our favorite recipes using the julienne peeler … · 3. zucchini: cut off ends. julienne your...

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Our Favorite Recipes Using

the Julienne Peeler

E4 TPR Series

E4 TPR Series Julienne Peeler

Table of Contents Beyond Spaghetti Squash: 5 Noodles Made from Veggies, Not Pasta! ......................................... 2

Sauteed Julienned Summer Vegetables .......................................................................................... 4

Salmon Fillet en Papillote with Julienne Vegetables ..................................................................... 5

Sautéed Zucchini Julienne ............................................................................................................... 7

Glazed Julienne Carrots ................................................................................................................... 8

Penne Carbonara with Julienne of Snow Peas ............................................................................... 9

Roasted Julienne Zucchini Salad with Green Onions, Feta .......................................................... 10

Zucchini Noodles With Creamy Roasted Tomato Basil ................................................................ 11

Spicy Thai Carrot and Kale Salad ................................................................................................... 12

Marinated Vegetable Salad ............................................................................................................. 13

Thai Peanut Zucchini Noodles ........................................................................................................ 15

Raw Julienned Pasta with Tahini Tomato Dressing ..................................................................... 16

Carrot Noodles With Ginger-Lime Peanut Sauce and Cilantro .................................................... 17

Zucchini Noodles With Caper Olive Sauce and Tomatoes ............................................................ 18

Spaghetti Squash with Garlic and Parmesan ................................................................................. 19

Creamy Garlic Zucchini Noodles With Red Pepper Flakes .......................................................... 20

Raw Rainbow Noodles ..................................................................................................................... 21

Creamy Zucchini Noodles With Avocado ...................................................................................... 22

Carrot Noodles With Zesty Garlic Sauce ....................................................................................... 23

Cucumber Mint Noodles With Ginger Dressing ........................................................................... 24

Baked Zucchini Noodles With Tomato Sauce, Mozzarella, and Parmesan ................................ 25

Shaved Asparagus Ribbons With Sesame-Chili and Lime Dressing ........................................... 27

Eggplant Noodles With Sundried Tomatoes and Chickpeas ....................................................... 29

Zucchini Noodles With Tomatoes, Artichokes, Olives, and Feta ................................................ 30

Quick & Easy Julienned Zucchini and Yellow Squash with Thyme ............................................ 32

Julienne Scalloped Potatoes .......................................................................................................... 33

Crispy Sweet Potato Strings ........................................................................................................... 34

Tomato and Vegetable Julienne Salad, Classic Vinaigrette ......................................................... 35

Julienne Vegetable Salad ............................................................................................................... 37

Julienne's shaved asparagus salad recipe ..................................................................................... 38

Beyond Spaghetti

Squash: 5 Noodles

Made from Veggies,

Not Pasta! Tips courtesy of Organic Authority

Spaghetti squash is the go-to noodle substitute for those trying to avoid regular pasta,

but sometimes you want something different. Whether your diet is gluten-free, Paleo,

julienning veggies into noodle strands is an easy way to include more healthy and

delicious veggies. And you don’t need a fancy tool to get the job done. Your E4 TPR

Series Julienne Peeler will work great, and (as with spaghetti squash) sometimes you

just need a fork.

Once you create your noodles, all you need to do is top your veggie strands with your

favorite sauce, warm and devour. Creamy sauces work well if you’re looking to mask the

veggie flavor (especially with kids) while oil-based and tomato sauces are delicious

veggie flavor enhancers for low-flavor veggies like spaghetti squash.

If you’re prepping your noodles for later consumption, store your sauce and noodles

separately. Salty sauces will cause the veggies to release their liquids, which will make

your sauce runny. And don’t just stop at pasta! Use this technique to julienne raw

veggies like beets and carrots to put atop salads.

1. Spaghetti Squash: Bake at 350 degrees Fahrenheit for 30-45 minutes. Slice in half

lengthwise and remove seeds. Shred noodle-like strands out of the squash’s flesh with a

fork. Saute the noodles for a few minutes over medium heat with your seasonings of

choice (I like salt, pepper and a bit of cumin or Italian seasoning) to remove a bit of

moisture from the noodles.

2. Carrots: Cut off ends. Run your julienne peeler lengthwise over carrot to slice your

carrots into strips. Eat them raw, warmed in a saute pan for a few minutes before

serving, or blanch or steam the noodles for about 5 minutes to soften.

