Eating in Circles

Gerry chuckled when I told him that I bought a Paderno spiralizer this week.  I thought it would be a great way to start eating more veggies again.  And it is.  He claims he chuckled because he could only imagine what fun it would be but I know he chuckled because he couldn't imagine what we would do with this new gadget!  Ha. He's eating his chuckles now.

Here's our yummy Saturday night (mostly healthy) dinner:

Squash Pasta:
Spiralize one medium zucchini and one medium summer squash using the small blade.  Toss with olive oil, thyme, salt and pepper and let sit before cooking.  Spray a skillet or saute pan with olive oil cooking spray. Cook quickly, stirring for a few minutes.  Serve immediately.

Sweet Potato Curly Fries:
Spiralize using the larger blade.  These shrink up when baked. I tossed them in olive oil, salt and pepper and some Victoria Taylor's Smoky Paprika Chipotle for extra spice. I baked them at 450 degrees on the top rack.  See the link above for Karolina's Kitchen instructions.

Haddock:
We encrusted the haddock with coconut-citrus panko bread crumbs (from Fresh Catch in N. Attleboro, MA) and baked it in the hot oven for 15 minutes on a lower rack than the fries, but at the same time.

I quickly sauteed one cup of pea shoots with 1 clove crushed fresh garlic and 1 T. of Honey Ginger White Balsamic (from Leroux Kitchen) and placed these on top of the haddock before serving on heated plates.

We shared a flight of four red wines because we love reds.  Whites would be great, though, in the summer.