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Zucchini Noodles with Summer Sauce and Avocado Cream

Zucchini Noodles with Summer Sauce and Avocado Cream

Pasta la vista wheat noodles. There’s a new, much lighter, more summery, awesome-sauce pasta in town. And it goes by the name of Zucchini Noodles.

Today, I’m sending a hello to the early August garden. With it is coming a hello to noodles in my bowl that allow me to go in for seconds, maybe even thirds, without feeling weighed or wheated down.

The zucchini noodle is one that’s taken the Internet world by a rage, and I’m coming with it –and for good reason, too.

Zucchini Noodles with Summer Sauce and Avocado Cream

Similar to my coconut flake mission I described for this recipe, my mission for finding a julienne peeler to make these noodles was not a short one. Many steps were taken, and many stores were visited for the making of this recipe. Fortunately, no humans were harmed, even after a slight hangryness set in.

Apparently in Philadelphia, kitchen stores like to take off the very same days that this girl likes to create a big, food-filled mess in the kitchen. So on Sunday, off I went by foot to three different places across the city until I finally came across the right peeler to craft this recipe. Well worth it, I assure you.

I also assure you it shouldn’t be that hard to find the tool you need for zucchini noodles, nor will it be expensive. Most kitchen stores have julienne peelers, which do the trick, and mine cost me just $8. You can also use a tool called a Spiralizer, but don’t ask me about the specifics. I chose to go for the cheaper and smaller option, i.e., the peeler.

Zucchini Noodles

You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.

I placed my leftover zucchini scraps that didn’t make it through the peeler right into the blender to make my avocado cream. Just give them a quick chop, and they should easily meld into the cream.

With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured below. But you’ll definitely want to give everything a good mixing with your fork before diving in. Let me know what you think!

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Sweet Potato, Corn and Jalapeño Bisque

Sweet Potato, Corn and Jalapeño Bisque

Sometimes misfortunes come as blessings in disguise. One door closes, another one opens. And then you realize, life’s all how you look at it. Ya know?

Lately I’ve been riding the happy wave, largely because of that mindset. Jump on it, and life becomes exciting.

Sweet Potatoes

The past few weeks feel like they’ve been filled with one terrible-turned-into-awesome situation after another, this recipe included.

This weekend, when I opened up my fridge, all that stared back at me were a bunch of  cold, bare, fluorescent lit shelves. That, and a jalapeño, a bag of carrots, a half empty carton of soy milk and a few bottles of beer. I’m really adapting to bachelor life well, it appears.

With a simple trip to the grocery store, well, you couldn’t exactly call this situation “terrible”. But bare refrigerator shelves? That’s no fun, and I was antsy to get cooking. For once, I didn’t want to spend my Sunday perusing the aisles of Whole Foods of farmer’s markets. (What’s happened to me?! Swapping food shopping time for friend time? Get outta here.)

Luckily, I didn’t need to leave the kitchen after stumbling across this recipe. Within it lay the few ingredients I somehow had on hand – sweet potatoes, corn in the freezer, and that lonely jalapeño I mentioned earlier. One glance at this over on Joanne’s lovely blog, and I said screw the grocery store. This needs to be made now.

Empty fridge = a blessing in disguise, I tell you.

Sweet Potato, Corn and Jalapeño Bisque

This soup has all the right elements going for it. It’s filled with creamy, naturally sweet goodness from the potatoes, paired with a crunch from the corn and a kick of spice in there too. Use what you have on hand, or make a trip out to go gather the necessary ingredients. I promise, for this one, it’s worth it.

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