theSpiralizedKitchenTransformYourVegetables

intoFreshandSurprisingMeals

LeslieBilderbackAuthorofMugCakes

PHOTOGRAPHSBYTERILYNFISHER

ST.MARTIN’SGRIFFINNEWYORK

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TothefunandfunnyculinaryspecialistswhowelcomedmeaboardtheUSS Nitze and the USS Blue Ridge in 2014. In between tastinginternational salts, learning about umami, and trying to improve theoverallchow-lineofferings,Iwasinmystateroomworkingonthisbook.Thanksforthegreattimes!

thebasicsWelcome to the Spiralized Kitchen. These pages areintendedtoacquaintyounotonlywiththepossibilitiesofthe spiralizer, but with your own creative possibilities.What follows are over 100 ideas for healthy, delicious,andfunwaystoenergizeyourmenus.

WhatisaSpiralizer?The spiralizer is a kitchen tool, similar to a grater, designed to makelong, noodlelike ribbons out of vegetables and fruits. Spiralizers arefairlynew,butfancifullyshapedfruitsandvegetablesareveryold.Theclassickitchenstationresponsible forvegetablecarving iscalledGardeManger.Incertainareasofthefoodserviceindustry—finedining,cruiseships, large hotels, culinary schools—and in the hand of its masters,vegetablecarvingishighart.Assuch,therewerealreadytoolsavailableforthecreativecookbeforethespiralizerhitthemarket.Untilrecently,long, noodle-shaped vegetables were created with a paring knife, avegetablepeeler,oramandolin.Ifyoudon’thaveaspiralizer,theseold-time,tried-and-truemethodsareperfectlyadequate.

WhoistheSpiralizerfor?Besides people who just like gadgets, and those who like fun-shapedfood, the spiralizer has been marketed to those looking for ways toreplacestarchy,highcarbohydratepastawithsomethingmorehealthful.Carbs have long been touted as a food to be avoided (thanks to Dr.Atkins), and this trend has been boosted by the recent onslaught ofgluten-freefoods.Whetheryouhavearealaversiontogluten,oryou’rejustlookingforawaytoaddmorevegetablestoyourdiet,aspiralizedmealisfunandhealthy.Therecipesinthisbookwilldefinitelyhelpyouaddmorevegetables

andfruits toyourmenus.Butyouwillnotbeabletosuccessfullytrickanyone intomistaking these recipes for pasta dishes—nor should you.Theyareclearlymadewithvegetablesorfruits,andshouldbepresentedassuch.Why?Becausetheyshouldbeeatenandenjoyed!Tryingtotricksomeoneintoeatingveggiesandfruitswillnotcultivateanappreciation;itwillonlybuildresentmenttowardthem—andyou.Sobehonestwithyour eaters, and enjoy these spiralized recipes for what they are—beautifulanddelicious.

ChoosingYourSpiralizerIf you are setting out to purchase a spiralizer, you will find severaloptionsonthemarket.Regardlessofthemakeandmodel,payattentiontoafewkeyattributeswhenchoosingone:

*SAFETYLook for spiralizers that easily advance the vegetable through themechanism, without forcing your fingers to come in contact with theblade.Thereshouldbeasafetyguardorhandle that letsyoupushtheproducethroughwithouttouchingthesharpcuttingedge.

*UNIFORMITYANDSPEEDThe spiralizer should easily create shapes of even thicknesswith littleeffort:Youshouldnothavetoworkhardtopushtheproducethrough,and the resulting shapes should be the same every time. If the bladebends out of shape after spiralizing your first carrot, the device is nogood.

*EASYTOUSEANDCLEANToomanypartsmakeanygadget cumbersome. If youneed to refer totheinstructionmanualeverytimeyouuseyourspiralizer, it’sprobablytoocomplicated.Andifyouareanythinglikeme,difficultyofoperationorcleanupisadealbreaker.

*PRICEAswithmost products, price is a good indication of quality—you getwhatyoupayfor.Thatsaid,therearesomeverydurablespiralizersthatcomeprettycheap.Isuggestyoucheckthemyriadreviewspostedonlineforthebestindicationofquality.

Styles1 The simplest and least expensive spiralizer is the handheldmodel.There are several makers, and as with most things, the price oftendetermines reliability and durability. These look and work essentiallylike a big pencil sharpener, and canproduce two “noodle” sizes. Theyareperfect for foods like zucchini, carrots, andcucumbers.But if yourvegetable isn’t thin and long, thismodel is useless. (For example, it isnearimpossibletospiralizeabeetwiththismodel.)(SeephotoA.)

2Thetabletopspiralizersofferthreebladeoptions,andcancreatenotonlylong,thinorthick“noodles,”butthin,flatcorkscrews.Thismodelis themore reliable tool, and the one I findmost durable. It sticks toyourcounterwithsuctioncups,andthevegetablesadvancethroughtheblade easily on a sliding platform with the help of a handle that isoriented away from theblade. It is also surprisingly easy to cleanandstore,consideringthatithasseveralparts.(SeephotosB,C.)

3Anothermodelwithseveralinterchangeablebladesisoperatedlikeahandheld foodmill. It offers a fewmore shape sizes than the tabletopmodel,butislessdurable,andalittlehardertousebecauseitisheldinthehandratherthansuctionedtothetable.

4 There is also a handheld julienne peeler that works like a potatopeeler.Thistoolisidealforoddlyshapedproduce,andisgreatforreallyfirmvegetablesthatmightotherwisedamageamoreexpensivetool.Thedownsidetothismodelisthatitdoesnotcreatelongspirals,butratherstraightjuliennestripsthatareonlyaslongasthevegetable.(SeephotoD.)

5 The mandolin, also sometimes known as a “V” slicer, is a manualslicingmachine. Itbecameacrucialpartof theprofessionalkitchen intheearly1970s,andhasfeatureseventhespiralizerdoesn’t,includingawaffle-chipattachment,whichissuperfun.However,likethehandheldjuliennepeeler, the strips createdby themandolin areonly as longasthevegetableitself.

SpiralizingTechniqueOnceyouhavepickedyourspiralizer,thereareafewtipstolearnbeforeyoustartspiralizingfruitsandvegetables.

*FIRMANDSEEDLESSProducewithfirm,solidfleshmakethebest“noodles.”Forinstance,theflesh of a zucchini is fairly solid throughout, andmakes a better longnoodlethanyellowcrook-necksquash,whichhaslargerseedsinitssoftcentercavity.Anythingsoftandjuicy,liketomatoes,aremessyandtheresultyou’llachieveisnobetterthanwhatyoumightgetifyousimplyusedaknife.

*SIZECOUNTSSmall produce, like radishes, are dangerous to spiralize unless yourspiralizer has a protective guard for your hand. The tabletop modelsworkbestformanysmallersizedfruitsandvegetables,butoftenyouareleftwithmorewastethanuseablespirals.Lookforthelargerversionsofthesesmallvegetables.Largeproduceisalsodifficult.Usuallyitneedstobecutinhalvesor

in chunks to fit into the spiralizer. Refer to the list here for tips andtechniquesforspiralizingspecificfruitsandveggies.

*TOPEELORNOTTOPEELThenutrientsinfruitsandvegetablesareclosetotheskin.Ifthatisn’tagood enough reason to keep the peel on, consider howmuchwaste iscreatedbypeeling.(Thebestcooksalwaysminimizewaste!)Peelingtheouter layer of a vegetable is recommended only when the skin is tootough to eat, or doesn’t soften appreciably with cooking, as with abutternut squash or kohlrabi. Usually a good scrubbing is all that’snecessary to remove dirt. Some organic produce, like yellow rainbowcarrots, can be noticeably darker on the outside even when scrubbedclean. In thiscase Iwillpeeloff thediscoloredareas.But for themostpart, I spiralize unpeeled. This includes fruits like apples and peaches,

whichIthinklookprettierwithatinybitofskinstillattached.

CookingTipsWhencookingspiralizedvegetablesandfruits,rememberthattheycookquickly.Really quickly!Vegetables should be cookeduntil just tender,but not so tender that the noodle falls apart. The goal is to keep thelengthintact.When sautéing long vegetable noodles, I recommend a traditional

sautépan.Itsslantedsidesallowyoutostirwhatyou’recookingwithaflip of the wrist. The more you use a spoon to stir, the more yournoodleswillbreak.Awokisanothergoodchoice,becauseithasawidesurfaceareaaswellasslantedsides.Boiling isoftenusedtopre-softenharderproduce, suchaspumpkins

andpotatoes.Itdoesn’ttakelongtosoftensuchvarieties,sowatchthemcarefully.Roastingisalsospeedy,sokeepacloseeyeonharderproducewhen you roast it aswell. Thin edges can easily burn in the oven, sooccasionalstirringisrecommended.

ProduceSpecificsThefollowinglistofferstipsandtechniquesforspiralizingspecificfruitsandveggies:

*APPLESThebestmachineforspiralizinganappleisthetabletopmodel.Forthebest result, cut the apple inhalf across the fruit’s equator, remove theseeds(amelonballerworkswellforthis),andstartspiralizingfromthecutend,whichwillleaveyouwithlesswasteandmorelargespirals.Ifyoutrytocutyourappleinsmallerspearsforthehandheldmodel,yourspiralswillturnoutshortratherthanlongandmanywillbreak.Applesoxidize(turnbrown)fairlyquicklyaftertheyhavebeencut,so

if your intention is to store your apple spirals for a period of time,submergetheminacidulatedwater.(Thisiswaterwithsomeacidinit—usually lemon juice. A half lemon per gallon of water is sufficient.)However,ifyourapplespiralsaregoingtobebakedorcaramelizedtheywillturnbrownanyway,sodon’tbother.

*BANANASDon’t bother trying to spiralize a banana, unless it is very green. (Notthatyouwouldwanttoeataverygreenbanana.)Ripebananasmakeareal mess in the spiralizer. Instead, use plantains, which are oftenpreferablegreen.(Seebelow.)

*BEETSForbeets,thetabletopmodelisthebest.Butdonotcutthebeetinhalflike the apple, unless you like cleaning up bright red beet juice. (Itwouldbeweirdifyoudid.)Andwhenyouworkwithredbeets, ifyouare spiralizing other produce, do the beets last so they don’t staineverythingelse.Italsopaystohaveabowlorpanreadywhenthebeetsarecut—the longer theysitaroundoncecut, themore theyooze theirstainingjuice.

*BROCCOLIThereisnogoodwaytospiralizebroccoliflorets,butyoucanspiralizethestems,whicharequitelovely.Thestemsareskinny,sothehandheldmodelshouldwork.

*BUTTERNUTSQUASHThe seeds of the butternut squash are in the bottom bulbous portion,while the upper neck is solid. Therefore, it is the upper neck thatproduces the best spirals. To spiralize a butternut squash, cut off theneck, peel it with a knife or strong peeler, and use the tabletopspiralizer.Ifyouhaveonlythehandheldversion,cuttheneckintolongchunks,aboutthesizeofazucchini.Tousethebottomseededportionofthesquash,peelit,cutitinhalfacrossitsequator,scoopouttheseeds,then attach it to the tabletop spiralizerwith the open end toward theblade. (Or cut into long chunks if youhave thehandheldmodel.)Youwillnotgetcontinuouslongnoodles,buttherearesomeuseableparts.

*CABBAGESpiralizingcabbagecanbemessy,andmighthardlyseemworthit.Thetrickistopicktherighthead.Chooseasmallcabbagehead,becausetheheavieritis,theharderitisfortheplasticteethofaspiralizertoholditin place. And choose a tight head. If the leaves are loose, they willunravelfromthecoreasyouspin.Tospiralize,cutthesmall,tightheadinhalfarounditsequator,andattachittothetabletopspiralizerwithitscutendfacingtheblade.Ifallyouhaveisthehandheldmodel,usingaknifetoshredthecabbageismucheasier.

*CARROTSYoucanuseanymodelofspiralizerforacarrot,butthehandheldmodeltakes much more effort. Be careful, too, not to bend your handheldspiralizeroutofshapewhenusingthishardroot.Forbestresults,useayounger,moretendercarrot.

*CELERYROOT

Alsoknownasceleriac,thisroot,alongwiththespiceceleryseed,comesfromadifferent varietyof celery than theoneyou smearwithpeanutbutter. To spiralize celeriac, peel the root first, as the skin is tough.WhenusingatabletopmodelIsuggestcuttingtherootinhalfacrossitsequator, and facing the cut edge against the blade. For the handheldversion, I cut it into zucchini-sized spears.Celeriac is commonly eatenrawinsalads(mostfamouslyinCeleryRootRemoulade,here),butcanalsobecookedlikepotatoes.Botharehighlyrecommended.

*CUCUMBERThebestcucumbersforspiralizing,regardlessofyourtool,areEnglishorPersiancucumbers.Theyworkgreatinanymachinebecausetheirseedsare few, their skin is thin, and their flesh is firm. Generic, fat, waxy-skinnedcucumbersaretoowateryintheseedcavity,whichcausesthemtofallapartwhenshredded.IampartialtothePersianvariety,becausetheyaresmall,firm,andcheap.TheEnglishcucumberworksgreat,too,butisabitpricier.

*EGGPLANTAswithallvegetablesyoumightwanttousewithaspiralizer,firmerisbetter. But even firm eggplant can be challenging, because its flesh issoftandspongy.TheonlysuccessI’vehadiswiththesingleflatbladeofthe tabletop model, which makes great corkscrew ribbons, perfect forlayering inveggie lasagna(Chapter5),eggplantparmesan(Chapter6),or simply roasted with olive oil and garlic. I found that long Chineseeggplantworksbetterthanthelargerroundeggplant,butbothwillworkifthevegetableisyoungandfresh.

*FENNELThe fennelbulb (sometimes soldas “sweetanise”) isagreatcandidatefor spiralizingwith the single blade attachment of the tabletopmodel.To prepare, cut off the stems (save the lacy leaves for garnish!) andattach it to a spiralizer with the stem end facing the blade.Unfortunately, the vegetable is too fibrous and layered for any of thethinner“noodle”orjulienneblades.

*JICAMAJicamasarefirmandcrunchy,whichmakesthemperfectforspiralizing.Tobegin,peelthevegetable,then,forthetabletopmodels,cutitinhalfacross its equator, and face the cut edge against the blade. For thehandheld version, cut it into zucchini-sized spears. Jicama is usuallyeatenraw,andwillbecomeextracrispifyoustoreitincoldwaterinthefridgeforatleast30minutes.

*KOHLRABIThismisunderstoodmemberofthevegetablekingdomisunderusedandunderappreciated. Often mistaken for a root, kohlrabi is actually aswollenstemofaplantinthecabbagefamily.Ittastessomewhatlikeabroccoli stem,with a firmer texture. Before spiralizing, peel away thetoughouterskin,asitdoesn’tsoftenmuchwhencooked.Becauseofitsshape,thebestspiralizertouseforkohlrabiisthetabletopmodel,unlessyoucutitintospearsfirst.

*MELONSSoftand juicy,melonsarea terrible candidate for the spiralizer.Butafirm melon can be processed into strips or ribbons using a handheldpotato or julienne peeler. To prepare, peel the entiremelon, then useyourtooltostripawaythesweetfruitfromtheoutsidein.Dothisveryclose to serving time, though, because thinly cutmelon becomes limpandtranslucentfairlyquickly.

*ONIONSRed,white,andyellowonionscanbespiralizedusingatabletopmodel.But because of their multiple layers, onions don’t do well whenspiralizedasasphere.Tospiralizeanonion,cutitinhalfattheequatorandattachtothemachinewiththecutendtowardtheblade.Thiswillalsoworkwithlargeshallots.Usingahandheldspiralizerwouldrequirecutting theonion into spears,and isnot recommended; itwill literallybringyoutotears.

*PARSNIPSThis vegetable, which looks like awhite carrot, can be spiralized justlikeacarrot,inanytypeofspiralizer.Beaware,though,ofoldparsnipsthataremuch less firmand less crisp thancarrots. (Sinceparsnipsareless popular, they tend to sit on the shelves longer and lose theirfreshness.)Alimpparsnipwillbealittlemoredifficulttospiralize,butitcanbedone.Crisp theminabowlofcoldwater in the fridge foratleast30minutes,bothbeforeandafterspiralizing.

*PEARThebestwaytospiralizeapearisbyusingthetabletopmodel.Choosefruit that is ripe, but still firm. Bosc pears are a great choice for this,becausetheystayveryfirmwhenripe.Tobegin,removetheseedsatthecenterof thebulbousbottomof the fruit. Iuseamelonballer for thisstep,scoopingoutfromthebottomup.Sliceoffthestemandattachthepear to the spiralizerwith the stemend facing theblade.Pearsdonotoxidize as quickly as apples, but they do turn brown eventually, soprolongedstorageofslicedpearsshouldbeinacidulatedwater.

*PEPPERSAnything that is hollow is difficult to spiralize, but it is possible tospiralizebellpepperswiththetabletopmodel.Justusethesinglebladeforflatribbonsiftheyarelarge,fresh,andfirm.Cuttheminhalfattheirequator,scoopouttheseeds,andplacethecutedgefacingtheblade.

*PLANTAINThe plantain is a member of the banana family, but is less sweet.Plantainsareusuallyusedinsavoryapplicationsasastarch,becausetheflavor is most reminiscent of potatoes. When ripe, the skin of theplantainisblack.Butaripeplantain,thoughstillmorefirmthanaripebanana, is very difficult to spiralize. The single blade of the tabletopmodelisyourbestbetforthesesofterfruits.Ifyouneedplantainstringschooseagreen,firmplantain.Thisisthestandardchoicefortraditionaltostones,theinspirationfortheFriedPlantainrecipehere.

*POTATOESThebestwaytospiralizeapotatoisonatabletopmachine,becausethestringsorcurlswillbelonganduncut.Thatsaid,alargepotatocanbecutintospearsandprocessedthroughthehandhelddevice.Russet,new,white,red,andfingerlingpotatoeswilloxidizeaftertheyarecut.Ifyoudon’tplantousethespiralsrightaway,submergingtheminwaterwillpreventdiscoloration.Unlikeapples,though,potatoesdonotneedacidin theirwater to prevent browning. Sweet potatoes, yams, and purplepotatoeswillnotbrown,buttheywilldryoutfairlyquickly,whichisagoodreasontostoretheminwateroncetheyarespiralized.

*PUMPKINSeeWinterSquash.

*SUMMERSQUASHSummer squashes, thin skinned and tender, include zucchini, yellow,crook-neck,pattypan,andanumberofotherspecimenswithvariegatedcoloration. All may be treated like zucchini (see below). However,bewareofthemorebulb-shapedversions(likethecrook-neck).Theywillhave a soft center seed cavity thatdoesnot spiralize as attractively asthezucchini.

*WINTERSQUASHTheeasiestwintersquashtospiralizeisthebutternut.Everythingelseisdifficult to peel, and has a large hollow cavity filled with seeds. But,withalittleeffort,pumpkins,acornsquash,andkabochasquashcanbespiralized. To prepare, peel the skin, cut the squash in half around itsequator,andcleanouttheseedcavity.Theneithercutitintospearsforthehandheldmachine,orattachittothetabletopspiralizerwiththecutsidetowardtheblade.

*ZUCCHINIThisisthemostpopularvegetableintheworldofspiralizing.Firmbuttender,witha soft edible skinandnoticeably fewseeds, itworkswith

anymodelmachine, and every blade. Likemost vegetables, small andtender zucchini is preferable. That said, every gardener on Earth hasproduced a behemoth zucchini at one time or another. These giantspecimens should be cut in half (at least) to fit into the tabletopmachine, and in wedges for the handheld model. Before using, washthemwell,butdon’tbotherpeeling—theskinisbeautifulanddelicious.

Now that you are fully versed in the idiosyncrasies of the spiralizer,preparetobeamazed!

appetizers&snacksThe word appetizer has a formal connotation, and therecipes in this chapter will certainly fit that bill. But Ihave also added the title “snacks” because I am a firmbelieverthatthingsdon’tneedtobeformaltobespecial—ordelicious.Anyof the recipes in this chapterwouldbewelcomeasanafterschoolsnack,aTVmovienosh,orafootballhalftimetreat.

CarrotandParsnipSataySkewersMAKESABOUT2DOZENSMALLSKEWERS

SatayisoriginallyanIndonesiandishofskeweredmeatsinasavorypeanutsauce.IthasanaloguesthroughoutAsia,Africa,andtheMiddleEast,butinthe United States it is usually associated with Thai cuisine. Here, I haveomitted themeat altogether, andused the sauce to impart a savoryumamiqualitytotwoofthesweeterrootvegetables.Ifyouareacarnivore,seethevariationsbelow.

Ingredients

3largecarrots,peeled3largeparsnips,peeled¼cuppeanutbutter1tablespoonsoysauce1tablespoonSrirachasauceGratedzestandjuiceof1lime,plusextralimewedgesforgarnish1tablespoonpeanutorvegetableoil1clovegarlic,minced

1greenonion,minced¼cupcilantro,chopped¼cupshelledpeanuts,finelychoppedMethod

1.Usingthespiralizerwithastraightblade,createflatspiralribbonsofthe carrots and the parsnips. Submerge vegetable ribbons in twoseparatebowlsofcoldwater,andsetaside.

2.Inasmallbowlcombinepeanutbutter,soysauce,limezestandjuice,andSriracha.Whisktogether,addingenoughwater(2–4tablespoons)tomakeasmoothsauce.

3.Inalargesautépan,heattheoilovermediumheat.Addthecarrotsand sauté until just tender, about 1–2minutes. Carefully remove fromthepan,repeatwiththeparsnips.Inremainingoil,addgarlicandgreenonions,andsautéuntiljusttender,butnotbrown.Removefromheat.

4. Add onion and garlic to the bowl of sauce. Stir to combine. Addcarrots,parsnips,cilantro,andtossgentlytocoatwell.

5. To assemble skewers, fold carrots and parsnips in a fan pattern,

skewering through the fat center portion of each strip as you fold.Alternatecarrotsandparsnipsoneachskewer.

6.Toserve,placefinishedskewersonaplatter,drizzlewithremainingsauce,sprinklewithchoppedpeanuts,andgarnishwithlimewedges.

VARIATION

Chicken Satay: Toss chicken in remaining dressing,skeweraswiththerootvegetables,andcookonagrillor under the broiler. Serve with accompanying carrotandparsnipskewers.Trythesamemethodwithshrimp.

FriedPlantainsMAKESABOUT20PORTIONS

Thesearemodeledafter tostones,adish thatcame to theNewWorldwithenslaved people from West Africa, and remained a popular dish in manyCaribbeanandLatinAmericancountries.Thisrecipeissimilarinthatitalsouses green plantains, that are fried. But tostones are fried, smashedwith awooden tostonera plantain smasher (or ameatmallet, or the bottom of acup),andfriedagaintofullycookandcrisptheunripenedfruit.Becausethespiralizer creates such thin strips, if theywere fried twice theywould burn.Thismakesthemslightlylessfatty,butnolessdelicious.

Ingredients

¼cupoliveoil½largeredonion,minced1smallredchilepepper(suchasaserrano),minced,or½teaspoonofcayennepepper2clovesgarlic,minced1teaspoonfreshoregano,chopped1teaspoonfreshthyme,pickedfromstemandchopped½teaspoongroundcuminGratedzestandjuiceof1lime1cuporangejuice

¼teaspoonfreshlygroundblackpepperKoshersalt,totaste4firmplantains1tablespoonkoshersalt½–1cuppeanutorvegetableoilMethod

1.Forthedippingsauce,heatalargesautépanovermediumheat.Addoil, thenonionandchile,andcookuntil tenderand translucent,about30 seconds. Add garlic, oregano, thyme, and cumin. Cook another 30seconds,thenremovefromheat.Stirinlimezestandjuice,andorangejuice.Seasonwithpepperandsaltasneeded,thensetasidetomacerateatroomtemperature.

2. In a small bowl, spiralize the plantains into thin shreds using thesmallestholes.Tosswithsalt.

3.Preheat¼inchofoilinalargesautépanoverhighheat.Whenhot,scoop up walnut-sized portions of the plantain spirals and set eachgentlyintotheoil.Donotcrowdthepan.Flattenslightlyandfryuntilgolden and crispy, about 1–2minutes on each side. Remove from thepanandtransfertoapapertoweltodrainwhileyourepeatwiththerest

oftheplantains.Servehotwithdippingsauce.

VARIATIONS

Accompaniments: You can also serve these withguacamole,beandip,sourcream,oryourfavoritesalsa.Theyalsomakealovelycanapétoppedwiththechunky

bitsofthedippingsauce,oryourbestpicodegallo.

Yucca:Replacetheplantainwithpeeledyucca,anotherstarchyrootwithpropertiessimilartoapotato.

Cucumber-CaviarCanapésMAKESABOUT3DOZENCANAPÉS

Thereisnodoubtthatthecaviarmakesthisclassic,elegantrecipesospecial.Caviarisdefinitelyadelicacy,nottomentionanacquiredtaste.Technicallythesalt-curedroeofCaspianorBlackSeasturgeon,“caviar”canrefertotheroeofvariousfishspeciesfrommanyregionsoftheworld.Sampleafew,anduse your favorite. You can substitute capers, or leave your cucumber rosesplain,garnishedwithatinydillsprig.

Ingredients

¼cupfreshdill,choppedGratedzestandjuiceof1lemon½teaspoonkoshersalt2tablespoonssourcream3largeEnglishorPersiancucumbers10sandwichslicesbrioche,paindemie,orwholewheatbread8ouncescreamcheese,softened1ounceofthebestcaviaryoucanaffordMethod

1. In a large bowl combine dill, lemon zest and juice, salt, and sourcream.Stirtocombine.

2. Spiralize unpeeled, unseeded cucumbers using the straight blade tocreate flat spiral ribbons. Put them in a container of cold water andrefrigerate.

