The Healthy Spiralizer Cookbook (58 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES
Pesto is a delicious green sauce that originates in Genoa, Italy. While over the years people have used an array of different ingredients to make pesto, such as spinach, kale, walnuts, and other vegetables, the classic pesto has five ingredients plus salt and pepper: basil, olive oil, Parmesan cheese, pine nuts, and garlic.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 439; Total Fat: 44g; Saturated Fat: 7g; Cholesterol: 5mg; Total Carbs: 12g; Fiber: 4g; Protein: 8g
FOR THE PASTA
6 zucchini, ends cut flat and spiralized into spaghetti noodles
Sea salt
3 tablespoons olive oil
FOR THE PESTO
2 cups fresh basil
3 garlic cloves
¼ cup pine nuts
½ cup extra virgin olive oil
½ cup Parmesan cheese
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
TO MAKE THE PASTA
1. In a large colander set over the sink, sprinkle salt over the noodles. Allow the salt to sit on the zucchini for 30 minutes to pull out as much water as possible.
2. In a large sauté pan over medium-high heat, heat the olive oil until it shimmers.
3. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
TO MAKE THE PESTO
1. In the bowl of a food processor fitted with a chopping blade, combine all of the pesto ingredients.
2. Process until well-combined and chopped, 15 to 20 seconds.
3. Toss the pesto with the hot zoodles.
Substitution tip:
Using the proportions above, feel free to experiment with different types of greens or nuts, such as kale and almond pesto or spinach and walnut pesto. You can also try different types of hard cheeses, such as Asiago or Pecorino Romano cheese.
PREP TIME: 20 MINUTES / COOK TIME: 20 MINUTES
Potato fritters serve as the bread in the tasty BLT sandwich. Select artisan thick-cut bacon and really fresh, in-season tomatoes for best results. The homemade garlic aioli adds a nice kick to these delicious classic sandwiches.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 2
GLUTEN-FREE
PER SERVING:
Calories: 741; Total Fat: 51g; Saturated Fat: 12g; Cholesterol: 283mg;
Total Carbs: 50g; Fiber: 9g; Protein: 27g
Spiralizer alternative:
An hourglass spiralizer will not work for the potato. Instead, use a vegetable peeler to shave it into slices.
FOR THE FRITTERS
2 russet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles
3 scallions (white and green parts), finely chopped
¼ cup almond meal
¼ cup grated Asiago cheese
3 eggs, beaten
1 teaspoon garlic powder
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
FOR THE SANDWICH
2 tablespoons Garlic Aioli (
here
)
4 slices thick cut bacon, cooked crisp and halved
2 heirloom tomatoes, sliced
4 large lettuce leaves
TO MAKE THE BREAD
1. In a bowl, combine the potato noodles, scallions, almond meal, cheese, eggs, garlic powder, mustard, salt, and pepper. Mix well.
2. In a nonstick skillet, heat the olive oil over medium heat until it shimmers. Form the potato mixture into four patties and put them in the hot oil.
3. As they cook, press the fritters down with the spatula to flatten them.
4. Cook for about 5 minutes per side, until they are cooked through.
5. Allow the fritters to cool slightly.
TO MAKE THE SANDWICHES
1. Spread two slices of the fritters with the garlic aioli.
2. Top the aioli with the tomatoes, four bacon pieces, a piece of lettuce, and another fritter on top.