3. Zucchini: Cut off ends. Julienne your zucchini into strips by running your julienne

peeler lengthwise over the zucchini. Try a mix of yellow and green for an extra colorful

plate. Eat them raw, warmed in a saute pan for a few minutes before serving, or blanch

or steam the noodles for about 3 minutes to soften.

4. Sweet Potato: Julienne peel your sweet potato into strips, coat with a bit of oil or

melted butter (season if desired) and bake at 400 degrees Fahrenheit for 20-25 minutes,

stirring halfway through.

http://www.organicauthority.com/sauces-condiments-dressings/raw-sun-dried-tomato-marinara-sauce-recipe.html

5. Rainbow Noodles: Julienne peel a rainbow of tasty veggies, including carrots,

zucchini, spaghetti squash and sweet potatoes. Add mixed bell peppers, red onion and

garlic for a flavor medley that’s a treat for the eyes as well as the tummy! Bake the

mixture at 400 degrees Fahrenheit for 20-25 minutes, stirring halfway through.

http://peaceloveandlowcarb.blogspot.com/2013/08/rainbow-vegetable-noodles.html

Sauteed Julienned Summer Vegetables Recipe courtesy of Skinnytaste.com

Servings: 4 • Size: 1 cup • Old Points: 1 pts • Weight Watcher Points+: 2 pt Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg Ingredients:

1 tablespoons extra virgin olive oil 1/4 cup red onion, diced

3 cloves garlic, minced 8 oz zucchini, cut into julienne strips 8 oz yellow squash, cut into julienne strips 4 oz (1 medium) carrot, cut into julienne strips

salt and fresh cracked pepper, to taste

Directions:

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Makes 4 cups.

Salmon Fillet en

Papillote with

Julienne Vegetables Recipe courtesy of Alton Brown

Total Time: 30 min

Prep: 25 min

Cook: 5 min

Yield: 1 servings

Level: Easy

Ingredients:

1/3 cup julienned fennel bulb

1/3 cup julienned leeks, white part only

1/3 cup julienned carrots

1/3 cup julienned snow peas

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon whole coriander seed, ground fine

1 (8-ounce) salmon fillet, pin bones removed

1 orange cut into wedges with white, pithy membrane removed

1 tablespoon dry vermouth

Directions:

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large

1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and

open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold.

Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt,

pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt,

pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold

other side of heart over fish and starting at top of heart shape, fold up both edges of

http://www.foodnetwork.com/chefs/alton-brown.html

parchment, overlapping folds as you move along. Once you reach the end tip, twist

several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on

high in microwave, or until fish reaches 131 degrees. Open parchment carefully and

serve for a complete meal.

Sautéed Zucchini

Julienne Recipe courtesy of Gina's Weight Watcher Recipes

Servings: 4 servings Time: 10 minutes Points: .25 ww points Ingredients:

1 tsp olive oil 2 medium zucchini, cut into 2 inch julienne strips 2 cloves garlic, sliced thin salt and fresh pepper

Directions:

In a 12 inch skillet, heat on high flame. When the pan is hot, add the olive oil. When oil

is hot, add garlic and sauté until golden. Add zucchini, salt and pepper and sauté until

tender, about 5 minutes.

Glazed Julienne

Carrots Recipe courtesy of Cooking Light

Serve these glazed julienne carrots for an easy weeknight side dish that's ready in less

than 15 minutes.

Ingredients:

2 tablespoons reduced-calorie margarine 1/4 cup firmly packed brown sugar 4 cups (2-inch) julienne-cut carrot 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped fresh parsley

Directions:

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

http://www.myrecipes.com/t/vegetables/carrots/

Penne Carbonara

with Julienne of

Snow Peas Recipe courtesy of Food52

Servings: 3 servings Time: 40 minutes

Ingredients:

2 handfuls snow peas (Washed and stringed)

1 tbsp shallots (Minced)

1/2 cup pancetta (Cubed)

1/3 cup parmigiano (Regianno Cheese, Extra for serving)

1/3 cup pecorino romano cheese (Extra for serving)

2 tbsps crème fraîche

2 tbsps extra-virgin olive oil

2 egg yolks

1 pinch peperoncino

1/2 bag penne pasta

Directions:

1. Boil the water for the pasta in a large pot, add plenty of salt to make it taste like

the sea. Once the water comes to a boil, add the pasta.

2. Combine the two cheeses together and mic well. You might not need all of it, use

your own palate to determine how much you would like.

