Zucchini Noodles

This is a great way to use up that surplus of giant zucchini.  For this recipe, the big ones are actually better.  These noodles are so good, you won't even miss the real pasta.

Ingredients:
*large zucchini
*olive oil
*salt and pepper, to taste
*any other seasonings desired, to taste

Directions:
1.  Julienne the zucchini.  Stop when you can see the seeds in the middle, then rotate the zuke and continue cutting your "noodles".

2.  Saute in olive oil to desired tenderness.

3.  Season with salt, pepper and any other seasonings.

Serving Suggestions:  Serve in place of pasta; with spaghetti  sauce,  meatballs, Bruschetta steak/chicken, Lemon Chicken or any other way you like.

Notes:  I suggest making more noodles than what you think you will want.  Although it looks like a lot, they don't go far.

Roasted Veggies

We've discovered how much we enjoy roasted vegetables. There is something about roasting that brings out a different flavor (and texture) than what one gets when steaming or sauteing.

Ingredients:
*Veggies (carrots, broccoli, peppers, cauliflower, zucchini, just about anything), cut into bite-sized pieces.
*olive oil
*salt and pepper, to taste
*garlic powder, to taste
*fresh chives (optional)

Directions:
1. In large bowl, toss veggies with olive oil. Use enough oil so veggies are coated but not swimming.

2. Spread veggies on baking sheet. Sprinkle with salt, pepper, garlic powder and chives.

3. Roast in 400-degree oven for 30 minutes.

Notes:
-Zucchini may be done after about 20 minutes. Keep an eye on it so it doesn't burn.
-Mushrooms are also really good prepared this way despite the fact they are not a vegetable.

Cauliflower Rice

Ingredients:
*1 head cauliflower, cut in pieces
*salt and pepper, to taste

Directions:
1.  Shred or grate cauliflower in food processor.

2.  Place cauliflower in microwave-safe bow and cover with plastic wrap.

3.  Microwave for 5 minutes and promptly remove plastic wrap to prevent "rice" from getting mushy.

4.  Season with salt and pepper.  Fluff with a fork.

Serving Suggestions:  Use for any dish calling for a bed of rice.