set aside.
2. In a large skillet over medium-high heat, heat oil. Add onion and
garlic. Cook until tender, 1 to 2 minutes.
3. Add tomatoes, jalapeno, salt, cumin, black pepper and cilantro.
Cook until tomatoes are tender, about 5 minutes.
4. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Add zucchini spirals. Cook until tender, about
15 seconds.
5. Drain and arrange on plates.
6. Top with warm salsa and sprinkle with feta cheese.
Serves: 4–6
Sweet Potato, Sausage and Spinach Parmesan Dinner
Ingredients:
2 large sweet potatoes, peeled
1 tablespoon
(15 ml)
olive oil
1 pound (454 g) hot Italian sausage
3 cloves garlic, minced
1 teaspoon
(5 ml)
salt
1/2 teaspoon
(2.5 ml)
coarse black pepper
1/4 teaspoon
(1.3 ml)
dried crushed red pepper
1 cup
(237 ml)
chicken broth
2 cups
(473 ml)
baby spinach
1 cup
(237 ml)
grated Parmesan cheese
1 cup
(237 ml)
fresh basil leaves, sliced
Directions:
1. Using a Spiralizer, make spirals of sweet potatoes; set aside.
2. In a large Dutch oven over medium-high heat, heat oil. Cook
sausage until browned and no longer pink; drain.
3. Stir in sweet potatoes, garlic, salt, pepper and crushed red
pepper. Add broth and cook until sweet potatoes are cooked
through, 8 to 10 minutes.
4. Add spinach, Parmesan cheese and basil to Dutch oven. Toss
mixture until well blended.
Serves: 4
Recipes
(cont.)
Suggested Cone: Thick Julienne Blade
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