Category Archives: Spiralized

Reminiscent of Pad Thai

This salad, adapted from http://www.simplyquinoa.com, contains spiralized zucchini and quinoa. The peanuts, ginger and Sriracha in the sauce contribute to the sense that you’re eating a cousin of real Pad Thai. It’s light and good as it is, but I … Continue reading

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Salad Season (Spiralized)

I like the fact that I was able to use a number of different blades to create different shapes and textures that make the salad more interesting. English cucumbers can be spiralized very successfully using the slicing blade. If you … Continue reading

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Entry Level Zoodles and Pasta

We had a class on spiralizing today at Highfield, and I got a request to repeat a recipe that was part of last year’s class. I refer to it as an entry level dish because it’s a combination of zucchini … Continue reading

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Shrimp Over Spiralized Zucchini, Pasta Combo9

This simple shrimp sauté was adapted from a recipe on the Food 52 website entitled, “Shrimp with Lemon, Garlic, and Parsley.” Ingredients: 2 medium zucchini 1 pound medium shrimp, peeled and deveined Handful of fresh, chopped, flat leaf parsley 4 cloves … Continue reading

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Spiralized Cucumber Salad

I adapted this for the Spiralizer from a Cooking Light recipe entitled, “Lemony Cucumber Salad.” It’s light and bright and doesn’t get soggy in the refrigerator, so you can make it hours before you plan to use it. Interesting thing about spiralizing. … Continue reading

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Spiralized Spring

I came across this picture when I was looking for something else and immediately wondered why it had been so long since I’d made this super simple, great dish. With spiralizing, as with many other things I guess, when you move … Continue reading

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Spiralized Hash Browns

This could be a first. Frank actually suggested that I spiralize some potatoes and onions so that he could make hash browns for breakfast. He’s usually suggesting that a mashed or chopped vegetable might be nice for a change instead … Continue reading

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