3.Toasteachsliceofbreaduntilgoldenbrown,inatoasteroronadrybaking sheet in the oven. Cool completely.At this point, the elementscan be set aside (cucumber and dressing in the refrigerator, toastwrapped airtight at room temperature) for up to 24 hours, andassembledatthelastminute.

4. To assemble canapés, slice the crust off the toast and cut into fourtrianglequarters.(Thesearecalled“toastpoints”bythepros.)Dolloporpipeasmallamountofcreamcheeseinthecenterofeachtoastpoint.

5.Tosstogetherdrainedcucumberanddressing.Rollcucumberribbonsintodecorativeroseshapes,andplaceoneoneachtoastpoint.Placeatinyportionofcaviarontopofeachcucumberrose.Arrangecanapésonacleanplatter,leavingabout½inchbetweeneach.

Cucumber-JicamaShrimpCevicheMAKESABOUT4SERVINGS

Despitecommonbelief,cevicheisnotrawfish.Itisadishmadefromfishthathas been cookedwith acid. Acid denatures (or tightens) the protein in thesame way that heat does. This dish is popular in cultures with access toabundant seafood. There are as many regional variations as there arecoastlines.Thisversion ismyfavorite,but Ihaveaddedafewothers in thevariationssectionbelow.

Ingredients

1poundmediumshrimp,shelled,deveined,andchoppedin½-inchchunksGratedzestandjuiceof3limes1largeEnglishorPersiancucumber1smalljicama

1–3jalapeñopeppers,totaste½redbellpepper,diced½yellowbellpepper,diced1largetomato,diced

1cupfreshcilantroleavesGratedzestandjuiceof1orange2tablespoonsoliveoil1teaspoongroundcumin½teaspoongroundcoriander1teaspoonkoshersalt

½teaspoonfreshlygroundblackpepper1largeripeavocado,dicedMethod

1. Combine the cleaned and chopped shrimp with the lime zest andjuice,andsetasideintherefrigeratortocookfor30–60minutes.

2. Spiralize cucumber and jicama into thin shreds using the smallestholes.Combineinalargebowlofcoldwaterandrefrigerate.

3.Seedandmincejalapeño(asmanyasyoucanhandle),andplaceinaseparatebowl.Addthedicedredandyellowbellpeppers, tomato,andcilantro. Add orange zest and juice, oil, cumin, coriander, salt, andpepper.Tossuntilwellcoated.

4.Onceshrimpispinkandfirm(inotherwords,cooked),strainofflimejuiceandaddto thebowlofpeppers.Addcucumberand jicama.Toss,taste, and adjust seasoning as needed. Toss in avocado just beforeservingincocktailorparfaitglasses.

VARIATIONS

Seafood Options: Ceviche is nice withmild whitefishsuch as tilapia, cod, or sole. Or try it with freshcalamari. Salmon and tuna are great if you like thestrongerflavors.Whicheverfishyouchoose,besureit’sfresh.

Avocado Bowl: Remove the pit from a large ripeavocado.Scoopoutalittlebitofthefruittouseintherecipe, then pile the finished ceviche high in theavocado.Trythesamemethodusingalargetomato.

Citrus Explosion: After the shrimp is cooked and thelimejuicehasbeendrainedoff,addthegratedzestofalemon,andthechoppedsectionsofabloodorange,pinkgrapefruit,orpomelo.

CurriedPotatoBitesMAKES2TO3DOZENPOTATOBITES

Curry and potatoes are a classic combination. This recipe makes a greatsnackas is,or top themwith thechutney recipe that follows.Delish!Therearemanyvariationsofcurryspiceblend.Feelfreetouseyourfavorite.

Ingredients

1russetpotato1sweetpotato1tablespoonoliveoil3greenonions,chopped2tablespoonsgarammasalacurryspiceorpasteblend1teaspoonkoshersalt½teaspoonfreshlygroundblackpepperMethod

1.Preheatovento350°F.Spiralizethepotatoes intothinshredsusingthesmallestholes. Ina largebowl,combinethemwitholiveoil,greenonions,garammasala,saltandpepper.

2.Coatamuffintinwithpanspray.Gatherupspiralizedpotatomixtureinto ¼-cup bundles and arrange them in each muffin tin. Bake untilgoldenandcrisp,about10–20minutes.Removefromtheovenandcoolfor5minutesbeforeremovingfromthetins.

3. Serve immediately, topped with a teaspoon of chutney (see recipehere),sourcream,orplainyogurt.

VARIATION

Veggie Variation: You can make these potato bitesusing anynumberof root vegetables.Create a colorfulmix by choosing sweet and white potatoes, or carrotsandparsnips.

QuickMangoChutneyMAKESABOUT1QUART

Youcanmakethischutneytwoorthreedaysahead.Infact,ittastesbestifithassometimetomacerate.Italsofreezeswellforuptoamonth,somakeadoublebatchanduseitforyournextIndianfeast.

Ingredients

1cupgoldenraisins1tablespoonvegetableoil1smallredonion1teaspoonchileflakes1ripemango,diced(or2cupsfrozenmangochunks,defrosted)1tablespoonfreshlygratedgingerroot1cuppineapplejuice¼cupcidervinegar¼cuphoney

½cupfreshcilantroleaves,chopped1teaspoongroundcumin½teaspoonkoshersaltMethod

1. Cover the raisins with boiling water and set aside at roomtemperaturetoplumpforat least15minutes.(Youcanalsoplumptheraisinsbysoakingovernightincoldwater.)2.Inalargesautépanheatthe oil over medium heat. Add onions, chile flakes, and cook untiltranslucent. Addmango, ginger, and cook, stirring, until soft, about 2minutes.

3. Slowly add the pineapple juice, vinegar, and honey, and continuecooking at a simmer, stirring occasionally, for about 15minutes, untilthemixtureresemblesachunkyjam.

4.Remove from the heat. Stir in raisins, cilantro, cumin, and salt. Setasidetocoolcompletely.Storerefrigerated,orfreezeforuptoamonth.

ParsnipChipswithGreenGoddessDipMAKESABOUT4SERVINGS

GreenGoddessdressingisnot,assomebelieve,madefromavocados.Itisanherb-based dressing that originated in San Francisco’s Palace Hotel in the1920s, created to honor a popular theater production of the time, entitledTheGreenGoddess.(#TheMoreYouKnow)

Ingredients

1anchovyfilet1clovegarlic1cupmayonnaise½cupfreshItalianparsleyleaves¼cupfreshtarragonormintleaves¼cupfreshbasilleaves2greenonions

Gratedzestandjuiceof1lemon½teaspoonkoshersalt½teaspoonfreshgroundblackpepper4largeparsnips

2tablespoonsoliveoil½teaspoonkoshersaltMethod

1. To make the dressing, combine in a blender the anchovy, garlic,mayo,herbs,greenonions,lemonjuiceandzest,saltandpepper.Blenduntilsmooth,adjustseasoning,andstoreintherefrigerator.

2. Preheat oven to 375° F. Using the spiralizer with a straight blade,createflatspiralribbonsofparsnip.Tossinalargebowlwithoil,thenspread onto a baking sheet in an even layer. Bake for 10–15minutes.Stirtheparsnipsaroundthesheetpanafter5minutestopromoteevencooking.When they’re done the parsnips should be golden brown andcrispontheedges.Sprinklewithsaltdirectlyoutoftheoven.Letcooltoroomtemperaturetocrisp,thenservewithasideofGreenGoddessfordipping.

VARIATION

Strings: You can make your parsnips into “curly fry”stringsifyouareusingthehandheldtool.Usethelargersized holes. Be careful not to overcook this thinner

version.Cookingtimewillbeshorter,andmorestirringisnecessaryforevencooking.

PotatoNestsMAKES6TO8BASKETS

Thesemake a great appetizer base to be filled with any number of things,althoughhereIhavekeptitsimplewithaneasytomatosalad.Tryitwithabreakfast egg-and-bacon scramble, creamed spinach as a side dish, or evenyourbesthomemadechili.Youwillneedabird’snestfryingtool,whichareavailable online for under ten dollars. If you don’t have this, and are notinterestedindeep-frying,seethebakedvariationbelow.

Ingredients

1pintcherrytomatoes,halved¼cupfreshbasil,chopped1tablespoonoliveoil1teaspoonbalsamicvinegar¼teaspoonkoshersalt2–4cupsvegetableoil,dependingonsizeofpanused1russetpotato1–2teaspoonskoshersalt½teaspoonfreshlygroundblackpepper¼cupsourcream

Method

1.Inasmallbowlcombinetomatoes,basil,oliveoil,balsamicvinegar,andsalt.Tosstogetherandsetasidetomacerateatroomtemperature.

2.Heatoilinalargesaucepanto350°F.(Oilshouldbedeepenoughsothat the basket is submerged.) Have at the ready a paper towel–linedtray.

3.Inalargebowl,spiralizethepotatointothinshredsusingthesmallestholes.

4.Gatherupabout¼cupofpotatoesandarrangetheminthebottomofthe bird’s nest fryer basket. Press the smaller basket into the potatoesand place it in the preheated oil. Fry until they begin to turn goldenbrown, about 1 minute. Remove the smaller top basket from oil andcontinuetocookthepotatoesinoiltobrowntheinterior.

5.When thecenterbecomesgolden, turn thebasketupsidedownovertheoil and tap thebottomof thebasket todislodge thepotatobasketback into the oil. (Hold the basket close to the oil to avoid splatter.)Cook until all traces of white potato disappear. Be careful not to

overcook. Too dark and the potatoes will become bitter. If necessary,adjusttheheattokeeptheoilat350°F.Removethebaskettoapapertoweltodrain,andimmediatelysprinklewithsalt.(Itwillhelpthesaltstick,andabsorbsremainingmoisture,keepingthebasketscrisplonger.)Repeatwithremainingpotatoes.

6.Toprepare,arrangenestsonaplatter.Filleachwithatablespoonoftomatosalad,andtopwithadollopofsourcreamandpepper,totaste.Serveimmediately.

VARIATIONS

VeggieVariation:Youcanfrynestsusinganynumberof root vegetables, including carrot, parsnip, sweetpotato, butternut squash, celery root, yucca, purplepotato, and even plantain. But one word of warning:Mixing veggie strings in one basket is a bad idea. Thedifferentsugarlevelsofeachrootmeansthatsomewillburnwhileothersremainundercooked.

OvenBaked: Ifyou’d like toavoiddeep-frying, followtheprocedurefortheCurriedPotatoBiteshere.Thoughthatrecipeaddsspicetotherawpotatoes,youcanleavethemunseasoned,asabove.

RicePaperSpringRollsMAKESABOUT20SPRINGROLLS

Thesespringrollsarefresh,healthy,anddeceptivelyfilling.Justbecausetheyareintheappetizersectiondoesn’tmeanyoucan’thavethemforlunch,too!RicepapersheetsareavailableinAsianmarkets,oronline.

Ingredients

1tablespoonsesameoil2tablespoonssoysauce1tablespoonhoney2tablespoonsricevinegar1-2tablespoonsSrirachasauce(optional,butdelicious!)1zucchini1mediumEnglishorPersiancucumber1mediumdaikonradish1¼headcabbage(Savoyorregulargreen),shreddedfinewithaknife1redbellpepper,dicedfine2greenonions,choppedfine2tablespoonsfreshlygratedgingerroot1cupfreshcilantroleaves10—15longchivesorchiveblossoms(optional)1package(about20pieces)ricepapersheetsMethod

1. In a largebowl combine sesameoil, soy sauce,honey, vinegar, andSriracha.Setasideatroomtemperature.

2. Spiralize zucchini, cucumber, and daikon into thin shreds using thesmallest holes. Combine them in a large bowl with the cabbage, redpepper, green onions, ginger, and cilantro. Add the dressing, toss tocombine,andseasontotaste.Setaside.

3. Fill a large bowl or baking pan with 2–3 inches of cold water.Submergeone sheetof ricepaper in the coldwateruntil it transformsfrom rigid to soft and flexible, about 30 seconds. Remove fromwaterandspreadoutflatonthecounter,oralargeplate.Gatherupabout¼cupofvegetablemixtureandplaceitattheendofthericepaper,closesttoyou. Ifusingchivesor chiveblossoms layoneacross the topof thepileofveggies.Fold thebottomedgeupandover thevegetables.Foldtherightandleftedgesontop,thenroll fromthebottomuptoencasethe vegetables in a thin burrito-like form. Set aside and repeat withremainingvegetablesandricepaper.Servewholeorslicedinhalf,andarrangeonaplatter.Storerefrigeratedforuptoanhourbeforeserving.

RoastedFennelCrostiniMAKESABOUT10TO12SERVINGS

Crostinomeans“littletoast”inItalian,andthisdish,whichconsistsoftoastwithavarietyofsimpletoppings,isprobablyaholdoverfrommedievaldinerswho ate off of stale bread rather than plates. Though a modern crostiniusuallyincludesatomatotopping,thisversiontakesadvantageofthesweet,aniseessenceoffennel.Seethevariationsbelowformoreideas.

Ingredients

1longloafFrenchorItalianbread(baguetteshaped),cutinto½-inchslicesonthebias½–1cupoliveoil,extravirginorregular3bulbsfennel

1yellowonion2garliccloves,mincedGratedzestandjuiceof1largeorange1tablespoonfennelseeds,toasted1teaspoonkoshersalt1cupfennelfronds,minced1cupfetacheese,crumbledMethod

1.Preheatovento350°F.Arrangebreadslicesonabakingsheet,brushlightlywitholiveoil,andbakeuntil lightly toasted,about10minutes.Removefromovenandsetaside.Keeptheovenon.

2. Spiralize fennel andonion into thin shredsusing the smallestholes,and combine in a large bowl. Add garlic, orange zest and juice, andfennel seeds. Toss together with 2 tablespoons of olive oil, and salt.Spread out onto another baking sheet, and roast until golden andcaramelized, about 10 minutes. Remove and cool enough to handle.Keepovenon.

3.Addthefennelfrondstotheroastedfennelmixtureandtossagaintoevenlydistributeflavors.Topeachsliceoftoastwithabout¼cupoftheroasted fennelmixture, and a light sprinkle of feta cheese. Just beforeserving, return to the oven for 5 minutes to warm through. Arrangewarmedbruschettaonaplatterandserve.

VARIATIONS

CheeseOptions:Swapthefetacheesewithgoatcheeseforamorepungentversion.Or trya thin sliceofbrie,manchego,orfontina.

Tomato: Traditional bruschetta is tomato based, andthis recipe is only enhanced by them. Find the ripest,freshest (preferably homegrown) tomatoes you can.Seed and dice them, and toss them into the fennelmixture. Or try it with halved red or yellow cherrytomatoes.

Apple-Caraway: Apples and fennel are a great pair.Add a spiralized apple to this mixture. Substitute thefennelwith toastedcaraway seeds ifyou’d likeamoresavoryversion.

SpiralizedVegetableSushiMAKES8TO10ROLLS

Sushi ismostdefinitelyanart form,but thatdoesn’tmeanyoucan’tdo it.(I’m not an artist, but I still like to sketch.) The basic concept is actuallypretty easy, and once you’ve mastered the technique, the possibilities areendless.Arealsushirollingmatisuseful,butnotessential.InapinchIhaveusedasmalltowelorwashcloth,wrappedinplastic.

Ingredients

2cupssushirice1tablespoonsugar1teaspoonricevinegar1zucchini1yellowsquash1carrot1mediumEnglishorPersiancucumber1redbellpepper1avocado8–10sheetsnoriseaweed1cupsoysauce1–2tablespoonswasabi½cuppickledgingerslicesMethod

1. In a large saucepanbring4 cups ofwater to a boil overhighheat.Rinsesushiriceincoldwater2–3timesuntilthewaterrunsclear,thenaddittotheboilingwater.Thewaterwillgostill,thencomebackuptotheboil.Reducetheheattoasimmer,cover,andcookfor20minutesonlowheat,justuntilthewaterisabsorbed.

2.Transferwarmcookedricetoalargebowl.Inasmallbowl,combinesugar and vinegar, and stir until sugar dissolves, then toss it into therice.Foldthesugar-vinegarmixtureintothericeuntilwellcoated.Sushichefsdothiswhilefanningtohelpitcool.Spreadriceoutontoabakingsheetandletitcoolatroomtemperature.

3. Spiralize zucchini, yellow squash, carrot, cucumber, and red bellpepper into thin shreds using the smallest holes. Keep each spiralizedvegetableseparated.Sliceavocadointothinstrips.

4.Placeonesheetofnoriontothesushirollingmat.Press¾–1cupofsushi rice onto the nori in a thin, even layer, leaving½ inch of noriuncovered at the top. Arrange an assortment of spiralized vegetablesalongthebottomedgeoftherice,2–3stripsofeachvegetableshouldbe

enough.Addathinstripofavocado.

5. Brush a little water along the top inch of uncovered nori. Roll thesushi mat, nori, and all the ingredients from the bottom up, stoppingperiodically to squeeze and tighten the roll. Set finished roll in therefrigeratorwhileyourepeatwithremainingriceandvegetables.

6. When all rolls are complete, slice each into 1-inch coins. Serveimmediatelyonaplatterwithanaccompanyingramekinofsoysauce,adollopofwasabi,andasmallpileofpickledginger.

VARIATIONS

Fish:Sushirollsaregreatwiththefreshestrawtunaorsalmon. Just be sure they are very fresh, super clean,andwellchilled.Cookedshrimp,crab,octopus,andeelarealsocommonfillings.Experiment!

Spicy Mayo: Mayonnaise is surprisingly popular inJapan.(It’sacommonpizzatopping!)Theeasiestspicymayorecipeismadebymixingtogether½cupmayo,2tablespoons of Sriracha, and a teaspoon of lime juice.Spreadthisonthericebeforeaddingtheveggies.

SweetPotato–StuffedJalapeñoPoppersMAKES20SERVINGS

This is the ultimate bar food, and is best enjoyed with an ice-cold beer.ConsidertheseforyournextSuperBowlparty!Glovesarerecommendedforthisrecipe,ashotpepperswillspreadtheircapsicumtoyourskin,andthentoeverythingyoutouch.

Ingredients

20jalapeñopeppers¼cupoliveoil2largesweetpotatoes1clovegarlic,minced2greenonions,minced4ouncescrumbledgoatcheese½teaspoonkoshersalt¼teaspoonfreshlygroundblackpepperMethod

1.Topreparethejalapeñoscutoffthestemtop,anduseasharpparingknifeora tinymelonballer to remove the seedsand innermembrane.Coatpeppersinsideandoutwitholiveoil,andsetaside.

2.Spiralizethesweetpotatoesintothinshredsusingthesmallestholes.Slice potato strings into 1-or 2-inch lengths, and mix with remainingoliveoil,garlic,onions,goatcheese,saltandpepper.Themixtureshouldresembleachunkypaste.

3. Preheat oven to 375° F. Stuff the sweet potato mixture into eachhollowed out jalapeño until it is full. Arrange in a single layer on abaking sheet. Bake until the peppers are charred and the potatoes aretender,about30minutes.Servehotwithanice-coldbeer.

VARIATION

CheeseChoices:Ifyouarenotafanofgoatcheese,usegratedjack,cheddar,orcreamcheese.

SaladsFresh, crunchy, delicious, and good for you, it comesasno surprise that salads are the perfect canvas forspiralizing. There is no law that says a salad has toconsistof lettuceandbottleddressing.Roots, fruits,androastedveggiesadda layerof interest to standard saladfare.

CeleryRootRemouladeMAKESABOUT4LARGESERVINGS

Remoulade sauce originated in France,whichmay explain its popularity inLouisiana.Though inmanypartsof theworld it isusedasacondimentformeat (in Iceland they put it on hot dogs), the French version is a simpleherbedmayonnaise,perfecttoenhancethisuniqueroot.

Ingredients

2largeceleryroots(alsocalledceleriac)1cupmayonnaise1tablespoonDijonmustard½teaspoonpreparedhorseradishGratedzestandjuiceof1lemon1teaspoonkoshersalt½teaspoonwhitepepperorfreshlygroundblackpepper¼cupfreshItalianparsleyleaves,chopped1tablespoonfreshchives,chopped1tablespoonfreshchervil,chopped1tablespoonfreshtarragon,choppedMethod

1.Spiralizetheceleryrootintothinshredsusingthesmallestholes,thencutinto2-to4-inchlengths.(Thesecanbecutupto24hoursahead,andstored in cold water in the fridge.) 2. In a large bowl combine themayonnaise,mustard,andhorseradish.Stirinlemonzestandjuice,salt,pepperandherbs.Addtheceleryroot(remembertodrainthewaterit’sbeensoakingin)andtosswelltoevenlycoat.Servechilled.

VARIATIONS

SweetenItUp:Replaceoneof theceleryrootswith3large apples (I prefer Fuji, but use your favorite.)Garnishwithsomechoppedwalnuts.

Salty Version: Many remoulade recipes containchopped cornichons or capers. Add one tablespoon ofeachforasaltier,mouthwateringvariation.

Creole: In Louisiana remoulade is red, and almostalwaysusedasanaccompanimenttoshrimp.Addsomecooked chopped shrimp to this recipe, and spike your

remoulade sauce with cayenne and paprika (or Cajunseasoning).It’snotauthentic,butitisdelicious.

Cilantro-LimeJicamaSaladMAKESABOUT4LARGESERVINGS

Jicamaisacrispandcrunchywhiterootofaplantinthebeanfamily(itissometimes called the “yambean”).The root has a papery light brown skinand a crunchy white interior that is similar to an apple in texture. UsedextensivelyinMexico,thejicamawasspreadbytheSpanishtoChina,SouthEastAsia,andthePhilippines,whereithasbecomeacommoningredient inmanyofthesecuisines.

Ingredients

2tablespoonsvegetableoilGratedzestandjuiceof2limes¼cupagavesyrup1redjalapeñochile,minced½teaspoonkoshersalt½teaspoonfreshgroundblackpepper1largejicama

4–5radishes2cupsbutterlettuceorgreenleaflettuce,shredded1cupcilantroleaveswholeMethod

1.Inalargebowlcombinetheoil,limezestandjuice,agave,jalapeño,salt,pepper,andstirtocombine.

2.Spiralizethejicamaintothinshredsusingthesmallestholes,thenaddthem to the dressing. Add the radishes and jalapeño, and toss to coatwithdressing.Addlettuce,cilantro,andtossagain.Servechilled.

VARIATION

Fruity:Try this saladwithanadditionof crispmelon,mango, or papaya. Cut them into thin strips and addthemattheend.

BeetandBalsamicBerrySaladMAKESABOUT4LARGESERVINGS

Sweet,juicybeetsaredeliciousandnutritious.Theyaresuper-sweet,andareoneofthemainsourcesofgranulatedsugar.Buttheypackapunchoffolicacid, and their dark color hints at their antioxidant content. One word ofcaution: Their juice stains both hands and clothes, so consider wearing anapron!

Ingredients

3largebeets,includinggreensifpossible1largeredonion4tablespoonsoliveoilGratedzestandjuiceof1orange1tablespoonfreshthyme,pickedfromstemandchopped2tablespoonsbalsamicvinegar½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper1pintblackberries

1pintraspberries¼cuppistachios,shelledandchoppedMethod

1.Preheatovento350°F.Spiralizethebeetsintothinshredsusingthesmallestholes.Placetheminalargebowlandtosswith1–2tablespoonsofoliveoil tocoat.Spreadout inaneven layeronabakingsheetandroastabout15minutes,untiltenderbutnotdry.Coolcompletely.

2. Meanwhile, spiralize the red onion also into thin shreds using thesmallest holes. Place them in a bowl of coldwater and let soak for atleast15minutes(oraslongasovernight).Thisleachesoutmuchofthebitter“badbreath”onionoils.

3. Ina largebowl,combine2 tablespoonsofoliveoil,orangezestandjuice,thyme,vinegar,salt,andpepper.Stirtocombine,thenaddberries,drained onions, and roasted beets. If you have reserved beet greens,chopthemintoafinechiffonadeandadd.Tosswelltoevenlydistributeingredients,anddividebetween4plates.Topwithpistachios,andserve.

Note:How toChiffonadeChiffonade is a culinary term that refers to ajulienne(orthinstrip)ofaleaf.Tomakeaproperchiffonade,stack3–4leavesontopofeachother,rollthemupintoalengthwisecylinder,andthen slice into tiny coins. The coins will unravel into herby ribbons.Voila!

VARIATIONS

NuttyOptions:Thereareanynumberofnutsthatcanbeused tocompliment the sweetbeets. If Idon’thavepistachios I opt forwalnuts, pecans, or pine nuts—butbyallmeansuseyourimagination!

Say Cheese: A tangy, pungent cheese would make agreatadditiontothesesweetingredients.Trycrumbledgoat,feta,orbluecheese.

CreamyCabbageSlawMAKESABOUT6SERVINGS

Goodslawisafineart.Thereareplentyofso-soslaws,andeverybodyhastheirfavorite.Mineiscreamy,andjustalittlebitsweet.

Ingredients

¼cupgoldenraisins¼cupdarkraisins½cupsourcream½cupmayonnaise1tablespoonceleryseed1teaspoonkoshersalt1teaspoonfreshgroundblackpepper18-ouncecancrushedpineapple,withjuice1small,tightheadofgreencabbage1largecarrot

1whiteonion

Method

1.Inasmallbowlcombinegoldenanddarkraisins,coverwithboilingwater,andsetasideforatleast15minutes—thoughlongerisbetter—toplump. (You can also plump the raisins by soaking overnight in coldwater.)2.Inalargebowladdthemayonnaise,celeryseed,salt,pepper,andwhisktogetherwell.Foldincrushedpineappleanditsjuice.

3.Spiralizetheonionandcabbageusingthestraightbladetocreateflatspiralribbons.Addtothedressingandtosstocoat.Spiralizethecarrotinto thin shreds using the smallest holes. Add them to the dressing aswell,andtossagain.Finally,draintheraisins,addthem,andtossitalltogether.Formaximumflavor,allowtomacerate for30–60minutesatroomtemperaturebeforeserving.

