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Food & Drink by Shari McIntyre (formerly Darling) For more information on wine and food, go to www.sharidarling.com Spiralizing the Zoodles with a Julienne Peeler: Grip the zucchini in one hand. Run the peeler down the length of the zucchini. You’ll do this several times until you start to see the seeds in the middle (the core). When you see the core, flip the zucchini a quarter turn and start peeling again. Do this around the entire zucchini. Use the core in a salad. Preparing the Zoodles: After making the zoodles, place them in a colander with some salt. The salt will draw out the excess moisture in the zoodles that would otherwise make them taste soggy. Let them sit in the colander for a half-hour, and then gently squeeze the moisture out of the zoodles. Cooking the Zoodles: Pan-frying: Pan-frying is the easiest way to make your zoodles. Cook for about 3-4 minutes over mediumheat. Cook them separately from your sauce. Baking: Baking is by far the best method. This method requires no salting or squeezing. Baked zoodles come out very dry. Arrange the zoodles on a very large baking sheet covered in parchment, so that you can separate them. Preheat the oven to 350 F and, when ready, bake the zoodles for about 15 minutes, or until desired doneness. I don’t care what anyone says. A plate full of spiralized and cooked zucchini ain’t no plate of pasta! But zoodles are still delicious and can be used in a variety of ways, especially in summer salads. Zoodles are an alternative way of serving salads with zucchini. Zoodles can also be the main ingredient in an otherwise cold pasta salad! Or shall I say zucchini salad? You can add zoodles to soups and casseroles, too. Zucchini is extremely nutritious and offers a plethora of health benefits, such as: ▶▶Good for the skin: packed with vitamins A, E and C that help lift sagging areas, reduce puffiness, build collagen, and help fight damage from free radicals. ▶▶Good for the bowels and digestion: Zucchini contains both soluble and insoluble fibre and water, which contributes to healthy digestion and bowel movements. ▶▶Good for the eyes, heart and skin: Zucchini is loaded in the carotenoids called lutein, zeaxanthin and beta-carotene, helping to reduce the risk of cancers and contributing to the health of our eyes and heart. The preparation of your zoodles will determine their resulting texture. Raw zoodles are refreshing and crunchy and ideal for summer salads, tossed with a tasty vinaigrette or raw tomato sauce (with raw garlic). Just be sure to add your zoodles at the end of the dish preparation, as they continue to release water. Pat themdry before adding the dressing or sauce. There are many ways to make your zoodles, fromusing kitchenmachines to hand-cutting. Already-prepared Zoodles: The easiest method is to buy the zoodles already prepared. Almost every supermarket sells them! Make sure that they are fresh. Counter-top Spiralizer: If you want to make the zoodles at home, a counter-top spiralizer is ideal, making zoodles of the same length and width. This spiralizer cuts noodles of the same width and consistency. Spiralizing the Zoodles with a Spiralizer: Slice the ends off of the zucchini to create a flat surface. Center the zucchini between both ends of the spiralizer. Start turning with the handle. It takes a few seconds to spiralize the entire zucchini. What is left is the core of the zucchini (the seeds); it will look like a long tube. Cut it up and use it in salads. Julienne Peeler: The hand-held julienne peeler is small and inexpensive and easy to store in the drawer of a small kitchen. It also makes the most delicate noodles. However, you need some strength to make these zoodles! This method takes a bit of time. Zoodles 60 | www.snowbirds.org

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