3. Combine the Pancetta, Extra Virgin Olive Oil, and Peperoncino, render out the

pancetta, and let it turn slightly golden. Then add in the minced shallots and

sweat until translucent. Add a few drops of the pasta water to stop the

pancetta/shallots from cooking.

4. When the pasta is ready, reserve a few tablespoons of the pasta water, then add

the drained pasta to the pan with the pancetta/shallot mixture. At this point turn

the heat off, and add in the snow peas, and toss to combine. Next add in the egg

yolks and toss to bind. Finish by adding the cheeses, and 2 tablespoons of creme

fraiche. Lossen the sauce by adding some of the reserved pasta water if desired.

Taste for seasoning (Salt, Black Pepper)

5. Ladle into bowls, and drizzle Extra Virgin Olive oil, and sprinkle additional cheese

mixture on top. (Optional to add some fresh lemon zest on top)

Roasted Julienne

Zucchini Salad with

Green Onions, Feta Recipe courtesy of Food52

Servings: 6 servings Time: 20 minutes

Ingredients:

6 Medium Green Zuchinni, Peeled and Julienne 3 Green Onions, White Bulbs Cut off and Green Stems Cut Into 1/2 diagnol

pieces 4 Cloves Fresh Garlic, Minced 1 tablespoon Good Olive Oil ½ cup Feta Cheese ¼ cup Fresh Basil, Roughly Chopped 1 ½ teaspoon Cavenders Greek Seasoning 1 ½ teaspoon Sea Salt ½ teaspoon Cracked Black Pepper Directions: 1. Heat skillet over medium heat and pour in Good Olive Oil. Once olive oil is a

medium heat, add minced garlic. Let cook for 2 - 3 minutes until flavor is released into olive oil.

2. Toss in julienne zucchini and toss. Cook for 4 - 5 minutes. 3. While zucchini is cooking put the green onion pieces and basil in your serving

bowl. 4. Right before you pull the zucchini off the stove, add the feta and toss. Cook for

two more minutes. Once finished pour zucchini mixture into the onion and basil bowl. Add salt, pepper and Cavender's. Toss to combine.

5. Serve immediately.

Zucchini Noodles

With Creamy Roasted

Tomato Basil Recipe courtesy of Running to the Kitchen

Servings: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes

Ingredients:

2 pints grape tomatoes 2 tablespoons extra virgin olive oil salt and pepper 2 ounces cream cheese ¼ cup fresh basil leaves ½ teaspoon red pepper flakes 2 large zucchini made into noodles with a julienne peeler

Directions:

1. Preheat oven to 400 degrees. 2. Toss tomatoes with olive oil, salt and pepper on a baking sheet. 3. Roast in the oven for 20-30 minutes until the tomatoes start to brown and

blister. 4. Remove the tomatoes from the oven and transfer to a food processor. 5. Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and

process until smooth. 6. Place zucchini noodles in a large bowl. Add the tomato sauce to the bowl and

toss until all the noodles are coated. 7. Serve with freshly grated parmesan cheese.

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Spicy Thai Carrot and Kale Salad

Recipe courtesy of Running to the Kitchen

D KALE SALAD

Servings: 4 servings Prep Time: 10 minutes Ingredients:

3 cups carrot strings using a julienne peeler 2 cups thinly sliced tuscan kale 3 tablespoons creamy peanut butter 1½ teaspoons sriracha 3 tablespoons almond milk ½ teaspoon sesame oil ½ teaspoon extra virgin olive oil ½ teaspoon apple cider vinegar ½ tablespoon maple syrup ½ teaspoon freshly grated ginger pinch of salt sesame seeds for garnish

Directions:

1. Toss carrots and kale together in a large bowl. 2. Whisk together the remaining ingredients except sesame seeds in a small bowl.

Add more milk if necessary to get the desired consistency. 3. Pour dressing on top of the carrots and kale and toss until fully coated. 4. Garnish with sesame seeds and serve.

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Marinated Vegetable

Salad Recipe courtesy of thekitchensnob.com

Servings: 2 servings Prep Time: 15 minutes

Ingredients:

3 cups julienne-cut carrots (I used pre-cut bagged carrots but you can cut them yourself)

2 cups julienne-cut zucchini (you can leave skin on, if you prefer) 1 cup vertically sliced red onion (julienne-cut) ½ cup julienne-cut red bell pepper (seeded) ¼ cup red wine vinegar 2 tablespoons finely grated fresh Pecorino Romano or Parmesan cheese 2 tablespoons chopped fresh parsley 1 tablespoon olive oil 1 tablespoon water ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon salt ⅛ teaspoon ground black pepper

Directions:

1. Place carrots in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1½ minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.

