Zoodles Glorious Zoodles

I spent last weekend with my sister; we drove to Fargo to visit my dad. We chatted, laughed, shopped and had dinner with family and friends; it was a great adventure and a very nice weekend. Back at the ranch, Dan continued to take his meds and recover – seems like he is on the mend. I haven't heard a lot of coughing and sneezing since I've returned which is good because I threatened to make a doctor's appointment for him if he was not better by the time I returned.

I've been saving this recipe for asparagus season – the thought of lightly roasted asparagus, fresh spring peas, spiralized zucchini with an avocado sauce shout SPRING! This recipe can be raw or you can cook it – the choice is yours; we opted for cooking this go around but I have to say I ate the leftovers for lunch today cold and it was just as delicious :-)

I used this vegan spiralizerrecipe but to be honest a little bacon and some caramelized onions would add a savory dimension to the recipe – not that I'm eating bacon these days however, every once in a while it sounds good even though I don't partake.

Did I mention that I will be teaching a spiralizer cooking class this summer at the local community ed program? I am and I'm very excited – we'll be doing 3 - 4 dishes; some raw and some cooked – and this will be one of the recipes so if you are in the neighborhood and so inclined – register and come learn about the wonders of spiralizing and tasty food.

I started this recipe by chopping some asparagus (the recipe calls for 10 stalks of asparagus but since the stalks were slender I added more – a lot more.) After cleaning and trimming, I spritzed them with olive oil and roasted them at 400 degrees for about 15 minutes. While the asparagus was roasting I spiralized 3 zucchini and mixed up the avocado sauce; 2 avocados, the zest from 1 lemon, the juice from ½ lemon, fresh oregano and some sea salt and black pepper. Put it all in a high speed blender and mix until think and creamy.

When the asparagus was done I transferred it to a bowl and put the zoodles (zucchini noodles) on the stone, spritzed with a little oil and roasted until crisp tender (approx. 15 minutes – checking every 5 minutes). While the zoodles were cooking I microwaved the peas with a little water until done.

In a large bowl, combine peas, roasted asparagus, zoodles and avocado sauce – season with salt and freshly ground pepper, toss and enjoy. We served it with garlic and ginger fried tofu and a fruit salad of strawberries, grapes and kiwi - the result was - well I'll let you decide. 

Enjoy the fresh and wonderul tastes of spring. If you have favorite raw or cooked recipes send them my way, I'm always in the mood to try something new.

Enjoy!