Zucchini Noodles with Pesto

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I can’t get over what a hit this recipe was! My meat loving family really enjoyed this. Well, I did serve it as a side to grilled chicken. But they confessed that they would have eaten the dish as an entree!

Zucchini Noodles with Pesto

1 medium Zucchini
1 medium Summer Squash
2 tablespoons Garlic Olive Oil
3 tablespoons prepared Pesto
3 tablespoons Crème fraîche
2 medium size Tomatoes

Using a mandoline or one of these julienne your squash into long thin strands and set aside.
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De-seed the tomatoes by cutting them in half around the “waist” and scooping out the seeds with a teaspoon or, your finger.
Chop into a large dice.
Heat the olive oil in a saute pan over medium high heat. Add the tomatoes and cook briefly.
Add the zucchini and toss with the olive oil and tomato.
Mix the pesto and crème fraîche add it into the pan with the zucchini and toss around until everything is well coated and just warmed through.
Top with parmesan cheese.
Makes two dinner size portions or 4 side servings.

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Thai Peanut Coleslaw

A restaurant we frequent has this amazing coleslaw. They serve it with everything. Here’s my attempt at the home version.

Thai Peanut Coleslaw

6 cups shredded Napa Cabbage
2 tablespoons finely chopped Cilantro
2 finely chopped Green Onions
1/2 cup roughly chopped Roasted Peanuts
Chop and assemble all the above ingredients and place in a large bowl.

For the dressing:

1/2 cup Light Mayonnaise
1/2 cup prepared Thai Peanut Sauce
3 tablespoons Milk
Mix all ingredients very well and pour over cabbage. Toss well, then let sit for about 15 minutes before serving to let the flavors blend. Top with a final garnish of peanuts.

Note: If you’d like to make this ahead, keep the dressing separate until time to serve.

Vegetable Risotto

This is a great way to use up all those summer season veggies that won’t last for long.

Vegetable Risotto

1 1/2 cups Risotto/Arborio rice
6 cups Chicken or Vegetable stock
3 tablespoons Olive Oil
1 Small Onion (finely chopped)
1 cup White Wine
1 cup Carrot (thinly sliced)
1/2 cup Fresh Corn Kernels
1/2 cup Chinese Peas (chopped into thin diagonal strips)
1 package frozen Artichokes
1 tablespoon fresh Thyme
1 cup grated Parmesan Cheese
Salt & Pepper

Heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil on medium high heat. Add the diced onion, cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme.

Add the rice and stir to ensure it gets coated thoroughly in the oil. Toast the rice for about 3 minutes.
Add the wine and stir in the carrots. When the wine is all absorbed you can start to add the stock one ladle full at a time.

Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.

Right before you add the last couple of ladles full of stock add the rest of the veggies, you want them warmed through but still crisp. Lastly, stir in the parmesan cheese.