Chilly Frosting 2014 - Unauthorized use and duplication of images and written material without exp

Zucchini noodles, or zoodles, vegetarian have been on my mind for a while. A few weeks ago I picked vegetarian up this super funky spiral slicer which makes the prettiest vegetable vegetarian noodles. If you don t have one, you can simply use your julienne peeler.
I tossed everything in a smooth kale pesto and topped with almonds. For the kale pesto I used my recipe , omitting the parmesan cheese and substituting the pine nuts with almonds. Half dose is enough.
Recipe type: Main Dishes
Ingredients ½ portion kale pesto 4 zucchini (750 grams/ 26.4 ounces) 1 clove garlic, minced ½ teaspoon chili powder 1 tablespoon extra virgin olive oil 200 grams (7 ounces) edamame, frozen and shelled 60 grams (1/2 cup) blanched almonds
Instructions Prepare the kale pesto and set aside. Defrost the edamame. Wash the zucchini. vegetarian Use a spiral slicer or a julienne peeler to slice the zucchini into noodles. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and chili powder and cook until the garlic vegetarian is fragrant. Add the zoodles, sautee for 3 minutes, vegetarian then add the the edamame. Season with salt and pepper and sautee for another 2 or 3 minutes. Do not overcook, you don't want mushy zoodles. Remove from heat, toss the zucchini noodles vegetarian in the pesto until it s throughly coated. Top with almonds and serve. Enjoy!
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Chilly Frosting 2014 - Unauthorized use and duplication of images and written material without express and written permission from this blog s author and owner is strictly prohibited. Excerpts and links may be used, provided vegetarian that full and clear credit is given to Chilly Frosting with appropriate and specific direction to the original content. vegetarian If you want to republish a recipe, please re-write the recipe in your own words and link back to my post. Thank you.