Today I’m in the mood for veggies. I really want to keep it simple. Something Clean and fresh. My kids were not big on veggies and I don’t blame them. They can sometimes be very boring. So, I try to come up with fun, interesting recipes for them to enjoy. I remember having to eat my vegetables and it was a mission. My mother would not let me leave the table until I was completely done. Today, it’s more like, no veggies, no x-box or I’ll take your phone away. Simply sending them to their room is a bigger mistake. They will be more than happy to do so. A room full of toys, privacy, games, and the phone to face time with friends and gossip. You would have to empty out the whole room. Guess what folks? it will never happen. Who has the time and energy for all that? over a plate of garlic saute spinach, broccoli or asparagus. Yummy. Well, you get the idea. So, choose your battles and get creative. Eating Clean and fresh has to be well thought out. It should be fun. Involve them in the kitchen. keep them interested. Keep it simple.
There is nothing better than fresh, crunchy and perfectly cooked vegetables. So today I’m in the mood for zucchini and we are gonna make noodles with it. I am going to incorporate some cherry tomatoes. Garlic, lemon, sweet onions, capers and fresh basil picked from my garden. A bit of white wine as well. Some for cooking and some for me. We’ll finish this dish with extra virgin olive oil. Fresh grated Parmesan, young arugula and flat-leaf chopped parsley. Just enough chicken broth to coat the noodles. I like to top my dish with crushed chili flake for heat. Perfect. I love it. Clean and Fresh is exactly what i was in the mood for.
My kids thought it was a great spaghetti. I felt accomplished.
Cheers my friends’
- 11/2 pound of zucchini
- 3 cloves garlic, peeled, smashed and minced
- 2 oz capers
- 1 oz fresh young arugula
- 1 medium sweet onion peeled and chopped into 1/4″ pieces
- 16 oz cherry tomatoes cut in halves
- 1 lemon zest
- 2 oz extra virgin olive oil
- 1/2 cup white wine (medium dry)
- 1 cup chicken broth
- 1 oz flat leaf parsley chopped
- 1/2 oz fresh picked basil (rough chopped)
- Parmesan cheese (add to your taste)
- Kosher salt and fresh black pepper (to your taste)
- crushed chili flakes (to your tastes)
I used a vegetable corer to core and cut the zucchini into a spiral shape. (you can find this spiral cutter in any William Sonoma, Walmart or Target store)
Once zucchini spirals are ready, set aside until ready to be used.
In a preheated sauce pot, add oil, onions and cook until translucent. Then add tomato and garlic. Deglaze with white wine and reduce by half. add chicken broth and bring to a simmer until reduce by half or enough to glaze the zucchini noodles. add zucchini, capers, arugula, parsley and chopped basil. Season with salt and pepper, drizzle olive oil to coat the veggie noodles. Top with lemon zest, parmesan and chili flakes for heat. Toss well to combine all ingredients and voila. Enjoy