2. Place zucchini in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH for 1½ minutes, or until crisp-tender. Remove from microwave immediately and remove plastic wrap. Set aside and let cool.

3. In large bowl, combine carrot, zucchini, onion, and bell pepper. Toss together. 4. In small bowl, combine ingredients for dressing (vinegar through the end of the

list) and whisk together. 5. Pour dressing over vegetables and toss together to coat.

http://www.thekitchensnob.com/vegetable-salad/

http://www.thekitchensnob.com/vegetable-salad/

6. Cover salad with plastic wrap and marinate in refrigerator for 2-3 hours. Toss once half-way through marinating time, if possible.

7. Toss once again right before serving and serve cold.

Thai Peanut

Zucchini Noodles Recipe courtesy of Scaling Back


Ingredients:

2 medium zucchini 1 carrot 1 cup edamame, shelled ¼ cup chopped cashews ½ avocado, cubed 1 tablespoon black sesame seeds ½ cup assorted herbs (mint, basil, cilantro) 1 tablespoon peanut butter 1 tablespoon lime juice ½ tablespoon honey 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon garlic chili paste

Directions:

In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands. In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine. Garnish with the herbs, sesame seeds and cashews and serve.

Raw Julienned

Pasta with Tahini

Tomato Dressing Recipe courtesy of Organic Authority


Ingredients:

1 large zucchini

1/4 teaspoon sea salt

1 cup cherry tomatoes

2 tablespoons tahini

1 tablespoon soy sauce (nama shoyu)

1 tablespoon nutritional yeast

1 garlic clove

1 tablespoon apple cider vinegar

1 tablespoon olive oil

Avocado, herbs, red pepper flakes, and/or cherry tomatoes for garnish (optional)

Directions:

Slice off both ends of the zucchini with knife so that the edges are even. Use your

Julienne peeler to cut the zucchini into long strips. Collect the strands and place into a

medium-sized bowl. Season with salt and massage lightly with clean hands. Set aside

while you prepare the dressing.

For the dressing, mix all remaining ingredients in a food processor or blender and mix

until smooth. Pour the dressing into the pasta bowl and fold the zucchini strands until

each is covered evenly with the sauce. Serve with your choice of garnish. I used sliced

avocado and red pepper flakes.

Carrot Noodles With

Ginger-Lime Peanut

Sauce and Cilantro Recipe courtesy of The Roasted Root

Servings: 4 to 6 Prep Time: 15 minutes Ingredients:

5 large carrots, peeled and spiraled into noodles

1/3 cup roasted cashews

2 tablespoons fresh cilantro, finely chopped

For the Ginger-Lime Peanut Sauce:

2 tablespoons creamy peanut butter

4 tablespoons coconut milk

2 tablespoons liquid aminos

Pinch cayenne pepper

2 large cloves garlic, finely chopped

1 tablespoon fresh ginger, peeled and grated

1 tablespoon lime juice

Kosher salt to taste Directions: To Prepare the Ginger-Lime Peanut Sauce: Combine all ingredients in a small bowl and mix together until smooth and creamy. To Prepare the Carrot Pasta: Wash carrots well, peel them, and pat them dry. Using your Julienne Peeler, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part). Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Zucchini Noodles

With Caper Olive

Sauce and

Tomatoes Recipe courtesy of Gourmand in the Kitchen

Servings: 4 Prep Time: 15 minutes Total Time: 25 minutes Ingredients:

1 small clove garlic

1 Tablespoon capers , drained and rinsed (plus more to top)

1/4 teaspoon coarse sea salt

A pinch of red pepper flakes

10-15 kalamata olives , pitted (plus more to top)

2 Tablespoons/30ml extra-virgin olive oil

8oz/ 227g cherry tomatoes, sliced in half

1 small handful fresh basil leaves, roughly torn or cut into ribbons

4 to 5 large zucchini, ends trimmed

The juice of half a lemon Directions

1. Place the garlic, capers , salt, red pepper flakes and olives , on acutting board and run a chef’s knife through a few times, then mash with the flat side of the knife to make a chunky paste similar to tapenade.

2. Transfer to a large bowl and add the olive oil, tomatoes, and basil. Set aside to marinate for at least 10-15 minutes.

3. In the meantime prepare the zucchini noodles 4. Using your julienne peeler , create long strips of zucchini noodles. Toss the

noodles with the lemon juice and add to the tomato mixture. 5. Toss gently and serve with additional capers, olives and basil on top if desired.

