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Spicy sesame zoodles with crispy tofu

Image From  Pinch of Yum

Image From Pinch of Yum

This Recipe was contributed by CSA member Katherine Howe.



Spicy Sesame Zoodles with Crispy Tofu



 Chili sesame sauce:

1/2 cup peanut butter

1/3 cup sesame oil

1/3 cup light low sodium soy sauce

1/4 cup rice vinegar

2 tablespoons chili paste (like sambal oelek)

2 tablespoons sugar

1 clove garlic, minced

1 knob of fresh ginger, peeled and grated

Zoodles and tofu:

12 ounces extra firm tofu

4-6 zucchini

sesame seeds and scallions for topping




See here for method 

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

Kale Pesto Zucchini Noodles.jpg

This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.



Green Garlic, Kale and Walnut Pesto over Zucchini Noodles


Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste

Zucchini Noodles
2 zucchinis
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto





Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.


Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!