VARIATIONS

CreamierSlaw:Ifyoulikeanevencreamierslaw,drainoffthejuicefromthecrushedpineappleandadd½cupofsourcreamtothedressing.

SpicySlaw:Ifyoulikeabitofheat,addatablespoonofprepared horseradish orwasabi. For this versions omit

theraisins,andaddsomechoppedpeanutsorcashews.

DillyRadishandCucumbersMAKESABOUT4SERVINGS

Thissaladisperfectasis,butIhavealsobeenknowntouseitasafillingfortea sandwiches. If you have a farmersmarket nearby (or a green thumb),seek out some of the specialty radish varietieswith pretty colors or stripes,like the “easter egg” or “watermelon” varieties. They make this alreadyspecialsaladextraspecial.

Ingredients

1cupsourcream1tablespoondrieddillweed¼cupfreshdill,minced¼cupfreshchives,or2greenonions,mincedGratedzestandjuiceof1lemon½teaspoonkoshersalt

½teaspoonfreshgroundblackpepper6–8largeredorspecialtyradishes2mediumEnglishorPersiancucumbersMethod

1. Ina largebowlwhisk together thesourcream,dillweed, freshdill,chives,lemonzestandjuice,saltandpepper.Setaside.

2.Spiralizetheradishesandcucumbersusingthestraightbladetocreateflatspiralribbons.Addthemtothedressingandtosswelltocoatevenly.Servechilledoratroomtemperature.

VARIATIONS

Watercress:Trythisclassic teasandwichcombination.Toss 1–2 cups of watercress leaves and thin stems inwiththecucumbersandradishes.

Daikon: This fat white radish is just as crunchy andpungentasthelittleredvariety,andworkswonderfullyhere.

TheFarEast:Radishandcucumberareusedaroundtheworld. Give this recipe a Middle Eastern flair by

replacingthedillwithcurlyparsley,andaddingapinchofgroundcumin.OrturnitintoanAsiandishbyusingthedressingfromtheSpringRollsrecipehere.

SpiralizedWaldorfSaladMAKESABOUT4LARGESERVINGS

Thisold-timeoriginalhasalonghistory,andanevenlongerlistofvariations.It was created in the 1890s by the maître d’hôtel (not the chef!) of theWaldorfAstoriaHotelinNewYorkCity.Grapesandnutsarealateradditionto this salad, first appearing inwritten form in the1920s.Theyhave sincebecomederigueur.Ifyoudon’tfeellikebuyingtwodifferentcoloredgrapes,it’s fine to choose just one. Similarly, go ahead and use a fancy variety ofseeded grapes. Just try to remove the seeds as best you can after they arehalved.

Ingredients

½cupmayonnaiseGratedzestandjuiceof1lemon¼teaspoonkoshersalt½teaspoonfreshgroundblackpepper2cupswalnutpieces,toasted2stalkscelery,diced1cupredgrapes,halved1cupgreengrapes,halved3Fujiapples(oryourfavoritesnackingapple)Method

1. Ina largebowlcombine themayonnaise, lemonzestand juice, salt,and pepper. Add walnuts, celery, and grapes. Toss together to evenlycoat.

2.Spiralizetheapplesintothinshredsusingthesmallestholes.Addtheapplestothemayonnaisemixture,andtossagaintocoat.Chillfor15–30minutesbeforeserving.

VARIATION

Herbs: Add ½ cup of chopped fresh Italian parsley,chervil, or thyme. The herby addition bumps up thissalad’ssophistication.

FennelAppleSaladwithRosemaryandRaisinsMAKESABOUT4SERVINGS

Fennel is one of my favorite flavors. Its licorice quality is subtle andsophisticated,andgoeswellwitheverythingfromsweetfruitstogameymeats.This salad improveswith age. The apples oxidize a little, but don’t let thatdeteryou.Itis100timesbetterthemorningafter.

Ingredients

1cupgoldenraisins2tablespoonsoliveoil1smallyellowonion,diced2tablespoonsfreshrosemaryneedles,pulverizedinacoffeemill,ormincedveryfine1tablespoonciderorwhitewinevinegar½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper2bulbsfennel(alsoknownassweetanise)2largeFujiapples(oryourfavoritenot-too-tartapple)Method

1.Inasmallbowl,covergoldenraisinswithboilingwaterandsetasideforatleast15minutes—longerisbetter—toplump.(Youcanalsoplumptheraisinsbysoakingovernight incoldwater.)2.Warmoil inasmallsauté pan over medium heat. Add onions and rosemary, and cook,stirringuntilonions justbegin tocolor.Remove fromheatandcool toroomtemperature.Stirinvinegar,saltandpepper,andsetaside.

3.Spiralizefennelandapples intothinshredsusingthesmallestholes.Combinetheminalargebowlwiththecooleddressing,andtosstocoatcompletely.Addraisinsandallowtomacerateforatleast15–30minutesbeforeservingchilledoratroomtemperature.

VARIATION

Fennel Fronds: If your fennel bulbs came with stemsandthefrillyfrondsthatlooklikedill,usethem!Chopthosedelicateleavesandaddthemattheend,withtheraisins.

RainbowCarrotSaladMAKESABOUT4LARGESERVINGS

Carrot salad is an American classic, but the use of rainbow carrots and avariety of dried fruits makes it new. Incidentally, carrots didn’t start outorange. They were white and purple, until the royal botanist of the DutchHouseofOrangegotaholdofthem.

Ingredients

½cupgoldenraisins½cupdarkraisins(considerusingmuscatraisinsifyoucanfindthem)¼cupdriedcurrants½cupmayonnaiseGratedzestandjuiceof1orange½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper2greenonions,choppedfine6largecarrots,inavarietyofcolors1–2teaspoonslemonjuice

Method

1. In a small bowl, combine golden raisins, dark raisins, and currants,coverwithboilingwater,andsetasideforatleast15minutes—longerisbetter—toplump.(Youcanalsoplumptheraisinsbysoakingovernightincoldwater.)2.Inalargebowlstirtogethermayonnaise,orangezestandjuice,saltandpepper.Stiringreenonionsandsetaside.

3.Spiralizecarrotsintothinshredsusingthesmallestholes.(Thisworksnicelywiththehandheldjuliennepeeler,too.)Addthemtothebowlofdressing, alongwith the drained raisinmixture. Tosswell to combine,andseasonasneededwithlemonjuiceorsalt.Allowtomacerateforatleast15minutesatroomtemperaturebeforeserving.

VARIATIONS

Moroccan Carrots: To the mayonnaise, add 2tablespoons of harissa, 1 clove chopped garlic, and apincheachofcuminandcinnamon.

Apples:Addtwoapplestothisrecipe,spiralizedinthesameshapeasthecarrots.

Nutty: Nuts add a rich toastiness to this dish. Addtoasted pecan or walnut pieces just before serving. Ortryitwithsunflowerseeds!

RoastedPotato–PecanSaladMAKESABOUT4LARGESERVINGS

Potatosaladisusuallyprettyhumdrum.Butthisversiontakesadvantageofthe spiralized shape to roast the spuds, which lends a toasted, caramelizedflavor.

Ingredients

2cupspecanpieces2largerussetpotatoes1largeyellowonion2tablespoonsoliveoil1clovegarlic

1teaspoonkoshersalt½cupmayonnaiseZestandjuiceof1lemon1teaspoondriedHerbesdeProvenceordriedthymeMethod

1.Preheatovento375°F.Spreadpecansontoabakingsheetinasinglelayerandroastuntiltoastyandfragrant,about10minutes.Pouroffofbakingsheetandsetasidetocool.

2. Spiralize potatoes and onions using the straight blade to create flatspiralribbons.Tossthemwiththeoliveoilinalargebowl,thenspreadthemoutonabakingsheetinanevenlayer.Roastuntiltheyaregoldenbrownandtender,about15minutes.Cooltoroomtemperature.

3.Mince thegarlicona cuttingboardalongwith thekosher salt.Thesaltcrystalshelpdrawoutthemoisturetomakeitmorelikeapaste,andhelpleachoutsomeofthebitterness.Placethemincedgarlicandsaltina large bowl. Add the mayonnaise, lemon zest and juice, and driedherbs. Stir to combine.Add the pecans, then the roasted potatoes andonions.Tosstocoatevenly.Servechilledoratroomtemperature.

SpiralizedGreekSaladMAKESABOUT4LARGESERVINGS

Greek salad is super refreshing on a hot summer day. But why wait untilsummertoenjoyit?Theessentialingredientsareavailablemostoftheyear.Sogoahead!Addatasteofsummeronyournextrainyday.Opa!

Ingredients

¼cupoliveoil,extravirginorregular2tablespoonsredwinevinegarGratedzestandjuiceof1lemon½teaspoonkoshersalt

½teaspoonfreshgroundblackpepper¼cupfreshoreganoleaves,roughlychopped(or1tablespoondriedoregano,crushed)2largeEnglishorPersiancucumbers1largegreenbellpepper

1largeredonion1cupItalianparsleyleaves,whole8ouncesfetacheese,cubed1largeripetomato,diced,or1cupcherrytomatoes,halved½cupkalamataolives,pittedandroughlychoppedMethod

1.Inalargebowlwhisktogetheroil,vinegar,lemonzestandjuice,salt,pepper,andoregano.Setaside.

2.Spiralize thecucumbersandbellpeppersusing thestraightblade tocreate flatspiralribbons.Spiralizetheredonionintothinshredsusingthesmallestholes.Addthemtothebowlofdressingandtosstocoat.

3.Addtheparsley,feta,tomato,andolivestothebowl,andtossagain.Allowthesaladtomacerateatroomtemperaturefor15minutesbeforeserving for maximum flavor. Serve with crisp pita chips for a well-roundedlunch.

VARIATIONS

Herbs: Some versions of this salad use either dill ormint.Feelfreetosubstitutetheseherbs,orusethemall!

GreenOlives:Thoughkalamataolivesarethestandardhere,therearemanydeliciousvarietiesofcuredolives.Itisthesaltinessofthemthatisharnessedinthisrecipe,

sogoaheadandexperiment!

CreamyGreek: If you like your dressing on the thickside,addtothisrecipe½cupofplainGreekyogurt.

SoupsBecause the spiralizer creates long vegetable noodles, itseemsonlynaturaltouseitforsoup,whichisafrequentbearerofnoodles.Butonceyoustartspiralizing,it’shardtostop,whichiswhysomeofthesoupsI’veincludeddon’tusuallyhavenoodlesatall.Spiralizingisirresistible.

BeefSpiralStewMAKESABOUT4SERVINGS

No, this recipe does not include spiralized beef. But the inclusion ofcorkscrew-cutrootvegetablesisnotonlyadorable,italsoallowsforafastercookingtime.

Ingredients

2tablespoonsflour1teaspoonkoshersalt½teaspoonfreshgroundblackpepper1–2poundsbeefchuck,cutin1-inchcubes3tablespoonsunsaltedbutter1yellowonion,minced

2stalkscelery,diced½teaspoondriedthyme½teaspoondriedoregano2cupsredwine2clovesgarlic,minced1½quartsbeefstock,vegetablestock,orwater1russetpotato2largecarrots1largeparsnip1kohlrabi3–4largeleaveskale,choppedAdditionalsaltandpepperasneeded2–3tablespoonsredwinevinegarMethod

1.Onashallowplate,combineflour,salt,andpepper.Rinseandpatdrythebeefcubes,androllintheseasonedflour.

2.Meltthebutterinalargesouppotovermediumheat.Addtheonion,celery, thyme, oregano, and cook, stirring, until they becometranslucent.Addtheflouredbeeftothesouppotandincreasetheheattohigh.Cook, searingon all sides, until goldenbrown.Add redwine,garlic, and coverwith stock orwater. Stir occasionally, andwhen theliquid reaches a boil, reduce to a simmer, cover, and cook for 30–40minutes,untilthemeatistenderandcookedthrough.

3.Spiralizethepotato,carrots,parsnip,andkohlrabiusingthestraightbladetocreateflatspiralribbons.Addtosimmeringpot,andcookuntil

tender,about5minutes.Addkaleandcookanother2–3minutes.Seasonwithsalt,pepper,andredwinevinegarandservehotwithcrustybread.

VARIATIONS

More Greens: A last-minute addition of dark greenleavesreallyupsthenutritionalanteofthisdish.Ifkale

isnotyourthing,tryitwithspinachorchardinstead.

Leftovers:This isagreatuse for leftover roastbeeforsteaks. After the onions and celery are translucent,whiskinatablespoonofflourtothefat.Thiswillmakea roux to thicken the stew. Then add the dicedprecooked meat and liquids. Bring to a boil, add thespiralized roots, then simmer for 3– 5 minutes. Easy-peasy!

BBQ: IfyouareaBBQ fan,youcanenhance this stewwithyourfavoritesauceorspicerub.Frysomechoppedbaconfirstanduse itandthe fat insteadof thebutter.Add your BBQ sauce or rub after the onions aretranslucent,thanusebeerinsteadofredwine.Finishitallwithacanofkidneybeans.

ChickenSoupeauPistouwithZucchiniNoodleMAKESABOUT4SERVINGS

ChickenSoupandSoupeauPistouaretechnicallytwodifferentthings.Pistouis a French vegetable soup finished with pesto (or pistou in French). Theadditionofchickenisnottraditional,buttheflavorswereborntobetogether.Afterall,fudgingtraditionishowgreatdishesaremade!

Ingredients

3tablespoonsoliveoil1yellowonion,minced2stalkscelery,diced1teaspoonHerbesdeProvence2largechickenbreasts,boned,skinned,andsliced2clovesgarlic,mincedGratedzestandjuiceof1lemon1½quartschickenstock,vegetablestock,orwater2parsnips

2largezucchini1teaspoonkoshersalt½teaspoonwhitepepper¼cupbasilpesto

Method

1.Heat the oil in a large souppot overmediumheat.Add the onion,celery,herbs,andcook,stirring,untiltheybecometranslucent.Addthechickenbreastsandcookuntilbrownedonallsides.

2.Add the garlic, lemon zest and juice, and stockorwater.When theliquid reaches a boil, reduce to a simmer, cover, and cook for 20–30minutes,untilthemeatistenderandcookedthrough.

3.Meanwhile,spiralizetheparsnipsandzucchiniintothinshredsusingthesmallestholes.Addtosimmeringpot,andcookuntiltender,about5minutes. Season with salt, pepper, and then serve hot topped with adollopofpesto.

QuickPestoMAKESABOUT1CUPOFPESTO

Therearefeweasierrecipesthanthisone.

Ingredients

3clovesgarlic½teaspoonsalt4cupsfreshbasilleaves,roughlychopped¼cupgratedparmesancheese½cuptoastedpinenutsorwalnuts1tablespoonlemonjuiceAbout¼cupoliveoilMethod

1.Usingamortarandpestleorfoodprocessor,grindthegarlicandsaltinto a paste. Add the basil, parmesan, nuts, and lemon juice, andcontinuegrinding.Addtheoilslowly,tofacilitateapaste.Seasonwithmore salt as needed. Store airtight in the refrigerator for a week, orfreezeforuptoseveralmonths.

VARIATION

Other Birds: This recipe is terrific with any leftoverbird you might have, including chicken, turkey, gamehen, or evenduck.You can evenuse a carcass fromaroastedbird,likegrandmausedtodo.Inaseparatepot,coverthecarcasswithwaterandsimmerforanhourortwo,untilthemeateasilyfallsoffthebone.Removethecarcass,cool,andpickoffthemeat.Usetheliquidfromthe pot as your stock, and the meat instead of thechickenbreast.

PattypanPhoMAKESABOUT4SERVINGS

ThebeautyofVietnamesepho(pronouncedfuh)isinitssimplicity.Here,theuseofspiralizednoodlesmakesiteasy.Thisrecipeisgrainfree,butseethevariation below for the addition of the traditional rice noodles. Pattypansquashareavailableinthesummer,butifyoucan’tfindthem,goaheadanduse zucchini or yellow squash. In truth, it’s the broth thatmakes this dish.Thisrecipespeedstheprocess,butarich,flavorfulbeefstockwillhelpmakeitseemasthoughyouworkedonitallday.Seehereforahomemadestockrecipe.

Ingredients

1tablespoonvegetableoil112–18ouncepieceofleanbeefsirloin½teaspoonkoshersalt½yellowonion,sliced14–inchpieceofgingerroot,unpeeled,cutlengthwiseinto4largehunks3staranisepods

1cinnamonstick1quartbeefstock(seehere)4pattypansquash4greenonions,sliced1–2jalapeñochiles,sliced1cupmungbeansprouts1cupfreshcilantroleaves¼cupVietnamesefishsauceMethod

1.Heatoilinalargesouppotovermediumheat.Addthebeefandcookeach side until it is well seared, about 1 – 2 minutes per side. Beefshouldbe charredon the outside but rare in the center.Remove frompanandsetaside.

2. To the same pot add the onions, ginger, star anise, and cinnamon.Cook, stirring,until theonions just begin to color, about2–3minutes.Addbeefstock,reduceheat,andsimmerfor30minutes.

3.Spiralizethesquashintothinshredsusingthesmallestholes.Dividethese evenly between 6 bowls. Cut the beef in thin slices against thegrain,anddividebetweenthebowls.Evenlydistributethegreenonions,jalapeño,mungbeans,andcilantrobetweenthebowls.

4. Remove the cinnamon stick, star anise, and ginger root from thebroth. Add the fish sauce, and increase heat to high. Boil for 4–5minutes, then ladle evenly over the ingredients in each bowl. Serve

immediately.

HomemadeBeefStockMAKESABOUT4QUARTS

Properphobrothtakesseveralhourstomake.Makethisstockthenexttimeyouhavebeef in thehouse,andkeep it onhand (frozen) soyourphowillhaveanessenceofauthenticity.Thissamemethodcanbeusedwithchicken,veal,orpork.

Ingredients

2–3cupsleftoverbeef,beefbones,oxtail,oranycheapcutofmeatyouhaveonhand.(Thisisagreatuseforleftoverroasts.)1yellowonion,diced

2stalkscelery,diced1largecarrot,diced1tablespoontomatopaste2largetomatoes,diced2cupsredorwhitewine1smallbunchfreshthyme,stemsandall1smallbunchfreshItalianparsley,stemsandallMethod

1.Preheatoven to350°F. Ina largeroastingpancombinebeef,onion,celery, and carrot. Roast, stirring occasionally, until the meat andvegetables are golden brown. Add tomato paste and tomatoes, andcontinueroastinganother10minutesuntil tomatoesarebrowned.Addredwine and stir to deglaze the crusty bits at the bottom of the pan(whatweinthebusinesscallthefond).

2.Transfercontentsoftheroastingpantoalargestockpot.Coverwithcoldwater,placeonthestoveoverhighheat,andbringtoaboil.Attheboil,reducetheheat.Addtheherbs,andcookataverylowsimmerfor2–3hours, skimmingoffany foamthatappearson the surface. (In therestaurant any aromatic vegetable scraps get added to this pot as itcooks.We try to avoid extra strong flavors and colors though, suchasfennelorbeets.Feelfreetoaddleftovershereastheybecomeavailable.)3. After 3 hours the liquid should be dark and flavorful. It is fine tocontinue simmering fora longerperiod ifyou feel the flavor isn’twelldeveloped enough. (In the restaurant businesswe simmer these stocksovernight.)4.Strainthemeatandvegetablesoutofthepotanddiscardthem.Coolthestock,thenrefrigerate.Whenitiscool,thefatwillrisetothe surface. Scrapeoff anddiscard the fat.Your stock isnow ready to

useorstore.

Note: There is no salt in stock because it is reduced for a long time,which intensifies the saltiness. Also, stock is usually a component ofotherrecipes,whichwillbesalted.

VARIATIONS

Rice Noodles: Sometimes called cellophane noodles,theseclear,slipperystringsaretheepitomeofpho.Theycookinajiffy,soaddthemtothebrothattheverylastminute.You can find themwhereverAsian ingredientsaresold.

Coconutty:ForarealThaitwist,addacanofcoconutmilk(notcreamofcoconut,whichissweetened),tothepot at the end, and let it heat another minute beforeserving.

MeatVarieties:Chickenorporkalsoworkwellinthisdish,asdoesavegetablebroth.Usewhatyouhave,andwhatyoulike!

DaikonMisoSoupwithGingerandGreenTeaMAKESABOUT4SERVINGS

MisoisaJapaneseseasoningpastemadefromfermentedsoybeans,andriceor barley. It is highly nutritious, containing tons of protein, vitamins, andminerals.Thereareseveralvarieties,mostcommonlyred(akamiso)orwhite(shiromiso),whicharepreferredindifferentregions.Generallythedarkmisohasbeen fermented longer,and thereforehasa stronger, saltier flavor. It iseasytofind,andeasytouse.Justbesurenottoletitboil.Highheatkillsthearoma and many of the healthful nutrients. Dashi is a broth made frombonito flakes and kombu seaweed. It is available ready-made in Asianmarkets,butisalsoeasytomakeyourself.SeetherecipehereforHomemadeDashi.

Ingredients

112-ounceblockfirmtofu½cupdriedwakameornoriseaweed2tablespoonslooseleafgreentea14-inchpiecegingerroot,unpeeled,choppedroughly1largedaikonradish

1largecarrot1cupdashi(store-boughtorhomemade,seerecipehere)½cupmiso2greenonions,chopped1cupedamamebeans,removedfrompodMethod

1.Unwrapthetofuandpressitbetweentwoplatestoremovesomeofitsmoisturewhile youprepare the broth.Use scissors to cut thewakameinto thin strips. Soak in cold water for 15–30 minutes to soften andremove some of the saltiness. (Sometimes wakame can be boughtprecut.)2.Bring3cupsofwater toaboil.Remove from theheatandaddgreenteaandginger.Steepfor15–30minutes.

3.Cutthetofuinto1-inchcubesandsetaside.Spiralizethedaikonandcarrot into thin shredsusing the smallestholes. Set aside in abowlofcoldwater.

4.Straintheteaandgingeroutof thewater, thenbringthetea-gingerwatertoaboil.Addthedashiandthesoakedseaweed,andcookfor4–5minutes.Reducetheheattoasimmer,addthemiso,andstiruntilitis

well dissolved. Add the daikon, carrots, tofu, green onions, edamame,andcookuntilwarmedthrough,2–3moreminutes.Serveimmediately.

HomemadeDashiMAKESABOUT2QUARTS

Ingredients

34-inchpiecesofkombuseaweed2cupsbonitoflakesMethod

1. In a large soup pot combine kombu andwater and soak for 20–30minutes,untilsoftened.

2. Set the pot over medium heat and bring to a low simmer. Whenbubblesbegin toappear, remove thekombuanddiscard. (Frugal chefsdryandreusethiskombuuntilthereisnoflavorleft.)Increasetheheattohighandlettheliquidboilfor3–4minutes.Reducetoasimmer,addbonito,andcook,stirring,for10minutes.Passliquidthoughafinemeshstrainer lined with cheesecloth. Cool completely and store in therefrigeratorforaweek,orfreezeforuptoamonth.

VARIATIONS

Miso:Experimentwithdifferentmisostrengths.

Mushrooms: Consider an added garnish of sliced orwhole mushrooms, such as the skinny enoki, the fatshitake,ortheenormouseringi(akakingtrumpet).Addthemwhentherestofthevegetablesgoin.Youcanalsoadddriedversions,whichpackamorepungentpunch.Soakthesefirstwiththewakameseaweed.

Kohlrabi-ShitakeSobaNoodleSoupMAKESABOUT4SERVINGS

SobanoodlesarethickJapanesenoodlesmadefrombuckwheat(whichisn’tawheat at all, but a seed from a plant related to rhubarb). This is a greatrecipeifyouaretryingtoavoidallpastas.Butifyou’renot,andyou’regametotry,seethevariationbelowusingthetraditionalsobanoodles.

Ingredients

6cupsdashi(store-boughtorhomemade)6–8piecesdriedshitakemushrooms(or1teaspoonshitakepowder)¼cupmiso

1teaspoonfreshlygratedgingerroot1largekohlrabi8ouncesfreshshitakemushrooms,sliced1teaspoontamariorsoysauce2greenonions2cupsbabybokchoy,thinlyslicedShichimichilespiceblendorredchileflakesBonitoflakesPonzusauce

Method

1.Inalargesouppotcombinethedashianddriedshitakemushrooms.Placeoverhighheatandbringtoaboil.Reducetoasimmerandcookuntilmushroomsare tender,about5minutes.Removemushroomsandsetasidetocool.

2. Add miso and ginger to the simmering broth and stir until welldissolved.

3. Spiralize kohlrabi into thick shreds using the larger holes and addthemtothesimmeringliquid.Slicerehydrateddrymushroomsandaddthem,alongwiththeslicedfreshmushrooms,totheliquid.Addtamari,greenonions,andbokchoy.Simmeruntilwarmedthrough.Servewarm,andofferoptionaltoppingsofshichimi,bonito,andponzusauce.

Note:TamariandPonzuTamariandPonzuaretwoubiquitousJapanesecondiments.But to the uninitiated, it can be hard to tell them apart.Tamari is a Japanese version of soy sauce (fermented soy beans andwheat) but is produced from a by-product of miso production. In

addition,Tamarihaslittletonowheat(dependingonthemanufacturer).Ponzu, often called citrus soy sauce, is actually made with rice wine,vinegar,bonitofishflakes,seaweed,andyuzu,abitterorange.Someofthe darker versions also contain soy sauce. These two subtle, pungentsauceshavebecome staples in theJapanesekitchen.Theyaregreat tohaveonhand,butifyouarenotintostockingyourpantrywithrandominternationalingredients,dependablesoysaucewilldoinapinch.

