Avocado Pesto Zucchini Noodles
Who needs noodles when you can zoodle! You won’t even miss pasta with this dish.
Tag: Vegetarian
Vegetable Ribbon Salad
Vegetable Ribbon Salad
Vegetable Ribbon Salad
Vegetable Ribbon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 276 kcal
Ingredients
- ½ cup thawed frozen peas
- 1 ear of corn or ½ cup of thawed frozen corn
- 1 large carrot sliced in ribbons
- 1 large zucchini sliced in ribbons
- 1 yellow squash sliced in ribbons
- ½ small red onion thinly sliced
- ½ cup grape tomatoes halved
- 1 red pepper julienned
- 2 bags of mixed organic greens
- Goat cheese
- Olive oil
Instructions
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If using fresh corn, bring a pot of water to a boil and add the fresh corn to the water and cook for 3 minutes. Drain water, and let corn cool. Once corn has cooled, take a knife and remove the kernels from the corn. If using frozen corn, add 1 tbsp. of olive oil and sauté over medium heat until corn is heated through. Set aside.
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Take a vegetable peeler and start at the top of the zucchini and lightly press the peeler into the flesh of the zucchini until you reach the base of the zucchini. You should have thin strips of zucchini. Rotate the zucchini to ensure even strips. Repeat the same process with the carrot, and yellow squash.
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Thinly slice the red onion.
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Cut the grape tomatoes in half.
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Cut the red pepper into thin strips.
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Add mixed greens to a platter of your choice and then add, the yellow squash, zucchini, carrots, red onion, corn, and peas. Garnish with crumbled goat cheese, and serve with dressing of your choice.
Buffalo Cauliflower
Buffalo Cauliflower
Delicious Buffalo Cauliflower
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 23 minutes
Servings 4 servings
Calories 169 kcal
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. onion powder
- ¾ cup water
- 1 cup milk
- 1 head cauliflower cut into florets
- Franks Red Hot Buffalo Wing Sauce
Instructions
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Preheat 450 degrees. Whisk flour, garlic powder, salt, paprika, onion powder, water, and milk. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
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Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
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Serve with celery, carrots, and blue cheese or ranch dressing.