August 24, 2016

Oodles of Zoodle Fun!

At first, I was skeptical of the spiralized vegetable trend, but the more my friends raved about spiralizing nearly everything that came out of their gardens, the more curious I became. I went to the kitchen store for a simple, hand-held model, but came home with an upgraded, hand-crank version and began experimenting.

Thaddeus showing off the early zucchini crop

My friends were right - vegetables do indeed taste different in noodle form, and when traditional noodles aren’t a part of your diet, it’s a delight to have a healthy alternative to serve with your favorite sauces. Spiralized vegetables and fruits add visual interest and delicious texture to a variety of dishes. Here are a few that have been a hit with my family.

Zoodles with Mushrooms and Basil Walnut Pesto

Zoodles with Mushrooms and Basil Walnut Pesto
Serves 4-6

Many spiralized zucchini recipes recommend draining the moisture from zucchini noodles before cooking, but I find this process to be time consuming and the results not worth the effort.

4 zucchini, spiralized
1 cup shiitake mushrooms, chopped
3 garlic cloves, sliced
Avocado oil or olive oil
Basil Walnut Pesto (recipe to follow)
Toasted walnut pieces, optional

Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add mushrooms and sauté for 6-7 minutes, then add sliced garlic and sauté for several more minutes, until mushrooms are soft and garlic is fragrant. Remove mushrooms and garlic from skillet and set aside.

Add a little more oil to the skillet along with the spiralized zucchini and sauté for 8-10 minutes.

Add mushrooms and garlic back to skillet along with pesto and stir to combine. Serve warm topped with toasted walnuts.

Basil Walnut Pesto

1 ½ cup basil leaves (about 40 leaves)
½ cup walnuts
½ cup freshly grated Parmesan cheese
2 garlic cloves
¼ teaspoon salt
¼ cup olive oil

In a food processor, combine basil, walnuts, Parmesan cheese, garlic and salt, and pulse until finely minced. Slowly add olive oil, and pulse to combine.

For a print friendly version of this recipe click here.

Raw Vegetable "Pad Thai" Salad

Raw Vegetable “Pad Thai” Salad
Serves 4-6

4 yellow squash
4 sweet peppers, red and orange
4 green onions, white and light green part, cut into two-inch lengths
Thai Basil for garnish

¼ cup almond or peanut butter
2 tablespoons tamari or soy sauce
2 tablespoons water
2 teaspoons lime juice (about ½ lime, juiced)
2 teaspoons coconut sugar
¼ teaspoon sesame oil

In a food processor or blender, combine dressing ingredients, and blend until smooth.

Spiralize yellow squash.

Julienne sweet peppers, green onions and Thai basil.

Layer the vegetables on a plate or in a large bowl, and top with dressing just prior to serving.

For a print friendly version of this recipe click here.

How To Add Produce and Farm Products for these Recipes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.