VARIATIONS

SobaNoodles:Bringaseparatepotofwater toaboil.At the boil, add the soba noodles, and stir them tosubmerge. When they return to the boil, cook for 5minutes.Drainoffthehotwater,thensubmergeincoldwater. Gently rub off the accumulated excess starch,then drain again. Add to the soup recipe with thevegetables. (At this point you could also use them inother recipes, dress them as a salad, or add to othersoup broths.) Mushroom Medley: Try a variety ofmushroomsforafungi-liciousvariation!

Seafood:Anyfreshseafoodwouldbegreatinthissoup.Consider adding cleaned and chopped shrimp, tuna,squid,oroctopus.Whateveryouadd,besureitisfresh!

ButternutAlbondigasMAKESABOUT4SERVINGS

AlbondigasareSpanishmeatballswithanArabicorigindatingtotheMuslimruleofSpain.ThedishwasimportedtoSpanishcolonieswhereittookonanumberofregionalandculturalvariations.InMexico,ittypicallyreferstoaspicy,tomato-basedmeatballsoup,whichismoreoftenthannotfairlygreasy.My remedy is this vegetable friendly version with spiralized vegetable“meatballs.”

Ingredients

1largebutternutsquash1redonion¼cupoliveoil1cuppumpkinseeds1cupbrownrice,cookedandcooled18-ouncecanwhitebeans,drainedandrinsed1teaspoongroundcumin½teaspoondriedcorianderGratedzestandjuiceof1lime1cupcilantroleaves½teaspoonkoshersalt¼teaspoonfreshlygroundblackpepper½–1teaspoonchileflakes,totaste1yellowonion,roughlychopped2stalkscelery,roughlychopped1–2jalapeñochiles,chopped3clovesgarlic

2largetomatoes,chopped1quartvegetablestock1largecarrot2largezucchiniSaltandpeppertotasteMethod

FORTHEBALLS

1. Preheat oven to 375° F. Spiralize the butternut squash and the redonion into thin shreds using the smallest holes. Combine with 2tablespoonsoftheoliveoilinalargebowl,tossuntilwellcoated.Spreadout themixture on abaking sheet in an even layer. Sprinklepumpkinseedsaroundthebakingsheetevenly.Bakeuntilthenutsaretoastyandthe squash is tenderand just colored, about10minutes.Remove fromovenwhendone,butkeeptheovenon.

2. In theoiledbowlcombinerice,whitebeans,cumin,coriander, limezestandjuice.Useaforkorpotatomasherandsmashthebeansandriceinto a chunky paste. Chop½ cup of the cilantro and add. Stir in salt,pepper,andchileflakes.

3.Addtheroastedsquash,onions,andpumpkinseeds.Stir togethersothatthesquashstringsareboundbytherice-and-beanpaste.Gatherupwalnut-sized bundles, roll into balls, and set on a lightly oiled bakingsheet. Bake for 15–20 minutes, until they are firm and brown. Coolcompletely. (At this point, balls can be stored overnight in therefrigerator,orfrozenforupto2weeks.)FORTHESOUP

1.Heatremainingoilinalargesouppot.Addtheyellowonion,celery,jalapeño, and garlic. Cook, stirring, until the onion and celery aretranslucent.Addtomatoes,vegetablestock,andbringtoaboil.

2. Using the single blade attachment spiralize the carrot and zucchiniinto flat corkscrew ribbons. Add the carrot to the pot and cook untiltender,2–3minutes.Reducetheheattoasimmer,addthezucchini,andcook until warmed through, another 2–3 minutes. Stir in remainingcilantro.Seasonwithsaltandpepper,totaste.

3.Place5–6meatballsintoeachof4servingbowls.Ladlesoupontop,beingsuretoevenlydistributethebroth’singredients.

RedCurrySoupwithSummerSquashandTofuMAKESABOUT4SERVINGS

Curry is a very individual recipe. There are hundreds of variations, andanother hundred versions of each variation. This recipe calls for red curry,whichisavailableinpasteorsauceforminmanymarkets.Itiseasytomakeyourown,though.Ifyouaresoinclined,seetherecipebelow.

Ingredients

112-ounceblockfirmtofu1tablespoonpeanutorvegetableoil1tablespoonredcurrypaste113-ouncecancoconutmilk2cupsvegetablestockorwater1tablespoonhoney

1tablespoonThaifishsauce½redonion1yellowcrooknecksquash2greenoryellowpattypansquash1zucchinisquash¼cupfreshThaibasilleaves(oropalbasil,orstandardbasil)1cupJasminerice,cooked(optional)1lime,cutinwedges

Method

1.Unwraptofuandpressbetweentwoheavyplatestoremovesomeofitsmoisturewhileyoupreparethebroth.(Iliketoputafoodcanontopfora little extraweight, to facilitate the removalofmoisture.)2.Heattheoilinalargesouppotovermediumheat.Addcurrypasteandcook,stirring, for a minute, until fragrant. Stir in coconut milk, vegetablestock, and bring to a simmer. Add honey, fish sauce, and simmer 2–3minutes.

3.Dicetofuinto1-inchcubes,andaddtobroth.Spiralizetheredonionandsquash into thin shredsusing the smallestholes,andadd it to thebroth.Simmerfor3–4minutes,untilwarmedthrough.Addthebasiljustbeforeserving.Servethissoupasis,orladleitovercookedjasminerice,withlimewedgesasgarnish.

Note: Summer vs.Winter Squashes Summer squash refers to squashesthat ripen in the summer, and have thin, edible skins. They includezucchini, yellow, and pattypan varieties.Winter squashes ripen in the

fall,canbeheldthroughthewinter,andhavethickerskinsthatmustbepeeled. These include, among others, pumpkins, butternut, acorn, andkabochasquashes.

VARIATION

Winter Squash: Make this same recipe in the coldermonthsusingyourfavoritewintersquash.Cookthemalittlelongerinthebroth,untiltheybecometender.

SpicyWinterSquashRamenMAKESABOUT4SERVINGS

Like pho andmiso soups, the key to good ramen is the broth. Traditionalramenbrothismadefrompork,butourversionisvegetarian.Ifyoulike,youcan substitute a flavorful meat-based broth, and even add some shreddedmeat.(SeetherecipeforHomemadeBeefStockhere.)

Ingredients

2teaspoonssesameoil3clovesgarlic,minced2redThaichiles,slicedlengthwise6–8piecesdriedporcinimushrooms(or1tablespoonporcinipowder)4cupsvegetablestock

1mediumbutternutsquash,kabochasquash,orpumpkin1tablespoontamariorsoysauce1tablespoonmisopaste

3greenonions,chopped

Method

1. Heat oil in a large soup pot over medium heat. Add garlic, chiles,porcinimushrooms, and cook, stirring, until fragrant, about 1minute.Addvegetablestock,bringtoaboil,andcookfor2–3minutes.Removerehydrateddriedmushrooms.

2.Spiralize the squash into thick shredsusing the largerholes.Add tothe broth and cook until tender, about 5 minutes. Reduce heat to asimmerandaddtamariandmiso.Simmerforanother3–5minutes.Choprehydrated mushrooms and add them back into the pot. Add greenonionsandsimmeranotherminute.Serveimmediately.

VARIATIONS

Tofu: For added protein, dice a block of firm tofu(pressed for 10–15 minutes to remove moisture, as isdoneintherecipeaboveforRedCurry),fryitwiththegarlic,andproceedwiththerecipeaswritten.

Greens:Brothysoupsareanicecanvasfordarkgreens.Add them right at the end, just before serving, tomaintain their texture and nutritional value. Tryspinach,kale,chardorbeetgreens.

HardBoiledEggs:Thisisanotherfavoritewaytobumpup the protein. Slice or quarter hard-boiled eggs, andadd one to each serving bowl. Then pour the soup ontop.

SpiralizedCreamyGreenGazpachoMAKESABOUT4SERVINGS

MostpeoplethinkofachilledtomatosoupwhentheythinkofGazpacho.Butthere are actually several traditional versions of this refreshing Andalusiansoup. The original, brought to the region by Arabs, was probably white.Tomatoeswereaddedonlyafter theNewWorldwasdiscovered.Thisgreenversion is one of my favorites, and is wonderfully refreshing. See thevariationsforsomeothercoloroptions.

Ingredients

4mediumEnglishorPersiancucumbers1whiteonion1mediumgreentomatoor2tomatillos,roughlychopped2clovesgarlic,minced1stalkcelery,chopped1cupwatercressorspinachleaves1cupcilantroleaves

Gratedzestandjuiceof1lime½cupchoppedalmonds,lightlytoasted1teaspoongroundcumin½teaspoongroundcoriander½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper1avocado,seededanddiced1cupplainyogurt

1greenonion,choppedfineMethod

1.Spiralize thecucumbersusing the straightblade to create flat spiralribbons. Set aside half of them for garnish. Spiralize the onion in thesamemanner.

2. Inablendercombine theonions, the remainingcucumbers, tomato,garlic,andcelery.Pulsetheblendertocreateachunkypuree.Addthewatercress, cilantro, lime zest and juice, and almonds. Continue topuree.Addcoldwaterbytablespoonsasneededtofacilitateblending.

3. Add cumin, coriander, salt, pepper, and continue to puree. Addavocadoandyogurt last,andpureetoathicksoupconsistency.Seasonwithalittlemoresaltandlimejuiceasneeded,andadjustconsistencywith water as necessary. Chill soup for at least 30 minutes (or up toovernight).

4.Divide reserved cucumbersbetween servingbowls, andpour chilledsoupon top.Garnishwith choppedgreenonions, and servewith crisptortillachipsorcrustyFrenchbread.

VARIATIONS

Red Gazpacho: Replace the tomatillos and greentomato with super-ripe red tomatoes, and add 1–2roastedredbellpeppers(homemadeorcanned).

White Gazpacho: Known as Ajo Blanco in Spain, thisdelicious, garlicky version of chilled gazpacho isthickened with day-old bread. Increase the garlic to 5cloves,replacethetomatoesandtomatilloswith3cupsof crustless cubed day-old bread (sourdough is greathere),andacupofdriedandplumpedgoldenraisinsorfigs.Omitthegreenherbsandavocado,flavorwithdrySpanishsherry,andgarnishwithadrizzleofgreatoliveoil.

ThomKhaGaiMAKESABOUT4SERVINGS

This classic Thai soup is frequently made with chicken. Again, this is avegetarianversion,butyoucaneasilyaddchunksofcookedchickenbreastandaflavorfulchickenstock.Themoreunusualingredientscanbefoundinmost Asian markets, but can also be replaced easily by more domesticingredientsinapinch.

Ingredients

14-inchpiecegingerroot1stalklemongrass(orgratedzestof3lemons)5makrutlimeleaves(orgratedzestof3limes)6cupsvegetablestock2sweetpotatoes

2cupsoysterorshitakemushrooms,roughlychopped113-ouncecancoconutmilk2tablespoonsThaifishsauce1teaspoonhoney

1cupcilantroleaves,whole1lime,cutintowedgesThaichilioil

Method

1. Roughly chop the ginger, lemon grass, and makrut lime leaves.Combine themwithvegetable stock ina large souppotandbring toaboiloverhighheat.Reducetoasimmerandcookfor30minutes.Useaslottedspoonorstrainertoremoveginger,lemongrass,andmakrutlimeleaves.

2.Spiralizesweetpotatoesintothinshredsusingthesmallestholesandadd them to the broth, along with the mushrooms. Simmer until thesweetpotatoesaretender,about5minutes.

3.Stirincoconutmilk,fishsauce,andhoney,andsimmeranother2–3minutes. Add the cilantro just before serving. Offer lime wedges andchilioiltoyourgueststoaddastheyplease.

VARIATION

Protein: This soup is the perfect place to use a littleleftoverchicken,beef,pork,or fish.Add it,precooked,to the broth in the early stages. Add diced firm tofu

(pressed for 15minutes to remove excessmoisture, asdescribedintheRedCurryrecipehere)withthesweetpotatoesattheend,andletsimmertowarmthrough.

VegetableMinestroneMAKESABOUT6SERVINGS

Minestrone is classic peasant food with origins that predate the RomanRepublic. This classic Italian soup was vegetarian by necessity, with theprotein content bulked up with beans and pasta or rice. This version isvegetarianbychoice,includingthevegetable“pasta.”Youcan,however,addnoodlesifyouareatraditionalist.Pastaornot,thekeytoagreatminestroneisgoodcaramelizationofthevegetablesbeforetheliquidisadded.

Ingredients

2tablespoonsoliveoil1yellowonion,diced2stalkscelery,diced2clovesgarlic1tablespoondriedoregano1tablespoondriedbasil1teaspoondriedthyme1cupredwine114-ouncecancrushedtomatoes1tablespoontomatopaste5cupsvegetablestockorwater1largecarrot

1parsnip1celeryroot1zucchinisquash18-ouncecankidneybeans18-ouncecanwhitebeans1teaspoonkoshersalt½teaspoonfreshgroundblackpepper2–3tablespoonredwinevinegar,asneeded¼cupfreshbasilleaves,chopped¼cupfreshlygratedparmesancheeseMethod

1.Heatoilinalargesouppotovermediumheat.Addonionsandceleryand cook, stirring, until they are tender and caramelized, about 3–5minutes.Addthegarlic,oregano,basil,thyme,andcookanotherminuteuntil thegarlic justbegins tocolor.Addredwine,bring toaboil,andcookuntilreducedbyhalf,about3–5minutes.Stirinthetomatoesandtomatopaste.

2.Addthestockandbringtoaboil.Attheboil,reduceheattoasimmerand cook 30 minutes to concentrate flavors. Spiralize carrot, parsnip,andceleryrootusingthestraightbladetocreateflatspiralribbons.Addthem to the simmering pot, and cook until tender, about 5 minutes.Spiralizezucchiniandsetaside.

3.Addthebeans,salt,pepper,andvinegartoseason.Addzucchinijustbeforeservingandcookanother1–2minutestowarmthrough.Garnish

withasprinklingofchoppedfreshbasilandparmesancheese.

VARIATIONS

ExtraVeggies: This is traditionally a “leftovers” soup,so feel free to add in your veggie leftovers.Nothing isoff limits—greenbeans,broccoli, cauliflower,eggplant,

leafygreens—whateveryouhaveonhand.

Real Noodles: Adding dry pasta to this recipe willthicken the broth considerably. (It will turn out morelikeastew).Tocombatthis,youcanaddextrawater,orprecookthenoodlesseparatelyandaddthemattheend,withthezucchini.

zoodles(zucchininoodles)

Why a whole chapter on zucchini? Because they are byfartheeasiestandmostpopularfoodtospiralize.

BrownedButterZucchiniSpäetzleMAKES2SERVINGS

The word Späetzle means “little sparrow,” although how these little eggnoodle nuggets came to be named after a bird is a mystery. These littlenoodles are thought to have originated in Southern Germany during theMiddle Ages. Here, the name is nothing but an homage, pairing ourspäetzlizedsquashwiththetraditionalbrownbuttersauce.

Ingredients

¼cupunsaltedbutter2largezucchinisquash½teaspoonkoshersalt¼cupfreshlygratedparmesancheeseMethod

1.Melt the butter in a large sauté pan overmedium heat.When it iscompletelymelted,andthebubblessubside,continuetoletitcook.Thesolidswillfalltothebottomofthepanandtoast.Letthemgetbrown,and then black, then remove the pan from the heat and set aside. Itmight smoke a bit, which is okay. The black bits are essential to thisdish’snuttyflavor.

2.Meanwhile, spiralize the zucchini into thick shreds using the largerholes.Choptheminto1-inch lengths.Addthemto thebrownedbutterwith the salt, return the pan to the heat and toss until just warmedthrough.Serveimmediatelywithasprinklingofparmesancheese.

VARIATION

Veggie Options: Potatoes and sweet potatoes make agreat version of this dish. Because they take a littlelonger to cook than zucchini, cook them in boilingwater for 3–5 minutes before adding them to thebrowned butter. Try the same with other wintersquashes.

RoastedShrimpwithGarlic-ZucchiniFettucciniMAKES2LARGESERVINGS

Howcanadishthiseasymakepeoplesohappy?

Ingredients

1poundofmediumshrimp,shelled,deveined,andcleaned2–4tablespoonsextravirginorregularoliveoil4romatomatoes,quarteredlengthwise1redonion,choppedintowedges½teaspoondriedthyme

3largezucchini4clovesgarlic½teaspoonsalt¼cupfreshItalianparsleyleaves,chopped¼cupfreshlygratedparmesancheeseMethod

1. Preheat oven to 375°F. Combine shrimp, 2 tablespoons olive oil,tomatoes,onion,thyme,andtosstogethertocoatwellwithoil.Spreadonto a baking sheet and roast until the shrimp are pink. Using tongs,quicklyremoveshrimpandreturnthepanoftomatoesandonionstotheoven. Keep shrimp warm. Continue roasting until the tomatoes arecharredandtheonioniswellcaramelized.

2.Spiralizethezucchiniintothickshredsusingthelargerholes.Heat2tablespoons of oil in a large sauté pan overmediumheat. Add garlic,reduceheat,andcookslowlyuntiltranslucent.

3. Add zucchini and toss to warm through. Add shrimp, tomatoes,onions, salt, and toss to coat with garlic oil. Divide between servingplates, and garnish each with a sprinkle of chopped parsley andparmesancheese.

VARIATIONS

Shrimpless: If you have vegan tendencies, feel free toomit the shrimp and add a few more tomatoes. Andconsider some colorful heirloom varieties. Golden and

greentomatoesaredeliciousandbeautiful!

ZucchiniwithSweetRoastedKaleandRedOnionsMAKES2LARGESERVINGS

Thereare twokindsofkalegenerallyavailable in themarket.One iscurly,whichisgenerallytoofibrousforsalads,andtheotherisTuscanordinosaurkale, which is preferable for this recipe. Baby kale is also availableoccasionally,whichisthebombifyoucanfindit!

Ingredients

6–8largekaleleaves,stemsremoved1redonion3–4tablespoonsoliveoilregular1cupslicedalmonds3largezucchinisquash1clovegarlicGratedzestandjuiceof1orange1tablespoonhoney1tablespoonbalsamicvinegar½teaspoonkoshersalt½teaspoonwhitepepperasis¼teaspoonormoreredchileflakesMethod

1.Preheatovento375°F.Roughlychopthekale,spiralizetheonionintothinshredsusingthesmallestholes,andcombinetheminalargebowlwith 1 tablespoon of olive oil untilwell-coated. Spread onto a bakingsheet and roast until the leaves are charred and the onions begin tobrown.Spreadalmondsontoasecondbakingpanandtoastinthesameovenuntilfragrantandgolden,about5–10minutes.

2.Spiralizezucchiniintothinshredsusingthesmallestholes.Setaside.Heat2 tablespoonsofoliveoil ina large saucepanovermediumheat.Addgarlicandcookuntilsoftened.Stirinorangezestandjuice,honey,vinegar,salt,pepperandchileflakes.Addzucchiniandcook,tossingtocoat, until just tender, about 2 minutes. Toss in kale and onion justbeforeservingwithagarnishoftoastedalmonds.

SpiralizedVegetableLasagnaMAKESABOUT4TO6SERVINGS

Until the spiralizer camealong therewasnothingnewunder the sun in thelandof lasagna.But thesecorkscrew-cutvegetablesprovidemore spaces fortheluscioussauceandcheesestonestle.Definitelyaleapforwardinlasagnatechnology.

Ingredients

3large,veryfirmJapaneseeggplant2tablespoonskoshersalt,2–4tablespoonsoliveoil1redonion,diced

3clovesgarlic1teaspoondriedoregano1teaspoondriedbasil½teaspoondriedthyme1cupredwine18-ouncecantomatoes1tablespoontomatopasteKoshersaltandfreshlygroundblackpepper,totaste1yellowonion,diced8ouncescriminiorbuttonmushrooms,sliced4cupsbabyspinachleaves2largezucchini

2yellowsquash1bulbfennel8ouncesricottacheese8ouncesfreshmozzarella(buffalo)½cupfreshlygratedparmesancheeseMethod

1. Spiralize the eggplant using the straight blade to create flat spiralribbons.Tosswith the salt to coatevenly,place inacolander,and setasideatroomtemperature.Thesaltwillleachoutthemoisture,reducethebitterness,andmaketheeggplantmoreflavorabsorbent. (Seehereforinformationaboutspiralizingeggplant.)2.Heat1tablespoonofoilina large saucepan over medium heat. Add the red onion and cook,stirring,untiltheybegintocaramelize.Addgarlic,driedherbs,andcookanotherminute.Addwineandcook,stirring,untiltheliquidisreducedby half. Add tomatoes, tomato paste, and simmer for 20–30 minutes.Removefromheat,seasonwithsaltandpepper,andsetasidetocool.

3. Heat 1 tablespoon of oil in a large sauté pan. Add half the yellowonion,andcookuntil translucent.Addmushroomsandapinchof salt.Cookuntilthemushroomsarebrowned.Transfersautéedmushroomstoaplatetocoolandreturnthepantothestove.

4.Heat another tablespoon of oil, add the remaining onion, and cook

untiltheonionbeginstocaramelize.Addthespinachandapinchofsalt.Cook, tossing, until the spinach is wilted. Remove from heat and setasidetocool.

5. Rinse the salt off the eggplant and pat dry. Spiralize the zucchini,yellow squash, and fennel using the straight blade to create flat spiralribbons.Preheatovento375°F.

6. In a large baking dish begin layering the lasagna in the followingorder: tomato sauce, zucchini, fennel, spinach, ricotta, eggplant,mushrooms, mozzarella. Repeat this pattern, doing your best todistributetheingredientsevenlyacrosseachlayer.Finishwithsauceandasprinklingofparmesancheese.Coverthedishandbakeuntilitbeginstobubble,about30minutes.Removecoverandcookanadditional5–10minutestobrownthetopandevaporateanyaccumulatedliquid.Servehot.

VARIATION

MeatyLasagna:Youcanaddmeateasilytothisrecipe.ChooseItaliansausageorgroundbeefandadditinthebeginning of the sauce preparation, browning it in theoilbefore theonionsareadded.Alternatively,youcanlayeryouringredientswithalreadycookedgroundbeef,sausage,roastedturkey,orchicken.

MoroccanZucchiniwithCauliflower-CouscousMeatballsMAKESABOUT2LARGESERVINGS

Moroccancuisine,likemuchoftheancientfoodstouchedbyArabinfluenceandSilkRoadspicetraders,isexoticallyaromatic.Thecombinationhereofsweetandsavoryspicesistypicalofthatregion.Thespiralizerisnot.

Ingredients

½headcauliflower,choppedroughly4clovesgarlic2–4tablespoonsoliveoil1cupcouscous½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper½teaspooncinnamon1teaspooncumin

1teaspoongroundcardamom½teaspoongroundaniseseedsGratedzestandjuiceof1lime3largezucchini

¼cupfreshlygratedparmesancheeseMethod

1. Preheat oven to 375°F. Toss cauliflower and whole peeled garliccloves inoliveoil, and spreadout in a single layeronabaking sheet.Roastuntil thecauliflower isgoldenand thegarlic is fragrant.Cool toroomtemperature.(Keeptheovenon.)2.Meanwhile,combinecouscousand water in a small saucepan over high heat. Bring to a boil, thenreduceheattolow,cover,andsimmerfor10minutes.Turnofftheheatandsetasideuntilthewaterisabsorbed.Cooltoroomtemperature.

3.Processorchopthecauliflowerandgarlicuntil itresemblesapaste.Transfertoalargebowlandaddthecooledcouscous,salt,andpepper.Inaseparatebowl,combinethecinnamon,cumin,cardamomandanise.Add half to the cauliflower mixture, along with lime zest and juice.Slowlydrizzleinoliveoilandstiruntilthemixtureholdstogether.

4. Roll the cauliflower mixture into walnut-sized balls, and set on alightlyoiledbakingsheet.Bakefor10–20minutes,untiltheyaregoldenbrown.

5. Spiralize zucchini into thin shreds using the smallest holes. Heat atablespoonofoilinalargesautépan.Addtheremainingspicemix,the

zucchini, and a pinch of salt. Cook, tossing, until tender, about 2minutes.Addcauliflowerballsandtosstocoat,thenserveimmediately.Garnishwithasprinklingofparmesancheese.

VARIATION

Harissa: Ifyou likeheat, tryadashor twoofharissa.ThisNorthAfrican hot chile condimentwouldmake agreat finish to thisdish. (See the recipe forhomemadeharissahere.)

ZucchiniPastawithPuttanescaSauceMAKESABOUT2SERVINGS

ThissaltydishisnamedfortheItalianladiesofthenight,whoeithermadethis dish frequently to entice customers, or because its ingredients are allprecookedandcanned,making thedisheasy towhipup inbetween…er…jobs.

Ingredients

3largezucchinisquash2tablespoonsoliveoil2clovesgarlic,minced12-ouncecananchovyfilets,roughlychopped1cupkalamataolives,pittedandroughlychopped1tablespooncapers

112-ouncecancrushedtomatoes¼cupfreshbasilleaves,cutinchiffonadeMethod

1.Spiralizezucchiniintothickshredsusingthelargerholes.Setaside.

2.Heatoliveoilinalargesautépanovermediumheat.Addgarlicandcookuntilbarelybrown,about1minute.Addanchovies,olives,capers,andcook,stirring,for1minute.

3. Add tomatoes and bring to a boil. Reduce heat and simmer for 5minutes. Add zucchini and cook, tossing to coat zucchini with sauce,untiltender.Servehotsprinkledwithchiffonadeofbasil.

HerbedZucchiniwithWalnutPestoMAKESABOUT2SERVINGS

The term pesto is a reference to this sauce’s preparation—made with amortar and pestle. It does not have to contain basil.Here, themain flavorcomesfromtoastednuts.Pulverizingthemwhilewarmtakesadvantageofthenaturalnutoils.There isbasilhere,butyoucaneasilyuseanyother freshherb you might have on hand. Try with pistachios, pecans, almonds,hazelnuts,orthetraditionalpinenut.

