Zucchini Noodle Greek Pasta

Zucchini Noodle Greek Pasta
Makes 4 servings.

4 cups spiralized zucchini noodles
½ cup radishes, sliced
1 bunch asparagus, trimmed and chopped
14-16 shrimp, peeled, frozen or raw
1 tablespoon olive oil, divided
½ teaspoon salt
2-3 teaspoons seasoning mix (recipe below)
½ teaspoon fish sauce
¼ cup parsley

SEASONING MIX
1 teaspoon salt
½ teaspoon basil
¼ teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dill
½ teaspoon marjoram
½ teaspoon arrowroot starch
½ teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

  • Preheat oven to 375.
  • Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside.
  • In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside.
  • In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté for 3-5 minutes.
  • Pour the zucchini noodles, shrimp and roasted vegetables into a large bowl. Add in the seasoning mix, fish sauce and parsley. Stir until well incorporated.
  • Serve warm or room temperature.

Enjoy!

Zucchini Noodle Greek Pasta

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts
Makes 4 servings.

1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions
6 parsnips, peeled and thinly sliced
1 cup brussels sprouts, finely shaved
1 cup red cabbage sauerkraut
2 tablespoons lard or olive oil, divided 
1 teaspoon salt, divided
Sprinkle each pork medallion with a bit of salt.

  • Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes.
  • Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side for another minute. Remove from pan and set aside.
  • To shave the brussels sprouts, slice each thinly and then separate into wispy pieces with your fingers. Keep these raw.
  • I like to arrange this dish in specific layers. First lay a few parsnips on the plate, then add the brussels sprouts, 3 pork medallions and top with sauerkraut.

Enjoy!

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

One-Pot Chicken-Pumpkin Curry 
Makes 4 servings.

2 pounds skinless, deboned chicken thighs
2 small sugar pumpkins, 4 cups cubed
2 cups yellow onion, sliced
1 tablespoon garlic, minced
½ cup chicken broth
½ cup coconut milk
1 bunch curry leaves
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder
¼ teaspoon salt
pinch white pepper

Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside.

Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions in the broth and add a sprinkling of salt.

Place the chicken evenly over the onions and sprinkle with spice blend on top. Add garlic, curry leaves and a half cup of chicken broth.  Cover and cook for 5 minutes.

Add in the coconut milk and pumpkin, stirring in to combine. Then cover and cook 5 more minutes or until chicken is done.

Enjoy!

One-Pot Chicken-Pumpkin CurryOne-Pot Chicken-Pumpkin Curry