Category Archives: Sides

lemon zest & black pepper tagliatelle

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Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!

  • Prep time: 10 minutes
  • Serves: 2.
  • Calories: 334. Sodium: 128 mg. Dietary fiber: 7.6 g. Total fat: 26.0 g. Total carbs: 23.0 g. Protein: 8.1 g.

Ingredients:

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“PASTA”
3 large zucchinis
3 Tbsp. olive oil
1/3 cup sunflower seeds (or raw, unsalted almonds)
3 cloves garlic crushed
Pinch of salt
Zest from ½ lemon
½ tsp black pepper

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Instructions:

  1. Use your Veggetti cutter to make wide pasta ribbons out of the zucchinis. Heat or cook as you prefer.
  2. Put pepper, lemon zest, olive oil, sunflower seeds, salt and garlic in blender and process until smooth.
  3. Serve “pasta” on a plate and drizzle blended sauce over it.

lemon chard pasta

CSC_0400 adjusted-lemon chard pasta

One of the more colourful “greens,” Swiss chard is also one of the world’s healthiest foods. In addition to its anti-inflammatory and detoxifying properties, it’s known to stabilize blood sugar.

  • Prep time: 10-15 minutes
  • Serves: 2.
  • Calories: 99. Sodium: 59 mg. Dietary fiber: 2.8 g. Total fat: 7.5 g. Total carbs: 7.9 g. Protein: 2.7 g.

Ingredients:

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“PASTA”
1 large zucchini
1 bunch Swiss chard, chopped roughly
1/8 cup fresh  cilantro, chopped
2 green onions, sliced thinly
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. apple cider vinegar
1 tsp lemon zest
1/4 tsp paprika
1/4 tsp black pepper
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Instructions:

  1. Make “pasta” strands out of the zucchini with your Veggetti. Heat or cook as you prefer.
  2. In a large skillet, sauté the chard in olive oil until limp, around 5 minutes. Remove from pan and set aside in a medium-sized serving bowl.
  3. Combine the cilantro, vinegar, green onions, lemon zest, spices, and salt.
  4. Combine the pasta and the chard. Add the dressing and “toss” to coat.

cabbage and apple sauté

CSC_0214 adjusted- cabbage and apple sauteThis hearty side dish has its roots in pioneer days when cabbages were the only fresh vegetable available and dried apples the only fruit. This savory sauté would be right at home on a Thanksgiving table.

Prep time: 30 min.
Serves: 4.
Calories: 41.3 Sodium: 1,318 mg. Dietary fiber: 3.6 g. Total fat: 23.7 g. Total carbs: 26.4 g. Protein: 21.6 g.

Ingredients:

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“RIBBONS”
2 tart apples
½ pound bacon
1 medium cabbage head
1 large yellow onion, coarsely chopped
1 cup water
1-2 Tbsp. lemon juice
1 small bay leaf
Freshly ground pepper
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Instructions:

  1. Fry the bacon in a heavy skillet. Drain bacon and set aside.
  2. Reserve 2 Tbsp. bacon fat in the skillet.
  3. Shred the cabbage.
  4. Place the chopped onion in the skillet.
  5. Stir to coat with the bacon fat and then sauté over medium heat until the onion is translucent.
  6. Add the cabbage and the bay leaf.
  7. Cover and reduce heat.
  8. Simmer for 20-30 minutes until the cabbage is tender but still a bit crisp.
  9. While simmering the cabbage, spiralize the apples into ribbons. Squeeze 1-2 Tbsp. of fresh lemon juice over the apple spirals, and set aside.
  10. When the cabbage is ready, remove bay leaf, and mix in the apple noodles.
  11. Place the hot mixture in dish and garnish with bacon.
  12. There’s no need to add salt to this dish; the bacon fat will supply plenty of sodium.

 Note:  Never pour bacon fat down the sink. It clogs your (and your community’s) pipes!

carrot pasta with mushroom sauce

CSC_0409-adjusted-carrot pasta with mushroom sauce

This dish is both colourful and hearty, and can do double-duty as a vegetarian entrée for one or as a show-stopping starter for two.

  • Prep time:  15-20 minutes
  • Serves: 2
  • Calories: 122. Sodium: 155 mg. Dietary fiber: 3.0 g. Total fat: 7.1 g. Total carbs: 14.2 g. Protein: 2.2 g.

Ingredients:

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“PASTA”
3 large carrots
¾ cup chopped mushrooms, any kind
2 Tbsp. shallot, chopped (may substitute ¼ yellow onion, chopped)
3 tsp. olive oil
3/4 tsp. dried basil
2 large garlic cloves, minced
Pinch black pepper
Pinch salt
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Instructions:

  1. Make “pasta” strands out of the carrots with your Veggetti. Set aside.
  2. Add onion (or shallots) and garlic to heated oil in medium-size skillet and sauté for 2-3 minutes.
  3. Add the mushrooms to the pan and heat for 6-7 minutes or until the mushroom “liquid” has evaporated. Season with salt and pepper.
  4. Add the carrot “pasta” and mix well. Cook for another 5-10 minutes until the pasta is the texture you prefer.