Warm Caprese Zoodles
2 Tbsp. olive oil
1 (10 ounce) basket
cherry tomatoes,
halved
5 medium zucchini, run
through a spiralizer
Salt and freshly ground
black pepper to taste
1 (8 ounce) container
mini mozzarella
balls, halved
¼ cup fresh basil, cut
into thin strips
2 Tbsp. balsamic glaze
Heat olive oil in a large skillet over medium high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.
Cook’s Notes: Zoodles do not reheat well and become watery the longer they sit. Eat immediately.
Purple Cabbage Salad
2 ½ cups shredded red
cabbage
1 (10 ounce) can
mandarin oranges,
drained
1 green onion, chopped
¼ cup sweetened dried
cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 Tbsp. white sugar
2 pinches salt
Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.
Leave a Reply