Ingredients

2cupswalnuts2clovesgarlic¼cupfreshmintleaves¼cupfreshbasilleaves2greenonions,chopped½teaspoonkoshersalt2–4tablespoonsoliveoil3largezucchini

¼cupfreshlygratedparmesancheeseMethod

1.Preheatovento350°F.Spreadwalnuts inasingle layeronabakingsheet,andtoastuntiltheybecomebrownandfragrant.

2.Whilethewalnutsarestillwarm,transferthemtoafoodprocessororblenderandgrindintoapaste.Addgarlic,mint,basil,greenonions,andsalt. Continue to process, adding oil slowly, as necessary, until themixturereachesasmoothpestotexture.

3. Spiralize zucchini into thin shreds using the smallest holes. Heat atablespoon of olive oil in a large sauté pan over medium heat. Addzucchini and cook, tossing in the oil, until tender, about 1–2minutes.Addpesto,andtosstogethertocoatwell.Servewarm,garnishedwithasprinkleofparmesancheeseandwalnuts.

Note:Trythiswithmintonly,oraddItalianparsley,delicatechervil,orpepperywatercress.

ZucchiniCarbonaraMAKESABOUT2SERVINGS

This dish is thought to represent the traditional lunch of Italian coalminers.Whetherornot that’s true, it is for sure an easyanddeliciousrecipe. Be sure to add the egg off the heat, or you will end up withZucchiniinScrambledEggSauce.

Ingredients

2eggs1cupheavycream1cupfreshlygratedparmesancheese4ouncespancettaorbacon,diced½yellowonion,diced3clovesgarlic,minced¼teaspoonkoshersalt½teaspoonfreshlygroundblackpepper3largezucchinisquash¼cupItalianparsleyleaves,choppedMethod

1. In a small bowl whisk together eggs, cream, and ¾ cup of theparmesancheese,andsetaside.

2.Placealargesautépanovermediumheat,addthepancetta,andcookuntilthefatisrenderedandthemeatiscrisp.Removethemeatfromthefatandsetaside.Addtheoniontothefatandcookuntilitbrowns.Addgarlicandcookjustuntilitsoftens.Addsaltandpepper.

3.Meanwhile, spiralize the zucchini into thick shreds using the largerholes.Whenthegarlicissoft,addthezucchiniandtosstocoatwithfatandcookuntilwarmedthrough,about2–3minutes.Turnoff theheat,add the creamand eggmixture, and toss it quickly to coat everythingevenly. Serve immediately, sprinkled with remaining parmesan andchoppedparsley.

VARIATION

Meatless:Carbonarahasmeatbydefinition,buthereisavegetarianversion.Use2tablespoonsoliveoilinsteadofthepancetta.Youcanleaveitatthat,oradda½cupofchoppedmushroomswiththeonionsandgarlic

ZucchiniwithLentilBologneseMAKESABOUT4SERVINGS

Bolognese is the traditional tomato-based sauce from Bologna, Italy, madeclassicallywithslowbraisedbeef.Here,Iofferyouavegetarianversion,usinglentils.Forthosewithahankeringfortheoriginal,seethevariationsbelow.

Ingredients

2tablespoonsoliveoil1yellowonion,diced2stalkscelery,diced1largecarrot,diced½teaspoondriedoregano½teaspoondriedbasil¼teaspoondriedthyme6clovesgarlic,minced2cupsgreenlentils,rinsed4cupsvegetablestockorwater112-ouncecancrushedtomatoes2tablespoonstomatopaste½teaspoonkoshersalt

½teaspoonfreshlygroundblackpepper4largezucchinisquash¼cupfreshItalianparsleyleaves,chopped¼cupfreshlygratedparmesancheeseMethod

1.Heat oil in a large sautépanovermediumheat.Addonion, celery,carrot, herbs, and half of the garlic. Cook until they begin to brown,about2minutes.Addlentils,andcook,stirringfor1minute.Addstockand bring to a boil. Reduce heat and simmer until lentils are tender,about30minutes.

2. Add tomatoes, tomato paste, bring back to a simmer, and cookanother10–15minutes.Seasonwithsaltandpepper.

3. Spiralize zucchini into thin shreds using the smallest holes. Heat 2tablespoons of oil in a large sauté pan. Add remaining garlic andzucchini,apinchofsalt,andcook,tossingtocoatwithoil,untiltender,about2–3minutes.ServebowlsofzucchinitoppedwithaladleoflentilBologneseandasprinkleofchoppedparsleyandparmesancheese.

VARIATION

AlternativeBean: Lentils produce a texture similar togroundbeef.Thesamecanbeachievedbysmashingup

larger beans. Try it with white beans, garbanzos, orkidney beans instead. If you use precooked cannedbeans,reducethecookingtime.

Traditional Bolognese: Instead of lentils, add to thepotofvegetablessomelessercutsofmeatwithalotofmarbling and connective tissue (such as chuck orshanks).Coverwithwater and simmer slowly for60–90 minutes, until the meat is tender, and falls aparteasily. Remove the meat from the pot, cool slightly,mince, then add back to the pot. Continue with therecipeaswritten.Adjustseasoningasnecessary.

ZucchiniPrimaveraMAKESABOUT2SERVINGS

Primavera is French for spring, and this recipe features baby springvegetables. You can, however, make this any time of year using the adultversions of these veggies. Cut them small, and be careful not to overcookthem.

Ingredients

3largezucchinisquash2tablespoonsoliveoil3greenonions,chopped1tablespoonfreshthymeleaves6–8babycarrots,peeledandhalvedlengthwise4babyzucchinisquash,halvedlengthwise4babyyellowsquash,halvedlengthwise1cupfreshbabypeas

1cupheavycream¼teaspoonkoshersalt¼teaspoonwhitepepper¼cupItalianparsleyleaves,choppedMethod

1.Spiralizezucchiniintothinshredsusingthesmallestholes.Setaside.

2.Heatoilinalargesautépanovermediumheat.Addthegreenonions,thyme and cook, stirring until translucent. Add carrots, water, reduceheattoasimmer,andcookuntilcarrotsaretender.

3.Add thebabysquashandcontinuecookinguntil tenderandgolden.Addpeas,cream,salt,pepper,andsimmertoreducecreambyhalf.

4. Add zucchini and cook, tossing to coat zucchini with sauce, untiltender,about2–3minutes.Servehotsprinkledwithchoppedparsley.

maineventsTherecipes in this chapteruseavarietyofvegetables tocreate hearty, entrée-worthy dishes. And although thestandard use of the spiralizer is to make vegetable“pasta,” I have discovered that the options are by nomeanslimitedtotraditionalpastadishes.Preparetohaveyourmindblown.

ButternutSquashandPecorinoRisottoMAKESABOUT4SERVINGS

Butternutsquashisnotinclinedtoholdalong“noodle”shape.Thisrebelliouswintersquashmightstartoutlong,butitslowlybreaksapartintosmallerandsmallerpiecesthemoreitishandled.Thisphenomenon,asitturnsout,makesitperfecttoreplacerice.

Ingredients

½cuppinenuts1largebutternutsquash2tablespoonsoliveoil,extravirginorregular2clovesgarlic,sliced1teaspoonfreshthymeleaves½teaspoonHerbesdeProvence1cupvegetablestockorwater¾cupfreshlygratedpecorinocheese½teaspoonkoshersalt

½teaspoonfreshlygroundblackpepperMethod

1.Preheatovento350°F.Spreadpinenutsontoabakingsheetandbakeuntiltoastedandfragrant,about10minutes.Cool.

2. Spiralize butternut squash into thin shreds using the smallest holes.Breakthestrandsintopiecesabout1inchlong,eitherbyhand,orwithaknife.Setaside.

3.Heatoilinalargesaucepan.Addgarlic,thyme,HerbesdeProvence,and cook until garlic is translucent. Add squash and toss to coat. Addstock and simmer, stirring, until squash is tender and liquid isevaporated,about3–5minutes.

4.Stirin½cupofpecorino,andseasonwithsaltandpepper.Servehottoppedwithasprinkleoftoastedpinenutsandtheremaining¼cupofpecorinocheese.

VARIATION

VeggieVariety:Thissamerecipecanbemadewithanynumber of root vegetables. Try itwith sweet potatoes,celery root, yucca, or rutabaga. The harder ones, like

parsnips or carrots, will get “rice-ier” if you pulse thespiralizedstringsbrieflyinafoodprocessor.

CurriedCauliflower,Cabbage,andWhiteBeanHamburgerPattiesMAKES4TO6SERVINGS

These patties are 100 times better than any premade, processed vegetableburgeryoucanbuyinthemarket.Ilovetheadditionofcurry,butifyou’relooking for a more traditionally flavored patty, see the variations. Manyincarnationsofcurrypowderare readilyavailable.Butyoucanmakeyourownflavorfulblendeasilyathome.Seetherecipehere.

Ingredients

1headcauliflower1russetpotato1headsavoycabbage1yellowonion2–4tablespoonsoliveoil18-ouncecanwhitebeans,drained1egg2–4tablespoonscurrypowderMethod

1.Preheatovento375°F.Chopthecauliflowerroughlyintosmallpieces.Spiralize the potato, cabbage, and onion into thin shreds using thesmallestholes.Combineinalargebowlandtosswith1–2tablespoonsofoliveoil.Spreadoutontoabakingsheetandroastuntilgoldenbrownandtender,about10–15minutes.Cool.

2.Placedrainedbeansinalargebowlandmashroughlywithaspoon.Add the egg, curry powder, and mix thoroughly. Chop the roastedcauliflowermixture into smallerminced pieces, then add them to thebowl. Stir themixture into a paste. Gather up¼–½ cup of paste andformintopatties.Chillpattiesfor15–30minutes.

3.Heat 1–2 tablespoons of oil in a large saucepan overmediumheat.Cookpattiesinbatchesuntilgoldenbrown,about3–5minutesoneachside.Becarefulnottocrowdtheminthepan.Servewarm,orcoolandstoreforlateruse.Theywillkeepintherefrigeratorfor2days,orinthefreezerforuptotwoweeks.

Note:CurryBlends

Therearedifferentblendsof curry ineverydifferent regionof theFarEast. They are easy to make and much more delicious than the pre-ground,pre-blendedvariety.Useacoffeegrinderforbestresults.(Ihaveone grinder designated as a spice-only grinder. That way, my coffeedoesn’ttasteweird.)

VARIATIONS

PestoBurgers:Replace thecurrypowderwith¼cupormoreofyourfavoritepesto.

Mexi-Burgers:Replacethewhitebeanswithblackbeans,andthecurrypowderwithatablespoonofcumin,½teaspoonofcoriander,1choppedjalapeño,and¼cupofchoppedfreshcilantro.Alternativelyyoucanadd¼cupofyourfavoritepremadesalsa.

CurryPowderBlend(GaramMasala)MAKESABOUT¾TO1CUPOFCURRYPOWDER

Garammeans“warm”or“hot,”butnotspicy-hot.Thenamemayrefertothetoastingoftheseedspriortogrinding,orthewarmfeelingyougetaftereatingit.

Ingredients

1cupbayleaf½cupcuminseed¼cupcorianderseed3tablespoonsfreshlygroundblackpepper3tablespoonscardamomseed3tablespoonswholeclove1wholenutmeg,crushedMethod

1. Combine all the spices in a bowl. Toast them in a dry skillet untilfragrant(butnotburned)beforegrindingtoafinepowderinamortarorcoffeegrinder.

VARIATIONS

Chaat Masala: Chaat means “to lick,” which is whatyouwilldotoyourlipsaftereatingthisblend.Usethesame recipe as above, omitting the coriander, andaddingtotheblendafewmoreexoticspices,whichcanbe found in Indianmarkets. Add a tablespoon each ofamchoor, cubeb pepper, ajwain, asafetida, fresh mint,andginger.

CharMasala: This is a simple toasted blend. Use themethod abovewith 2 tablespoons cumin, 1 tablespooncardamom,1teaspoonallspice,and1crushedcinnamonstick.

HarissaRutabagawithKale,ChickPeas,andPoachedEggMAKES4TO6SERVINGS

Harissa is essentially a spicy Magrebian pesto. The national condiment ofTunisia, it is also used extensively in the cuisines ofMorocco,Algeria, andhasfounditswayintothefoodsoftheMiddleEast.Youcanfindready-madeharissa paste, but if you have time and the inclination, it’s fun tomake ityourself.(Seerecipehere.)Za’atar,usedasgarnishinthisdish,isapopularspiceblendused throughoutNorthAfricaand theMiddleEast. Ifyoucan’tfinditfeelfreetosimplyusesomefreshlygroundblackpepper.

Ingredients

3largerutabagas2–4tablespoonsoliveoil1headblackkaleleaves1teaspoonwhitewinevinegar4–6eggs18-ouncecanchickpeas(akagarbanzobeans),drained2tablespoonsharissa¼cupfreshmintleaves¼cupfreshbasilleaves¼teaspoonkoshersaltGratedzestandjuiceof1lemon1teaspoonza’atar

¼cupshelledpeanuts,choppedMethod

1.Preheatovento350°F.Spiralizetherutabagaintothickshredsusingthelargerholes.Tosswith1tablespoonoiltocoatevenly.Spreadontoabaking sheet and roast until toasted, about 5 minutes. Set aside, andkeepwarm.

2.Remove the stem fromthekale leavesandchop the leaves roughly.Tossin1teaspoonofoil,thenspreadontoabakingsheetandroastuntilgoldenandtender,about10–15minutes.Setaside.

3.Bringasmallsaucepanofwaterwithvinegartoaboil.Crack1egginasmalldish,beingcarefulnottobreaktheyolk.Turntheheatdowntoasimmer,stirthepotofwatertocreateagentlewhirlpool,thenslowlydrop the egg in the center. Cook gently, until the white is solidified.Removefromthewaterwithaslottedspoon,andtransfertoabowlofcoldwater.Repeatwithremainingeggs.Keepthepotofwarmwateronalowsimmer.

4. Heat 1 tablespoon of oil in a large sauté pan. Add chickpeas andsauté,shakingthepan,untilbrowned.Addharissaandtosstocoatandwarmthrough.Addrutabaga,kale,mint,basil,andlemonzest, tossingtocoat.Seasonwithsaltand lemon juice, thendividebetweenservingplates.

5. Remove poached eggs from the cold water and resubmerge in thesimmeringwaterfor20–30secondstowarmthrough.Removeeachwiththe slotted spoon, blot on a paper towel, andplace one egg on top ofeach plate. Serve immediately, garnished with za’atar and choppedpeanuts.

VARIATION

Meaty: If you are not avoiding meat, try making thisdish with the addition of lamb, beef, or chicken. Useprecooked (preferably leftover) meats, cut into bite-sizedbits,andsautéthemwiththechickpeas.

HarissaMAKESABOUT1TO1½CUPSOFHARISSA

Iusemypreferreddriedchiles in this recipe,butyoucancertainlyuseanyotherdriedchileormixofchilesthatyouhaveonhand.

Ingredients

4driedguajillochiles,4driedNewMexicochiles¼teaspooncuminseeds¼teaspooncorianderseeds¼teaspooncarawayseeds6–8freshmintleaves4clovesgarlic

Gratedzestandjuiceof1lemon½teaspoonkoshersalt2–4tablespoonsoliveoilMethod

1. Toast chiles on a griddle, or in the oven, until crisp and fragrant,about 1–2 minutes, turning them frequently. Cool completely, thenremovethestemsandseeds.(Considerusinggloves,asthecapsicumwilladheretoyourhandsandspreadwithyourtouch.)Coverstemmedandseededchilesinboilingwaterandsetasidetosoftenfor15–20minutes.

2.Toastspicesinahot,dryskillet.Keepthemmovinguntiltheybecomefragrant,about1minute.Transfertoacoffeegrinderandpulverizetoapowder.

3.Drainthechilesandcombinethemwithmint,garlic,lemonzestandjuice,groundspices,andsaltinafoodprocessorormortar.Pureeintoasmoothpaste,addingoliveoilasneededuntilthedesiredconsistencyisreached. Store in the refrigerator,with a thin layer of olive oil on thesurface.

ParsnipandCeleryRootPastawithRoastedGarlicandPineNutsMAKESABOUT2SERVINGS

Thisrecipefeaturestwoofmyfavoriteunderappreciatedvegetables,andmyfavoriteuseofgarlic.I’mconfidentthatonceyoutrythisyou’llagree.

Ingredients

2wholebulbsofgarlic2–4tablespoonsoliveoil,extravirginorregular1cuppinenuts3parsnips,peeled1celeryroot,peeled1tablespoonfreshthymeleaves½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper2cupsheavycream

1–2tablespoonsfreshlysqueezedlemonjuice½cupshavedmanchegocheese(orotherfirmcheese)Method

1.Preheatoven to400°F.Coat garlicbulbs lightly inoil,wrap in foil,andbakeuntil tender, about30minutes.Meanwhile, spreadpinenutsonto abaking sheet and toast in theovenaswell, until goldenbrownandfragrant,about5–8minutes.Coolboth.

2.Spiralizeparsnipsandceleryroot intothinshredsusingthesmallestholes.Setaside.

3.Heat2tablespoonsofoilinalargesautépan.Cuttherootendoffofeach roasted garlic bulb, and squeeze the roasted garlic paste into thepan. Add thyme, salt, pepper, cream, and whisk to combine. Add theparsnips and celery root, toss to coat evenly with sauce, and simmeruntilthecreamisthickenedandtherootsaretender,about3–5minutes.Serveimmediatelytoppedwithasqueezeoflemonjuiceandasprinkleofgratedmanchegocheese.

VARIATIONS

Artichokes:Theadditionofartichokehearts(cannedinwater, not in oil) adds auniqueumamiquality to this

alreadyuniquedish.Sautéedsunchokes(akaJerusalemartichokes)giveasimilareffect.

Olives: The addition of chopped kalamata olives givesthisdishalip-smackingtang.

PotatoPizzaMAKESONEMEDIUM-SIZEDPIZZA,ENOUGHFOR1TO2SERVINGS

Thisisafavoriteofthegluten-shy.Bewarnedthatwhitepotatoespackalotofcarbs,soifit’sthecarbsyouareavoiding,considermakingthisrecipewithsweetpotatoes,whichhavemorenutrients,andalowerglycemicindex.

Ingredients

2largerussetpotatoes½teaspoonkoshersalt2–4tablespoonsvegetableoil½cuppestosauce(Seehere)1largeheirloomorvine-ripenedtomato,sliced8ouncesfreshmozzarella,thinlysliced2clovesgarlic,sliced

½cupfreshbasilleaves,chopped2–4tablespoonsoliveoil,extravirginifpossibleMethod

1.Spiralizepotatoesintothinshredsusingthesmallestholes.Tosswithsaltandsetaside.

2.Heat2tablespoonsofoilinalargesautépanoverhighheat.Gatherthepotatonoodlesandplacethemallinthehotoiledpan.(Becareful,theoilmightsplatter.)Pressthemintoaflatcake,andcookonhighheatfor1–2minutes.Shakepanoccasionally tokeep fromsticking.Reduceheatandcookuntilthebottomisgoldenbrownandset.Flipandrepeaton the other side. Add another tablespoon or two of oil if necessary.When golden on both sides, transfer from sauté pan to a lightly oiledbakingsheet.Thisisyourpizza“crust.”

3.Preheatovento375°F.Spreadpestosauceevenlyacrossthetopofthepotatocrust.Arrangetomatoslices,evenlyacrossthepesto,andrepeatwith the mozzarella. Sprinkle sliced garlic all over, then drizzle thesurfacewitholiveoil.

4. Bake pizza for 10–20 minutes, until the cheese is melted and thetoppings are bubbling. Remove from oven and topwith basil. Slice inwedgesandserveimmediately.

VARIATION

Pizza Jardiniere: For a fresh, garden-style pizza, topthepotatoeswithanassortmentof freshgreens, lemonzest, olive oil, garlic, and salt. Bake until the greensbegintowilt.

PumpkinMacandCheeseMAKESABOUT2SERVINGS

Thekeytothisdishismiseenplace,theFrenchtermfor“puttinginplace.”Itreferstogettingallyourequipmentandingredientsreadybeforeyoustartarecipe. The cheese sauce for this dish, which is essentially béchamel sauce,needsyourundividedattention.

Ingredients

1mediumpumpkin,peeled,seeded,andcutintolargechunks3tablespoonsbutter1yellowonion,dicedfine1teaspoondriedthyme2tablespoonswholewheatflour(anygluten-freeflourisfine,too)1cupmilk(plainalmondorsoymilksarefinehere,too)1teaspoonDijonmustard

¼teaspoonfreshlygratednutmeg1cupsharpwhitecheddarcheese¼cupgratedparmesancheese

½teaspoonkoshersalt½teaspoonfreshlygroundblackpepperMethod

1.Preheatovento375°F.Spiralizepumpkinintothickshredsusingthelargestholes.Breakthestrandsintopiecesabout1inchlong,eitherbyhand,orwithaknife.Setaside.

2.Bringapotofwatertoaboiloverhighheat.Addpumpkinandcookuntil tender,about2–3minutes.Drainandsetaside inthecolander tocontinuedrainingasitcools.

3. Melt butter in a large sauté pan over medium heat. Add onions,thyme,andcookuntiltheyjustbegintobrown.Whiskinflourtomakearoux. (Themixturewillquickly thicken intoapaste.)Slowlydrizzle inmilk, stirring,until a thickwhite sauce is created. (If it still seems toothickforyou,continuetoslowlyaddmoremilkuntildesiredconsistencyisreached.)Removefromheatandstirinmustard,nutmeg,andgratedcheese.Seasonwithsaltandpepper.

4.Foldcookedpumpkinintocheesesauce,andtransfertoabakingdish.Top with parmesan cheese and bake, uncovered, until brown andbubbly,about20minutes.

VARIATIONS

CheeseOptions:TherearesomanycheesesthatmakegreatMac.Stayaway from the stringiervarieties, suchasjackandmozzarella.Butdotryanycheddar,fontina,muenster—or make a blend. And don’t overlook thepungent cheeses! Goats and blues are quite delicious

here!

Protein Additions: This dish is great with an addedhandful or two of diced smoky ham, chorizo orandouille sausage, succulent lobster, shrimp, or crab.Stir in to the cheese sauce just before you add thepumpkin.

Truffles: The addition of truffles (the fungi, not thechocolatebonbons)ortruffleoilisapopularadditiontoMacthesedays.Butbecarefulwiththetruffleoil.It istoo frequently used with a heavy hand, which can beoverwhelming.Allgoodthingsinmoderation!

PumpkinLinguiniwithFennel,Ricotta,andAmarettoMAKESABOUT2SERVINGS

Pumpkin and amaretto have a long history of togetherness in Italy, whereboth thewinter squashandalmonds are plentiful. If you can find amoretticookies, theymake theverybest topping for thisdish.Toastedalmondsaresecondbest.

Ingredients

1mediumpumpkin,peeled,seeded,andcutintolargechunks1bulbfennel2–4tablespoonsoliveoil2clovesgarlic,minced½cupslicedalmonds1teaspoonfreshmarjoramororegano1cupwhitewine1cupricottacheese½teapsoonkoshersalt½teaspoonfreshlygroundblackpepper2amaretticookies,crushedMethod

1.Spiralizepumpkinandfennelintothickshredsusingthelargestholes.Setaside.

2.Heatoilinalargesautépanovermediumheat.Addgarlic,almonds,marjoram, and cook until fragrant, about 1 minute. Add fennel andpumpkin.Cook,stirring,untiltender,about5minutes.

3. Add wine and cook until the liquid is reduced. Add ricotta, salt,pepper, and stir to thoroughly coat. Serve hot with a sprinkling ofcrushedamarettocookies.

SpiralizedEggplantParmesanBakeMAKESABOUT4SERVINGS

Eggplant Parm is delicious because it is usually really fatty. This bakedversionemphasizesveggiesoverfat,butdoesn’tsacrificeflavor.

Ingredients

3largeJapaneseeggplant2tablespoonskoshersalt2tablespoonsoliveoil,extravirginorregular1smallredonion,chopped3clovesgarlic

1teaspoondriedoregano1teaspoondriedbasil½teaspoondriedthyme1cupredwine112-ouncecancrushedtomatoes1tablespoontomatopasteKoshersaltandfreshlygroundblackpepper,totaste8ouncesricottacheese8ouncesfreshbuffalomozzarella,slicedbreadcrumbs

½cupparmesancheeseMethod

1. Spiralize the eggplant using the straight blade to create flat spiralribbons.Tossthemwiththesalttocoatevenly,placeinacolander,andset aside at room temperature. The salt will leach out the moisture,reducethebitterness,andmaketheeggplantmoreflavorabsorbent.

2.Heat1tablespoonofoilinalargesaucepanovermediumheat.Addonionandcook,stirring,untilitbeginstocaramelize.Addgarlic,driedherbs,andcookanotherminute.Addwineandcook,stirring,until theliquid is reducedbyhalf.Add tomatoes, tomatopaste, and simmer for20–30minutes.Removefromheat,seasonwithsaltandpepper,andsetasidetocool.

3.Preheatovento350°F.Rinsethesaltoffoftheeggplantandpatdry.

4. In a large baking dish layer the ingredients in the following order:eggplant, tomato sauce, ricotta, and mozzarella. Repeat this pattern,doingyourbesttodistributetheingredientsevenlyacrosseachlayer.

5. In a small bowl combine the remaining oil with bread crumbs andparmesancheese.Mixtogethertomoistenevenly,thendistributeevenlyacrossthetopasthefinallayerofthedish.

6. Cover the dish and bake until bubbly, about 30 minutes. Removecover and cook an additional 5–10 minutes to brown the top andevaporateanyexcessliquids.Servehot.

