|"You can't resist me. Can you?"|
|"We don't like onions either, Mom."|
|Zucchini noodles with lemony squash sauce|
2 medium zucchini, ends trimmed
2 medium carrots, peeled, ends trimmed
3 large kale stalks, leaves removed
1 tsp. herbes de provence
salt and pepper
1/2 small delicata squash
1 tsp. lemon zest, divided
juice of 1 lemon, divided
1/4 cup full-fat coconut milk
Preheat oven to 400 degrees. Slice delicata squash in half lengthwise. Scoop out the seeds. Drizzle squash halves with olive oil, and season with salt and pepper. Lay squash halves, cut side down, on a small baking sheet, lined with parchment paper. Roast for 30 minutes or until squash is tender. Allow to cool.
Prepare your zucchini and carrot ribbons. Use a potato peeler. Working lengthwise, peel off ribbons of zucchini and carrot as if you were peeling a potato. You won't be able to use the entire zucchini or carrot. Wrap up the extra to use in a soup or salad at a later time.
Spread the zucchini and carrot ribbons on a large, parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Place in the oven for about 20 minutes or until the ribbons are slightly crispy. Remove and set aside.
Steam your kale in a large skillet with olive oil and a tiny bit of water. Cook until tender. Then, add one half of the lemon juice and zest, salt and pepper, to taste. Toss.
Meanwhile, reserve 1/2 of the squash for another meal. Scoop out the flesh of the other half, discard the skin (Or feed it to your poor starving pooches. Mine love anything squash.) and add the flesh to a food processor. Add the 1/2 tsp. lemon zest, half the lemon juice, coconut milk, salt and pepper, herbes de provence and blend.
Get ready to assemble your meal.
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