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Spaghetti Squash

with Garlic and

Parmesan Recipe courtesy of Salt Pepper Skillet

Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients:

1 spaghetti squash (3-4 pounds) 2 tablespoons butter 2 tablespoons olive oil 4 garlic cloves, minced 1 shallot, chopped ¼ cup finely minced parsley ¼ cup parmesan cheese, shredded (plus extra for serving) salt + freshly ground pepper to taste

Directions:

1. Preheat oven to 400 degrees F. 2. Carefully cut squash in half lengthwise, then scoop out and discard the seeds. 3. Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive

oil and season with salt + pepper. 4. Bake for about 60 minutes, or until the squash can easily be pierced with a paring

knife or a fork. Let the squash cool for 10 minutes. 5. Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not

browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.

6. Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.

7. Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.

8. Garnish with more parmesan and parsley.

Creamy Garlic

Zucchini Noodles

With Red Pepper

Flakes Recipe courtesy of The Lean Clean Eating Machine

Serves: 1-2 Prep time: 5 minutes Cook time: 5 minutes Ingredients:

2 zucchini rinsed and dried; peel if not organic, otherwise leave skin on and julienne

1 small clove garlic 1 Tbsp. regular butter or butter alternative such as Earth Balance for a dairy free

version 1 Tsp. nutritional yeast for a cheese-like taste (optional) Crushed red pepper flakes as needed Salt & Pepper to taste

Directions:

1. Rinse and dry zucchini. Peel if necessary and julienne zucchini 2. Mince 1 clove of garlic and add into a medium sized skillet 3. Add in 1 Tbsp. of butter or Earth Balance butter substitute for dairy free version

and saute garlic lightly 4. Add in zucchini and saute until tender 5. Remove zucchini noodles from heat and add in 1 Tbsp. of nutritonal yeast

(optional) 6. Add in crushed red pepper flakes and salt and pepper to taste

Raw Rainbow Noodles Recipe courtesy of Craving Something Healthy

Servings: 4

Ingredients:

2 large orange carrots 2 large maroon carrots 1 medium parsnip 1 large sweet apple 1 piece of fresh ginger, about 2-inches long 3 scallions 1/4 cup toasted pecans, chopped 1 tablespoons apple cider vinegar 1 tablespoons maple syrup 2 tablespoons olive oil kosher salt and pepper

Directions:

1. Peel and shred the vegetables and apple using a mandoline or other shredding tool.

2. Peel the ginger and shred about a tablespoon (or more or less to taste). 3. Slice the scallions on the diagonal, into 2-inch pieces, and then slice each piece in

half the long way. 4. Place everything in a bowl, and toss with pecans to combine well. 5. Mix together vinegar, syrup, olive oil and season with salt and pepper to taste. 6. Pour dressing over salad and toss to coat well. Refrigerate for about 30 minutes

to let flavors develop, and serve.

Creamy Zucchini

Noodles With

Avocado Recipe courtesy of Katys Kitchen

Servings: 1 Prep time: 20 minutes Ingredients:

3 small Italian zucchini or 1 large zucchini 1 roma tomato ½ an avocado 2 TB chopped fresh parsley 1 clove garlic, roughly chopped 2 tsp lime juice (1 large wedge) 1 tsp extra virgin olive oil 1 tsp dried basil 1 TB chopped walnuts 5 TB water*

Directions:

1. Slice zucchini into very thin strips to resemble noodles using your Julieene Peeler.

2. Optional: Boil zucchini noodles for 2 minutes to soften. Reserve water to add to the sauce.

3. Set noodles aside in a medium sized mixing bowl. Chop the tomato and add to the noodles.

4. Make the sauce. Add the avocado, parsley, garlic, lime juice, olive oil, basil, walnuts and water to a blender and blend until smooth.

5. Pour the sauce over the noodles and tomatoes. Work the sauce into the noodles and tomatoes with your hands until thoroughly combined. Serve immediately or refrigerate and serve cold later in the day. *Use fresh water or reserve some water from boiling the zucchini

Carrot Noodles With

Zesty Garlic Sauce Recipe courtesy of Tales of a Kitchen

Serves: 1 Prep time: 10 minutes Cook time: 5 minutes Ingredients: For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full TBSP unhulled tahini (or the regular tahini if you want) 1 TBSP good walnut oil (or good olive oil) 3 TBSP fresh lemon juice 1 tsp tamari 1 tsp grated ginger 1 small garlic clove, grated To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else

you fancy Directions:

1. Mix all the ingredients for the sauce until you get them all combined. 2. Cut your carrot into noodles. 3. Pour sauce over the carrots and gently mix them by hand to coat. 4. Top with parsley, sesame and pine nuts and serve fresh. 5. Keeps well in the fridge overnight.