SweetPotatoPadThaiMAKESABOUT2SERVINGS

RicewasamajorexportforThailandinthe1930sand40s.Inanefforttoreducedomesticconsumption,PadThai,madewithricenoodles,washeavilypromotedbythegovernment.It’spopularityspreadafterWorldWarII,andithas since become one of that country’s national dishes. They could havereallysavedriceiftheyhadmadethisspiralizedversion.

Ingredients

1blockoffirmtofu3sweetpotatoesGratedzestandjuiceof1lime2tablespoonsThaifishsauce1tablespoonsoysauce2tablespoonsThaichilisauce1tablespoonhoney2–4tablespoonscoconutorpeanutoil3eggs,crackedandwhiskedtogether1clovegarlic,minced

3greenonions,chopped1tablespoonfreshlygratedgingerroot1tablespooncidervinegar¼cuppeanuts,shelledandchopped¼cupcilantroleaves,choppedMethod

1.Unwrapthetofuandpressitbetweentwoplatestoremovesomeofitsmoisture(asdescribedintheRedCurryrecipehere).

2.Spiralizesweetpotatoesintothinshredsusingthesmallestholes.Setaside. Ina smallbowl stir together limezestand juice, fish sauce, soysauce,chilisauce,andhoney.Setaside.

3.Heat1tablespoonofoilinalargesautepanovermediumheat.Addeggsandscrambleuntilset.Removefromthepanandsetaside.

4. In thesamepan,heatanother1–2tablespoonsoil.Dice tofu into1-inchcubesandaddtothehotoil.Addthegarlic,greenonions,ginger,and cook, stirring, until translucent. Add vinegar and½ cupwater todeglaze thepan, thenaddthesweetpotato.Sautéuntil tenderandtheliquidisevaporated,about5minutes.

5. Add the fish sauce mixture to pan, and toss to coat. Add reservedscrambled egg, peanuts, and ¼ cup cilantro. Combine well, divide

between serving plates, and serve, garnished with a sprinking of theremainingcilantro.

VARIATIONS

Protein:Thisdishiscommonlymadewithshrimp,crab,or chicken. Cook raw meats first with the garlic and

ginger.Or fold inprecookedmeat,warming it throughattheendwhenthevinegarandwaterisadded.

Extra Garnish: Street stalls in Thailand offer myriadgarnishing options. Try it with bean sprouts, limes,pickledvegetables,andevenbananaflowers.

SummerSquashwithTomatoVodkaCreamSauceMAKESABOUT4SERVINGS

This saucebecameall the rage in the Italian restaurantsof the late1990s.Rumorhas it that it’snot Italianatall,butAmerican.Worseyet, it is saidthat the recipe was pushed by a vodka company in an effort to sell morehooch.NotthatIreallycare.It’sdelicious,regardlessofitsprovenance.

Ingredients

2–4tablespoonsoliveoil1redonion3clovesgarlic1teaspoondriedoregano1teaspoondriedbasil½teaspoondriedthyme¼teaspoon(aheftypinch)ofredchileflakes,crushed½cupvodka

112-ouncecancrushedtomatoes1tablespoontomatopastekoshersaltandfreshlygroundblackpepper,totaste2largezucchini2largeyellowsquash6largepattypansquash1cupheavycream½cupfreshlygratedparmesancheeseMethod

1.Heat2tablespoonsofoilinalargesaucepanovermediumheat.Addonionandcook,stirring,untiltheybegintocaramelize.Addgarlic,driedherbs,chileflakes,andcookanotherminute.Addvodka,tomatoesandtomato paste, and simmer for 20–30 minutes. Season with salt andpepper,andkeepwarm.

2. Spiralize zucchini, yellow, and pattypan squashes into thin shredsusingthesmallestholes.Addthemtothesauce,alongwiththecream,and cook, tossing to coat evenly, until tender. Season with salt andpepper,andservetoppedwithasprinklingofparmesancheese.

SweetPotatoCroqueMadamMAKES2SERVINGS

Jumping right on the trendy “ramen burger” bandwagon, this is a creativetake on the classic French grilled hamand cheese. (Without the egg it is acroquemonsieur).Ithasafewadditionalsteps,buttheyarewellworththeextra effort. You can easily make the sweet potato “bread” a day ahead,which will speed the final cooking time. And it is the perfect bun for theCurriedCauliflower,CabbageandWhiteBeanHamburgerPattieshere.

Ingredients

2sweetpotatoes3eggs½teaspoonkoshersalt¼teaspoonfreshlygroundblackpepper1–2tablespoonsoliveoil2–4tablespoonsunsaltedbutter8–12slicesIbéricoham(oryourfavoriteham)8–12slicesgruyèrecheeseMethod

1.Bringalargesaucepanofwatertoaboil.Spiralizesweetpotatoesintothinshredsusingthesmallestholes.Cookthemintheboilingwateruntiltender,about2–3minutes.Drain,coolslightly,thencombineinabowlwith1egg,salt,andpepper.Mixtogethertoevenlycoatsweetpotato.

2.Heat oil in a large sauté panovermediumheat.Divide potato intofourportions,andformeachintoapatty.Dropcarefullyintotheoil,andfryuntilgoldenbrown,about3–5minutesoneachside.Pressflatwithaspatula when you flip them. Reduce heat, cover, and cook until thecenteristender,another3–5minutes.Removefrompan,blotoffoilonpapertowels,andsetasidetocoolatroomtemperature.

3.Melt1 tablespoonofbutter ina largenonstick fryingpan.Carefullycrackintheeggswithoutbreakingtheyolks,andfryovereasy.Removethepanfromtheheatwhentheyarecooked,andsetaside.

4.Layer2slicesofhambetweentwoslicesofcheese,andplacethemonone sweet potato “bun.” Slide an egg on top of each, and top withsecond bun. Place sandwiches in the frying pan over low heat, cover,andcookuntilcheesemelts,about5minutes.Servewarm.

VARIATIONS

Potato Options: The same recipe can be made usingrusset,rose,new,fingerling,orpurplepotatoes.

Caramelized Onions: Sweet, luscious caramelizedonions make a terrific addition to this sandwich.Spiralizealargeyellowonionintothinshredsusingthesmallestholes,andcookinbutter,slowly,overmedium-lowheatuntiltheyaredarkgolden,atleast30minutes.

Béchamel Sauce: Classic croques contain a smear ofthis mother sauce. Melt a tablespoon of butter, add alittle onion, and cook until translucent. Add atablespoon of flour, whisk until it is absorbed, thenslowlyaddacupofmilk,whisking.Seasonwithapinchoffreshlygratednutmeg,salt,andpepper.Voilà!

PotatoClubMAKES2SERVINGS

This is a fun take on a classic sandwich, and a perfect variation for thosetryingtoavoidbread.Youcantakeitastepfurtherandmakeitanall-veggieclub,althoughinthatcase,it’sreallymoreofastackedsalad.

Ingredients

1smallpurpleonion2largerussetpotatoes2–4tablespoonoliveoilregular¼teaspoonkoshersalt1large,ripetomato1ripeavocado½largeEnglishor1Persiancucumber1cupalfalfasprouts1teaspoonredwinevinegar¼teaspoonfreshlygroundblackpepper¼teaspoonItalianherbblend4–6ouncesroastedchickenorturkey4slicesbacon,cooked

6–8slicesSwisscheese

Method

1.Spiralizeonionintothinshredsusingthesmallestholes.Soakincoldwaterforatleast10minutestoremovesomeofthebitteroils.Spiralizepotatoesintothinshredsusingthesmallestholes,andsetaside.

2.Heatoilinalargesautépanovermediumheat.Gatherpotatointo2–3inchpatties.Placethemcarefullyinthehotpan(donotovercrowd),sprinklewithsalt,andfryuntilgoldenbrownonthebottom,about3–5minutes. Flip, press flat with a spatula, reduce heat, cover, and cookuntilthecenteristender,another5–8minutes.(Feelfreetoaddalittlemoreoil if necessary after you flip.)Remove frompan, blot off oil onpapertowels,andsetasidetocoolatroomtemperature.Workinbatcheswithremainingpotato.

3.Thinly slice tomatoandavocado.Combine ina largebowlwith theonions, cucumbers, and alfalfa sprouts. Add 1 tablespoon of olive oil,vinegar,salt,pepper,andherbs,thentosstocoatevenly.

4.Layeronepotato“bun”withchicken,onion,tomato,bacon,avocado,

andsprouts.Topwithcheeseandthesecondpotato“bun.”Skewerwithatoothpicktoserve.

VARIATION

VegetarianClub:Youcouldsimplyomittheoffendingingredients, but why not bulk it up with a coupleumami-laced elements to counter all that rabbit food?Sauté, broil, or grill large portabella or shitakemushroomsandaddthemtothemix.Andhowaboutahandfulofroastedspiralizedeggplant?(Usethestraightbladetocreateflatspiralribbons,salttheeggplantandletitsitfor15minutesbeforeroastingitinalittleoil.)Ortryfire-roastedbellpeppers.Cookthemonthegrill,oroveragasburner(rightontheflame)untiltheyarewell charred.Place inapaperorplasticbag, seal, andlet cool.The charred skinwill rub rightoff the cooledpeppers,leavingbehinditssmokyflavor.

sidesThroughout the history of cooking, vegetables have beenrelegated to supporting roles. While unfair to thesetalentedplayers, itcertainlyhasprovidedusawealthofideas.Ofcourse,thereisnothingtokeepyoufromservinganyoftheseasamaincourse.Thebestcooksarealwaysrebellious.

ChayoteSquashwithLimeandPumpkinSeedsMAKESABOUT4SERVINGS

Chayote squash is a mild firm squash used extensively in Latin Americancuisines. Its relatively neutral flavor and firm texture make it a perfectbackdropformorecomplexflavorparings.Seethevariationsbelowforsomemoreideaswithchayote.

Ingredients

1cuppumpkinseeds(akapepitas)3chayotesquash,peeled3tablespoonsoliveoil1clovegarlic,minced

Gratedzestandjuiceof1lime½teaspoonkoshersalt½cupcilantroleaves,choppedMethod

1. Preheat oven to 350°F. Spread the pumpkin seeds out onto a drybakingsheet inasingle layer.Bakeuntil toastedandfragrant,about5minutes.Whenyouheartheseedsbegintopop,youknowthey’reready.Setasidetocoolatroomtemperature.

2.Spiralizechayoteusingthestraightbladetocreateflatspiralribbons.Setaside.

Heat oil in a large sauté pan overmedium heat. Add garlic and cookuntiljusttender,about30seconds.Addchayote,andcookjusttowarmthrough,about1–2minutes.Removefromheat,addlimezestandjuice,salt,cilantro,and toastedpumpkinseeds.Toss tocoat.Servewarm,orchillandserveasacoldsalad.

VARIATIONS

Raw: Chayote is just as nice uncooked. Try it raw inthis,oranyother,salad.

PicodeGallo:Turnthisdishintoafreshsalsawiththeaddition of your ripest tomatoes, spiralized purple

onion,cucumber,andjicama.Addalittlefreshlytoastedandgroundcumin,andit’sasalsasalad!

Curry: Add some plumped golden raisins, and replacethe pumpkin seedswith almonds. Add, alongwith thelime zest, ¼ cup of yogurt or sour cream, and 1tablespoonofyourfavoritecurrypowderorpaste.

GarlicSweetPotatoFriesMAKESABOUT2TO4SERVINGS

Iliketousetheredyamforthisrecipe,whichisactuallyasweetpotato.Realyamsaremuchtoosweet,andoftenendupburning.

Ingredients

3largesweetpotatoes2–4tablespoonsoliveoil4clovesgarlic,minced¼cupparsleyleaves,chopped½teaspoonkoshersaltketchup(seehereforahomemadeketchuprecipe)Method

1.Preheatovento400°F.Spiralizesweetpotatoesintothickshredsusingthelargerholes.

2.Tosssweetpotatoeswith1−2tablespoonoilandspreadonabakingsheet in an even layer. Bake for 20−30 minutes. Toss the potatoesaround the sheet pan a bit after 10minutes to promote even cooking.Whenthey’redonethesweetpotatoesshouldbegoldenbrown,crispontheedges,andtenderontheinside.

3.Meanwhile, heat remaining oil in a small saucepan. Add garlic andcookslowly,overlowheat,untiltender,butnotbrowned.Removefromheat, add half of the salt and all the parsley. Sprinkle cooked sweetpotatoes with remaining salt, then toss quickly with garlic oil beforeservinghot.

HomemadeKetchupMAKESABOUT1QUARTOFKETCHUP

This is fun,primarilybecause it’s somethingnoone expectsanymore.Also,it’seasy.Easy+Fun=Delicious.

Ingredients

1tablespoonoliveoil1yellowonion2clovesgarlic2stalkscelery1inchfreshgingerroot½teaspooncrushedwholeallspice1cinnamonstick,crushed2–3wholecloves½teaspooncayennepepper1teaspoondrymustard½cupciderorwhitewinevinegar⅓cupbrownsugar128-ouncecancrushedtomatoes1tablespoontomatopaste½teaspoonkoshersalt½teaspoonwhitepepperMethod

1.Heatoilinalargesaucepanoverhighheat.Addonion,garlic,celery,gingerroot,andcook,stirring,untiltheonionsbegintobrownslightly.Add allspice, cinnamon, cloves, cayenne,mustard, vinegar, and sugar.Reduceheattoasimmerandcook10minutes,stirringoccasionally.

2. Add tomatoes and tomato paste, and simmer for 20−30 minutes,stirringoccasionally.Removefromheat,andcooltoroomtemperature.

3.Transfertoablenderorfoodprocessorandpureeuntilverysmooth.Test consistency. If themixture seems thin, return it to the stove andcookonalowsimmerfor10−15minutestothicken.

4.Seasonwithsaltandpepper,andcoolcompletely.Storerefrigeratedinairtightcontainersforseveralweeks,orfreezeforlongerstorage.Thisrecipecanalsobeprocessedincanningjars.Consulttheinstructionsthataccompanythejars.

HomemadeMayonnaiseMAKESABOUT1TO1½CUPS

MyfamilythinksI’mweird,butIlovemyfrieswithmayo.Nottobesnobby,butIlearneditinFrance.MillionsofFrenchiescan’tallbewrong.Iprefertomakemyownmayo,whichis,Iadmit,supersnobby.C’estlavie.

Ingredients

1eggyolk½teaspoonDijonmustard¼teaspoonkoshersalt1cupvegetableoil1tablespoonlemonjuicePinchofwhitepepperMethod

1.Inalargebowlcombineyolk,mustard,andsalt,andwhisktogether.Slowly,dropbydrop,add¾cupsoftheoil,whiskingvigorouslyallthetime.Thisemulsifiesthemixture.

2. Stir in the lemon juice, then resume adding the remaining oil,whisking the whole time. When all the oil is in, season with whitepepper, and more salt if necessary. Store refrigerated in airtightcontainersforseveralweeks.

VARIATIONS

Oils: Some interesting mayo can be made by usingdifferent oils. Olive oil is nice, as are some moreinterestingnutorseedoils.Feelfreetoexperiment!Itisadvisabletostilluseat least½cupofvegetableoil,asmostspecialtyoilshaveprettystrongflavors.

Aioli:Add1–2headsofroastedgarlictotheyolk,andcontinueasdirected.Toroastgarlic,brushawholeheadwithoil,wrapinfoil,andbakefor30–40minutes,untilsoft.Coolandsqueeze!

CurlyOvenFriesMAKESABOUT2TO4SERVINGS

Thesearesopopular itwouldbeashametonot include themin thisbook.See the variations below for a variety of spice mixtures, and differentvegetablesto“fry.”

Ingredients

3largerussetpotatoes2–3tablespoonsoliveoilregular½teaspoonkoshersaltketchup(seehereforahomemadeketchuprecipe)

Method

1.Preheatovento400°F.Spiralizepotatoes intothickshredsusingthelargerholes.

2.Tosspotatoeswithoilandspreadonabakingsheetinanevenlayer.Bakefor20−30minutes.Toss thepotatoesaroundthesheetpanabitafter 10 minutes to promote even cooking. When they’re done thepotatoesshouldbegoldenbrown,crispontheedges,andtenderontheinside.Sprinklewithsaltbeforeservinghot.

VARIATIONS

Fat-Free: If you are watching fat intake, try thismethod. It takesa littlemoreattention than therecipeabove, but is no less satisfying. Instead of oil, toss thepotatoes in one eggwhite.Get themwell coated, thenbakeasdirectedwithadditionalstirringevery5minutestopromoteevencrisping.

SpicyFries:Beforetheygointotheoven,sprinkleyourpotatoes with your favorite Cajun, ranch, or curryseasoning.

FancySalt:Thisistheperfectvehicleforthatfancysaltyouboughtbutdon’tknowwhattodowith.

Potato Options: This recipe works perfectly with avarietyofpotatoes.

YellowSquashwithEdamameandSesameMAKESABOUT4SERVINGS

Black sesame seeds are just like the white ones, except, of course, they’reblack.Andaswiththewhiteones,toastingbringsouttheirflavor.Butbeverycareful when toasting black sesame seeds. You can’t really see when thetoasting is complete.Letyournosebe the judge,andpull themoff theheatwhentheystarttosmellgood.

Ingredients

3largeyellowsquash¼cupblacksesameseeds1tablespoonsesameoil1clovegarlic,minced3greenonions,chopped1tablespoonfreshlygratedgingerroot1tablespoonricevinegar2tablespoonssoysauce1½cupsedamamebeans,removedfromtheirpods,blanchedandsalted½cupcilantroleaves

1cupchivebudsor1-inchlengthsoffreshchivesMethod

1.Spiralizeyellowsquashintothinshredsusingthesmallestholes.Setaside. In a small sauté pan toast sesame seeds over high heat for 1minute,oruntilfragrant.Pourthemoffthehotpanassoonastheyaredone,andsetaside.

2.Heat sesameoil ina large sautépanovermediumheat.Addgarlic,greenonions,ginger,andcook for1minute,until translucent.Deglazewith vinegar and soy sauce. Add squash and cook until tender, about1−2minutes.Addedamame,cilantro,chivebuds,toastedsesameseeds,andcook, tossing todistribute ingredientsand towarmthrough.Servewarm,orchillanduseasacoldsalad.

VARIATION

Tropical Twist: This combination is delightful with alittle exotic sweetness. Add to the deglaze 1 cup ofcoconutmilk.Addwiththeedamame1cupofchopped

fresh pineapple. Then finish it all off with the gratedzestandjuiceof1lime.

PurplePotatoeswithQuinoa,Berries,andAlmondsMAKESABOUT4SERVINGS

Purplepotatoesaresomeoftheoldestpotatospeciesknowntoman.NativetothehighplainsandmountainslopesoftheAndes,theyhavebeencultivatedfor8,000years.Thereareseveralpurplevarietiesthatincludemanydifferentshapesandsizes.Forspiralizing,thelargerthebetter.

Ingredients

1½cupsquinoa¼teaspoonkoshersalt1cupslicedalmonds4largepurplePeruvianpotatoes2–4tablespoonsoliveoil1tablespoonbalsamicvinegar1clovegarlic,minced1pintblueberries

¼cupfreshmintleaves,choppedKoshersaltandfreshlygroundblackpepper,totasteMethod

1.Preheatovento375°F.Combinequinoa,2cupsofwater,andsaltinamediumsaucepanandbringtoaboiloverhighheat.Attheboil,reducetolowandsimmer,covered,for15minutes.Removefromheatandsetasideatroomtemperaturetoabsorballliquid.

2. Spread almondsout onto a drybaking sheet andbakeuntil toastedandfragrant,about5minutes.Setasidetocoolatroomtemperature.

3.Spiralizepotatoesusingthestraightbladetocreateflatspiralribbons.Toss in 1−2 tablespoons of oil, then spread out the ribbons onto abaking sheet. Bake until tender and golden around the edges, about10−15minutes.

4.Inalargebowlstirtogetherremainingtablespoonofoilwithvinegar,garlic, berries, andmint.Addquinoa, almonds, andpotatoes, and tosstogether to coat evenly. Serve warm, or refrigerate and serve chilled.Seasonwithsaltandpepper.

VARIATIONS

Grain Options: Why not try something more exotic?Try some of the more unusual grains now on themarket, like Kamut or spelt. Or use widely availablebrown rice or barley. You really can’t go wrong withanygrain.

GrainFree:Avoidinggrainsaltogether?Substitutesomebeansforthequinoa.Trygarbanzoorblackbeansforaprotein-richversion.

BerryOptions:Anyberrywillwork,butifit’snotberryseason, consider adding dried fruit. Dried blueberriesare available in some stores, or use dried cranberries,cherries,figs,orgoodoleraisins.

OnionStringsMAKESABOUT4SERVINGS

Besureyouronionsareatroomtemperatureforthisrecipe.Ifyouchillthem,theirsugarcontentincreases,andtheywillburnfasterinthehighheatoftheoil.

Ingredients

1cupall-purposeflour(wholewheatorgluten-freeflourswork,too)½teaspoonkoshersalt,plusextratofinish½teaspoonfreshlygroundblackpepper1largeyellowonion1largewhiteonion1largeredonion

1cupvegetableoilMethod

1.Ina largebowlcombinetheflour,salt,andpepper.Spiralizeonionsintothinshredsusingthesmallestholes,thenaddtotheflourandtossto evenly coat. Let the onions sit in the flour for 5−10minutes. Thisallows the onion’s moisture to absorb the flour, making the finishedproductcrisper.

2.Heatoilinalargeskilletoverhighheat.Placeonionsinoilcarefully(do not crowd them) and fry until golden brown, about 3–5minutes.Drain on paper towels and sprinkle with salt. Repeat with remainingonions.Serveimmediately.

VARIATIONS

FancyFinish: Insteadofplainsaltat theend,sprinkleonamixtureof freshherbsmincedwith salt.Or try aCajunseasoning,orasinglefancysalt.

OnionorShallots:Thisrecipecaneasilybemadewithonlyonevarietyofonion,aswellasspiralizedshallots.

SautéedPurpleCabbagewithBaconandCarawayMAKESABOUT4SERVINGS

Thisisoneofmyfavoritesides,becauseIlovetheflavorofcaraway.Butnoteveryonesharesmyaffection.Ifyouarenotacarawaylover,tryreplacingitwithceleryseed,dillseeds,ordrieddillweed.

Ingredients

1headpurplecabbage6slicesbacon,preferablythick-cut2tablespoonscarawayseeds1yellowonion,sliced2clovesgarlic,minced¼cupwhitewinevinegar2tablespoonshoney

½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper1cuppecanpieces,toastedMethod

1. Spiralize cabbageusing the straightblade to create flat ribbons. Setaside.

2.Cookbaconinalargesautépanovermediumheat.Whenthefathasrenderedout,andmeatiscrisp,removethemeatandsetaside.Drainoffallbut2tablespoonsofbaconfat.Addcarawayseeds,onion,andcookuntiltranslucent.Addgarlic,vinegar,andhoney,andstirtocombine.

3. Add cabbage and cook, tossing to evenly coat and distributeingredients.Whencabbage iswiltedand softened seasonwith salt andpepper.Toss in toastedpecansandcrumbledcookedbacon justbeforeserving.

RoastedBeetswithHorseradishMAKESABOUT4SERVINGS

Brightfuchsiaredbeetsareamazing,andoneofmyfavoriteingredients.Butbeetsarereadilyavailableinothercolors,too.Trythisrecipewithanarrayofcolorfulbeetswhentheybecomeavailableinthelatesummer.Fortherestoftheyear,redwilldo.

Ingredients

2largeredbeets2largegoldenbeets2tablespoonsoliveoil,extravirginorregular3greenonions,chopped2tablespoonsfreshlygratedhorseradishroot,or1tablespoonpreparedhorseradish.

Gratedzestandjuiceof1lemon½teaspoonkoshersaltMethod

1. Preheat oven to 375°F. Spiralize beets using the straight blade tocreate flat spiral ribbons. Combine in a large bowl with 1 tablespoonolive oil. Toss to coat, spreadout onto a baking sheet, and roast untiltenderandbrownedontheedges,about10−15minutes.

2. Toss roasted beets with remaining oil, green onions, horseradish,lemonzestandjuice,andsaltbeforeserving.

VARIATION

NutItUp:Thisdishwouldbedelightfulwithacrunchyelement. Try it with toasted pistachios or cashews.(Gesundheit!)

RutabagaWhiteBeanGratinMAKESABOUT4SERVINGS

AuGratinistheFrenchtermthatreferstobrowningthetopofadish,usuallycoveredwithcheese,breadcrumbs,oranegg-basedcustard.Thisistypicallybaked in a shallow ceramic dish, which cooks faster, but you should usewhateveryou’vegot.

Ingredients

4–5largerutabagas2tablespoonsoliveoil1yellowonion,sliced2clovesgarlic,minced1tablespoonfreshthymeleaves,chopped18-ouncecanwhitebeans,drained½teaspoonkoshersalt¼teaspoonwhitepepper1cupricottacheese

¼cupfreshlygratedparmesancheeseMethod

1.Preheatovento350°F.Bringalargepotofwatertoaboiloverhighheat.Spiralizetherutabagausingthestraightbladetocreateflatspiralribbons. Add to the boiling water and cook until tender, about 1−2minutes.Drainandsetaside.

2.Heatoilinalargesautépanovermediumheat.Addonionandcookuntil translucent,about2−3minutes.Addgarlicand thyme,andcookuntilgarlicjustbeginstocolor.Removefromheatandaddwhitebeans,salt,andpepper.Stirthoroughlytocombine.

3.Assemble thegratinby layering rutabaga,beanmixture, and ricottacheeseinashallowbakingdish.Repeatuntilallingredientsarein.Topwithparmesancheese, cover, andbakeuntilbubblyand tender, about15−20minutes. Uncover and cook another 10 minutes to brown thetop.Servehot.

