Humor keeps us alive. Humor and food. Don't forget food.
You can go a week without laughing. ~~ Joss Whedon

As an enthusiastic foodie who grew up in a home where my father was a chef, and my Mother had the instincts of one, not surprisingly, I like to cook. Initially, I debated whether my musings about food and cooking would actually interest anyone but myself, but after some encouragement, I decided to start writing. My hope is to showcase seasonal foods, share my favorite recipes, and celebrate the joy of eating well.

Not a Back-up Singer Anymore

For as long as I can remember, "Eat Your Vegetables" was seen as a call for health but not necessarily a very appetizing one. As a kid growing up during the era of the boil-in-the-bag version of peas, my Sister and I were luckier than most when it came to what was served at the dinner table. Dishes like stuffed cabbage and bell peppers, creamed cauliflower, cheesy broccoli, sautéed sauerkraut with bratwurst, and braised sweet and sour red cabbage, showed up regularly in my house and were eaten with gusto.

Over the years I've experimented with foods and discovered a variety of vegetables in the vast veggie world my Mother had never used before. So, rather than by-passing the bokchoy on the shelf because I had no idea how to prepare it, I'd spend a little time looking at cookbooks or searching online where I'd tailor recipes to my own tastes. Limiting my intake of grains, and the calories that went along with it, also allowed me to splurge with the flavors butter and oil added to my vegetables. Throw in some shrimp, pork, beef or chicken; season that with garlic, onions, spices and different condiments, and you'd be shocked how good vegetables can taste.

In other words, vegetables don't have to be the back up singer anymore. They can be the diva.

The Zucchini and The Zoodle

Once dismissed by French chefs as a bland and watery vegetable, the zucchini has nonetheless become quite a popular veggie within the squash family. Adopted by the Italians and named the "little squash", the zucchini has found its way into casseroles, fritters, eggs, dips, breads and desserts, and quite recently in the form of "zoodles".

So, what are zoodles you ask?

Now that we know what zoodles are, let's talk about what zoodles are not:

They are not a substitute for spaghetti.

End of story.

Go into zoodle territory expecting it to be a healthy stand in for your beloved pasta and you'll just end up feeling like a sucker who was promised the best sex of your life but got a handshake instead.

However, if you meet zoodles on their own terms, as a wonderfully tasty vegetable dish that pairs nicely with seafood, meat, eggs, cheese, dressings, herbs and seasonings, you'll be smacking your lips and rubbing your tummy once you've tasted these babies. I promise.

So, let's celebrate the beginning of Spring with the culinary versatility of the zucchini!

The Recipes

Mushrooms in a cheese sauce. Ahhh...What could be better? Maybe some scallops? You got it! I like to add extra mushrooms to this dish and you'll see why when you top your zoodles off with this velvety sauce. If you plan to take this dish along for lunch, bring extra Parmesan cheese with you as the zoodles tend to expel a little moisture when reheated in the microwave.

Serves 2

Ingredients

4 large Zucchini
8oz pkg. of cremini mushrooms
1 Tbsp. of olive oil
*2 Tbsp. TJ's Garlic Spread
*1 pkg. of TJ's Saucy Scallops with Mushrooms
Grated Parmesan cheese

**I frequently shop and also work at Trader Joe's (TJ's) and enjoy both the convenience and the creativity their products allow me. I am not being compensated for including their products in these recipes

Instructions

1. Spiralize 4 large zucchini and set aside

2. Clean and slice mushrooms

3. Heat oil in large saucepan and saute mushrooms

For best results when sauteeing mushrooms, do not crowd them in the saucepan. When heated, mushrooms release a lot of moisture. If they are crowded you will end up with boiled mushrooms instead of a deliciously browned sauteed mushroom. Take your time and saute the mushrooms in two batches if needed.

