ZUCCHINI NOODLES
 
Ingredients:

Fresh spiralized zucchini (found in produce department of most grocery stores)


Directions:

Rinse spiralized zucchini noodles.
Drain well.
Place zucchini in a non-stick pot.
Heat until the texture of cooked noodles.
Tip the pot to the side, squeezing the noodles against the side of the pot to release as much liquid as possible.  Carefully, sop up excess liquid with paper towels.
Top with your favorite sauce.

Notes: 

Other noodle substitutes:

Shirataki noodles are available in most grocery stores.  Simply rinse in a colander. Drain.  Microwave for 2 minutes.

Kohlrabi noodles are an excellent substitution for pasta.  We buy them whenever we find them in a produce department.

SPAGHETTI SQUASH NOODLES
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Ingredients:

1 whole spaghetti squash (cut in half by the produce department)
salt

Directions:

Preheat oven to 375 degrees.
Wash the halves.
Scoop out all of the seeds with a tablespoon.
Salt the inside.
Place pieces upside down on parchment-lined pan..
Bake approximately 35 minutes.
Remove halves from oven and let rest for 10 minutes.
Remove "spaghetti" strands with a fork.

Notes:

Use in your favorite pasta recipe.

Bake leftover "spaghetti" in the oven with butter at 375 degrees for 25 minutes.

Serves 2 - 4

SAVORY SPINACH
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Ingredients:

11 oz. fresh baby spinach
1 tbsp. Red Boat Fish Sauce (or I/4 tsp. Tamari)
1 tbsp. butter

Directions:

Wash spinach leaves thoroughly.
Drain well.
Place spinach in non-stick pot.
Heat to evaporate excess liquid, stirring often.
When spinach stems are tender, drain excess liquid.
Add Red Boat Fish Sauce (or Tamari) and butter.
Heat for 1 minute.

Serves 2

MASHED CAULIFLOWER
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Ingredients:

4 twelve ounce bags of fresh cauliflower florets
6 tbsp. butter
1 tsp. salt
1/8 tsp. white or black pepper
1 cup of sour cream
3 cups sharp cheddar cheese shredded
9 slices of crisp cooked bacon chopped

Directions:

Bake bacon in oven for 14 minutes at 400 degrees.  Set aside.
Boil cauliflower in salted water until very soft.
Drain, squeezing out excess moisture in a colander with a potato masher. (This is a critical step.)
Combine the cauliflower, butter, salt, pepper, sour cream and cheddar cheese (not the bacon) in a food processor.
Process until smooth.
Fold in the bacon.
Bake uncovered in a 9 X 13 inch metal pan at 400 degrees for 35 minutes.

Serves 8

Note: 

For parties, this recipe can be prepared unbaked the day before, covered in a bowl, and refrigerated.  Bake the next day uncovered in a 9 X 13 inch metal pan at 400 degrees for 45 to 50 minutes.

BUTTERY GREEN BEANS
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Ingredients:

12 oz. fresh green beans
1/2 tsp. salt
2 tbsp. butter

Directions:

Rinse green beans.
Boil in salted water until slightly soft. *
Drain well.
Add butter to pot.  Heat stove on a low setting.
Mix the green beans with butter and salt.

Serves 2 -3
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*Note:  I check the green beans before draining.  After boiling for 5 to 7 minutes, I remove a green bean, dry it, and break it in half.  If it breaks easily, the beans are ready to drain.  If they seem on the verge of being too soft, I quickly throw them into the colander to drain and run them under cold water.  This prevents them from continuing to cook.

​BUTTERY ASPARAGUS

Ingredients:

10 - 12 oz. fresh asparagus
1/4 tsp. salt
2 tbsp. butter

Directions:

Rinse asparagus well.
Boil in salted water until slightly soft.
Drain well.
Add butter to pot.

Mix the asparagus with the butter and 1/4 tsp. salt

Serves 2 - 3