The Veggie Spiral Slicer Cookbook (9 page)

BOOK: The Veggie Spiral Slicer Cookbook
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1/2 red onion, sliced thin

      
3 cups arugula

      
1/2 cup grated Parmesan cheese

      
1/4 cup chopped toasted almonds

      
1/4 cup Thompson raisins

For the dressing:

      
juice and zest of 1 orange

      
1/4 cup extra virgin olive oil

      
1 tablespoon Dijon mustard

      
1/8 teaspoon salt

1.
   
In a large bowl combine all of the salad ingredients.

2.
   
In a small bowl, whisk the dressing ingredients together.

3.
   
Drizzle the dressing over the salad and toss to combine.

Tuna Salad

This salad came about one night when I was too tired to cook. It has now become a staple in my fridge for its flexibility as a side dish and sandwich filler, and the fact that it makes a great pre-workout snack stuffed into a lettuce leaf.

MAKES 4 SERVINGS

For the salad:

      
1 medium zucchini

      
2 (5-ounce) cans water-packed tuna, drained and flaked

      
1/2 red onion, chopped fine

      
1/2 green bell pepper, chopped fine

For the horseradish mix:

      
2 teaspoons grated fresh horseradish

      
2 tablespoons Dijon mustard

      
1/2 cup sour cream

      
1 teaspoon garlic powder

      
salt and pepper, to taste

1.
   
Slice the zucchini lengthwise halfway to the middle. Make sure you do not cut the zucchini in half! Using blade 1, spiral slice the zucchini so that you have short, curled pieces. Place these in a large bowl. You can skip the salting and squeezing step here.

2.
   
In a medium bowl, add the tuna, onion, and green pepper to your zucchini noodles. Stir to mix everything.

3.
   
In a small bowl, mix the horseradish, Dijon mustard, sour cream, garlic powder, salt, and pepper.

4.
   
Pour the horseradish mix onto the salad and stir to combine.

5.
   
Chill in the refrigerator for at least 30 minutes. Serve chilled.

Golden Beet with Blood Orange and Miso Salad

This salad is one of my favorites to take on summer picnics. In order to make it “to go,” I merely wait to add the spinach until the moment I am going to serve it. This salad is especially delicious served chilled, directly from the refrigerator. The lovely amount of color is sure to brighten anyone’s day!

MAKES 2 SERVINGS

For the salad:

      
2 golden beets, spiralized on blade 3

      
salt and pepper, to taste

      
3 cups baby spinach

      
2 green onions, sliced thin

For the dressing:

      
2 tablespoons white miso

      
1/3 cup fresh orange juice

      
2 tablespoons extra virgin olive oil

      
1 shallot, minced

      
1 blood orange, segmented and chopped

1.
   
Preheat the oven to 425°F. Line a baking tray with parchment paper. Spread the beet noodles evenly on the tray, using a second tray if necessary. Sprinkle lightly with salt and pepper. Roast in the oven for approximately 5 minutes, or until the color of the beets deepens and the noodles become soft. Once the beets are cooled, toss with the baby spinach and green onions in a large bowl.

2.
   
To make the dressing, mix the white miso and orange juice, making sure there are no clumps of miso left over. Stir in the olive oil, shallot, and orange segments.

3.
   
Drizzle the dressing on top of the salad and enjoy!

Potato and Green Bean Salad

At this point, I am beginning to feel like this book should have a “vegetable salads inspired by France” section. But all joking aside, the French do know what to do with their veggies. Usually it involves slathering them in Dijon and vinegar, and I am more than okay with that.

MAKES 4 TO 6 SERVINGS

      
4 large eggs

      
1 pound green beans, trimmed and cut to 1-inch lengths

      
1/3 cup plus 2 tablespoons extra virgin olive oil

      
2 pounds medium yellow potatoes, like Yukon Gold, spiralized on blade 3

      
salt and pepper, to taste

      
1 large thyme sprig

      
3 cloves garlic, minced fine

      
1 tablespoon chopped capers

      
2 teaspoons Dijon mustard

      
4 tablespoons white wine vinegar

      
2 tablespoons thinly sliced chives

      
2 tablespoons roughly chopped parsley

      
8 ounces baby spinach, chopped

1.
   
To hard-boil the eggs, bring a large pot of salted water to a boil. Add the eggs, turn off the heat, cover, and allow the eggs to sit for 12 minutes. Remove the eggs and rinse them under cold water. Place the eggs in an ice water bath.

2.
   
Bring the water back to a boil. Cook the green beans for 5 minutes. Drain the beans and run them under cold water to stop the cooking and chill the beans.

3.
   
In a large skillet on medium-high heat, add the 2 tablespoons of olive oil. Add the potato noodles, salt, pepper, and thyme. Stir to coat, cover, and cook, stirring occasionally for 5 to 7 minutes or until the potato noodles are cooked through. Set aside to cool.

4.
   
While the potato noodles are cooking, peel the eggs. Cut them into quarter wedges and set aside.

5.
   
