Got my Whole Foods recipe blast today. They are not pushing the
spiralizer, but one of their recipes is spiralized although they do
tell you how to do it without buying another kitchen gadget. I
wouldn't even have noticed that recipe if spiralizing vegetables
hadn't been "Subject of the Week" here on RFC.

http://www.wholefoodsmarket.com/reci...4_07_23_Recipe

Ingredients:

3 tablespoons 365 Everyday Value® Spanish Extra Virgin Olive Oil
2 tablespoons white wine vinegar
2 tablespoons minced fresh marjoram or oregano
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 pounds zucchini and/or yellow summer squash
1 (4-ounce) jar pimientos, drained


Method:

In a large bowl, whisk together oil, vinegar, marjoram, salt and
pepper until blended.

Using a vegetable peeler or mandolin, cut squash lengthwise into long,
thin “noodles.” Rotate squash as you peel and discard seedy core. Add
squash to dressing in the bowl along with pimientos and toss to
combine.

Serve immediately or let marinate up to 15 minutes.

Nutritional Info:
Per Serving:Serving size: about 1/2 cup, 80 calories (60 from fat), 7g
total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 4g
carbohydrate (1g dietary fiber, 3g sugar), 2g protein


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thursday, July 24, 2014 11:04:20 AM UTC-7, sf wrote:
> Got my Whole Foods recipe blast today. They are not pushing the
>
> spiralizer, but one of their recipes is spiralized although they do
>
> tell you how to do it without buying another kitchen gadget. I
>
> wouldn't even have noticed that recipe if spiralizing vegetables
>
> hadn't been "Subject of the Week" here on RFC.
>
>
>
> http://www.wholefoodsmarket.com/reci...4_07_23_Recipe
>
>
>
> Ingredients:
>
>
>
> 3 tablespoons 365 Everyday Value� Spanish Extra Virgin Olive Oil
>
> 2 tablespoons white wine vinegar
>
> 2 tablespoons minced fresh marjoram or oregano
>
> 3/4 teaspoon fine sea salt
>
> 1/4 teaspoon ground black pepper
>
> 2 pounds zucchini and/or yellow summer squash
>
> 1 (4-ounce) jar pimientos, drained
>
>
>
>
>
> Method:
>
>
>
> In a large bowl, whisk together oil, vinegar, marjoram, salt and
>
> pepper until blended.
>
>
>
> Using a vegetable peeler or mandolin, cut squash lengthwise into long,
>
> thin �noodles.� Rotate squash as you peel and discard seedy core. Add
>
> squash to dressing in the bowl along with pimientos and toss to
>
> combine.
>
>
>
> Serve immediately or let marinate up to 15 minutes.
>
>
>
> Nutritional Info:
>
> Per Serving:Serving size: about 1/2 cup, 80 calories (60 from fat), 7g
>
> total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 4g
>
> carbohydrate (1g dietary fiber, 3g sugar), 2g protein
>
>
>
>
>
> --
>
> All you need is love. But a little chocolate now and then doesn't hurt.


Sure you can make 'fettuccini' type noodles with a peeler, but you can't make spaghetti type noodles with one. And using a peeler only makes noodles of the legth of the squash. The spiralizer makes noodles that are Looooooooong like real spaghetti.

On Thu, 24 Jul 2014 11:08:37 -0700 (PDT), ImStillMags
> wrote:

> The spiralizer makes noodles that are Looooooooong like real spaghetti.

I have to admit that extra long spaghetti doesn't interest me, neither
does the flat cut shown in that recipe. I'm coming to the conclusion
that I'll be fine using the julienne disk on my FP for those recipes.


--
All you need is love. But a little chocolate now and then doesn't hurt.