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

Carrot Ginger & Apple Soup

Throughout the fall/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! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th. 

Carrot Ginger & Apple Soup

8 cups carrots – chop each carrot into thirds
2 cups apples – chopped (I used Crispin apples)
2 tbsp fresh ginger – minced
2 cups chicken or vegetable broth
1 cup water
2 tsp + ¼ tsp salt
1 tsp freshly ground black pepper
1 tbsp extra virgin olive oil

In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or until the carrots are very soft.

Drain the carrots, reserving the liquid.

Add the carrots to a large food processor with 1 cup of the reserved carrot water. Blend until smooth. You may have to do this in batches if your food processor is small.

Add in the apples, ginger, salt, pepper and chicken broth. Process until smooth. Drizzle in the olive oil and quickly pulse to combine.

Serve immediately topped with fresh cracked pepper and chopped apple.

Enjoy!

Carrot Ginger & Apple Soup

Rich, carrot puree soup with fresh ginger and apples. 

 Carrot Ginger & Apple Soup

Cranberry Applesauce with Fresh Ginger

Grocery shopping is a communal experience at my local food coop. The place is notorious for lines that wrap around the store, mad rushes to get the last heirloom tomato and also new friendships.

Recently as I’m perusing the apple selection, an elderly women asks for my assistance. “Would you help this old shorty and reach that bag for me?” Of course.

I grab what she needs and then she says, “Enjoy your youth. I used to look like Vivian Lee but now I’m just gone with the wind.”

Ha! What a character. I have to befriend this women. We chat for a few moments and I admire her storytelling skills, colorful word choice and newly permed hair. She imparts wisdom on me right there in the grocery store.

And then she’s off towards the cheese section and I’m back to apples. 

This applesauce is blended with fresh cranberries and ginger for a nutritional boost. I like combining apples with other fruits and vegetables to lower the sugar content. One Pink Lady apple has about 14 grams compared to just two grams in a half cup of cranberries.

I’m doing my best to break-up with sugar and this recipe is a good alternative to any added sugar dessert I would otherwise eat.  To reduce the sugar affects even more, add some fat to it like coconut whipped cream. The fat slows the sugar’s metabolism.

Enjoy! 

Cranberry Applesauce with Fresh Ginger 

Cranberry Applesauce with Fresh Ginger
Serves 4
Homemade applesauce blended with fresh cranberries and ginger for a nutritional boost.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 8 oz fresh cranberries
  2. 2 ½ cups pink lady apples - chopped
  3. ¾ cup water
  4. 1 cinnamon stick
  5. ½ tbsp fresh ginger - grated
Instructions
  1. Place all ingredients in a medium-sized pot. Heat over medium-high heat uncovered for 10 minutes.
  2. The cranberries will pop as it cooks. Once all have popped, turn off the heat and remove the cinnamon stick.
  3. Use a potato masher to mash the apples and cranberries together.
  4. Store refrigerated in a glass jar for up to 1 week.
Sparkle Kitchen https://sparklekitchen.com/
Cranberry Applesauce with Fresh Ginger