Cucumber Mint Noodles

With Ginger Dressing Recipe courtesy of Tales of a Kitchen

Serves: 1 Prep time: 8 minutes Ingredients: For the dressing:

2 TBSP good olive oil 1 TBSP walnut oil (or more olive oil) 4-5 TBSP lemon juice 1 tsp tamari 1/2 tsp freshly grated ginger freshly cracked black pepper, to taste chili flakes, to taste

For the noodles:

1/2 large cucumber handful of tightly packed fresh mint 1 green onion (only the green part), finely sliced 2 TBSP sesame seeds

Directions:

1. To make the dressing, combine the ingredients in a small bowl and set aside. 2. Prepare the mint (tear it into smaller pieces) and green onion. 3. Make the noodles: you can either use a noodle maker or a veggie peeler. 4. Add the noodles, mint and green onions to a bowl and pour the dressing on top. 5. Gently toss the noodles to cover them in the dressing. 6. Top with sesame seeds and serve fresh.

Baked Zucchini Noodles

With Tomato Sauce,

Mozzarella, and

Parmesan Recipe courtesy of Inspiralized

Servings: 2 Prep Time: 10 minutes Cook Time: 40 minutes Ingredients:

1/2 tbsp olive oil 1 large garlic clove, minced pinch of red pepper flakes 1/2 cup diced red onion 1 14oz can diced tomatoes, no salt added salt and pepper, to taste 5 basil leaves, chopped 3 cups baby spinach 2 zucchinis, Blade A 2 tbsp shredded mozzarella cheese For the filling: 1/4 cup parmesan cheese 7.5oz of ricotta cheese 1/4 cup shredded mozzarella cheese 1 small egg

Directions:

1. Preheat the oven to 375 degrees. 2. Place a large castiron or nonstick skillet over medium heat and add in the olive

oil. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent.

3. Add in the canned tomatoes and season with salt and pepper. Stir and let cook for 10 minutes or until your sauce is reduced fully. Five minutes in, add the basil.

4. While the sauce is cooking, mix together all of the ingredients for the "filling." Season with salt and pepper. Set aside.

5. Then, place a large skillet over medium heat and coat with cooking spray. Once the skillet heats, add in your baby spinach and toss until wilted. Fold the spinach into the cheese mixture and set aside.

6. When the sauce is done cooking, remove half of the sauce and set aside. Make sure that the sauce is spread evenly on the bottom of the skillet and then top with the zucchini noodles. Top with the remaining sauce.

7. Next, make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the cheese "filling." Sprinkle over the skillet with the 2 tbsp of mozzarella. Season the top of the skillet with pepper.

8. Cover the skillet with tin foil and bake for 20-25 minutes or until the noodles soften and the cheese is completely melted.

9. Serve for two!

Shaved

Asparagus

Ribbons With

Sesame-Chili

and Lime

Dressing Recipe courtesy of The First Mess

Serves: 2-4 notes: If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing. Ingredients: Dressing:

1 small clove of garlic, minced

1 inch fresh ginger, peeled and grated/minced finely

zest and juice of 1 lime

2 tsp chili paste

1 tbsp agave nectar or honey

1 tbsp rice vinegar

salt and pepper

1 tsp toasted sesame oil

2 tbsp grapeseed or other neutral oil Other:

1 bunch asparagus, ends trimmed and stalks peeled into ribbons

small handful of grated cabbage (red, green, napa, savoy etc)

3 sprigs of mint, leaves removed and finely sliced

2-3 green onions, finely sliced

1/3 cup peanuts, toasted and roughly chopped Directions:

1. Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight

fitting lid. Stir to dissolve the salt and combine everything. Add the sesame and grapeseed oils. Put a lid on top and shake mixture vigorously to combine. Set aside.

2. Combine the Julienned asparagus, cabbage, sliced mint and green onions in a large bowl. Pour the dressing over top and toss to combine with your hands or tongs. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like. Serve and enjoy.