VARIATIONS

GoatCheese:Fora tangierversion, replace thericottawithasoftchevre.

CaramelizedOnion:Enhancethesweetnessofthisdish

by doubling the onion, and cooking themvery slowly,overlowheat,untiltheyarearich,dark,goldenbrown.Thenproceedwiththerecipeaswritten.

RoastedRootVegetableswithCiderGlazeMAKESABOUT4SERVINGS

Thisclassicautumnalrecipeiseasyandgoodallyearlong.Don’tsaveitforfall!It’sagreataccompanimenttogrilledsummermeats!

Ingredients

1butternutsquash1sweetpotato1redbeet1parsnip1yellowonion,sliced1–2tablespoonsoliveoil1teaspoonkoshersalt1tablespoonunsaltedbutter2clovesgarlic

1tablespoonhoney1tablespooncidervinegar1cupapplejuice½cuptoastedpecans,choppedMethod

1. Preheat oven to 375°F. Spiralize squash, potato, beet, parsnip, andonion into thick shreds using the largest holes. Toss in olive oil, andspreadontoabakingsheet.Roastuntiltenderandcrispontheoutside.Sprinklewithsaltandkeepwarm.

2.Meanwhileheatbutter ina large sautépanovermediumheat.Addgarlic and cook until translucent, about 30–60 seconds. Stir in honey,vinegar,andapplejuice.Bringtoaboilandcook,stirring,untilreducedtoasyrupconsistency,about3–5minutes.Keepyoureyeonthis.Itwillhappenfast!

3.Pour theglazeoverwarmroastedroots, toss tocoat,andservehot,toppedwithtoastedpecans.

VARIATIONS

Bacon: Use two slices of raw diced bacon instead ofbutter here. Render the fat and crisp it up in the pan,thenaddthegarlic,etc.

Cheesy:Garnishthisdishwithacrumbleoffeta,goat,orsharpbluecheese.Thesalty tang isagreatcontrasttothesweetnessoftheserootsandtheapplejuice.

SpiralizedChineseFried“Rice”MAKESABOUT4SERVINGS

This is strictly vegetable rice, for those of you avoiding carbs. It would begreat,however,withaddedgrain,too.Seethevariationsforsomeideas.

Ingredients

1largecarrot1largesweetpotato1largerutabaga1largezucchini1–2tablespoonspeanutorvegetableoil2eggs2teaspoonssesameoil3greenonions,chopped2clovesgarlic,minced2tablespoonsfreshlygratedginger1tablespoonhoney2tablespoonssoysauce1tablespoonricevinegar2tablespoonspeas,freshorfrozen½cupfreshcilantroleavesMethod

1.Spiralizecarrot,sweetpotato,andrutabagaintothinshredsusingthesmallestholes.Breakbyhandorchopthemintoabout½-inchlengths.Set aside. Spiralize the zucchini into the same size, and set it asideseparately.

2.Heat vegetable oil in a largewok, sauté pan, or griddle.Whisk theeggstogether,thenaddthemtothehotoil,scrambling,untilsolidified,about30–60seconds.Removefrompan,setaside,andreturnpantotheheat.

3.Addsesameoiltothepan,thenaddgreenonions,garlic,ginger,andcook to soften, less thanaminute.Addspiralizedcarrot, sweetpotato,andrutabaga.Cook,stirring,untiltherootsbegintobrown.Addhoney,soy, and vinegar. Add peas and zucchini, and cook until warmedthrough.Removefromheat,andfoldinegg,cilantro,andserve.

VARIATIONS

Meaty Rice: Feel free to add the traditional pork,chicken, or shrimp into this dish. If you’re using rawmeat,addittotheoilfirst,beforetherootsgoin.Ifyou

haveprecookedmeat,additwiththezucchini.

Grainy:Youcaneasilyaddricetothisdish.Itmustbeprecooked,andbeaddedwiththeroots.Thisisagreatvehicleforusingupanyleftovergrainyoumighthave.

SpiralizedLatkesMAKES?

Thereareasmanyrecipesforlatkesastherearepotatolovers.Thisoneismyfavorite.Ifyouareavoidinggluten,seetheflour-freevariationbelow.

Ingredients

2largerussetpotatoes1yellowonion2eggs2tablespoonsallpurposeflour(wholewheatandgluten-freeflourswork,too)½teaspoonkoshersalt½teaspoonfreshlygroundblackpepper4–8tablespoonsvegetableoil4–8tablespoonsbutterApplesauce

Sourcream

Method

1.Spiralizepotatoesandonionintothinshredsusingthesmallestholes.Combinetheminalargebowlwitheggs,flour,saltandpepper,andtossthemtogetherwell.

2.Heat2 tablespoonsof oil andbutter in a large sautépanoverhighheat.Gatherupthepotatointowalnut-sizedbundlesandplacetheminthehotoil.(Becareful,theoilmightsplatter.)Pressthemintoflatdiscs,andcookonhighheatfor1−2minutes.Shakethepanoccasionallytokeepthemfromsticking.Reducetheheatandcookuntil thebottomisgolden brown and set. Flip and repeat on the other side.Add anotherdollopofbutteroroilasnecessaryforevenbrowning.Whengoldenonboth sides, transfer from the sautépan toapaper towel−linedbakingsheet and sprinklewith salt. Keep thesewarm in the oven,while yourepeatwiththeremainingpotato.Servewithoptionaltoppingsofapplesauceandsourcream.

VARIATIONS

Potato Options: These can bemade with any potato,but the sweeter and waxier ones need to be watchedcarefully to avoid burning. You can also try it with

anotherrootvegetable,suchascarrotsorrutabagas.Getcreative!

Flour-Free: It’s as easyas just leaving the flouroutofthis recipe. You can, in fact, make these with no eggeither, and many people do. (I’m talking to you,vegans!) There is enough starch in a freshly gratedpotato to hold it together well. The method is lesssuccessful with sweet potato and other roots thatnaturallycontainlessstarch.

baking&dessertsThe spiralizer is in noway limited to the savory side ofthe kitchen. Get your sweet on with the followingspiralicioustreats.

Apple-CinnamonFrittersMAKESABOUT6SERVINGS

Theseeasytreatsaresuitableforbreakfast,dessert,orawell-deservedmid-afternoonsnack.Evenifyoudon’treallydeserveit,youshouldtrythem.

Ingredients

2cupsall-purposeflour(wholewheatandgluten-freeflourswork,too)2¼teaspoonsbakingpowder½cupbrownsugar

1¼teaspoonskoshersalt½teaspooncinnamon2largeeggs¾cupmilk1teaspoonvanillaextract3largeFujiapples¼–½cupvegetableorpeanutoilMethod

1. In a large bowl sift together flour, baking powder, sugar, salt, andcinnamon. In a separate bowl, whisk together egg, milk, and vanilla.Addthe liquidto thedry ingredients,andstir togetherquicklywithasfewstrokesaspossible.

2.Spiralizeapplesintothinshredsusingthesmallestholes.Addthemtothebatter,stirtocoat,thensetasidetorestatroomtemperaturefor10minutes.Thisresttimegivesthebakingpowderachancetoreacttothemoisture,whichwillmakethefritterslighterandfluffier.

3. Heat 2–3 inches of oil in a large saucepan over high heat until itreaches375°F.Youcanuseadeep-frythermometer,orjustwaituntilasmallbitof food tossed inbeginsbubbling immediately.At thatpoint,reducetheheattomedium.Continuetomonitorthetemperatureinthesameway.Ifthebatterbrownstoofast,turndowntheheat.If it takestoolongtobrown,turnitup.

4. Gather ¼-cup-sized bundles of battered apples and drop themcarefullyintheoil.Donotovercrowd.Cookuntilgoldenbrownoneachside,about1–2minutesperside.Removewithaslottedspoonanddrainonpaper towels.Repeatwith remainingbatter. Servehot,dustedwithpowderedsugar.

VARIATIONS

Fruit Options: This will work great with pears,persimmons,andevenberries.Addapintofblueberriesinto this batter, along with the apples, or forget theapplesaltogetheranduse3pintsofmixedberries.Theylooka little lumpierthantheappleversion,butareno

lessdelicious.

Pumpkin: Spiralize a pumpkin or butternut squash inthesamemanner, thencookbriefly inboilingwater totenderize. Drain well, pat dry, then add to the batter.Foramorepumpkinytaste,add½teaspoonnutmegand¼teaspoonclovewiththecinnamon.

AsianPearDessertSaladMAKESABOUT4SERVINGS

Havingasaladfordessertsoundsweird,Iknow—untilyoutastethisrecipe!DonotconfuseitwithAmbrosia,SeafoamSalad,orotherJell-Obasedlunchcounterfavoritesfromdaysgoneby.Thisisafreshblendofripe,rawfruits,andisaperfectfinishtoarichmeal.

Ingredients

1tablespoonsugar1teaspoonorangeflowerwaterGratedzestandjuiceof1orangePinchkoshersalt3AsianPears

½cuppomegranateseeds(or1cupfreshberries)¼cupoffreshmintleaves,minced3–4gingersnapcookies,crumbledMethod

1. Inasmall saucepanbring1 tablespoonofwaterandsugar toaboilover high heat. At the boil, remove from heat. (This is simple syrup.)Add orange flowerwater, orange zest and juice, salt, and set aside tocool.

2.Spiralize theAsianpearusing the straightblade tocreate flat spiralribbons. Combine them in a large bowl with pomegranate seeds andmint. Toss with dressing, and serve, chilled or at room temperature,sprinkledwithgingersnapcrumbs.

VARIATIONS

Accompaniments:Thissalad isalsogreat toppedwithadollopofwhippedcream,vanillayogurt,icecream,orsorbet.Italsobenefitsfromasaltycrumbledcheese,likeblueorfeta.

Sugar-Free: Ifyouaretryingtoavoidprocessedsugar,use agave syrup, honey, or a sugar substitute in thesyrup. Or you can omit it altogether and rely on thenaturalfruit’ssweetness,whichisample.Then,replacethe cookies with chopped nuts for a little crunch. Try

almondsorbrazilnuts.

SautéedPearswithBrownSugarandRumMAKESABOUT4SERVINGS

Myfavoritedessertofalltimeisacheeseandfruitplate.Slightlysweetened,these pears become a perfect counterpoint to saltier cheeses.Herewe servefigs, with Manchego cheese and candied walnuts. This would be just asdeliciousaccompaniedbyascoopofPecanPralineicecream.

Ingredients

3Boscpears(Boscpearsareusedherebecausetheyarefirmwhenripe,andkeeptheirshapewhencooked.)2tablespoonsunsaltedbutter2tablespoonsgranulatedsugar2tablespoonsbrownsugar½teaspoonkoshersalt

½cupapplejuice½cupdarkrum(preferablyMyers)Method

1.Removetheseedsfromthebottomofthepearsusingamelonballer.Spiralize themusingthestraightbladetocreate flatspiral ribbons.Setaside. (Iprefer tokeeptheskinonmypears forvisualeffect,but theycan certainly be peeled if that’s what you prefer.) 2.Melt butter in alarge sauté pan over medium heat. Add sugars, salt, and then pears.Sauté2–3minutes,stirring,untilthesugarliquefiesandthepearsbegintocaramelize.Addtheapple juiceandcookuntil the liquid is reducedby half. Add the rum and carefully ignite. Cook until the liquid isreduced by half again, then remove from the heat. Serve warm or atroomtemperature.

VARIATIONS

Accompaniments: Try thiswith a scoopof vanilla icecream,andasprinklingoftoastedpecans.

Fruit Options: This dish works equally well withapples, quince, and persimmons (use the firm fuyuvarietyforbestspiralizingresults).

CarrotCupcakesMAKESABOUTADOZENCUPCAKES

There are many schools of carrot cake thought. This recipe leans to thesimplervariety,becausethat iswhatI like,andinthesepagesIget topick.Butyoumayeasilychunk itupwith theadditionofdried fruits,pineapple,andnuts.This batter canalso be used tomake standard cake circles, or aloafofbread,which is great toastedand smearedwithmarmalade.See thevariationsbelow.

Ingredients

4largecarrots2cupsgranulatedsugar1½cupsvegetableoil4eggs2cupswholewheatorall-purposeflour(gluten-freeflourworks,too)2teaspoonsbakingpowder1½teaspoonsbakingsoda1teaspoonkoshersalt1teaspooncinnamon

2teaspoonsgroundnutmeg1teaspooncardamom

Method

1.Preheatovento375°F.Coatmuffintinswithpansprayandlinewithpaper muffin cups. Spiralize the carrots into thin shreds using thesmallestholes.

2.Inalargebowlwhisktogethersugar,oil,andeggs.Siftandaddtheflour,bakingpowder,bakingsoda,salt,andspices.Stirincarrots.

3. Gather up small portions of carrot from the batter, divide evenlybetweenpreparedmuffintins,thenfilleachcuptotherimwithbatter.Bakefor15–20minutes,untilthecakespringsbacktothetouchandapickinsertedcomesoutclean.Removefromtheoven,cool10minutes,then remove from pan. (This prevents sweating on the bottom,whichmakesthecakessoggy.)Eatas is,orallowthecupcakestocoolbeforeicing.(SeeCreamCheeseFrostingrecipehere)Note:ShapeOptions

Thisbattercanbebakedinanypanbysimplyadjustingthebakingtime.Largercakesbenefitfromareducedtemperature(325–350°F)after15–20 minutes, to prevent the surface from burning before the center is

cooked.Besurewhateverpanyouuseissprayedandpaperedtoensureeasyremoval.

CreamCheeseFrostingMAKESABOUT4CUPS

If you finish a carrot cake with anything but this frosting, you’ll probablyhavearevoltonyourhands.

Ingredients

2ounces(½stick)unsaltedbutter,softened18-ouncepackagecreamcheese1tablespoonvanillaextract¼teaspoonkoshersalt2teaspoonslemonjuice1poundpowderedsugar,siftedMethod

1.Beatbutter andcreamcheese together to createa smoothpaste.Besuretherearenolumpsremaining.Stirinvanilla,salt,andlemonjuice.Addsiftedpowderedsugarslowly(topreventapowderymess),andstiruntilsmooth.Useimmediately,orrefrigeratedforstorage.Thefrostingmustbesoftenedtobeused,eitherbybringingtoroomtemperatureorbybeating.

CandiedCarrotStringsMAKESENOUGHCANDIEDSTRINGSFORTHEABOVEBATCHOFCUPCAKES

Iusethissamemethodforcandyingcitruszest,ginger,andpineapple.

Ingredients

2largecarrots1cupgranulatedsugar

Method

1.Bring3cupsofwatertoboilinasmallsaucepan.Spiralizethecarrotsintothinshredsusingthesmallestholes.Addthemtotheboilingwaterandcookfor1minutetosoften.Strainanddiscardthewater.

2. Combine sugar with 1 cup water. Bring to a boil, add carrot, turndownheatand simmer for10minutes.Drainoff the syrupandspreadthecarrotstringsoutontoparchmentpapertocool.Tosscooledcarrotstringsingranulatedsugar.Storeairtightatroomtemperature,orinthefreezerforextendedperiods.

CoconutandCarrotRicePuddingMAKESABOUT6SERVINGS

Rice pudding is a classic “use up the old stuff” recipe. This version isreminiscent of carrot cake, but is even easier, especially if you are usingleftover rice. I like to use brown, arborio, jasmine, or sushi rice here, butanythingworks.

Ingredients

½cupgoldenraisins¼cupdarkraisins¼cupcurrants¼cupchoppedpitteddates2tablespoonsdarkrumorbrandy3largecarrots2eggs¼cupgranulatedsugar½teaspoongroundnutmeg¼teaspoongroundcardamom¼teaspooncinnamon⅛teaspoongroundclove1tablespoonvanillaextract3cupsheavycream,halfandhalf,ormilk(Thecreamversionwillbealittlericher,butevennon-fatmilkworkswellhere.Evenwaterworks—butlet’snotgetcrazy!)2cupscookedrice

1cupshreddedcoconutMethod

1.Combine dried fruits, rum, and1½ cups boilingwater. Set aside toplumpforatleast30minutes.Overnightisbetter.

2. Preheat oven to 375°F. Coat a 9 × 13-inch baking dish with panspray.Spiralizethecarrotsintothinshredsusingthesmallestholes.Setaside.

3.Whisk together eggs, sugar, spices, andvanilla.Add creamandmixthoroughly. Stir in rice, carrots, coconut, and drained dried fruits.Transfer the mixture into the prepared baking dish. Bake until thecustardhas set and thedish is goldenbrownon the top, about 30–45minutes.Servewarmoratroomtemperaturewithadollopofwhippedcreamandasprinkleofcinnamonsugar.

VARIATION

TropicalAdditions:Considergivingthisdishatropicaltwist with choppedmango, pineapple, or banana. You

can even add the reconstituted dried versions of thosefruitsinsteadoftheraisins.Andtrysubstitutingcannedcoconutmilkforpartorallofthecream.

MelonwithSpicedHoneyCompoteMAKESABOUT4SERVINGS

Melon is a refreshing treat on a hot summer day. This recipe pairs thesweetnessofmelonwiththeacidityofhoneyandthespiceofpepper.Tryitasis,orspoonedovercold,fruitysorbet,icecreams,orGreekyogurt.

Ingredients

3tablespoonshoneyGratedzestandjuiceof1orange1inchoffreshgingerroot,peeledandgrated1largehoneydeworcantaloupemelon½teaspoonfreshlygroundblackpepper½teaspoonfreshlygroundpinkpeppercorns5–6leavesoffreshmint,mincedMethod

1. In a small saucepan, combine honey, orange zest and juice, andginger.Bringtoasimmerovermediumheat,thenremovefromheatandsetasidetocoolandsteep.(Youcanalsodothisstepinamicrowave.)2.Usingachefknife,cutthebottomandtopoffthemelonsothatitwon’troll,thencutofftheskinallthewayaround.Workingyourwayaroundthefruitfromtheoutsidein,shredthemelonintolongthinstripsusingthehandheld juliennepeeler.A standardpotatopeeler is thenextbesttool,whichwillmakebeautifullongflatribbons.

3. In a large bowl combine the melon with the honey mixture. Addpeppercornsandmint,andtosstocoat.Themelonlosesitsvibrantcolorthe longer it sits in the syrup, so add it at the last minute. Serveimmediatelyinchilledglassesasis,oroverfrozensorbet,icecream,oryogurt.

VARIATIONS

Meaty Appetizers: Melon and prosciutto is a classicItalianstarter.Considerthisvariation—theaboverecipewith the addition of julienne prosciutto—served inchilledcocktailglasses.

OatAppleCrispMAKESABOUT4SERVINGS

Abakedfruitcrisp ispossibly theeasiestbakeddessertofall time,which isonereason it is sosatisfying.Thespiralizergives thisold-home,spur-of-the-momentclassicasophisticatedlook…kindalikeafarmboyinatuxedo.

Ingredients

5Fujiapples(oryourfavoritesnackin’apple)Gratedzestandjuiceof1lemon2tablespoonsall-purposeflour(wholewheatandgluten-freewillwork,too)1tablespoongranulatedsugar½teaspoonkoshersalt

½teaspooncinnamon1teaspoonfreshlygratednutmeg½teaspoongroundcardamom⅛teaspoon(atinypinch)ofgroundclove4ounces(1stick)plus2tablespoonsunsaltedbutter1cupwholewheatflour(gluten-freeflourworks,too)½cupbrownsugar

½cuprolledoats

Method

1. Preheat oven to 350°F. Coat a 9 × 13-inch baking dish (or 4individual baking dishes) with pan spray. Spiralize apples using thestraightblade to create flat spiral ribbons. (I like to leaveon the skin,butfeelfreetopeeltheapplesifyouprefer.)Tossapplestogetherwithlemon zest and juice, flour, granulated sugar, salt, and spices.Arrangetheseinabakingdishanddotwith2tablespoonsofbutter.

2.Inamediumbowlcombinewholewheatflour,brownsugar,oats,andremaining butter. Cut together until the mixture resembles a coarsecrumbmixture.(Iliketousemyfingertipsforthis,butaforkorpastrycutterworkgreat,too.)Sprinklethisevenlyoverthepreparedapplesinthebakingdish.

3. Bake until the filling is bubbly and the crumb topping is goldenbrown.Servewarmwithascoopofvanillaicecreamorwhippedcream.

VARIATION

Fruity Options: This recipe works well with pear,quince, persimmon, or firm stone fruits like peaches,nectarines, or plums. Or make it with a mixture. Andconsider adding berries, figs, or rhubarb to yourspiralizedfruits.

PeachMelbaMAKES4SERVINGS

ThisdishisafreshversionoftheEscoffierclassic.Althoughitwasoriginallyserved with raspberry sauce rather than fresh berries, I like nothing betterthan a whole ripe berry at the peak of its season. If, however, you findyourselfmaking this at any other time of year, see the variation below forraspberrysauce.

Ingredients

3firmpeachesornectarines1tablespoongranulatedsugar½teaspoonvanillaextract1pintvanillaicecream

1pintfreshriperaspberriesMethod

1.Cutpeachesinhalfatitsequator,removethepit,andspiralizeusingthestraightbladetocreateflatspiralribbons.Combinetheminabowlwith sugar and vanilla. Toss to coat, and set aside to macerate for 5minutes.

2.Dividemaceratedpeachesbetweenfourservingdishes.Topeachwitha scoop of vanilla ice cream and a handful of raspberries. Serveimmediately.

VARIATION

Raspberry Sauce: Combine raspberries in a blenderwith 1 tablespoon of sugar and 1 tablespoon lemonjuice.Blend toapuree, thenpass througha finemeshstrainertoremovetheseeds.

PumpkinCheesecakeMAKES6TO8SERVINGS

This is a funversionofaholiday favorite. Imade them in individual-sizedcheesecakeringstoshowoffthespiralizedpumpkin,butyoucaneasilybakeitinastandardspringformpan.

Ingredients

4ouncesgrahamcrackers1tablespoongranulatedsugar2tablespoonsunsaltedbutter,melted½smallpumpkinor1largebutternutsquash8ouncescreamcheese,softened1cupsugar

Gratedzestof1orange¼teaspooncinnamon¼teaspoonnutmeg⅛teaspoongroundclove¼teaspoonkoshersalt2eggs1cupsourcream

Method

1.Preheatoven to350°F.Coat6 individual cheesecake rings (setonaparchment-linedbakingsheet),orone8-inchspringformpan,withpanspray.

2.Combinegrahamcrackersandsugarinafoodprocessorandpulverizeto a powder. Add melted butter and pulse to combine. Transfer toprepared pan(s) and press into the bottom, creating a crustapproximately½-inchthick.Bakefor5minutestoslightlytoastandsetthecrust.

3.Bringa largepotofwatertoaboil.Peelandseedthepumpkin,cutinto large chunks, and spiralize it into thin shreds using the smallestholes. Par-cook in water for 2–3 minutes, until just softened. Draincompletely.

4.Inalargebowlcreamtogetherthecheeseandsugar,untilsmoothandlumpfree.(Lumpfreeisimportant!)Stirinorangezest,spices,andsalt.Add theeggsoneata time,whiskingeachuntil smoothbeforeaddingthenext.

5. Arrange thewell-drained pumpkin on top of the toasted crust, andpourcheesecakemixontop,fillingtotherim.Bakefor15–25minutes

(40–50minutes for large springform),until thecheesecakehas slightlysouffléed and starts to brown. Cool completely, then chill in therefrigeratorforatleast2hours.Thecakeswillsinkabitastheychill.

6.Topthecakeswithanevenlayerofsourcreambeforeremovingthemfrom the pan. Serve with a sprinkle of toasted pumpkin seeds, rum-soakedraisins,orcaramelsauce.

SweetPotatoPieMAKEABOUT6TO8SERVINGS

Thisvariationofaclassicworksequallywellwithbutternutsquash,pumpkin,oreven firm fruits likeapples.Thekey is excess—pile that fillinghigh.Thespiralizercreatesalotofair,andthesweetpotatowillsettleasitcooks.Youdon’twantyourpietoappearstingy.

Ingredients

3cupsplus1tablespoonwholewheatorall-purposeflour(gluten-freeflourworkshere,too)1teaspoonkoshersalt1tablespoongranulatedsugar8ouncesunsaltedbutter,chilled,plus2tablespoons¼–½cupicewater

1teaspooncidervinegar4largesweetpotatoes2tablespoonsbrownsugar1teaspoonnutmeg½teaspooncinnamon¼teaspoonkoshersalt1egg

Method

1. Combine 3 cups of flour, salt, and sugar in a large bowl. Cut in 8ouncesofbutteruntilthemixtureresemblesacoarsemeal.Usingafork,addwaterslowly,stirringuntiladoughisformed.Wrapdoughandchillforatleast1hour(longerisbetter).

2.Bringalargepotofwatertoaboil.Spiralizesweetpotatoesintothinshredsusingthesmallestholes.Par-cookinwaterfor2–3minutes,untiljustsoftened.Draincompletely.Combinewell-drainedsweetpotatoesina large bowlwith brown sugar, remaining tablespoon of flour, spices,andsalt.Tosstocoatthoroughly,andsetaside.

3.Coat an8–9 inchpiepan (or8 individual pie tins)withpan spray.Using⅓of thepiedough,knead itbriefly intoa rounddisc, then rolloutintoacircle¼-inchthick.Linethebottomofthepan,fillitwiththesweet potatomixture, anddot the topwith remaining butter.Roll outanothercircleofdoughanduseitasthetopcrust.(Youcanuseitasasolidcircle,orcut it into stripsandweave it intoa lattice.)Crimp theedges,thenfreezethepieforabout30minutes.(Thishelpsmaintaintheshapeofthedoughintheoven.)Preheattheovento350°F.

