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.
A 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.