I’m not a very trendy person, I don’t really follow the latest trends or if I do I come to them way after the fact. Let’s take some examples – I didn’t get a smart phone until 3 years ago and it’s not an iphone, it’s an android. My clothing is classic, I buy things that can last for years not what is currently hip and will look weird 3 years from now. The new music I buy are bands from the 90’s coming out with new records.
Oh and while yes I live in Brooklyn and one might consider that trendy, I’m not in the “cool” neighborhood. I’m in the place where people just nod their head and pretend to know where it is on the map.
Sometimes though, sometimes you just have to give into trends and sometimes those trends are kind of cool.
Have you guessed what I’m talking about yet? Can you tell from the photo above or the title of my recipe?
Yes. I gave in a bought the vegetable noodle maker. I couldn’t resist, all these gorgeous zucchini noodle salads were popping up and I’m a week away from my summer CSA starting which means all the zucchini was coming my way.
Can I tell you a secret? This was the best trend to give into and buy. I’m in love. Since I bought my tool I have made zucchini noodles almost every day for lunch. Bring the zucchini, the summer squash, the beets, the carrots, bring me anything that can be turned into a vegetable noodle because it’s on! I’m game!
I love that in just a few minutes I can turn a vegetable that I felt so-so about cooked into healthy, crunchy, raw noodles for a wonderful dinner salad. Topped with some herbed dressing from my indoor garden and this salad is summer in every bite.
- 1 medium zucchini
- 1 cup baby arugula
- 1 cup cherry tomatoes, halved
- 2 - 4 ounces balls burrata cheese
- 1 cup fresh basil
- 1 cup baby arugula
- juice from 2 lemons
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- Peel the zucchini using a vegetable noodle/spiral peeler and divide between two bowls.
- Toss with half the arugula, tomatoes and add 1 of the 4 ounce balls of burrata to each bowl.
- In a blender add the cup of basil, arugula and lemon juice. Puree and drizzle the olive oil from the top until emulsified. Season to taste with kosher salt.
- Drizzle the dressing on top of the salad and reserve any extra dressing in a glass container for 2-3 days.
As part of the #ChooseDreams initiative from American Family Insurance #WeekdaySupper is presenting you with some fantastic recipes from the garden and easily found in your local grocer. These meals can be put together in no time and are a great use for all the wonderful produce you grow in your garden this summer or pick up from the local farmer’s market.
Please visit American Family Insurance for more information and visit our Recipes from the Garden #ChooseDreams Pinterest board for more fabulous ideas.
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This post is sponsored by American Family Insurance. All opinions are my own.
This weeks recipes from the garden are:
- Monday – Zucchini Noodle Salad with Arugula, Burrata and Tomatoes by The Girl In The Little Red Kitchen
- Tuesday – Zucchini Rice Gratin by Delaware Girl Eats
- Wednesday – Shrimp Alfredo with Spaghetti Squash by Yours And Mine Are Ours
- Thursday – Turkey Spinach Salad with Herb Vinaigrette by Magnolia Days
- Friday – Farmers Market Pasta by Momma’s Meals
What a gorgeous and fun salad with the veggie noodles. I’ve got to find me one of those gadgets too.
you bought one!!! so glad you love it! LOVE this “noodle” salad!!! esp with that big hunk of burrata. . my fave! yum!
I’ve been considering getting one of those as well; I’m usually not much for single use kitchen gadgets, but this one seems to be universally loved. My CSA starts up this week (silly New England and their late growing season), and if it’s anything like last year, there will be a point in August in which I will have about 1078348727905031828975 squashes. Last year, I walked around my office and passed them out, but I’m thinking this year I can make some more salads.
The next thing I buy is going to be a spiralizer. I want to make zucchini noodles!!!
Love the freshness of this dish! Also love those gorgeous curly zucchini’s!
It isn’t quite the same as a spiralizer, but I just bought a julienne peeler. Can’t wait to put it to good use this summer! Maybe I’ll start with these zucchini noodles 🙂
Now that is one trend I should join as well 🙂 ~ Your zucchini noodle salad just looks amazing, Susan.
I am so damned intrigued by this vegetable noodle thingamajiggy. I know that Alice of Hip Foodie Mom has one and loves it. You guys are seriously making me consider buying one. The thought of healthy noodles is awesome. I’m in love with the burrata and the dressing. Yum!
I looooooove zucchini noodles!!!! I feel you girl. I live in Chicago but not in any cool neighborhood. I live on the outskirts in basically suburbia Chicago. My neighbors are cops and firefighters who have to live within the city in which they work. But it’s cool with me. Who needs to be trendy when you have burrata?!?!?!
Oh your salad it looks amazing! I have been wanting to purchase one of those tools too but haven’t yet. I seriously need to do it now!
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