Convenient Spiralizing


I’ve been using the Spiralizer quite a bit lately,  testing some new recipes for a class that will be offered at Highfield in May.

The upcoming class was the impetus to get back to using it, but I find myself reaching for it again and again. I had forgotten how great it was to have a bowl of spiralized vegetables in the refrigerator.

IMG_2044A couple of trays of roasted spiralized vegetables have been the starting point for a number of dishes this week. Notably, an omelet with goat cheese, vegetable soup, and sliced chicken cutlet on a bed of vegetables. All simple and quick because the vegetables were prepped ahead of time and just waiting in the refrigerator.

I blogged a number of recipes using the Spiralizer last year when the novelty was strong. What I’ve discovered this year is that it has staying power because it’s practical and convenient. It makes good nutritional sense to eat more vegetables, and the Spiralizer makes it easy.



About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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2 Responses to Convenient Spiralizing

  1. Susan Dodge says:

    When is your cookbook coming out? I think you would have wonderful recipes to write one.

  2. Mary Jane says:

    The thought of writing a cookbook is overwhelming, but thank you for thinking that it would possible.
    I really appreciate your response!

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