4.Whisktogethertheeggwith1tablespoonofwater,brushitacrossthetop of the pie, and sprinkle the surface with sugar. (This promotes agoldenbrowncrust.)Bake for20–30minutes,until thecrust isgoldenbrown. Reduce the oven temperature to 325ºF and continue cookinguntil the filling isbubbly,aboutanother20minutes.Coverwith foil ifthe crust starts to get too dark. Remove from oven, cool to roomtemperature, and serve with whipped cream, vanilla ice cream, ormarshmallowfluff.

VARIATIONS

Crumb-Topped Pie: For a different take on top crust,usethestreuseltoppingfromtheOatAppleCrisphere.Bakeasdirectedabove.

Added Goodies: Pie fillings are a great place to getcreative. Try adding rum-or brandy-soaked raisins,chocolatechips,minimarshmallows,or toastednuts tothissweetpotatofilling.

Port-GlazedPersimmonsMAKESABOUT4SERVINGS

Although I love thepersimmon in itsnatural state—sweet, juicy,with slighthoney and date overtones—I love cooking with it even more. It is asurprisinglyversatilefruit,asthisrecipedemonstrates.

Ingredients

3Fuyupersimmons1cupdriedMissionfigs,quartered1pintfreshblueberries2cupsport½cupgranulatedsugar½teaspoonkoshersalt1teaspoonfreshlygroundroughlycrackedblackpeppercorns(youcanusethebottomofyourskillettobreak‘emup!)1cupcrèmefraîche½cupslicedalmonds,toastedMethod

1.Preheatovento350°F.Spiralizepersimmonsusingthestraightbladetocreateflatspiralribbons.Arrangeinabakingdishwiththefigsandblueberries.

2.Addporttothebakingdish,thensprinkleevenlywithsugar,salt,andpeppercorns. Bake until the juices are bubbly and the fruits begin tobrown.Serveawarmspoonfulofthebakedfruitsandtheirjuicewithadollopofcrèmefraîcheandsprinkleoftoastedalmonds.

ZucchiniBreadMAKES2MEDIUMSIZEDLOAVES

Ifyouevergrewzucchini inyourgarden,youarewell-acquaintedwith thisrecipe.Itisthego-torecipeforusingupanabundantcrop.Luckilyforthoseofyouwithoutagreenthumb,theysellzucchiniatthemarket.

Ingredients

3–4largezucchini(about4cups)1⅔cupsbrownsugar⅔cupvegetableoil4eggs3cupswholewheatflour(gluten-freeflourworkshere,too)½teaspoonbakingpowder2teaspoonsbakingsoda1teaspoonkoshersalt1teaspooncinnamon

2teaspoonsgroundnutmeg1teaspooncardamom⅛teaspoongroundcloveMethod

1.Preheatovento350°F.Coattwo9×5-inchloafpanswithpanspray,and line them lengthwise with a strip of parchment paper or foil.Spiralize the zucchini into thin shreds, using the smallest holes. Setaside.

2.Inalargebowlwhisktogethersugar,oil,andeggs.Mixinzucchini.Siftandaddtheflour,bakingpowder,bakingsoda,salt,andspices.Stiruntiljustcombined.

3.Transferthebattertopreparedpans.Bakefor30–40minutes,untilapickinsertedcomesoutclean.(Coverwithfoilifthecrustgetstoodarkbeforethecenteriscooked.)Cool10minutes,thenremovetoaracktopreventsweating.Servewarmortoastedwithmarmalade,sweetbutter,orcreamcheese.

VARIATIONS

NutsandFruit:Addupto2cupsofraisinsand/ornuts.Besuretotoastandcoolyournutsforbetterflavor,andplumpyourraisinsinhotwaterfor15–20minutes.

ConfettiBread:Use4cupsofmixedcoloredvegetablesforafestiveslice!Trycarrot,beet,parsnip,andyellowsquashinadditiontothezucchini.

Glossary

AcidulatedThe addition of acid. In cooking this most frequently referencesacidulatedwater,inwhichasmallamountoflemonjuiceorvinegarisadded towater (¼cuppergallonofwater is sufficient) tokeep foodsfromoxidizing(turningbrown).

AldenteAn Italian term thatmeans “to the tooth,” and refers to the degree towhich certain foods—usually vegetables or pasta—are cooked. Whencooked, these foods retain a slight texture when bitten. They are notcrunchy,noraretheysoft.

AmarettoAnItalianliqueurwiththedistinctiveflavorofbitteralmonds.

AndouilleFrench spiced and smoked sausage originally from the regions ofBrittanyandNormandy.WhentheFrenchmigratedtoNovaScotia,andthentoLouisiana, theirculinarytraditions followed.TheCajunversionofandouilleisquiteabithotterthanitsFrenchcounterpart.

AniseAn annual flowering herb, related to parsley. The seeds have adistinctivelicoriceflavor,whichisusedinliqueurs,candies,sauces,andcosmetics.Sweetaniseisanameoftenusedwhenreferringtothebulbofthevegetablefennel.Thetwoplants,however,areunrelated.

BéchamelFrenchwhitecreamsaucemadebyaddingmilktoroux.ItisoneoftheclassicMotherSauces.

BlanchToboilbriefly,thensubmergeinicewatertohaltcooking.Theprocessis used to loosen the skin, soften the flesh, and intensify the color ofvegetablesandfruits.Alsoreferredtoasparboiling.

CajunseasoningAblendofherbsandspices,widelyavailablereadymixed,thattypicallyincludesgarlic,onions,chiles,pepper,andmustard.

CandiedgingerGingerroot,cookedinsugarsyrup,andcoatedinsugar.

CaramelizedTocookfooduntilthesugar,naturallyoccurringoradded,darkenstoanamber“caramel”color.Caramelizationbringsouta food’sdeep,sweet,richflavors.

ChiffonadeAleafcutintothin,ribbonlikestrips. It isachievedbystackingseveralleaves,rollingthemlikeacigar,andslicingoff“coins”fromoneendofthe cigar to the other. The technique is used frequently for basil andmint.

CoconutmilkThe by-product of grating fresh coconut meat. The canned product ismadebygrating fresh coconut, then soaking it inhotwater to extractthecoconutsfatandflavor.Thereisnoactualcowmilk.Coconutmilkisalways unsweetened, unless specified otherwise. Cream of coconut isanother product that is presweetened, and typically used for cocktails.Thetwoarenotinterchangeable.Coconutwaterisstillanotherproduct.Water naturally accumulates in the center of the nut as it grows. Thiswatertakesonadeliciouscoconutflavor,andisdrunkrightoutofthefreshnut.

CreamingBlending of two ingredients into a creamy, smooth, pastelike texture.Usually used in reference to the combination of butter and granulatedsugar.

Cured/curingAmethodofpreservingfoodwithsalt(corned),acid(pickled),orsmoke.

CurrantsTinyraisinsmadefromtheminiaturezantegrape.Donotconfusethemwith red, white, or black currants, which are small berries used forpreserves,pastries,andtheliqueurcassis.

DeglazeAmethodofremovingcookedfoodanditsflavorfromthebottomofasautéorroastingpanbyaddingliquid,heatingit,andscrapingit.

EquatorIn cooking this term refers to the center division of sphere-shapedproduce.Ifwelabelthestemendsasnorthandsouthpoles,theequatorwould be the horizontal cut across the middle. It is specified so thatproduceiscutintherightdirectionfortheapplication.Forinstance,anorangeisbestjuicedwhencutacrosstheequatorbecauseitopensuptheindividualsections,allowingmoreliquidtoflowout.

FilbertsAnothernameforhazelnuts.

FoldingThe gentle incorporation of two ingredients, one ofwhichusually is afoam.

Fuji

A crisp, sweet Japanese apple variety introduced in the 1960s,popularizedintheUnitedStatesinthe1980s.

GanacheA pastry kitchen staple ingredient, made from equal parts cream andchocolate,usedforfillings,truffles,glazes,andicings.

GrandMarnierAFrenchliqueurmadefromablendofcognacandoranges.

HerbesdeProvenceAnherb blend from the Provence region of France, frequently used inMediterranean cuisine. It usually contains lavender, thyme, sage,marjoram,basil,rosemary,fennel,andsavory.

IcebathIcewaterusedtoquicklycoolfoods.Foodscanbeplaceddirectlyinthebath,orsetontopinanotherbowl,andstirreduntilcool.

JulienneA classic cut, often referred to as a matchstick, with a standardmeasurementof⅛x⅛x2½inches.

KalamataGreekblackolivesmarinatedinwineandoliveoil.

MacerateTosoakfood,usuallyfruit,inliquid,toinfuseflavor.

MakrutlimeleavesThis limevariety is used extensively throughoutAsia bothmedicinallyandinthepreparationoffoodandspirits.Butitisthehourglass,double-lobed leaf that is most prized. Used extensively throughout Thailand,

Cambodia, Vietnam, Indonesia,Malaysia, Burma, and Laos, the leaf ishighly pungent, and easily preserved. The variety has been known fordecadesintheWestastheKaffirLime,untilitwasmadeclearthattheK-word is considered derogatory hate speech in much of the world.Some stores now refer to these leaves simply as “lime leaves,” but becareful.Forcooking,thedouble-lobedleafistheonewithalltheflavor.

MicroplaneA fine grater used for citrus zest and hard cheeses. The tool wasoriginallyacarpenter’sraspusedforsandingwood.

ParchmentpaperHeavypaperthatwithstandsheat,water,andgrease,usedto linepansandwrapfoods.

ParboilingSeeblanch.

ReduceTo cook the water out of a dish, reducing its volume, intensifying itsflavor,andthickeningitsconsistency.

RouxA thickening agent made with equal parts of fat (usually butter) andflour.

SautéTo cook food quickly, over high heat, constantly stirring for evenbrowning.The term isFrench,and itmeans“to jump.”Sautépansaredesignedwithacurvedlip,makingconstantmotionaseasyasaflickofthewrist.

ShallotAmemberoftheonionfamily.Itgrowsinlargecloves,similartogarlic,

hasmultiple layers, likeonions,anda reddishbrownpapery skin.Theflavorismoresubtlethanboth.

SimplesyrupApastrystapleingredient,madebyboilingequalpartssugarandwater.Usedformoisteningcakes,sweeteningsaucesandfruitpurees,andasarecipeingredient.

SrirachaAVietnamesesaucemadefromhotchiles,garlic,vinegar,andsalt.Itisoften referred to as “rooster sauce,” a reference to the rooster on thelabelofthebest-sellingbrand,HuyFong.

StonefruitA tree fruit that contains a pit, or stone, such as peaches, apricots,cherries,andplums.

Supremes1.Asectionofcitrusfruitthathasbeenremovedfromitsmembrane.Togetat thesupreme,cut thetopandbottomoff thefruit,cutoffall theskinsothatnowhitepithisvisible(sothefruitlooksnaked)thensliceouteachsectionwithasharpknife.2.Thesmallpieceofchickenmuscleattachedtothebreast,sometimescalledthetender.

WaterbathAmethodinwhichapanoffoodiscookedrestinginanother,largerpanofwater (as in a baked custard). Themethod slows the conduction ofheat,cookingslowlyandgently.AlsoknowninFrenchasabainmarie.

ZestThe colorful outermost rind of a citrus fruit, containing highconcentrationoftheessentialoilsandflavorcompoundsthatflavorthefruititself.Thebestwaytoaccessthisiswithamicroplane.

Acknowledgments

ThankstoBJBertiatSt.Martin’sPressandKatherineLatshawatFoliofortheirunwaveringsupport.AllthefoodwritersIknowarejealousofmyeditorandagent.AndtoTeriLynFisher,whosetalent issurpassedonly byher professionalismand friendship. Finally toBill, Emma, andClaire,whoarealwaysmybiggestsupporters.

IndexTheindexthatappearedintheprintversionofthistitledoesnotmatchthe pages in your eBook. Please use the search function on youreReadingdevicetosearchfortermsofinterest.

For your reference, the terms that appear in the print index are listedbelow.

Aacornsquashappetizers/snacksCarrotandParsnipSataySkewerCucumberCaviarCanapéCucumberJicamaShrimpCevicheCurriedPotatoBiteFriedPlantainParsnipChipswithGreenGoddessDipPotatoNestQuickMangoChutneyforRicePaperSpringRollRoastedFennelCrostiniSpiralizedVegetableSushiSweetPotato–StuffedJalapeñoPopperapple(s)

CinnamonFrittersCrispsaladswithspiralizingtipsfor

AsianPearDessertSaladBbananasBéchamelSaucebeefBologneseStock,Homemade

BeefSpiralStewbeet(s)

BeefSpiralStewbeet(s)andBalsamicBerrySaladRoasted,withHorseradishspiralizingtipsfor

berriesPurplePotatoeswithQuinoa,AlmondsandSaladwithBeets,Balsamicandbroccoli

brothbeefmisoramen

BrownedButterZucchiniSpäetzleburgers.Seesandwich(es)butternutsquashAlbondigasSoupPecorinoRisottospiralizingtipsfor

Ccabbagesautéedslaw

CandiedCarrotStringscarrot(s)CandiedCupcakesandParsnipSataySkewersRicePuddingwithCoconutandSalad,Rainbow

spiralizingtipsforcauliflower“meatballs,”patties

celeryrootandParsnipPastawithRoastedGarlicandPineNutsRemoulade

andParsnipPastawithRoastedGarlicandPineNutsRemouladespiralizingtipsfor

ChaatMasalablendCharMasalablendChayoteSquashwithLimeandPumpkinSeedsCheesecake,Pumpkinchickensataysoups

ChickenSoupeauPistouwithZucchiniNoodleschickpeaschiffonade,tipsforChineseFried“Rice,”SpiralizedChutney,QuickMangoCilantro-LimeJicamaSaladCoconutandCarrotRicePuddingcouscousCreamCheeseFrostingCreamyCabbageSlawcucumberCaviarCanapésandJicamaShrimpCevicheSaladwithDillyRadishandspiralizingtipsfor

cupcakesCurlyOvenFriesCurriedCauliflower,Cabbage,andWhiteBeanHamburgerPattiescurryburgerspotatobitespowderblendsoup

Ddaikonradishmisosoupwith

Dashi,HomemadedessertApple-CinnamonFritter

Apple-CinnamonFritterAsianPearSaladCandiedCarrotStringCarrotCupcakeCoconutandCarrotRicePuddingCreamCheeseFrostingMelonwithSpicedHoneyCompoteOatAppleCrispPeachMelbaPort-GlazedPersimmonsPumpkinCheesecakeSautéedPearswithBrownSugarandRumSweetPotatoPieZucchiniBread

DillyRadishandCucumberSaladdip.SeealsosauceGreenGoddessKetchup,HomemadeMayonnaise,Homemade

Eedamameegg(s)incarbonaraincroquemadamwithharissainlatkesinsoup

eggplantParmesanBake,Spiralizedspiralizingtipsfor

entréeButternutSquashandPecorinoRisottoCurriedCauliflower,Cabbage,andWhiteBeanPattyHarissaRutabagawithKale,ChickPeas,andPoachedEggParsnipandCeleryRootPastawithRoastedGarlicandPineNutThePotatoClub

PotatoPizzaPumpkinLinguiniwithFennel,Ricotta,andAmarettoPumpkinMac

PumpkinLinguiniwithFennel,Ricotta,andAmarettoPumpkinMacandCheese

SpiralizedEggplantParmesanBakeSummerSquashwithTomatoVodkaCreamSauceSweetPotatoCroqueMadamSweetPotatoPadThai

FfennelandAppleSaladwithRosemaryandRaisinsCrostiniwithRoastedPumpkinLinguiniwithRicotta,Amarettoandspiralizingtipsfor

FriedPlantainsFried“Rice,”SpiralizedChinesefrosting

GGaramMasalablendGardeManger(carvingstation)GarlicSweetPotatoFriesGazpachoSoup,SpiralizedCreamyGreenGlaze,Cider

glossaryoftermsgluten-freedietsGreekSalad,SpiralizedGreenGoddessDip

GharissaPasteRutabagawithKale,ChickPeas,andPoachedEggHerbedZucchiniwithWalnutPestoJ

JalapeñoPoppersjicamaspiralizingtipsfor

Kkabochasquashkale

kaleKetchup,HomemadekohlrabiandShitakeSobaNoodleSoupL

Lasagna,SpiralizedVegetableLatkes,Spiralizedlentils,inBolognese

MMacandCheese,PumpkinmangoChutney,Quick

Mayonnaise,HomemadeMayonnaise,Spicymeatballsalbondigascauliflower-couscous

melon(s)withSpicedHoneyCompotespiralizingtipsfor

Minestrone,VegetableMisoSoup,Daikon,withGingerandGreenTeaMoroccanZucchiniwithCauliflower-Couscous“Meatballs,”

OOatAppleCrisponion(s)spiralizingtipsforStrings

PPadThai,SweetPotatoparsnipChipswithGreenGoddessDipspiralizingtipsfor

pattypan

pattypaninpho

peach(es)Melba

pearssaladwithsautéedspiralizingtipsfor

pecanspersimmonsPort-Glazed

pestoBurgersQuickWalnut

Pho,PattypanpineapplepinenutspizzaJardinierePotato

plantainsFriedspiralizingtipsfor

ponzusauceporkwithmelonSautéedPurpleCabbagewithCarawayandSweetPotatoCroqueMadamwithZucchiniCarbonarawithPort-GlazedPersimmons

potato(es),60.Seealsosweetpotato(es)ClubsCurriedBitesof

CurriedBitesofFriesLatkes,SpiralizedNestsPizzaPurple,withQuinoa,Berries,andAlmondsSaladwithPecanandRoastedspiralizingtipsfor

sweetpumpkinCheesecakeLinguiniwithFennel,Ricotta,andAmarettoMacandCheeseseedsspiralizingtipsfor

PurplePotatoeswithQuinoa,Berries,andAlmondsQQuickMangoChutneyQuickPestoquinoa

Rradishesmisosoupwith

RainbowCarrotSaladRaspberrySauceRedCurrySoupwithSummerSquashandTofuRicePaperSpringRollsRicePudding,CoconutandCarrotrisottoRoastedBeetswithHorseradishRoastedFennelCrostiniRoastedPotatoPecanSaladRoastedRootVegetableswithCiderGlazeRoastedShrimpwithGarlic-ZucchiniFettuccinerutabagaHarissa,withKale,ChickPeas,andPoachedEggWhiteBeanGratin

Ssalad

saladAsianPearDessertBeetandBalsamicBerryCarrot,RainbowCeleryRootRemouladeCilantro-LimeJicamaCreamyCabbageSlawDillyRadishandCucumberFennelApplewithRosemaryandRaisinRoastedPotatoPecan

salsaSpiralizedGreekSpiralizedWaldorf

sandwich(es)CurriedCauliflower,Cabbage,andWhiteBeanMexi-BurgerPestoBurgerPotatoClubSweetPotatoCroqueMadamsauce.Seealsodip;Glaze,CiderAioliBéchamelGaramMasalaHarissaponzuQuickMangoChutneyQuickPestoRaspberrytamariTomatoVodkaCream

SautéedPearswithBrownSugarandRumSautéedPurpleCabbagewithBaconandCarawayseafoodinCucumberCaviarCanapésinCucumber-JicamaShrimpCevicheindashi

inGreedGoddessDipinRoastedShrimpwithGarlic-ZucchiniFettuccineinsushiinZucchiniPastawithPuttanescaSaucesesame

inZucchiniPastawithPuttanescaSaucesesamesidedish(es)ChayoteSquashwithLimeandPumpkinSeedsCurlyOvenFriesGarlicSweetPotatoFriesHomemadeKetchupforHomemadeMayonnaiseforOnionStringsPurplePotatoeswithQuinoa,Berries,andAlmondsRoastedBeetswithHorseradishRoastedRootVegetableswithCiderGlazeRutabagaWhiteBeanGratinSautéedPurpleCabbagewithBaconandCarawaySpiralizedChineseFried“Rice,”

SpiralizedLatkeYellowSquashwithEdamameandSesameSlaw,CreamyCabbage

snacks.Seeappetizers/snackssoupBeefSpiralStewButternutAlbondigasChickenauPistouwithZucchiniNoodleDaikonMisowithGingerandGreenTeaHomemadeBeefStockforHomemadeDashifor

Kohlrabi-ShitakeSobaNoodlePattypanPhoQuickPestoonRedCurrywithSummerSquashandTofuSpicyWinterSquashRamenSpiralizedCreamyGreenGazpachoThomKhaGai

VegetableMinestroneSpicyWinterSquashRamenSoupspiralizerbasicscookinglengthsandfoodsrecommendedforselectionofstylesoftechnique

squash.Seealsospecifictypesacornbutternutchayote

chayotekabochapattypanpumpkinspiralizingtipsforsummerwinteryellowzucchini

Stew,BeefSpiralstock,beefsummersquashRedCurrySoupwithspiralizingtipsforwithTomatoVodkaCreamSauceSushi,SpiralizedVegetablesweetpotato(es)

CroqueMadamFries,withGarlicPadThaiPiespiralizingtipsforStuffedJalapeñoPopperwithT

tamarisauceThomKaGaiSouptofucurrysoupwithmisosoupwithPadThaiwith

tomatogazpachowithandVodkaCreamSauce

andVodkaCreamSauceturkey

VVegetableLasagna,SpiralizedVegetableMinestroneSoupVegetables,RoastedRoot,withCiderGlazeW

WaldorfSalad,Spiralizedwalnutpesto

whitebeansgratinwithpattieswith

wintersquashRamenSoupwithspiralizingtipsfor

YyellowsquashwithEdamameandSesameyucca

Zzoodledish(zucchininoodle)BrownedButterZucchiniSpäetzleHerbedZucchiniwithWalnutPestoMoroccanZucchiniwithCauliflower-Couscous“Meatballs,”RoastedShrimpwithGarlic-ZucchiniFettuccineSpiralizedVegetableLasagnaZucchiniCarbonara

ZucchiniPastawithPuttanescaSauceZucchiniPrimaveraZucchiniwithLentilBologneseZucchiniwithSweetRoastedKaleandRedOnionzucchini,SeealsozoodledishBread

ChickenSoupeauPistouwithspiralizingtipsforzoodles

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Contents

TheBasicsWhatisaSpiralizer?WhoistheSpiralizerfor?ChoosingYourSpiralizerStylesSpiralizingTechniqueCookingTipsProduceSpecifics

Appetizers&SnacksCarrotandParsnipSataySkewersFriedPlantainsCucumber-CaviarCanapésCucumber-JicamaShrimpCevicheCurriedPotatoBitesQuickMangoChutney

ParsnipChipswithGreenGoddessDipPotatoNestsRicePaperSpringRollsRoastedFennelCrostiniSpiralizedVegetableSushiSweetPotato–StuffedJalapenoPoppers

SaladsCeleryRootRemouladeCilantro-LimeJicamaSaladBeetandBalsamicBerrySaladCreamyCabbageSlawDillyRadishandCucumbersSpiralizedWaldorfSaladFennelAppleSaladwithRosemaryandRaisinsRainbowCarrotSaladRoastedPotato–PecanSaladSpiralizedGreekSalad

SoupsBeefSpiralStewChickenSoupeauPistouwithZucchiniNoodlesQuickPesto

PattypanPhoHomemadeBeefStockDaikonMisoSoupwithGingerandGreenTeaHomemadeDashiKohlrabi-ShitakeSobaNoodleSoupButternutAlbondigasRedCurrySoupwithSummerSquashandTofuSpicyWinterSquashRamenSpiralizedCreamyGreenGazpachoThomKhaGaiVegetableMinestrone

Zoodles(ZucchiniNoodles)BrownedButterZucchiniSpäetzleRoastedShrimpwithGarlic-ZucchiniFettucciniZucchiniwithSweetRoastedKaleandRedOnionsSpiralizedVegetableLasagnaMoroccanZucchiniwithCauliflower-CouscousMeatballsZucchiniPastawithPuttanescaSauceHerbedZucchiniwithWalnutPestoZucchiniCarbonaraZucchiniwithLentilBologneseZucchiniPrimavera

MainEventsButternutSquashandPecorinoRisottoCurriedCauliflower,Cabbage,andWhiteBeanHamburgerPattiesGaramMasalaHarissaRutabagawithKale,ChickPeas,andPoachedEggHarissaParsnipandCeleryRootPastawithRoastedGarlicandPineNuts

PotatoPizzaPumpkinMacandCheesePumpkinLinguiniwithFennel,Ricotta,andAmarettoSpiralizedEggplantParmesanBakeSweetPotatoPadThaiSummerSquashwithTomatoVodkaCreamSauceSweetPotatoCroqueMadamPotatoClub

SidesChayoteSquashwithLimeandPumpkinSeedsGarlicSweetPotatoFriesHomemadeKetchupHomemadeMayonnaiseCurlyOvenFriesYellowSquashwithEdamameandSesamePurplePotatoeswithQuinoa,Berries,andAlmondsOnionStringsSautéedPurpleCabbagewithBaconandCarawayRoastedBeetswithHorseradishRutabagaWhiteBeanGratinRoastedRootVegetableswithCiderGlazeSpiralizedChineseFried“Rice”SpiralizedLatkes

Baking&DessertsApple-CinnamonFrittersAsianPearDessertSaladSautéedPearswithBrownSugarandRumCarrotCupcakesCreamCheeseFrosting

CandiedCarrotStringsCoconutandCarrotRicePuddingMelonwithSpicedHoneyCompoteOatAppleCrispPeachMelbaPumpkinCheesecakeSweetPotatoPiePort-GlazedPersimmonsZucchiniBread

GlossaryAcknowledgmentsIndex

THESPIRALIZEDKITCHEN.Copyright©2015byLeslieBilderback.Allrightsreserved.PrintedinChina.Forinformation,addressSt.Martin’sPress,175FifthAvenue,NewYork,N.Y.10010.

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PhotographsbyTeriLynFisher

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ISBN978-1-250-06719-7(tradepaperback)ISBN978-1-4668-7520-3(e-book)FirstEdition:March2015