4. When mushrooms are browned set aside

5. Pour the contents of TJ's Saucy Scallops with Mushrooms in medium saucepan and follow instructions as directed

6. When sauce is fully heated, stir in additional mushrooms and add garlic spread. Set aside and keep warm

7. Heat large saucepan and then add 1 tsp. oil. Add zoodles to the hot saucepan and saute quickly for 3-4 minutes over medium high heat

8. Be careful to not overcook the zoodles. They should be a little soft but not too watery. Wait until you've drained them before seasoning

9. Drain zoodles in colander and salt and pepper to taste

10. Plate zoodles and add sauce

11. Sprinkle with Parmesan cheese

Don't let the simplicity of this dish fool you. The flavors of the garlicy shrimp with the parmesan and pesto, combined with the fresh zucchini makes for a satisfyingly scrumptious meal. Pair this dish with a crisp sauvignon blanc and you've got a culinary experience that is good enough to share with company. Really.

Serves 2

Ingredients

4 large Zucchini
1-1/2 cups medium cooked shrimp
2 tsp. TJ's Garlic Herb Butter
1/3 cup TJ's Genova Pesto
1 Tbsp. TJ's Garlic Spread
Grate d Parmesan cheese

Instructions

1. Spiralize 4 large zucchini

2. Heat large saucepan and then add 1 tsp. oil. Add zoodles to a hot saucepan and saute quickly for 3-4 minutes over medium high heat

3. Be careful to not overcook the zoodles. They should be a little soft but not too watery. Wait until you've drained them before seasoning

4. Drain zoodles in colander and salt and pepper to taste

5. Heat garlic butter in large saucepan and add shrimp

6. When shrimp are warm, add pesto, garlic spread, and stir together until blended

7. Add zoodles and stir until heated through

8. Generously sprinkle in grated parmesan cheese and stir until zoodles are coated

9. Plate and enjoy!

Color, texture, taste. This stunning salad has got it all. With a tangy peanut sauce combined with tender roasted chicken and a variety of vegetables brimming with freshness and flavor, this is more a meal than a salad.

Serves 4

PEANUT SAUCE

Ingredients

1 cup unsalted dry roasted peanuts
3 cloves of garlic minced
2 tsp of freshly grated ginger
2 tsp of sesame oil
1 to 2 Tbsp. of Fish Sauce, to taste
2 fresh limes
1/4 - 1/2 tsp red pepper flakes, to taste
1/2 cup coconut milk
1/4 cup water
1-2 Tbsp. brown sugar, to taste

Instructions

1. Measure out all your ingredients

2. Place them in a blender or food processor

3. Blend or process until sauce is smooth

4. Taste peanut sauce to see if you want to add more fish sauce to make it saltier, or more sugar to make it sweeter, or more pepper flakes to make it spicer. If peanut sauce is too salty, add more lime juice.

5. If you like your peanut sauce thinner, add more water

6. Serve warm or at room temperature with zoodles

SALAD

Ingredients

3 large Zucchini
2 cups of shredded green and red cabbage, or TJ’s Cruciferous Crunch Collection
1 cup carrots shredded or grated, or TJ’s Carrot Spirals
1/2 red bell pepper, thinly sliced
2 scallions, sliced
1/4 cup cilantro, chopped
1/4 cup roasted, crushed peanuts (garnish)
**2 cups of sliced roasted chicken

**I recommend buying a whole roasted chicken rather than the ready made chicken breast slices you can buy in the store which I always find tastes too dry and salty

Instructions

1. Spiralize 3 large zucchini

2. Heat large saucepan and then add 1 tsp. oil. Add zoodles to a hot saucepan and saute quickly for 3-4 minutes over medium high heat

3. Be careful to not overcook the zoodles. They should be a little soft but not too watery. Wait until you've drained them before seasoning

4. Chill for an hour, or overnight

5. If you are using TJ's carrot spirals, take package out of the freezer and thaw in cold water

6. Slice roasted chicken into bite size pieces

7. Slice red bell pepper very thin

7. Chop scallions and cilantro

8. When zoodles are cool toss them together with other ingredients

9. Add peanut sauce and toss with crushed peanuts until mixed

10. Plate and enjoy!

Well, that about wraps things up for this week's edition. For those of you who would like to make your own zoodles, or the many other vegetables you can spiralize, I recommend the OXO 3-Blade Tabletop Spiralizer. Buon Appetito!