Eggplant Noodles

With Sundried

Tomatoes and

Chickpeas Recipe courtesy of Inspiralized

Ingredients:

1 eggplant

1 tbsp olive oil

1 tsp minced garlic

1 pinch red pepper flakes

salt and pepper to taste

1/4 tsp oregano flakes

3 sundried tomatoes, sliced thinly

1/4 cup chickpeas

1 tbsp raisins Directions:

1. Place a large skillet over medium heat. 2. Add the olive oil into the pan. Once the oil heats, add in the garlic and cook for 1

minute. Add in the red pepper flakes, cook for 30 seconds and then add in the Julienned eggplant noodles.

3. Stir the noodles and season with salt, pepper and oregano. Add in the chickpeas, sundried tomatoes and raisins. Cook for about 5 minutes or until eggplant begins to darken in color.

4. Plate into a bowl and enjoy!

Zucchini Noodles

With Tomatoes,

Artichokes, Olives,

and Feta Recipe courtesy of The Roasted Root

Serves: 4 Prep Time: 15 minutes Ingredients:

4 zucchini squash

1 cup cherry tomatoes, halved

1 cup artichoke hearts, halved

½ cup pitted kalamata olives, halved

3 tablespoons olive oil

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 tablespoon white vinegar

3 cloves garlic, minced

2 tablespoons fresh parsley, chopped

½ teaspoon kosher salt, or to taste

Crumbled feta cheese for serving* Directions:

1. Rinse the zucchini squash well, pat them dry, and chop the tips and tails off. 2. Using your Julienne Peeler, make noodles out of all of the zucchini and add the

noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.

3. Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.

4. Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.

5. Serve cold with crumbled feta cheese.

*I used goat milk feta cheese. You can leave the cheese out entirely in order to keep

this recipe raw, vegan, and paleo.

Quick & Easy Julienned

Zucchini and Yellow

Squash with Thyme Recipe courtesy of Sass & Versity

Serves: 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients:

1 T. extra virgin olive oil

1 clove garlic, minced

1 T. shallot, minced

1 zucchini, julienned

1 crookneck squash, julienned

¼ red bell pepper, julienned

2-3 sprigs fresh thyme

squirt of fresh lemon

salt & pepper to taste Directions:

1. Heat olive oil, garlic and shallot in a skillet over medium heat stirring lightly about 1 minute.

2. Add the squash and red pepper, stirring to combine the ingredients. 3. Allow to cook just until heated through without browning. 4. Pull the thyme leaves from their stems over the vegetable mixture and stir in. 5. Season with salt & pepper to taste and finish with a squirt of fresh lemon juice.

Julienne Scalloped

Potatoes Recipe courtesy of Food.com

Serves: 6 Prep Time: 25 Minutes Cook Time: 1 Hour Ingredients:

6 medium russet potatoes, peeled

1 teaspoon salt

1/4 teaspoon pepper

1 cup whipping cream

1/3 cup butter

1/2 cup cheddar cheese, shredded

1 tablespoon fresh parsley, snipped or 1 teaspoon dried parsley Directions:

1. Preheat oven to 325 degrees. 2. Cut the potatoes onto julienne strips. 3. Place in a greased 2-quart casserole. 4. Sprinkle with salt and pepper. 5. Cover with foil and bake for 45 minutes or until tender. 6. Heat whipping cream and butter in a saucepan until butter melts. 7. Pour over potatoes. 8. Sprinkle with Cheddar cheese. 9. Bake, uncovered, for 15 minutes longer or until lightly brown. 10. Remove from the oven and sprinkle with parsley. 11. Serve hot.

http://www.food.com/library/potato-106

http://www.food.com/library/salt-359

http://www.food.com/library/pepper-337

http://www.food.com/library/butter-141

http://www.food.com/library/cheddar-cheese-564

http://www.food.com/library/parsley-171

http://www.food.com/library/parsley-171

Crispy Sweet

Potato Strings Recipe courtesy of Girl Meets Paleo

Serves: 2 Prep Time: 10 Minutes Cook Time: 2 Minutes

Ingredients:

1/2 cup coconut oil

1 sweet potato

Salt Directions:

1. Peel sweet potato and cut into julienne strips, preferably using your julienne peeler. Use paper towels to squish out excess water from potato strings. Set aside.

2. Heat oil in a small pot (I used a pot, as opposed to a pan, to save the amount of oil needed) over medium-high heat. The oil should not smoke. You’ll know it’s hot enough when a potato string sizzles when dipped in.

3. Working in small batches, place a handful of potato strings into the oil. Let cook about one minute and then do your best to flip the strings. Let cook about another minute, until the strings take on a golden color. They go from done to burnt quickly!

