Spring brought renewal to Hungry Goddess, my food site, and I am so grateful and so delighted in the boost! Part of my new inspiration is the WonderVeg Spiralizer that makes veggie noodles out of just about anything that you can think of, like zucchini, squash, beets, other root vegetables, and fruit.
I have two new recipes that have gone up on Hungry Goddess and I invite you to pop over and check them out.
Spiralized Beet and Zucchini Salad with Sumac Roasted Chickpeas and Feta Recipe
The beets and zucchini made a great flavor combination and a beautiful presentation, so consider this a perfect salad to take to gatherings. The sumac roasted chickpeas are a delightful tang (sumac is a middle eastern spice that is lemony) that complements the lemon vinaigrette and adds verve to the beets and zucchini. Feta brings in the creamy (and more tang!) component. I could eat this salad every single day. Extra spiralized noodles are easily stored in the fridge for your next salad or recipe, or just adjust the amount of noodles that you create directly for your required portions.
Are you ready to spiralize and renew your Spring eating? Order the WonderVeg spiralizer from Amazon here and then get to the market.
Spiralized Yellow Squash Noodles with Basil Almond Pesto Recipe
I chose almonds over pine nuts since I had some sliced almonds that needed to be used. Cheeses for the basil almond pesto can range from Parmesan to Pecorino to Asiago, or you can use an Italian blend that has all of them like I did. Adding the Olive Oil to taste gives the consistency that you prefer; use more Olive Oil for a smoother pesto. Personally, I like the texture of a chunkier pesto so I use less.
What are YOU eating for Spring?