Well, here we are in Florida, visiting my parents for a little get away weekend with the kids. We were so excited to get away from the cold and get some sunshine and Vitamin D and all it has done is rain….all day long!! We took my middle child, Tess, who is 9, to get some new earrings, and then had lunch at Seasons 52. Yummy restaurant, and every item on the menu is under 475 calories. Healthy and delicious!! We are staying in for dinner and making steak and mushrooms, asparagus and zucchini with butternut squash. Has anyone tried the Zucchini “Pasta” with Butternut Squash from Williams Sonoma? I am trying it for the first time but my mom (Peachie) highly recommends. Give it a try!
Zucchini “Pasta” with Butternut Squash
2 tbsp. olive oil
1 small butternut squash, cut, peeled, seeded and cut into 1/2 inch dice
Kosher salt and freshly ground pepper, to taste
1 garlic clove, minced
Pinch of red pepper flakes
2 large zucchini, trimmed and run through fine grates of spiralizer
( if you don’t have one of these, run, don’t walk, to the nearest Williams Sonoma…or make it easy on yourself and order online! You can make sweet potato spiral fries in a jiffy!)
1/3 cup finely grated Parmigiano-Reggiano cheese for garnish 9optional, omit for vegetarian)
Lemon-Thyme Dipping oil
(You can make your own….just add 1/4 cup of oil, juice from 1 freshly squeezed lemon and 2 tsp. freshly chopped thyme. Let sit to marinate for 30 minutes or more.)
1. In a sauté pan over medium-high heat, warm olive oil.
Add butternut squash; cook stirring occasionally, until lightly browned and just tender, 7-9 minutes. Season with salt and pepper. Add red pepper flakes; quickly toss with squash.
2. Add zucchini; cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.
3. Remove pan from heat. Stir in grated cheese. Transfer to individual bowls. Garnish with shaved cheese; drizzle with lemon-thyme oil. Serve immediately.
From Williams Sonoma Healthy Dish of the Day Book.
This dish is totally gluten-free and healthy! Enjoy!!
My son loves chimichurri sauce with his steak, but we didn’t have any oregano, so we decide to do a spin on the recipe. Tess and I got to work with all the fresh herbs we had on hand!
Chimichurri Sauce
1/2 cup fresh cilantro, chopped
2 tsp. fresh thyme, chopped
2 tbsp. fresh parsley, chopped
1/2 cup extra virgin olive oil
Kosher Salt and fresh ground pepper, to taste
1 tbsp. red wine vinegar
1/4 tsp. red pepper
Put all ingredients in bowl and stir well! Serve with steak, chicken, over eggs, on your salad, or anything else you can think of!!
