Just Another Meatless Monday

Last weekend when we went grocery shopping I noticed a theme in my husband's contributions to our shopping cart - veggies. Lots and lots of veggies. Brussels sprouts, zucchini, kale, stringbeans, corn, carrots and even a big package of wheatgrass. {Ok, maybe wheatgrass isn't a veggie... but it's a plant and it's green. Close enough.}

We are no strangers to veggies here. In fact, it's been noted by various Publix cashiers that we are very healthy eaters. :) But every once in a while Steve will turn it up a notch for a week or two, and I, by association, will be forced to go along for the ride. It does, however, take a little more thinking on my part to come up with creative meals despite all the restrictions. (i.e. No wheat, dairy, meat or anything else that is remotely delicious unhealthy.)

Luckily, I just so happened to receive a recipe from Real Simple with a tasty looking recipe for Pappardelle with Swiss Chard, Onion, and Goat Cheese. Too bad that 2 of the 4 main ingredients the recipe called for were part of the "food to avoid" list for this week...

But then, in a flash of pure genius {at least it felt pretty genius at the end of a looong day}, I knew exactly how to solve my dilemma: Zucchini "Pasta"! I had seen this done before in a few different recipes but hadn't ever tried it, so I pulled out my trusty Titan Peeler Julienne Tool and started peeling away.

I have to tell you, I was quite impressed with the results! It was a nice change to our normal Quinoa Pasta routine and Steve & I both liked the dish, which is always a plus since I sometimes struggle with forcing myself to eat certain veggies that I do not find enjoyable {unlike my husband, AKA "The Man Who Will Happily Eat Cardboard Flavored Food for Health Purposes}. ;)

I ended up making it without the goat cheese, set Steve's plate aside, then added a little goat cheese to mine for some extra zing & creaminess. Delish.

The best part about this type of recipe is that you could probably toss in any veggies, herbs, or additional ingredients you like and it would be just as good, maybe even better. Give it a try!

Zucchini "Pasta" with Kale, Onion, and Goat Cheese
Adapted from Real Simple.com


The goat cheese mountain is optional. ;)


You'll Need:

2 medium zucchini, julienned or cut into thin ribbons using a mandolin
1 small bunch of kale, stems removed (I used about 1 1/2 cups)
1/2 an onion (white or red)
4 ounces goat cheese
1-2 tbsp olive oil
Salt to taste

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the kale, sprinkle mixture with salt and cook, tossing frequently, until tender, 5 to 7 minutes more or until kale begins to wilt a bit.

2. Add zucchini ribbons to skillet and cook, stirring occasionally until tender and "pasta"ish.

3. Add goat cheese to mixture and toss until cheese begins to melt and coats zucchini. If it is too thick, add a few tablespoons of water to help create a sauce.

Serve hot and enjoy!