Mix the dressing. In a large bowl, whisk the garlic, salt, pepper, chopped capers, Dijon mustard, and white wine vinegar. Once that is all combined, whisk in the remaining olive oil. Add the cut eggs, green beans, potato noodles, chives, parsley, and chopped baby spinach.

6.
   
Allow to sit in the refrigerator until the spinach begins to wilt, at least 20 minutes.

7.
   
Serve cold or at room temperature.

CHAPTER FOUR

Sides

This is the fun wildcard section, where you’ll find everything from appetizers to dips to roasted veggies. Learn how to save time making the classic latke, what dip is good to have on hand to dress up salads and sandwiches, how to make a couple of quick pickles, and what to do with all those mushroom-shaped pieces your spiral slicer leaves behind. This section is like the A-Team of spiral-sliced recipes. Each one is unique, awesome, and ready to kick some butt (or at least rock your taste buds). What are you waiting for?

Red Pepper Sun-Dried Tomato Dip

I love the versatility of dips. Having this roasted red pepper spread in the refrigerator means that at any time, you can dress up basic sandwiches, have a light snack with some raw veggies, or thin it out and mix in some hearty kale to make a well-dressed salad full of protein, vitamins, and flavor! Serve with toasted pita, chips, crudités, or as a spread on sandwiches.

MAKES APPROXIMATELY 2-1/2 CUPS

      
1/2 cup sun-dried tomatoes, not packed in oil

      
1 roasted red bell pepper

      
1 large clove garlic

      
1 (15-ounce) can cannellini beans, rinsed and drained

      
1 teaspoon salt

      
1/4 to 1/2 cup olive oil

      
1 cucumber, spiralized on blade 3

1.
   
In a food processor, blend the sun-dried tomatoes, roasted red pepper, garlic clove, cannellini beans, and salt until a smooth paste forms. Slowly add the 1/4 cup olive oil while running the food processor. If your pepper spread is still too thick, slowly add the remaining olive oil until you achieve a smooth paste.

2.
   
Combine the pepper paste and spiralized cucumber in a bowl and serve.

Latkes

Latkes were one of the first recipes I made with a spiralizer. Everyone loves latkes, but I have yet to meet anyone who loves shredding the potatoes to make them. The spiralizer makes quick work of the classic spud, and you’re that much closer to fried potato cake bliss. In fact, why are you still reading this? Latkes await!

Personally, I enjoy my latkes pretty straightforward—a nice mix of potato and onion—but feel free to add any herbs or cheeses that you fancy. For this recipe, a scant tablespoon of minced, fresh herbs and anywhere from 1/4 to 1/2 cup of shredded cheese can be added into the mix right before frying. Serve with sour cream, applesauce, Greek yogurt, a fried egg, pork chops, the list goes on…

MAKES 4 TO 6 SERVINGS

      
vegetable oil for frying, enough to fill your pan 1/2 inch deep with oil

      
2 medium potatoes, preferably Russet or Yukon Gold, spiralized on blade 3

      
1 medium yellow onion, diced fine

      
1 clove garlic, minced

      
2 eggs, beaten

      
1 teaspoon baking powder

      
salt and pepper, to taste

1.
   
Fill a large frying pan with vegetable oil until it’s about 1/2 inch deep. Heat the oil on medium-high.

2.
   
While the oil is heating up, wrap the potato noodles in paper towels and microwave for 2 minutes. Press the noodles to drain of any excess liquid afterward.

3.
   
Mix the potatoes with the onion, garlic, eggs, baking powder, salt, and pepper.

4.
   
Test the oil to see if it’s hot enough. I do this by adding the smallest piece of potato noodle and watching to see if it instantly sizzles. Once the oil is ready, add the potato noodles in small batches to the pan. Use a spatula to press them flat, creating a small pancake shape. Add more noodles and work in small batches, making sure not to overcrowd the pan. If the heat begins to dip, wait on adding your next batch until your oil temperature has risen once more. If you add your latkes to oil that is not hot enough, you will end up with soggy latkes, and those are not what we want. Flip the latkes one time and cook until the delicious little pancake is golden brown on both sides, about 3 to 4 minutes per side.

5.
   
Remove from the oil and rest on a paper towel–lined plate.

6.
   
Serve warm.

Curly Fries Two Ways

Truly there are two different types of curly fries: the classic slinky-style potato type that most of us have encountered in the grocery store freezer section or at certain fast-food joints and the shoestring style that you’ve seen either compressed into hash browns or bought fried crisp and packaged in a can, shelf stable as can be. I’m not one to knock convenience; in fact, I find the convenience of the spiralizer to be one of its biggest selling points. But I always prefer to enjoy fresh homemade fries as opposed to ones out of a drive-through window or a can. These fries could more realistically be called “bakes,” but they are healthier and less prone to falling apart or making an oily mess.

MAKES 4 SERVINGS

      
2 large potatoes, sweet potatoes, or parsnips, spiralized on blade 2 for curly fries, on blade 3 for shoestring fries

      
3 tablespoons olive oil

      
kosher salt and pepper, to taste

BOOK: The Veggie Spiral Slicer Cookbook
4.5Mb size Format: txt, pdf, ePub
ads

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