4. Place on paper towels to drain. They’ll crisp up as they sit. Sprinkle with salt fresh from the “fryer”.

Tomato and

Vegetable

Julienne Salad,

Classic

Vinaigrette Recipe courtesy of 911 Chef Eric

Servings: 8 people Prep Time: 20 min

Ingredients:

8 medium ripe tomatoes

3 shallots, peeled and sliced

4 green onions, finely sliced

Classic vinaigrette:

3 tablespoons red wine vinegar

½ teaspoon sea salt

¼ teaspoon freshly ground pepper


Julienne salad:

½ cup fine julienne carrot

½ cup fine julienne cucumber

½ cup fine julienne red bell pepper

½ cup fine julienne yellow bell pepper

½ cup fine julienne celery

1 tablespoon finely chopped cilantro

3 tablespoons lemon juice


Salt and pepper to taste

Directions:

1. Make the vinaigrette: In a non-reactive bowl, whisk in the ingredients in the

listed order. Taste and rectify seasoning if necessary, and reserve.

2. Make the julienne salad: The ideal size would be 5 centimeters long and 2

millimeters square, for all vegetables. Mix in a bowl and season with cilantro,

lemon juice, olive oil, salt and pepper to taste.

Plate: Wash and core the tomato. Split the tomato in half going through the core. Slice

the tomato in very thin and regular slices. Plate the tomato slices in a large circle, one at

the time, by overlapping. Brush the tomato with vinaigrette and garnish with shallots

and green onions. Garnish the center with seasoned vegetable julienne and serve.

Julienne

Vegetable Salad Recipe courtesy of Land o Lakes

Servings: 8 Prep Time: 45 minutes Ingredients: Vegetables

2 medium (1 cup) beets, peeled, cut into very thin julienne strips

2 medium (1 cup) carrots, cut into very thin julienne strips

1 medium (1 cup) cucumber, peeled, halved, lengthwise, seeded, sliced 1/2-inch Dressing

1/4 cup olive or vegetable oil

1/4 cup lime juice

1/2 teaspoon coarse ground pepper

1 tablespoon chopped fresh dill*

2 teaspoons freshly grated lime zest Salad

16 leaves (2 heads) Boston lettuce

24 leaves (2 heads) Belgian endive

1/2 cup thinly sliced red onion Direction:

1. Place beets, carrots and cucumbers each into separate bowls. 2. Stir together all dressing ingredients in another bowl. Pour 2

tablespoons dressing over each vegetable. 3. Arrange 2 leaves Boston lettuce and 3 leaves Belgian endive on individual salad

plates. 4. Place about 2 tablespoons of each vegetable on lettuce leaves; garnish with red

onion. *Substitute 1 teaspoon dried dill weed.

Julienne's shaved

asparagus salad

recipe Recipe courtesy of LA Times

Servings: 2 Prep Time: 30 minutes

Ingredients:

Champagne vinaigrette

1/4 cup plus 2 tablespoons very finely diced red onion

1 1/2 teaspoons finely diced preserved lemon

3/4 teaspoon sliced garlic (about 1 clove)

2 teaspoons minced parsley

1 teaspoon minced fresh dill

1 1/2 teaspoons chile flakes

1/4 cup Champagne vinegar

1/2 cup olive oil

1/4 teaspoon salt

3/4 teaspoon crushed black pepper Directions: In a medium bowl, combine the onion, preserved lemon, garlic, parsley, dill and chile flakes. Add the Champagne vinegar and mix well to evenly distribute. While whisking, slowly drizzle in the oil. Season to taste with the salt and pepper. This makes a scant cup vinaigrette, more than enough for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, for up to five days. Asparagus salad

1 bunch (about 12 stalks) asparagus, trimmed and very thinly shaved or sliced lengthwise using Julienne Peeler

1 small, young onion, very thinly sliced

1/4 cup Champagne vinaigrette, more if desired

14 slices spicy coppa (prosciutto or pancetta can be substituted)

Shaved Parmigiano-Reggiano, for garnish 1. Place the shaved asparagus and onion in a bowl and add about 4 tablespoons vinaigrette, tossing to coat. Set aside for a few minutes to soften the asparagus and onion. 2. Meanwhile, divide the coppa between 2 plates. 3. Take the marinated asparagus and onion (it should be pliable, like firm noodles), gently twist them into a little nest and place atop the coppa. Garnish with shaved Parmigiano. Serve immediately.

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